Tag Archives: Cookies

Gluten Free Chocolate Oatmeal Cookies with Crystallized Ginger

I woke up today feeling terribly nauseous. My love picked up a package of crystallized ginger at the store to naturally help reduce the nausea. Unfortunately, I quickly learned that eating pure crystallized sugar can be difficult due to its powerful flavor. Thankfully, I was able to whip up these cookies in no time, and have fallen in love with this recipe. This may  now be every pregnant women’s dream recipe.

These soft, chewy gluten free cookies are the perfect blend of oats, chocolate and ginger. The smooth chocolate and crisp ginger combination in these cookies will keep you coming back for more.

Prep Time: 20 minutes
Cook Time: 15 minutes
Yields 24 cookies

Ingredients
3 cups Gluten Free ‘Bob’s Red Mill’ Old Fashioned Oats
1 cup Gluten Free All Purpose Flour
1 tsp salt
t tsp baking soda
1/2 cup (1 stick) butter, melted
1-1/4 cup brown sugar, packed
2 large eggs
1/4 cup honey
2 tsp vanilla extract
1-1/4 cup chocolate chips
3/4 cup crystallized ginger, finely chopped

Directions
1. Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
2. In food processor or blender, combine oats, flour, salt and baking soda. Pulse until oats are completely chopped, about six-1 second pulses.
3. In large bowl, beat melted butter and brown sugar until fluffy, 1-2 minutes. Add eggs, honey and vanilla, mix about 1 minute. Add oat mixture and stir just until incorporated. Stir in chocolate and ginger.
4. Use two spoons to drop round tablespoons of dough about 2 inches apart on prepared baking sheets. Bake cookies for 14-16 minutes on the top shelf. Cool on sheets about 5 minutes, then transfer to cooling racks to cool completely. Continue making cookies with remaining dough and cooled sheets.

Store Cookies - To keep cookies fresh, pack the cookies in sealed containers with waxed paper between each layer.

Oatmeal Cookies – I am most definitely going to make this recipe again with white chocolate chips and cranberries. Mix up these cookies by replacing the chocolate chips and ginger with your favorite oatmeal cookie fillings like raisins, nuts and peanut butter chips. Enjoy!

Gluten Free Pudding Dirt Cups
Your kids will have a blast making this simple chocolate pudding recipe with you.

Gluten Free Chocolate Snicker’s Cookies
These cookies are truly divine. They are soft, rich and use two of my favorite candy bars; Dove Chocolates and Snickers!

Gluten Free Chocolate Snickers Cookies

These cookies are truly divine. They are soft, rich and use two of my favorite candy bars; Dove Chocolates and Snickers!

Prep Time: 20 minutes
Baking Time: 10-12 minutes

Ingredients
1 bag Dove Milk Chocolate Miniatures
1/4 cup butter
1/4 cup firmly backed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups multipurpose gluten free flour
1/2 tsp baking powder
1 bag Snickers Brand Miniatures, chopped

Directions
1. Preheat oven to 350°.
2. In large microwave-safe mixing bowl, melt all dove promises in microwave for 1 to 1-1/2 minutes. Stir the chocolate until smooth.
3. Add butter, sugar, eggs and vanilla. Stir in the flour and baking powder. Add 1 cup of chopped Snickers.
4. Drop heaping Tbsp of batter on to ungreased cookie sheet. Bake in preheated oven for 9-10 minutes. Cool on cookie sheet for 1-2 minutes. Move to wire rack to cook completely.

Be sure to move the cookies from the cookie sheet to the wire rack to cool completely. This will prevent cookies from crumbling. Enjoy!

Gluten Free Cream Cheese Cookies
Easy gluten free cream cheese frosting taste great with these soft, easy to make cookies.

Delectable Gluten Free Chocolate Dessert
Check out this simple chocolate dessert the whole family will enjoy.

Gluten Free Baking Tips


Baking is something I have always enjoyed.
Making old family recipes helps me connect with my past, and reminds me of the many people I love.  When I transitioned to a gluten free lifestyle, I struggled for a long time trying to convert my old family recipes to gluten-free.

Here are some useful baking tips I found helpful for making gluten free recipes, and converting old family recipes to gluten-free:

Increase either the eggs or the leavening agents to make a recipe turn out lighter – A general rule of thumb to remember is 2 teaspoons of baking powder to 1 cup of flour. Baking soda and cream of tartar can also be used. Add an extra egg as part of the liquid for every 1 tablespoon of gelatin dissolved in the liquid of the recipe.

