Sugar-free Oatmeal Pecan Cookies

These are seriously good. And seriously vegan, gluten-free, and sugar-free (except for the tiny amount of sugar in the pumpkin puree). BAM. A tri-fecta of guilt-abolishing truths about desserts. I've made them a few times now, and while the texture isn't quite perfect, they stay together pretty well considering how many substitutions are in them. And everyone I've shared them with to (n=10) loved the flavor -- even though most don't follow a vegan, gluten-free, or sugar-free diet.

**These are loosely based on this recipe.

Sugar-free Oatmeal Pecan Cookies

Ingredients:
1 1/2 cups almond flour
1/2 cup sorghum flour
1 tsp. baking powder
1/3 cup Stevia in the Raw
1/3 cup shredded coconut
1 tsp. salt
1/2 - 1 tsp. cinnamon
1/4 cup pumpkin puree
4 - 5 tbsp. coconut oil, warmed to liquid
3 - 4 tsp. vanilla extract (to taste)
1/2 cup gluten-free oats OR quinoa flakes (I've tried both and either way, you'll eat every last one)
1/2 cup pecan pieces (either raw or roasted will work)

Preheat the oven to 350 degrees F. Mix the almond flour, sorghum flour, baking powder, stevia, shredded coconut, salt, and cinnamon together. Add the pumpkin puree, melted coconut oil, and vanilla extract and mix well. Add in the oats or quinoa flakes and pecan pieces and mix well. It will be slightly crumbly, but it should still be stick enough to roll into little balls. If it's not, add a little more melted coconut oil and/or vanilla extract until it is.

Roll into tablespoon-sized balls and line up on a lined cookie sheet. These don't really spread much, so you can put them pretty close together. Bake for 7 - 11 minutes or just until light golden brown on top. Remove from oven and place on a cooling rack. Eat as many as you want before storing in an airtight container (for best results so they don't crumble when they rub against each other, separate layers with waxed paper). 

Chewy Oatmeal Chocolate Chip Cookies (Vegan and Whole-Grain)

Well, I have good news and I have bad news. The good news is that this is a chocolate cookie that is whole-grain, vegan, and still manages to be as chewy and delicious as the best chocolate chip cookies you've eaten.

The bad news is that this is a chocolate cookie that is whole-grain, vegan, and still manages to be as chewy and delicious as the best chocolate chip cookies you've eaten.

What this means for you is that you will want to eat ALL OF THE COOKIES because they will fool you into thinking that they're actually healthy. And granted - they are definitely healthier than other chocolate chip cookies. But yeah. Unfortunately, they're not actually all that healthy (no matter what I tell myself as I pop yet another one into my mouth).

But they are that delicious. I wasn't sure what to expect with these, as it was the first recipe I'd tried from the wonderful recipe archive Yum Universe. And me = blown away. Also, my friends = blown away. These are fabulous little treats!

I didn't really adapt the original recipe much at all. The only thing I did was use organic granulated cane sugar because I didn't have sucanat on hand. I also added more vanilla extract than what was called for because, well, I seem to always do that. If you're making these for someone with a soy allergy, double check all ingredients, especially the chocolate chips (which often have soy lecithin in them). Otherwise, just do what the nice lady tells you and you will not be sorry.

Click here to get this recipe. And you're welcome. You should also check out the rest of Yum Universe's plant-based recipes - they all look so delicious!

Airy Mexican Wedding Cookies

I'm a pretty predictable person, in an almost mathematical way. Overcast afternoon + pressing deadline for work or school = I will definitely be baking something. Sometimes all I really need is the pressing deadline for work or school. #masterprocrastinator

Some of the omissions in this cookie recipe may make you skeptical. No eggs? Only 2 tbsp. sugar for the entire batch of cookie dough? Add to that the fact that I decided to cut the fat down by substituting applesauce and vegan cream cheese for some of the butter, and it really makes you wonder how it could still end up being a cookie-like creation.

I know. Me too.

But trust me - these are anything but skimpy. They are light and tender and wonderfully full of vanilla, with a lovely little crunch from the pecans. Just be careful when you're eating them, as the powdered sugar may or may not explode all over your clothes when you take a bite. (Some of my friends avoided this quite deftly by just popping the whole thing into their mouth at once. So....you have options.)

And the best part is that these take almost no time to throw together. The dough comes together in a matter of minutes, and they will be melting in your mouth before you know it.

Gluten-free Mexican Wedding Cookies (Adapted from this recipe)
Makes 20 - 24 small cookies

3 tbsp. Earth Balance butter stick
3 tbsp. vegan cream cheese
2 tbsp. smooth applesauce
2 tbsp. white sugar
1.5 tbsp. vanilla
1 cup gluten-free flour blend
3/4 tsp. baking powder
1/2 tsp. salt
1/2 - 3/4 cup chopped pecans
1/3 - 1/2 cup powdered sugar for dusting

Preheat the oven to 300 F. Line a cookie sheet with parchment paper.

In a small bowl, mix together the Earth Balance, vegan cream cheese, and applesauce with an electric mixer. Add in the 2 tbsp. white sugar and vanilla and continue to blend until all ingredients are creamed.

In a small bowl, mix together the flour, baking powder, and salt. Add in stages to the cookie dough batter, mixing each bit in with the electric mixer. By hand, stir in the chopped pecans.

Roll the dough into 1-inch balls and place on the parchment paper. Bake at 300 F for about 15 - 18 minutes, or just until the bottoms are browned and they are firm to the touch. Remove from the oven and let sit on the cookie sheet for 2 - 3 minutes, then roll each one in powdered sugar while still warm and place on a cooling rack. Once cooled, roll in powdered sugar once more time. Store in an airtight container with layers separated with waxed paper so they don't stick together. 

Lower-Fat Chocolate Chip Vanilla Blondies

I am a die-hard brownie fan. You can ask my cousin Erin how safe a pan of brownies is if I'm within a 50-foot radius of it. (The answer is: not safe. Not safe at all.)

