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Dudley’s Fruit Bars 2.0

I’ll start off by saying these are NOT gluten or dairy free. You are absolutely welcome to substitute a whole grain gluten free flour blend like this one and use butter substitute or coconut oil, and I’ll probably do that myself at some point and let you know how it turns out, but if you get to it first, please comment and let us all know! We recently discovered the source of my gluten issues was leaky gut and Candida, and since we’ve actively healed a lot of it, I can tolerate small amounts of whole wheat flour and dairy without any reaction. This is why you’ll notice a new category at the top called “Candida Friendly”. If you’re looking for specifically gluten and dairy free recipes, there’s a tab special for you as well so you can skip past recipes that may not work with your dietary needs. Thank you for your understanding as I embark on this new journey! I assure you, there will still be plenty of new gluten and dairy free recipes, as I’m still sticking mostly to that diet.

In the mountains of California, in the tiny town of Santa Ysabel, there’s a bakery famous throughout southern California- Dudley’s. In fact, my sister-in-law named their enormous, slobbery dog after it. He’s cute, for a blockhead that can bruise you with his tail. Dudley’s bakery is especially famous, not just for their bread, but for their almost gingerbread-like cookies, called Fruit Bars. They’re rectangular, hearty, molasses-type cookies, with a strong emphasis on ginger and raisins, and they’re my husband’s favorite EVER (emphasis his). So, naturally, I needed to be able to make them, since we live in Wisconsin, but in such a way that enabled myself to eat them as well. Let’s face it; baking something yummy that you can’t eat just sucks, and I won’t do it if I can avoid it (unless I’m being paid…I know, I’m a pushover). I checked out the ingredients and did a random search for cookies with a similar mouthfeel, since there’s no way I’m using “malted barley flour” whatever that is, as well as tons of honey and molasses, which makes them delicious and gives them this caramelized outer layer (which I was able to achieve with WAY less sugar and low glycemic to boot, which my candida self LOVES). Granted, I can’t gorge myself on these- they do still contain some sugar, but they are great for a now-and-then treat, and mucho brownie points with the husband! I found this recipe, and naturally did things completely differently. Enjoy!

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Dudley’s Fruit Bars 2.0

Preheat oven to 350 degrees F

In mixing bowl, combine dry ingredients:

2 cups whole wheat flour

1 cup oat flour (just stick some old fashioned oats in the food processor for a bit)

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp allspice

1/2 tsp cloves

1/2 tsp ginger

Cream together:

6 Tbsp butter, softened (You’re welcome to try it with coconut oil to make it even more candida-friendly)

1/4 c xylitol or preferred “sugarless sugar”

Add 2 eggs

1 tsp vanilla

1/3 cup coconut nectar

Blend thoroughly, then slowly add the dry ingredients.

Once mixed, fold in 3/4 – 1 cup of unsweetened dried fruit of choice– I used cranberries (You don’t want to use too many or you’ll add way more sugar than you want to eat, if you’ve got candida like me)

Scoop onto a parchment lined baking sheet and bake for 15 minutes. Allow to cool on pan.

Makes about 18 cookies, more if you use a smaller cookie scoop.

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Chocolate Chip PB Oatmeal Cookies

We had just gotten back from California and had no food in the house, so I threw these together to have something to much on while we got back into the routine.

 10371893_10154487867810226_4904497673566608886_nOatmeal Peanut Butter Chocolate Chip Cookies

30 cookies

Preheat oven to 375 degrees F

In a mixer, cream together:

1/2 cup Earth Balance vegan buttery sticks, softened, or coconut oil

1/2 c sugar

1/2 c brown sugar

3/4 cup peanut butter

Add:

1 egg

1 teaspoon vanilla extract

In a separate bowl, mix together:

1 cup gluten free flour blend

1 teaspoon baking soda

1/2 teaspoon salt

1 cup quick oats

Gradually add to wet ingredients until fully mixed, then mix in:

1 cup dark chocolate chips

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Flatten with a fork. Bake at 375 for 6-9 minutes, until edges begin to brown. Cool on pan for a few minutes before removing to wire racks to cool completely.

Adapted from Mostly Homemade Mom‘s recipe

 
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Posted by on August 4, 2014 in Dessert

 

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Peanut Butter Oatmeal Chocolate Chip Cookies

I recently posted a picture of an amazingly attractive cookie. People who normally eat gluten and dairy were even asking for the recipe, and honestly, I don’t have one. It was a mix! I met the couple behind Amazing Foods for Life at the GFAF Expo in Chicago this past month, and I loved their story (as well as the mix she gave me to try!). People in her family started having issues with allergies, so she developed safe foods for them. That’s a great way to have passion for your work, and one of the reasons I write this blog; I want to help people like me live full lives without feeling disconnected from their families due to food allergies. These cookies drew not only the allergy crowd, but everyone else was clamoring for one too! No need to sigh over the gluten and dairy laden food when you’ve got delicious on your plate!

