Gluten Free Chocolate Crinkle Cookies

Ingredients:

• 3 eggs
• 1 1/2 cups granulated sugar
• 3/4 cup cocoa powder
• 3/4 cup cooking oil
• 1 teaspoon baking powder
• 2 teaspoons vanilla
• 2 1/2-3 cups all purpose gluten free flour
• Sifted powdered sugar

Directions:

1. In a large mixing bowl, beat eggs, granulated sugar, cocoa powder, oil, baking powder and vanilla with an electric mixer until combined.
2. Beat in as much of the flour as you can with the mixer.
3. Stir in any remaining flour. You want to be able to scoop it easily onto a pan, so add additional flour if needed.
4. Shape dough into 1 1/2 inch balls.
5. Place on ungreased cookie sheet and sprinkle with powdered sugar.
6. Bake in a 375 degree oven for 8-10 minutes or until the tops crackle.
7. Transfer to a cooling rack and enjoy!

[Courtesy of Eleanor's Bakeshop]

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Gluten Free Pina Colada Cookies

Recipe Ingredients:

• 1/2 cup coconut oil, softened
• 1/2 cup beet sugar
• 4 T rum OR 1 T vanilla, 1 T imitation rum extract, 2 T water (if allergic to cane sugar)
• 3/4 cup crushed pineapple, lightly drained
• 1 egg
• 1 banana
• 1/8 tsp salt
• 1 cup coconut flour
• 1/2 cup unsweetened shredded coconut

Directions:

1. Preheat convection oven to 350F (preheat conventional oven to 375).
2. Blend coconut oil and sugar.
3. Add flavoring(s), pineapple, egg, and banana.
4. Sift flour. Blend salt, flour, and shredded coconut into wet ingredients.
5. Line cookie sheet with parchment paper to prevent overbrowning.
6. Bake 10 minutes (12- 15 minutes for conventional oven).

Note: This recipe is free of wheat, gluten, dairy, and sugar! Extra binding agent is not necessary due to the presence of fruit, egg, and coconut oils.

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Gluten Free Almond Butter Cookies

Ingredients:

• 1 cup sugar
• 1 cup almond butter
• 1 egg

Directions:

1. Mix all three ingredients well, spoon teaspoon sized balls onto a cookie sheet and flatten softly. If you make them much bigger the middle won’t cook.
2. Bake at 350 for 8-10 minutes.

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Easy Gluten-Free Peanut Butter Cookies

Ingredients:

• 1 Cup sugar
• 1 Cup Smooth Peanut Butter
• 1 Egg

Directions:

1. Make into teaspoon sized balls and flatten lightly with a fork
2. Bake at 350 for 8-10 minutes

Note: You can also use these cookies crushed and mixed butter as a pie crust

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To start us off, here is a gluten free dessert recipe which is Vegan-friendly for cookies.  Enjoy!

Gluten Free Vegan Cookies Recipe

Cookie Ingredients:

• 3 large, ripe bananas, pureed
• 1 tsp. vanilla extract
• ¼ cup warm coconut, olive or canola oil
• 2 cups rolled gluten free oats
• 2/3 cup almond meal
• 1/3 cup coconut, shredded and unsweetened
• 1/2 tsp. cinnamon
• 1/2 tsp. fine grain sea salt
• 1 tsp. baking powder
• 6 to 7 oz. chocolate chips

Cookie Directions:

1. Preheat oven to 350 degrees F, and put the racks on the top third.
2. Mix the bananas, coconut, olive or canola oil, and vanilla extract in a bowl.
3. Combine all the dry ingredients, except the chocolate chips, in a separate bowl.
4. Put together the contents of the two bowls, and stir until obtaining a homogeneous mixture. Add the chocolate chips to the dough.
5. Line a baking sheet with parchment paper, and start dropping blobs of approximately 2 tsp. of dough, leaving 1 inch between them.
6. Bake for 12 to 15 minutes.

[Recipe Courtesy of 3 Fat Chicks]

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Gluten Free Gingersnap Cookies Recipe

Ingredients:

• 2 3/4 Cups Bob’s Red Mill Gluten Free Garbvanzo/Fava Flour
• 1 Tablespoon Ground Cinnamon
• 1 Teaspoon Gourmet Collection Whole Cloves
• 1 Teaspoon Gourmet Collection Ground Ginger
• 1 Teaspoon Bob’s Red Mill Gluten Free, Aluminum Free, Baking Soda
• 3/4 Cup Wholesome Sweeteners Organic Sucanat Free-Flowing Organic Brown Sugar
• 3 Tablespoon Tap Water
• 3 Tablespoon Brer Rabbit Mild Flavor Molasses
• 1 Teaspoon Pure Lemon Extract

Directions:

1. In a large bowl, mix flour, spices, baking soda and sugar.
2. With a wooden spoon, stir in margarine until combined.
3. Add water, molasses and lemon extract. Mix thoroughly.
4. Cover bowl with plastic wrap and chill overnight.
5. Preheat oven to 350 degrees.
6. Lightly grease 2 cookie sheets.
7. Using a rolling pin, roll out dough 1/8 inch thickness and cut with your favorite cookie cutters. Repeat until all the dough is used up.
8. Place dough on prepared cookie sheets 1/2 inch apart. Bake for approximately 8 minutes.
9. Cool in sheets on wire racks 2 minutes, then remove.