But there is something about vanilla that I adore as well, and the allure of these blondies is pretty much on par with that of a pan full of straight chocolate. These are essentially like chocolate chip cookie bars, just bursting a bit more at the seams with vanilla flavor.  I substituted applesauce for some of the fat (although these are not even close to being fat-free) and the results were pretty excellent - still a moist crumb, but it held together very nicely and didn't fall apart.  These are a great treat for "mixed company" (that is, gluten-eating and gluten-free folks alike) -- if they even make it out of your kitchen.

Lower-Fat Chocolate Chip Vanilla Blondies (Adapted from the Allergen-free Baker's Handbook)
Makes one 9x13 pan

4 tbsp. Spectrum Shortening
4 tbsp. Earth Balance Buttery Spread
4 tbsp. applesauce
3/4 cup white granulated sugar
1/4 cup + 2 tbsp. brown sugar
1 egg
1 tbsp. vanilla
3/4 cup sorghum flour
3/4 cup brown rice flour
1/2 cup tapioca starch
1/2 tsp. xanthan gum
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup (or more!) semi-sweet chocolate chips

Preheat the oven to 350 F.  Spray a 9" x 13" pan with cooking spray and set aside.

Cream the shortening, butter, and applesauce together with an electric mixer.  Add in the sugar and continue to cream until well mixed. Add the egg and vanilla and mix in.

In a separate bowl, whisk together the flours, xanthan gum, baking powder, and salt.  Add 1/3 at a time to the wet ingredients using the electric mixer.

Stir in the chocolate chips and then spread evenly into the pan. Bake for 35 - 45 minutes or just until a toothpick or knife inserted into the middle of the pan comes out clean. If anything, you want to underbake these instead of leaving them in for too long, so definitely keep an eye on them after 35 minutes.

Remove from oven and let cool.  Cut into pieces and either serve immediately or store in an airtight container for up to 2-3 days on the counter.  If you are storing them for longer, keep refrigerated or frozen until ready to serve.

Chai Latte Cashew Cookies for the Ratio Rally

Cookies are woven into our culture. Images of chocolate chip cookies, warm from the oven at grandma's house. The classic Tollhouse recipe. The cookie jar. The cookie monster. Girl Scouts sell them. Web browsers have them. They're everywhere, when you think about it.

And with good reason.  Friends, it's because cookies rock.  And that's why I'm so excited that this month's Ratio Rally recipe is for cookies! This is what you've been waiting for. For years, you've been tethered to your classic Tollhouse recipe. But now - now you can create delicious, chewy, buttery cookies (and as many or as few as you want) using a simple ratio.

I thought long and hard about what kind of cookie I wanted to create. There are such endless possibilities. Should I go classic chocolate chip? German hazelnut jam thumbprint? Peanut butter with chocolate? Pumpkin? Sugar? My mind was spinning (and my stomach was growling).

Then I noticed a forgotten little package of cardamom in my spice cabinet that I had never gotten around to using before. And I knew what I was going to make.

Chai Lattes. In cookie form.

There are a few different possible ratios for cookies. I originally tried the 1-2-3 ratio, but those ended up being cakier than I preferred. So I went for a ratio closer to the 1-1-1 ratio (1 part each of butter, sugar, and flour) and they came out much more like traditional cookies. Buttery, soft, and with a nice texture. And delicious. These really did taste like little chai lattes - I brought them into work and they got great reviews! And cookies are a piece of cake (ha) to throw together, so they'll be making your house smell wonderful before you know it.

Many thanks to Caroline of The G Spot Revolution for hosting this month's Ratio Rally for cookies!  See below my recipe for a list of all the other fantastic cookie ideas the other Ratio Rally members came up with.

And get ready for a chai latte - just not the kind you're used to.


Chai Latte Cashew Cookies
Makes 24 - 36 cookies

1.5 oz butter

1 oz brown sugar

1 oz white sugar
1/2 egg
1 tsp. vanilla extract

.75 oz brown rice flour

.75 oz sorghum flour

.5 oz potato starch

1/8 tsp. xanthan gum

1/4 tsp. baking powder

1/4 - 1/2 tsp. ground cloves

1/4 - 1/2 tsp. ground black pepper

1/4 - 1/2 tsp. ground cardamom

1/2 tsp. ground cinnamon

1/4 cup chopped cashews

Preheat the oven to 350 F. Line a cookie sheet with parchment paper.

Cream the butter and sugar together. Add the egg and vanilla and beat together. In a separate bowl, combine all dry ingredients and mix together. Add to the butter-sugar mixture and mix until combined. Add the chopped cashews.

Drop by teaspoonful onto the lined cookie sheet (no greasing necessary). Bake for 7-9 minutes, or just until the edges are slightly browned. Remove from oven and leave on hot cookie sheet for another 2 -4 minutes or until firm enough to move to a cooling rack. When completely cooled, remove to an airtight container.

Take a look at the fabulous recipes the other Ratio Rally folks came up with!

Amanda | Gluten Free Maui | Simple Shortbread
Amie Valpone | The Healthy Apple | Grapefruit Sugar Cookies
Brooke | B & the boy! | Candy Cane Shortbread
Caleigh | Gluten Free[k] | Mulled Spice Cookies
Caneel | Mama Me Gluten Free | Cardamom Date Cookies
charissa | zest bakery | Coconut Peanut Butter Chocolate Chip Cookies
Caroline | The G-Spot | Double Chocolate Chip Peppermint Cookies
Erin | The Sensitive Epicure | Spritz Cookies with Jam
gretchen | kumquat | Classic Sugar Cookies
Irvin | Eat the Love | Apple Brown Butter Bay Leaf Spice Cookies
Jean | Gluten Free Doctor Recipes | Reindeer Cookies
Jenn | Jenn Cuisine | Basler Brunsli
Jonathan| The Canary Files | Vegan Salted Oatmeal Cherry Cookies
Karen | Cooking Gluten Free! | Mexican Wedding Cakes
Lisa from Gluten Free Canteen | Molasses Rum Raisin Cookies
Mary Fran | frannycakes | Pinwheel Cookies
Meaghan | The Wicked Good Vegan | Vegan Chocolate Chip Cookies
Meredith | Gluten Free Betty | Chocolate Peppermint Cookies
Morri | Meals With Morri| Stevia Sweetened & Grain-Free Thumbprint Cookies with Apricot Preserves
Pete & Kelli | No Gluten, No Problem| Belgian Speculaas Cookies
Rachel | The Crispy Cook | Melomakarona
Silvana Nardone | Silvana's Kitchen | Old-School Italian Jam-Filled Hazelnut Cookies
T.R. | No One Likes Crumbley Cookies | Cinnamon Lemon Cookies
Tara | A Baking Life | Walnut Shortbread

Flourless Chocolate Chip Oatmeal Cookies

Oh my GOD were these good.  I scarfed down more of them than I honestly care to admit, although I did give a significant portion of them away, too.  So at least there's that.