Amazing Foods for Life mixes are:

Gluten Free

Dairy Free

Peanut and Tree nut free

GMO free

Artificial color and flavor free

Made with flax and whole grains!

Extremely easy and tasty!
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Now, I know you’re craving some of these already, so here’s an alternative recipe from Ambitious Kitchen to hold you over until you can get some of these online or at your local store (if it doesn’t carry them, REQUEST them! Let’s help small businesses succeed!)

Peanut Butter Oatmeal Chocolate Chip Cookies

Preheat oven to 350 degrees F

In a small bowl mix:

2/3 c. gluten free rolled oats (old fashioned)

1 tsp baking soda

In a large bowl beat with an electric mixer until smooth:

1 c. creamy or chunky peanut butter (not natural, super thick stuff) or other nut butter

1/2 or 2/3 c. packed brown sugar (either works)

1 1/2 tsp vanilla

2 large eggs

Mix in dry ingredients with a wooden spoon and fold in:

1/2 or 2/3 c. chocolate chips

Scoop cookies using a small cookie scoop or roll into little balls and place on cookie sheet 2 inches apart.

Bake for 9-11 minutes and remove when edges are barely golden brown; center may look slightly underdone. Cool for 2 minutes on the pan, then transfer to a wire rack to cool completely.

Makes about 16-20 cookies

 
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Posted by on May 7, 2014 in Dessert

 

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Starbucks Copycat Chocolate Meringue Cookies

I’m not drinking as much coffee as I used to these days (it started bothering my stomach due to being on antibiotics for a week), but my favorite Starbucks splurge back in the day was the Flourless Chocolate Meringue Cookie. I was surfing the web the other day and found this recipe, so on a whim I made it (surprisingly followed the recipe exactly- just used Enjoy life mini chips instead of chocolate chips so it’s dairy free). They turned out perfectly, and you’re not paying over $2 for it, either. Definitely my cup of tea! Oo…vanilla chai would be really good with this…

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Chocolate Meringue Cookies

Preheat oven to 350 degrees F

Line 2 cookie sheets with parchment paper and lightly spray with nonstick spray (I use olive oil in a spritzer)

Whisk together:

3 c. powdered sugar

2/3 c. unsweetened cocoa (the better the quality, the better the flavor)

1/4 tsp salt

Whisk in 2-4 egg whites (room temperature), one at a time, starting with two, and

1 Tbsp vanilla

You’re looking for a fudgey, thick, brownie batter consistency. If after two egg whites, it’s too thick, add another. I used 3.

Gently stir in 1 1/2 c. Enjoy Life mini chips

Using a 1 1/2 inch spring release cookie scoop, scoop onto the prepared pans in 9 evenly spaced mounds. I had enough for 18.

Bake 13 minutes, until they’re glossy and cracked.

Slide parchment paper with cookies on it onto wire cooling racks and cool completely.

They’re amazing once they’ve cooled slightly, but if you want that fresh-baked gooeyness the next day, just pop it in the microwave for 10-15 seconds.

 
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Posted by on April 6, 2014 in Dessert

 

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Easy PB Cookies

These peanut butter cookies are the easiest thing I’ve ever whipped up at last minute. Got woken up at 8:30 this morning by a text reminding me that we had 8 students coming over to hang out at 10! An hour and a half to wake up, clean up, and have a snack of some sort for them to nosh on. I’ve known this recipe by heart for a long time, and have no idea where I got it from. The one thing I changed this time that I LOVE is, instead of using all sugar, I used half sugar and half coconut palm sugar, and they got this fantastic molasses-y taste to them instead of just being sweet. This is seriously a 15 minute venture. Love how easy it is!

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Easy Peanut Butter Cookies

Preheat oven to 350 degrees F

Mix together using hand mixer:

1 c. natural peanut butter (smooth or chunky depending on preference)

1/2 c. organic sugar

1/2 c. coconut palm sugar

1 large egg, lightly beaten

1 tsp vanilla

Scoop them out onto parchment lined pans in 1 Tbsp scoops, then flatten with a fork.

Bake 10-12 minutes, then remove from oven and let rest in pan. Don’t move them at first or they’ll fall apart. After a few minutes, let cool completely on a cooling rack.