[Recipe Courtesy of Allergy Sense]

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One of the recent recipes we’ve uncovered is a delicious gluten free chocolate peanut butter cookie, which we’ve published below.   Give it a try and let us know what you think in the comments!

Gluten Free Chocolate Peanut Butter Cookies Recipe

Cookie Ingredients:

• 1 1/4 cup GF flour blend
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 1/4 cup butter
• 1/2 cup sugar, extra for rolling
• 1/2 cup brown sugar
• 1/3 cup peanut butter
• 1 large egg
• 1 tsp vanilla

Cookie Directions:

1. Preheat oven to 350 degrees, and grease baking sheet.
2. In a medium bowl cream together then butter and both sugars.
3. Mix in the egg and vanilla; mix well.
4. Mix in the peanut butter, cocoa powder, salt, and baking soda.
5. Lastly add in the flour.
6. Roll the dough into small balls, about 1 inch in diameter, and roll in extra sugar.
7. Lightly press down each cookie to flatten slightly.
8. Bake for 8-10 minutes.

[Recipe Courtesy of Gluten Free Adventures]

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Gluten Free Triple Chocolate Cookies Recipe

Cookie Ingredients:

• 1 cup white rice flour
• 1 cup almond flour
• 2 1/2 Tbsp cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 3/4 tsp vanilla extract
• 5 Tbsp butter, room temperature
• 2/3 cu brown sugar, packed
• 1/2 cup sugar
• 2 cups bittersweet chocolate, melted
• 1 1/2 cups semisweet chocolate chips

Cookie Directions:

1. Preheat the oven to 325 degrees.
2. Sift together the rice flour, almond flour, cocoa powder, baking powder, and salt.
3. Beat eggs and vanilla extract together and set aside.
4. Cream the butter and sugars together until light and fluffy.
5. Add the melted chocolate all at once to the creamed butter and sugar mixture and mix until just combined.
6. Blend in the egg mixture, scraping down the side of the bowl as necessary.
7. Add dry ingredients and blend just until fully incorporated.
8. Fold in the chocolate chips.
9. Line a cookie sheet with parchment paper. Scoop out the cookies onto the pan.
10. Bake for 10 to 12 minutes; rotate the pan 180 degrees half way through baking.
11. Transfer to a wire rack to cool.

[Recipe Courtesy of The Apartment Kitchen]

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This gluten free chocolate chip cookies recipe has gotten such great reviews from the Celiac community that it was actually featured in the New York Times!  Give it a try and let us know how they turn out in the comments!

Gluten Free Chocolate Chip Cookies Recipe

Cookie Ingredients:

• 3 1/4 c rice flour mix
• 1/3 c teff (can be omitted, replace with rice flour mix)
• 1 1/2 t xanthan gum
• 1 1/4 t baking soda
• 1 1/2 t baking powder
• 1 1/2 t salt
• 2 1/2 sticks of butter (room tempature)
• 1 1/4 c brown sugar
• 1 c plus 2 T granulated sugar
• 2 eggs
• 1 T vanilla
• 1 lb chocolate chips or broken chocolate pieces

Cookie Directions:

1. Preheat oven to 350 degrees.
2. Mix together the flour, teff, xanthan gum, baking soda, baking powder, and salt. Set aside.
3. Cream the butter with the sugars until light and fluffy.
4. Beat in eggs, one at a time, then add vanilla.
5. Stir in the flour mixture just until combined, then fold in the chocolate chips.
6. Cover tightly and refridgerate for 24-36 hours.
7. Line your baking sheet with parchment paper or a silicone baking mat, and scoop or roll balls of cookie dough about the size of golfballs.
8. Sprinkle lightly with coarse grained salt (be sure to wipe the pan between batches, or you will end up with extra salty cookies).
9. Bake 13-15 minutes, depending on your desired crispiness.
10. Cool a minute on the cookie sheets, then remove to a cooling rack.

(Makes a ton of cookies. Like two or three dozen big cookies)

[Recipe Courtesy of the New York Times]

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Gluten Free Coconut Cookies Recipe

Cookies Ingredients:

• 60g (2oz) butter, softened
• 125g (4oz) caster sugar
• 1 large egg, beaten
• 75g (2½oz) desiccated coconut
• 150g (5oz) gluten-free plain flour
• 8 glacé cherries, halved
• Baking sheet(s) lined with non-stick liner or baking parchment

Cookie Directions:

1. Set the oven to gas mark 4 or 180°C.
2. Tip the butter and sugar into a bowl and beat them together until smooth.
3. Add the beaten egg.
4. Reserve 2 rounded tablespoons of coconut and add the rest to the creamed mixture and then the flour.
5. Mix all the ingredients together to give a smooth, firmish dough.
6. Divide the dough into 16 pieces and roll each piece into a ball and then roll them in the reserved coconut.
7. Flatten the balls to about 4-5cm (1½-2in) in diameter and place them on the lined baking sheet(s).
8. Press half a glacé cherry on top of each biscuit.
9. Bake the biscuits in the center of the oven for 15-18 minutes, or until they are a light-golden color.
10. Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely.
11. The biscuits may be stored in an airtight container for up to 2 days. They can also be packed in a freezer container and frozen for up to 1 month.
12. Allow the biscuits to defrost, and then warm them through in a hot oven to refresh them before serving.

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