Trader Joe's makes gluten-free oats now - did you know that?  I just discovered them recently - and not only are they certified gluten-free, they are also a lot cheaper than their competition - by several dollars.  AND they come with a recipe for oatmeal cookies on the back.  What more could you want from a bag of oats, celiac friends?

I modified the recipe quite a bit, of course.  I added a few different ingredients, reduced the fat, etc. (all my usual courses of action).  And they turned out to be fabulous - they were chewy, moist, and full of flavor.  Everyone who tried these loved them, and I suspect you will, too.

**Update: Since giving up sugar a few months ago, I also created a modified version of these that - in addition to being free of gluten and dairy - is also sugar-free. That modification is below!

Flourless Chocolate Chip Oatmeal Cookies
Makes about 3 dozen medium cookies

Regular version:
1.5 tbsp. Earth Balance Buttery Spread
1/4 cup fig butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup sunflower butter or peanut butter
2 tsp. vanilla extract
1 egg
1/2 tsp. salt
1 tsp. baking powder
2 cups gluten-free oats
5 tbsp. unsalted roasted sunflower seeds
3/4 - 1 cup chocolate chips

Sugar-free version: 
1.5 tbsp. Earth Balance Buttery Spread
1/4 cup plain pumpkin puree
1/2 cup Stevia in the raw
1/2 cup nut butter (I used plain salted almond butter, but sunflower or peanut butter will do, too! Just be aware that many nut butters have added sugar)
2 1/2 tsp. vanilla extract
1 egg
1/2 tsp. salt
1 tsp. baking powder
2 cups gluten-free oats
1/3 cup roasted sunflower seeds
1/2 - 3/4 cup pecan pieces
**Chocolate chips are usually full of sugar, but if you find ones that aren't, add them back in by all means!

Preheat the oven to 350 F.  Line two cookie sheets with parchment paper.

Whip together the Earth Balance, fig butter/pumpkin puree, and white and brown sugar/Stevia until well-mixed.  Add the egg and mix together well.  Add in the nut butter and vanilla.

In a separate bowl, combine the oats, baking powder, and salt.  Stir them into the wet ingredients and mix well.  Add the extras (sunflower seeds, pecans, and/or chocolate chips) and stir in to combine.

Scoop the cookies out by the teaspoonful or tablespoonful onto the cookie sheets and space 2 inches apart. Bake for 8 - 10 minutes (JUST until they start to brown on the edges), then remove from the oven.  They probably won't look completely done - that's ok.  Let them sit on the hot cookie sheet for another 3 - 5 minutes or until you can scrape them off onto a wire rack without their falling apart.  Cool completely, then store in an airtight container until ready to serve.

Chewy (Better Than) Fig Newtons

Who doesn't love fig newtons?  Seriously, if such people exist, I have not met them. 

I don't know exactly what made me crave them last week.  It may have been because the last time I was at Trader Joe's, I came across a new product that made me want to jump in the aisle.  Fig butter!  And it was so cheap.  Needless to say, I stocked up, afraid that it would disappear quickly, like other favorite TJ's products that have vanished oh-so-suddenly from the shelf, leaving me standing forlorn in the aisle (cranberry chutney, I'm talking to you!).

These are super simple to make - I swear.  You mix the dough, spread it on parchment or wax paper, spread the fig butter over half of it, and then fold it over.  It's like a little fig burrito.  AND - they are gluten-free, dairy-free, and egg-free.  Seriously. 

For my first attempt, I tried this recipe from Elana's Pantry just as she made it.  They were tasty, all right - but I didn't feel like they had the heavier texture of fig newtons that I was really looking for. 

So I innovated a bit.  I tweaked the flours, adding some more whole grainy goodness to balance out the plain almond flour.  I made the dough a little drier, and substituted applesauce for some of the fat.  I baked them for slightly less time. 

They came out so wonderfully, even I can't believe it.  I brought these into work with me, and my co-workers couldn't believe they were gluten-free.  One woman liked them so much that she kept checking in with me to see how many I had left, torn between taking one at the expense of someone else and just, you know, really wanting another fig newton.

But maybe you'll think of some other, new way to make these that will be even better.  If you do, please share your own tweaks with me.  Until you come up with your favorite version, though, these will definitely hit the spot for a fig newton craving. 

Chewy Fig Newtons
Makes about 40 small cookies

1/2 cup almond flour
1 cup + 1 tbsp. sorghum flour
1/4 cup tapioca starch
1/2 tsp. salt
1/4 tsp. xanthan gum
1/4 cup agave nectar
2 tbsp. honey
2 tbsp. canola oil
2 tbsp. applesauce
2 tsp. vanilla extract
6 (or more) tbsp. fig butter (you can buy this at Trader Joe's or use any other fig jam/butter)


In a small bowl, combine the flours, salt, and xanthan gum and mix together well.  In another small bowl, combine the agave nectar, honey, oil, applesauce, and vanilla and mix well to combine.  Add the wet ingredients to the dry ones and mix together until it's as smooth as it can be.  Cover and refrigerate for at least an hour.

Preheat the oven to 350 F. 

Remove the dough from the refrigerator.  Take about half of it and plop it onto one side of a large piece of wax paper.  Fold the wax paper over in half and use a rolling pin to make an even rectangle that is about 10 - 12 inches long and about 4 inches wide.  Peel back one half of the wax paper (so that the top of the dough is now exposed) and then transfer the whole thing to a piece of greased parchment paper for baking.  You can do this by greasing the parchment paper, then pressing it onto the top of the dough, then flipping the whole thing over and peeling back the rest of the wax paper (which will now be on top).