 
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Posted by on March 21, 2014 in Dessert

 

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Cranberry Chocolate Pecan cookies

My mom made these this year, and I totally cheated and ate the gluten because I wanted to try them, and they were so delicious I HAD to try to “convert” them to my way of thinking. They’re quite honestly the best gluten-free cookies I’ve made to date. I used a half and half blend of my cake flour and Special Sweets blend because the SS blend has oat flour and I didn’t want them to get too “oatmeal-y”. Both are good, easy to make blends to keep around the house. I have a canister of each and am experimenting with them in different recipes. It keeps it easy for me. Instead of listing “mix 18 different gluten free flours that are impossible to find/ridiculously expensive”, I’ve made the blends from easily accessible, simple ingredients, because gluten free cooking shouldn’t be hard, or taste “gluten-free”. Oh, and any time I use margarine in a recipe because I’m out of coconut oil, feel free to sub coconut oil.

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Cranberry Chocolate Pecan Cookies

makes about 3 doz.

In a separate, smaller bowl, mix

1 1/4 c. Special Sweets blend

1 1/4 c. cake flour blend

1 tsp baking soda

1/2 tsp salt

In a big bowl with either a hand mixer or a stand mixer on medium, cream together

3/4 c. (1 1/2 sticks) margarine, softened

3/4 c. packed brown sugar

1/4 c. granulated sugar

3 Tbsp light corn syrup

Then add and beat in:

2 large eggs

2 tsp vanilla extract

Reduce speed to low. In 2 batches, add the flour mixture to the liquid mixture and beat in until just blended.

Stir in:

8 oz chopped dark chocolate

1 c. dried cranberries

1 c. chopped pecans

Cover and refrigerate for at least 15 minutes, up to 1 day

Preheat oven to 375 degrees F

Line 2 cookie sheets with parchment paper and adjust oven racks in upper and lower thirds of the oven.

Drop dough in rounded tablespoons (or use a small cookie scoop, my preferred method) 2 inches apart on cookie sheets.

Bake 5 minutes, then rotate on racks and bake 6-8 minutes longer or until golden brown. 

Transfer to rack to cool completely.

Cake Flour Recipe (featured in my Chocolate Cake recipe)

3 c brown rice flour

1 1/2 c tapioca starch

1 c almond flour (if you’re nut free, substitute with ground flax seed in the same amount)

1 c coconut flour

Special Sweets Blend

1 C. Brown Rice Flour

1 C. Oat Flour (Don’t buy it, really. Just throw some oats in the food processor and grind them down)

1 C. Coconut Flour

1 C. Tapioca Flour/Starch (same thing)

1/4 C. Cornstarch

3 1/2 tsp. Xanthan Gum (or Guar Gum, but Xanthan tastes better)

 
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Posted by on December 21, 2013 in Dessert

 

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Quinoa Cranberry Cookies

I recently won a Facebook Giveaway featuring So Delicious and Sweet Debbie’s, an allergy-free, vegan bakery in LA. I received Debbie’s cookbook (Sweet Debbie’s Organic Treats) and immediately latched onto this recipe as the first one I wanted to make. As per usual, I made adjustments, because I can never seem to leave a recipe alone. This one in particular is fun because it features quinoa (keen-wah) flakes, a favorite ingredient of mine because I’m not a meat fan, and they’ve got complete protein (and a myriad of other health benefits).

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Quinoa Cranberry Cookies 

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper

Pour 1 cup quinoa flakes into a bowl with 3/4 c. hot water and let sit W/O STIRRING

Whisk together:

1 1/4 c. gluten free cake flour blend (bottom of post)

1/2 tsp. baking soda

1/4 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/4 tsp xanthan gum

1/4 tsp fine sea salt

Make a well in the middle

Microwave the following for 20 seconds:

1/4 c coconut oil

1/4 c raw honey

After heating, add 2 tsp vanilla (1 tsp Penzey’s double strength)

Add to dry ingredients, mix up and fold in 3/4 c dried cranberries

I used a 1 1/2 tbsp cookie scoop and distributed them onto the parchment in the pan, a dozen per pan. GENTLY flatten with the bottom of a measuring cup. I ended up with 23 cookies. Bake for about 18 minutes or until they’re light golden brown around the edges. Let cool in the pan on a wire rack for 10 minutes before transferring to the rack to finish cooling.

As with all gluten free baking, it’s best fresh out of the oven.

Cake Flour Recipe (featured in my Chocolate Cake recipe)

3 c brown rice flour

1 1/2 c tapioca starch

1 c almond flour (if you’re nut free, substitute with ground flax seed in the same amount)

1 c coconut flour

 
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Posted by on December 20, 2013 in Breakfast, Dessert

 

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