Measure liquids carefully – Be sure to use  standard liquid measuring cups.

Substitute butter and oil with applesauce – To help reduce the fat in a recipe try substituting 50 to 100 percent of the butter or oil with an equal amount of applesauce.

Level dry ingredients with a straight-edged utensil – It is usually not necessary to tap the utensil or pack, unless the recipe directions tell you otherwise. See more on How to Measure Dry Ingredients.

Maintain gluten free flours freshness – Keep gluten free flours in airtight containers or Ziploc bags and store in your fridge or freezer. Be sure to thaw completely before using.

Don’t allow batter to sit too long before baking – Unless directed in recipe’s directions. Allowing the batter to sit too long can cause products to not rise completely and appear flat.

Reduce thickness of the batter - If batter appears too thick; add 1 tablespoon of water until you reach desired consistency.

Make your own mixes – If there are breads you bake often, try mixing the dry ingredients ahead of time and store in Ziploc bags to ease the process in the future. This way when you’re ready to bake, you can just grab a pre-mixed bag from your cupboard. See more on Make Your Own Mixes.

Add moist ingredients - Gluten-free recipes tend to be more dry than wheat products. Try including fruit, vegetables or sauces to baking products to add moisture, such as zucchini and banana bread. My favorite converted family recipe is  The Best Gluten Free Pumpkin Bread.

Chill cookie dough – store cookie dough in fridge for 20-30 min to manage easier.

Separate eggs into yolks and whites – Beating eggs yolks and whites separately can improve leavening of a recipe.

Use smaller baking pans - Smaller pans work best for baking more evenly. There have been several times where I’ve baked with a 9×13-inch pan and the edges were well done, but the center was still full of batter. Try using cupcakes pans or two 8-inch round pans rather than a 9×13-inch pan.

Natural for batter consistency to appear thinner – If you are new to baking gluten free don’t be concerned about the consistency of rice batter when you begin baking. Rice batters tend to be thinner than wheat batters.

Convert recipes with same amount of flour – For converting batter recipes use the same amount of flour as directed, and add an additional 2-4 Tbs extra liquid per cup of liquid called for. For cookies, try adding an additional 2-4 Tablespoons of extra flour per each cup of flour requested.

Substitute water for milk – For a fluffier, moister product try using milk or milk substitute instead of water when requested.

Add xanthan gum to recipes - Xanthan gum is a gluten-free stabilizer that improves the texture of baked products made with gluten-free flour. Xanthan gum helps keep baked products from easily crumbling. For a more natural moist texture try adding 1/2 tsp per cup of flour in cakes. For breads, try adding 1 tsp per cup of flour. Even try adding 2 tsp per cup of flour to your pizza crust mix for a better texture to your favorite pizza crust.
See more on Adding Xanthan Gum to Recipes.

Substitute evaporated milk – when baking, substitute evaporated milk with cottage cheese or yogurt to improve texture.

Add sorghum to recipes  - For better volume and texture mix tapioca flour with sorghum to baked goods. Also add slightly more oil and eggs to recipes with sorghum blends to improve moisture content and texture.

Double your recipes – Save time and money by doubling your recipe and storing the extra dough in the freezer. See more on Freeze Homemade Gluten Free Pizza Crust.

Gluten Free New York Checsecake
This light, refreshing cheesecake truly is the perfect gluten free cheesecake.

Gluten Free JELL-O Cake
This moist, refreshing dessert is easy to make and perfect for any event.

The Best Gluten Free Pumpkin Bread
This moist, rich pumpkin bread is truly one of the best gluten free recipes around.

Real Easy Gluten Free Pie Crust

Here is a very simple recipe for making gluten-free pie crust. This recipe can be made with gluten-free cookies, pretzels and graham crackers.

Start to Finish: 5 min

Ingredients:
1 (8oz) pkg Gluten Free Cookies
1 tbs butter, melted

Directions
1. Place gluten free cookies in zip-lock bag. Use rolling pin to smash cookies into crumbs.
2. Melt butter in medium sized microwave bowl. Add cookie crumbs to melted butter, stir together.
3. Pour mixture into pie pan. Flatten with a spatula. Use right away or chill until needed.

If you have difficulty flattening the mixture, add a little cooking spray to the bottom of the spatula to allow it to move more freely.

Delectable Gluten Free Chocolate Dessert
This quick, easy and inexpensive dessert is the perfect gluten free treat for any night of the week.

Simple Gluten Free Apple Streusel
Check out this gluten-free recipe, its simple to make and taste incredible.