Spread a generous amount of fig butter along one half of the dough - as much as you want, really.  Go crazy.  Make them figgy.  Then, using the parchment paper to help you, fold the dough in half.  Peel back the parchment paper carefully from the top of the cookie.  Use a knife or fork to tuck in the dough fringes so that none of the fig butter is exposed. 

Place the parchment paper on a baking sheet and bake at 350 F for 10 - 13 minutes, or just until the dough is set and is ever-so-slightly browned.  It may not look totally done - that's ok.  Remove from the oven and let sit on the pan for about 3 - 5 minutes, then, using a sharp knife, cut into little fig newton squares and cool on a rack. 

Repeat the process with the other half of the dough, or freeze it to use later.  Keep refrigerated, but leave out at room temperature or zap in the microwave briefly before serving for the best flavor.

Carrot Ginger Scone Cookies

I'm not sure whether to classify these as cookies or scones, because they are somewhere in between.  But what I can vouch for is the taste (if you are a fan of ginger, that is).  I recently went to a ginger-themed party and, as I often do, defaulted to baking for my contribution.  I loved the idea of the taste of carrot cake with an extra spike of ginger to complement the other spices I regularly use.  These turned out tasting pretty great, although the texture is definitely rather cake-y and not very chewy (at least, not in the way that cookies often are).  I'd actually suggest shaping these into triangles and serving for breakfast as a scone!  I personally liked the ones without raisins better than the ones with them.  I didn't add any nuts to mine, either, although I've included them below as an optional ingredient (some people like nuts in their carrot cake, and if you're one of those people, you'd probably like them in these, too).  So just let your own taste guide you in this one.  And gather all of your ginger-loving friends to help you eat these!

Do you have a favorite ginger recipe that you would have brought to the Ginger Party?  Please leave it below!

Carrot Ginger Scone Cookies

3/4 cup Spectrum Organic Shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 tsp. vanilla
1 egg or Egg Replacer (for our vegan friends)
4 tbsp. So Delicious Coconut Milk
1 1/2 cup gluten-free flour blend (your favorite kind)
1 tsp. baking powder
1/2 tsp. salt
1 1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tsp. pumpkin pie spice
1 cup finely shredded carrots
1/2 cup shredded coconut
1/2 cup gluten-free rolled oats
optional: 1 cup raisins + 1/2 cup ground walnuts (although I liked these better without them)

Preheat oven to 350 F.  Line two cookie sheets with parchment paper.

In a large bowl, cream together the shortening and sugar.  Add the egg and vanilla and mix with an electric mixer on high speed until it is creamy.

In a separate bowl, combine the flour, baking powder, salt, ginger, pumpkin pie spice, and nutmeg.  Add little bit little to the butter-sugar mixture, alternating with a tbsp. at a time of So Delicious Coconut Milk.  If the batter is too dry, add more coconut milk one tablespoon at a time. 

Add the shredded carrots, coconut, and oats and mix in by hand.  For larger cookies, drop by tablespoonful onto the cookie sheets and bake for about 14 - 16 minutes at 350 F, or until set on top and slightly brown on bottom.  For bite-size cookies, drop by teaspoonful and bake for 10 - 12 minutes.

Let sit on hot baking sheet for 2 - 3 minutes when they come out of the oven, then remove to a wire rack to cool.  When completely cooled, store in an airtight container.

If desired, top with a buttercream icing for a mini-carrot cake effect.  But they are delicious by themselves, too!

Gluten-free Thin Mints

Ok, if you miss Samoas, I know you miss Thin Mints.  Who can resist a sleeve of Thin Mints straight from the freezer?  (Did she say a whole sleeve?  Um, yes....easily.) 

These are...amazing.  They are everything you remember about Thin Mints: crispy when straight from the freezer, the perfect blend of mint and chocolate, and really, really addictive.  Despite possibly seeming complicated to make (because of what we imagine to be the mysterious veil of secrets shrouding Girl Scout Cookies), they're actually kind of a breeze.  They're really no harder to make than any other cookie.  And there will be no judgment from me if they are all gone within hours of being made - I promise. 

Gluten-free Thin Mints (Adapted from this recipe from Seattle Weekly)
Makes 4 dozen cookies

1 stick (1/2 cup) Fleishmann's Unsalted Margarine
1 cup granulated sugar
1 egg
1/2 tsp. mint extract
1/2 cup sorghum flour
1/2 cup tapioca starch
1/4 cup cornstarch
1/4 tsp. salt
1/2 cup pure cocoa powder
1 - 2 tbsp. sweet rice flour for dusting (or regular rice flour)

For chocolate coating:
1 cup Trader Joe's Dark Chocolate Mint UFOs OR 1 cup semisweet chocolate chips + 1/4 tsp. mint extract
1 tbsp. Earth Balance Buttery Spread

This dough will chill in the fridge for a few hours, so don't preheat the oven yet!

Cream the margarine and sugar together with an electric mixer.  Add the egg and beat well.  Add the mint extract and continue to beat. 

In a separate bowl, measure out the flours and whisk together with the salt and cocoa powder.  Add little by little to the butter-sugar-egg mixture, beating with the electric mixer until very well-mixed.  Refrigerate the dough for at least an hour, longer if possible.

When you're ready to make them, preheat the oven to 350 F.  Line two baking sheets with parchment paper and put your 1 - 2 tbsp. sweet rice flour into a small bowl.  Scoop out the cookie dough by teaspoonful and roll into a ball with your hands.  Place about 2 inches apart on the baking sheets.  Dip a wide, flat spoon into the sweet rice flour to coat it and then use the spoon to flatten each little ball of dough into a rough circle.  Bake for 12 minutes (or until ever-so-slightly puffed up and set) and then remove.  Leave on the hot baking sheet for 2 minutes and then remove to a wire rack to cool.

In a small sauce pan or double boiler, place the chocolate and buttery spread.  Melt them together over very low heat, stirring constantly to avoid burning.  When they are melted, remove from heat.  Dip each of the cooled cookies into the chocolate mixture and coat completely with chocolate (you may need more chocolate than this depending on how well-coated you make them).  Remove from pan with two forks, using one to hold up the cookie and the other to scrape of any excess chocolate.  Place on waxed paper and place in the refrigerator or freezer to cool completely. 

I personally like to keep Thin Mints in the freezer, but you can store these in the fridge as well. 

Samoa Girl Scout Cookies

Who out there misses Girl Scout Cookies?  Samoas, anyone?  You might not have to miss them quite as much if you make these.  They're not spot on, but they are - shall we say - reminiscent.  If you don't compare them directly to the gooey coconut-y fudgey deliciousness of Samoas, you'll probably like them even more.  Lose the comparison entirely and they become decadent.

I was lucky enough to host a friend of mine over the weekend, a friend who is scarily similar to me in many ways.  One thing we share is a love of baking, and we spent much of her visit in my kitchen, chatting endlessly as we made one delicious thing after another.  On the first day of her visit, we walked past a little cluster of hopeful Girl Scouts  in the Harvard subway station.  They were standing in front of huge stacks of cookie boxes, trying their best sales pitches/pleas on the passing commuters.  While we didn't buy any for obvious gluten reasons, they inspired us to try making Girl Scout cookies on our own at home.  After all, how hard could it be?

Not very hard, really - and fun!  All it takes is a good cookie base - we used shortbread, but feel free to try any other vanilla cookie base that you think would work - and then it's just a matter of the coconut cream and chocolate.  Easy to assemble, and despite being shortbread (aka butter-based), ended up tasting quite light and airy when all was said and done.  The shortbread base did become slightly crumbly, making the process of eating them a little messy.  There are two ways to remedy that.  You could use a different base, one that is more like a regular cookie, which will be softer and chewier.  Or - you can avoid crumbs by eating the entire cookie at once.  The choice is yours.  But if you're looking for a Samoa fix, these are the cookies for you.

Gluten-free Samoa Girl Scout Cookies

For the shortbread:

1/3 cup brown rice flour 
1/3 cup sorghum flour
1/2 cup cornstarch
1/2 cup powdered sugar
1/4 cup potato starch
2 tbsp. tapioca starch
3/4 cup, or 1.5 sticks, Fleischmann's baking margarine or Earth Balance "Butter"
Sweet rice flour for dusting


For the coconut cream and chocolate drizzle:

1/2 cup granulated sugar
3 tbsp. coconut oil (can substitute Earth Balance Buttery Spread)
1/2 cup So Delicious Coconut Milk
1 1/2 tsp. vanilla
1/2 cup shredded coconut + 2 tbsp. for sprinkling over cookies
1/4 tsp. salt (or more to taste)
3 tbsp. powdered sugar
3 oz. Trader Joe's Pound Plus Dark Chocolate, melted

Preheat the oven to 300 F.  Line two cookie sheets with parchment paper.

Combine all dry ingredients in a bowl. Set aside.

Using an electric hand mixer (if you don't have one, just do the best you can by hand), cream the butter until it is very smooth.  Slowly beat in the dry ingredients bit by bit until they are well mixed.  Using your hands, gather the dough into a big ball, kneading any uneven parts as necessary.

Break off the dough by tablespoonful and roll into balls.  Place them on the parchment paper and, after dusting with the sweet rice flour to keep from sticking, flatten with the bottom of a cup or a fork or spoon. Bake for about 15 - 20 minutes, until they are firm to the touch, but not yet browned.  Remove from oven and let sit on the hot cookie sheets for another 2 minutes, then remove to a wire rack to finish cooling.

In the meantime, prepare the coconut cream.  Melt the sugar and coconut oil together into a small pot and toast them together for about 1 - 2 minutes, stirring constantly to prevent burning/sticking.  Add the coconut milk and vanilla and stir well.  Simmer for about 5 - 10 minutes or until the mixture has reduced a bit and has become slightly thicker.  Add the shredded coconut and salt and stir in well.  Continue to cook for another 2 - 3 minutes, or until it has thickened more.  Remove from the pot into a bowl.  Let cool for a few minutes, then add the powdered sugar (which will help thicken it even more).  If yours still isn't very thick, you can try adding a bit of extra cornstarch as well.  Continue to cool.

In a regular nonstick pot, melt the chocolate over low heat. (If you have a double boiler, go ahead and use that!)  You could also microwave the chocolate in increments of 15 seconds if you prefer to avoid pots altogether.  Once it is melted, place it in a small baggie.  When you're ready to use it, cut a small hole at one of the corners to drizzle it over the cookies.

When the cookies have cooled, spread a layer of the cooled coconut cream on top, then drizzle chocolate over the coconut cream to your heart's content.  If desired, sprinkle some extra coconut flakes over the cookies before the toppings dry.  You can eat them right away, but the icing will still be slightly melty, so it works better to refrigerate them for a few hours before you serve them.

These can be stored in an airtight container in the refrigerator for up to 6 days.  If they last that long.

Flourless Fluffer Nutter Cookies

Remember Fluffer Nutters?  Peanut butter and a thick slathering of Marshmallow Fluff brought together in one amazing sandwich?  They are a part of my childhood, and every once in a while, when I have a peanut butter sandwich, I reminisce about them.  So when I recently confirmed that Marshmallow Fluff is, in fact, gluten-free,  I was maybe a little too happy.  In fact, I promptly opened the jar I had just bought and ate a spoonful right out of the jar.  Yeah.  I do that sometimes.  (But don't worry, I don't double-dip, for those of you who eat my baked goods!)

Later that week, I was making a batch of peanut butter cookies for my cousin's birthday party and suddenly remembered that jar of Marshmallow Fluff.  Inspired, I took it off the shelf and decided to find a way to insert it into the recipe.

It worked!  They were delicious. Out of curiosity, and to test how well another favorite sandwich of mine would translate into cookies, I also made a few with strawberry jam instead of Fluff, and those were a success as well. (Directions for those are at the end of the recipe.)

The bottom line is, these peanut butter cookies are fantastic.  They have no flour, making them naturally gluten-free, and unmitigated peanut butter-y flavor.  The only problem is that they disappear quickly, so be sure to make enough!

 
Flourless Fluffer Nutter Cookies
Makes about 30 cookies

3/4 cup natural creamy peanut butter (I used Trader Joe's Creamy PB)
3/4 cup granulated sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 egg
3-4 tbsp. Marshmallow Fluff

Preheat the oven to 350 F.  Line two cookie baking sheets with parchment paper.

Cream the peanut butter and sugar until well mixed.  Add the vanilla and baking soda and mix.  Add the egg and mix very well until it is evenly distributed.

Using a teaspoon measure, scoop out the dough and roll into a ball with your hands.  Line up the balls of dough about 2 inches apart on the cookie sheets.

Before putting in the oven, use a fork to crack each ball in half.  Place about 1/8th of a teaspoon (I'm just guessing since I didn't measure, but just a very tiny dollop) of Marshmallow Fluff into the center of each ball and then re-form the ball around it, rolling them in your hands.  Place the balls back on the cookie sheet and, using a fork, smash down each ball gently, creating creases on the top of each cookie.

Bake for 10 minutes or just until set.  Remove from oven and let sit on hot cookie sheets for another 3 - 5 minutes until slightly cooled, then remove to wire rack to continue cooling.

Store in an airtight container for up to 4 days.

**For peanut butter and jelly cookies:  Instead of placing marshmallow creme inside the cookie dough balls, use your thumb to press each ball of dough flat and then scoop about 1/2 - 1 tsp. strawberry jam into each cookie after baking.

Heavenly Snickerdoodles

These are hands-down the best snickerdoodles I've ever had, ever, ever.  They are soft, chewy, and the thin coating of sugar and cinnamon is perfectly balanced in its sweetness.  I have been bringing my kitchen creations into school to get feedback from my classmates (and also to avoid eating all of this food by myself, because believe me, I could do it).  These got rave reviews!  My professor took one bite, looked at me in surprise, and said, "Wow - you would never know that these are gluten-free!"  Another classmate leaned over as she was eating hers and confided, "I think I like gluten-free cookies better than regular ones."  I may have them all converted to gluten-free diets by May.  We'll see. 

But that should be all you need to hear to convince you to make these.  These are the kind of gluten-free snack you can proudly offer your friends.  You can bring them without shame to the potluck.  No apologies necessary for their being gluten-free - because no one will know.  Unless, of course, you want to impress them even more.

I adapted a recipe from Cybele Pascal's cookbook, The Allergen-Free Baker's Handbook, to make these.  I didn't change all that much;  I used an egg instead of egg replacer, adjusted the vanilla (I love my vanilla), and used sorghum flour in place of some of her more starchy blend to make it more whole grain.  Obviously, if the above comments are any indication, they turned out beautifully - for both the gluten-free and gluten-ful.

Heavenly Snickerdoodles (Adapted from "The Allergen-Free Baker's Handbook" by Cybele Pascal)
Makes 48 small cookies or 36 large ones
(You can either use 2 1/2 cups + 2 tbsp. of your favorite gluten-free flour blend OR the following mix of flours)
1 1/4 cups brown rice flour
1/2 cup sorghum flour
1/2 cup potato starch
1/4 cup tapioca starch
2 tbsp. sweet rice flour (or more tapioca starch)
1/2 tsp. xanthan gum
3/4 tsp. baking soda
1 1/2 tsp. cream of tartar
1/4 tsp. salt
3/4 cup Spectrum Organic Shortening
3/4 cup granulated sugar
1/4 cup plus 2 tbsp. firmly packed brown sugar
3 tsp. vanilla extract
1 egg
1/3 cup So Delicious Original Coconut Milk
2 tbsp. granulated sugar + 2 tsp. ground cinnamon

Preheat oven to 350 F.  Line a cookie sheet with parchment paper (no cooking spray is needed).

In a small bowl, mix the flours, baking soda, cream of tartar, and salt together.  Set aside.

In a medium mixing bowl, cream the Spectrum shortening and both sugars together with an electric mixer until very well-blended.  Add the vanilla extract and egg and continue to mix.

Add about 1/4th of the flour mixture and - still using the electric mixer - beat it into the dough.  Add a little of the coconut milk and mix.  Alternate between adding the flour and coconut milk until it is completely blended, scraping the sides of the bowl as-needed to make sure everything gets mixed in.  The dough will be pretty stiff at this point.

Combine the sugar and cinnamon and pour onto a plate.

You can make these into bigger cookies by using a tablespoon measure or smaller ones using a teaspoon measure.  Choose one and use the measure to scoop out the dough, and then roll each scoop into a ball using your hands.  Then, roll the ball in the cinnamon-sugar mixture and place onto the baking sheet.  Space about 2-3 inches apart.

Bake the larger cookies at 350 F for 10-12 minutes, or just until they are set.  Bake the smaller ones for 8 - 10 minutes or until set.  Remove from oven and leave on the hot baking sheet for another 5 minutes until they start to firm up.  Then, remove to a wire rack to cool.

If there are any left to store, keep them in an airtight container for up to 3 days.

You can also freeze the dough and defrost later as-needed for a quick batch of these!

Double Chocolate Espresso Brownie Cookies

How much chocolatey goodness can you fit into a cookie anyway?  The eternal question of chocolate lovers.  And, as it turns out, the answer is: a lot.

These are fantastic.  Actually, that word doesn't do them justice.  They are....delicious?  Scrumptious?  Wonderful and comforting and lovely and addictive?  Hmmm.  Maybe there are no words to describe them well.

But, there are actions that can describe them well.  I brought half of the batch with me to share with friends over coffee today, and they were scarfed down.  Very quickly.  (It took all of my willpower to leave any to share in the first place.)

These are decadently full of chocolate and wonderfully chewy, with the hint of espresso peeking through, but not dominating, every bite.  They are rich, sort of like little brownies, which is why I switched to making smaller ones after the first batch.  I doubt this made any difference in the overall amount we consumed, though.  We just had to eat more of them to get there.  

I used a mixture of brown rice, tapioca starch, and potato starch in these.  But this recipe barely calls for any flour to begin with, so I think you will be just fine using whichever gluten-free flour your heart desires (or your pantry allows).  A starch would probably be a good bet, but in a pinch, a whole grain flour would probably work, too. 

If you are a chocolate fan, seriously...what are you waiting for?  These won't take you long to make, and you'll be glad with every bite that you did. 

Double Chocolate Espresso Brownie Cookies

4.5 oz. Trader Joe's Pound Plus Dark Chocolate (72%)

2 oz. Baker's semisweet chocolate, chopped

1/4 cup Earth Balance Buttery Spread (or your favorite non-dairy, gluten-free substitute)

¾ - 1 cup sugar (depending on how sweet you'd like them to be)

2 eggs + 1 egg white, beaten stiff

1 tbsp. finely ground espresso beans

1/6 cup sifted gluten-free flour (I used a pre-mixed combination of equal parts brown rice flour, tapioca starch, and potato starch, but you could just as easily use your favorite mix)

¼ tsp. gluten-free baking powder

1/8 tsp. sea salt

3/4 cup semisweet chocolate chips 

Preheat oven to 350 F. Line cookie sheets with parchment paper (you don't need to spray them). 

 

In a medium saucepan, combine bittersweet chocolate, unsweetened chocolate, and butter; heat and stir over low heat until mixture is melted and smooth.  (Or, you can melt it together in the microwave at reduced power - around 60 or 70%).  Remove from heat. Cool for 10 minutes. 

 

In a large bowl, combine sugar, 2 whole eggs, and ground espresso beans.  Beat with electric mixer on medium to high speed for 2 to 3 minutes or until well-mixed and color lightens slightly. Add the cooled melted chocolate, beating until combined. 

In a small bowl, stir together flour, baking powder, and salt. Add to chocolate mixture; beat until combined. Stir in the chocolate chips. The dough will be thick like brownie batter.

In a separate bowl, beat the single egg white until stiff peaks form.  Fold very gently into the rest of the cookie dough, being careful not to overmix.  (Hint: after you drop them onto the cookie sheet, you can press a few chocolate chips into the top to make them pretty.)

For smaller cookies:  Place batter by heaping teaspoonfuls about 2 inches apart on the cookie sheet. Bake for 11 - 13 minutes, just until the tops are set and the cracks on top do not appear moist.  They will have a slight sheen to them.   

For larger cookies:  Place batter by heaping tablespoonfuls about 2 inches apart on the cookie sheet.  Bake for 13 - 15 minutes, just until the tops are set and the cracks on top do not appear moist.  They will have a slight sheen to them.

Remove cookies from oven and let stand on the cookie sheet on a wire rack for 1 minute. Transfer cookies to a wire rack; cool. Makes 24 large cookies or about 36 smaller ones.  

These are fantastic warm from the oven.  If stored overnight in an airtight container, they become wonderfully soft and chewy.  

To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.

*Note: Be careful about how long the batter is left standing; if it is longer than 40 minutes – one hour, it becomes a lot stiffer and the cookies will look different when they’re done.

Bakery-Style Hamantaschen

Ok, yes - it's too early for Purim.  Heck, to be honest, my family is not even one to celebrate that particular Jewish holiday.  Perhaps if I had known about the Hamantaschen, though, that would have been different...

These were my first Hamantaschen.  What is a Hamantaschen, you might wonder?  These cookies are little three-cornered wonders that puff up into bite-size pastries filled with any number of things, including jam, chocolate hazelnut spread, nuts, dates, and perhaps most commonly, poppy seed filling or prunes.  Their triangular shape is sometimes called evocative of the ears of the villain of the holiday of Purim - you guessed it - Haman, who is defeated in the story as told in the Book of Esther.

You'll probably forget all of that after your first bite.  The dough for this looks remarkably like regular old gluten dough, becoming elastic enough to survive a rolling pin and cut-outs, and pinching together like its gluteny counterpart. [We suspect that you could use this basic dough recipe as a pie crust as well, but that is yet to be tested.]  And after about 12 minutes in the oven, they turn into golden brown beauties, tiny crystals of sugar dotting their crispy tops even as the inside stays soft as a pillow and melts in your mouth.

These look a little different than the pictures of other Hamantaschen we saw, which seem to be more open in the middle and look vaguely like a mini danish.  But I rather like the way this shape distributes the filling, and so I would encourage you to try it out this way at least with some of them.  We filled ours with some of our homemade strawberry, peach, and blueberry jams, and also made a few with Solo Poppy Seed Filling (confirmed gluten-free here).  As my mom cut out the rounds and lined them up on the parchment paper, I filled each one with a teaspoon-sized dot of filling and pinched them together at the top.  A final dusting of sugar and then into the oven they went.

You would never in a million years know these were gluten-free.  With some gluten-free desserts, the flavor stays intact but the texture suffers, or vice versa; rarely do the stars align and create something that surpasses its glutenful counterpart in both taste and texture.  But both my father and brother actually requested that my mom make the gluten-free version of these because that is how good these are.  And how often does that happen?

All I can say is, there is a reason these are called "bakery style."  Seriously.  No one will regret your making these cookies - even if it's not Purim.

Gluten-free Bakery-Style Hamantaschen (Adapted from "A Treasury of Jewish Holiday Baking" by Marcy Goldman)

Makes 4 - 6 dozen pastries


1 cup (2 sticks) unsalted non-dairy baking margarine (we used Fleischmann's, but you could also try Spectrum Butter Shortening)
1 1/4 cups sugar + 1/4 cup for sprinkling before baking
3 eggs
1/4 cup orange juice
1 1/2 tsp. vanilla extract
2 3/4 cups white rice flour + up to 1 cup more to use when rolling out the dough
1/2 cup tapioca starch (allow to settle well into the measuring cup)
3/4 cup potato starch (allow to settle well into the measuring cup)
1/2 tsp. salt
2 1/2 tsp. gluten-free baking powder
Fillings of your choice, such as jam (strawberry, peach, or blueberry); Solo Poppy Seed or Almond Paste filling; nutella; dates; or prunes

Combine the margarine/shortening and the sugar together.  Add the eggs and mix until smooth.  Stir in the orange juice and the vanilla.

In a separate bowl, fold together the white rice flour, tapioca starch, potato starch, salt, and baking powder. Fold the flour mixture into the wet mixture to form a firm but soft dough.  Transfer the dough to a lightly floured work surface and pat it down.  Cover and let it rest for about 10 minutes.  Alternatively, you can dust it with tapioca starch and wrap it in saran wrap and store in the refrigerator (up to 2 days) or freezer (up to 3 months) until needed.

Preheat the oven to 350 F.  Line 2 large baking sheets with parchment paper.

Divide the dough into 2 or 3 flattened discs and work with one at a time.  Roll the dough out on a lightly floured board to a thickness of about 1/8 inch.  Depending on how sticky your dough is, you may need to use quite a bit more white rice flour to make it workable.  Don't fret, though - they'll still be delicious!  We used the top of a cup with a diameter of 2.5 inches to cut out rounds from the dough.  As you run out of space to cut dough from, rework and roll the dough out again, as many times as necessary until you run out of dough completely.

Line the rounds up on the lined baking sheet.  Fill each with a generous teaspoonful of the filling you've chosen and then draw each round of dough together by pulling three sides together and pinching them together in the middle.  You'll now have a pastry that looks like the top picture.  Once you've pulled all the rounds together in this way, sprinkle generously with the remaining sugar.

Bake for 12 - 15 minutes, or until the tops are nicely browned.  Remove from the oven and cool on a wire rack.  Or eat warm from the oven.  Store in an airtight container (if they last long enough to be stored).

Chocolate Chunk Blondies by Cybele Pascal

You're looking at round two of baking from my favorite new cookbook, The Allergen-Free Baker's Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame by Cybele Pascal.   (You can also check out her blog here.)  Unfortunately, the recipe for these blondies is not posted there, as far as I can see, but that is just more incentive to buy this fabulous cookbook for yourself. (Note: I did not receive a copy of this cookbook for free, nor am I in any way connected to Cybele Pascal, so this review is completely unsolicited and is based solely on my personal experience with her cookbook and blog.)

It's taken me a long time to build up my baking credibility with some members of my family since being diagnosed with celiac.  A long time.  For the first year, anything I brought to a family gathering was regarded with a great deal of suspicion.  Eyes would flicker warily to the plate I held in my hands, and looks were exchanged.  Sometimes it wasn't so subtle, and rumblings of "....gluten-free.....gross...." could be heard across the living room.  One time, I made a batch of gluten-free chocolate chip cookies and asked my cousin to walk in with them instead of me.  They were gobbled up and exclaimed over by all, but when I revealed that they were, in fact, gluten-free, one of my sisters actually grimaced and refused to touch them again for the rest of the night.

That's a powerful association to try to break.

As I've made and shared more and more desserts, a hesitant trust has formed.  People have started to realize that the lack of gluten and dairy does not break a dessert.  Things can be delicious even without those two seemingly core elements, they have realized.

I was flipping through Cybele Pascal's cookbook, and one of my sisters caught sight of a picture of the Chocolate Chunk Blondies and exclaimed over how delicious they looked.  That same sister happened to get engaged later that night - and so - clearly the only thing to do was to make a batch of Engagement Blondies!

I personally love baked goods warm out of the oven and thought these tasted heavenly while still hot, but others in my family insisted that the taste improved drastically once they had been chilled.  But go with your own gut.  I will say, though, that the sister who used to grimace at the mere mention of "gluten-free" finished half the pan.  By herself.

That, to me, says more than any blog entry can.

Chewy Mint Chocolate Cookies

Do you ever miss Thin Mints?

I do.  They were my favorite kind of Girl Scout Cookie (aside from a maple cream one they sold for only one year before yanking it off the market for some inexplicable reason).  The combination of the chocolate and mint - dangerously addictive, and completely delicious.

Well, it's just as hard to stop eating these.  I overbaked the first tray I put in and was extra careful not to repeat that mistake with the rest, standing like a hawk by the oven to pull them out after exactly 9 minutes.  The results?  Chewy, chocolatey, minty, coconuty goodness. (But don't worry - if you hate coconut, you can leave it out and they will still taste awesome.  I tested it out for you.)

I got the idea from the Gluten Free Goddess and tweaked the recipe from her site (which you can find here) based on the ingredients I had on hand.  I also halved her recipe, fearful of the implications of a full batch of chocolate cookies alone with me in my apartment. 

And those fears were justified.  The gooey chocolate chips and chewy coconut are a wonderful combination, and the mint makes them festive somehow.  They'd be perfect for a holiday party!

Try them for yourself and see if anyone you serve these to complains about their being gluten-free.  Dare them to. 

Chewy Mint Chocolate Cookies

1/3 cup Spectrum organic shortening
½ cup packed brown sugar
¼   cup white sugar
1 tbsp. agave nectar
1 egg
7 - 9 tbsp. mint chocolate Silk soy milk (or any other non-dairy chocolate milk)
1 tsp. vanilla extract
1 -1 ½ tsp. peppermint extract (according to your own taste)
1 ¼  cup of your favorite gluten-free flour blend (I used Montina, but others would work, too)
½  tsp. xanthan gum

¾ tsp. baking powder
½  tsp. baking soda
¼   tsp. salt
¼   cup plus 1 tbsp. cocoa powder
½  cup chocolate chips
½  - 1 cup shredded coconut (optional, but recommended!)

Preheat the oven to 350 F.

Combine the shortening, sugars, and agave nectar and mix well.  Add the egg, 7 tbsp. of the mint chocolate soy milk, and the vanilla and peppermint extracts. 

In a separate bowl, combine the gluten-free flour, xanthan gum, baking powder, baking soda, salt, and cocoa powder.  Add to the liquid mixture, stirring well.  Stir in the chocolate chips and coconut, if desired.  If the batter is too dry, add more mint chocolate soymilk by the tablespoonful until the batter is smooth and stiff.

Drop by tablespoon-ful onto a cookie sheet lined with parchment paper or sprayed with cooking spray.  Bake for 8 - 12 minutes, or just until they are barely cooked all the way through.  I baked mine for about 9 minutes.  Do not overbake!  They may not look completely done when you pull them out of the oven.  Allow to rest for 2 - 3 minutes on the hot cookie sheet, then remove to a cooling rack or plate.