ALL PURPOSE COOKIE FLOUR MIXTURE
Measure by weight:
1 part tapioca
2 parts potato starch
6 parts white rice flour
HOW TO USE: 140 g = 1 cup and add 1/4 tsp xanthan gum per cup of flour. Use your favorite cookie recipe!
CAN I USE THIS FOR CAKES? Nope - not very successfully - check the quick breads page for that flour mixture.
1 part tapioca
2 parts potato starch
6 parts white rice flour
HOW TO USE: 140 g = 1 cup and add 1/4 tsp xanthan gum per cup of flour. Use your favorite cookie recipe!
CAN I USE THIS FOR CAKES? Nope - not very successfully - check the quick breads page for that flour mixture.
FUDGE MACAROON LARABARShere it is with my changes: 5 cups packed pitted dates (soaked in boiling water for 5 min) Add the flax, cocoa, and salt and blend again. Add the coconut and blend again. (Ninja Pro) My blender can't handle it all so I end up kneading in the coconut. Press it into a parchment lined 9x13" pan. Chill, cut and wrap individually. Read more: http://ohsheglows.com/2014/10/31/double-dark-chocolate-coconut-macaroon-tart-vegan-gluten-free-grain-free/#ixzz3R0TVlfT3 PumpkiesPumpkin squares - soft and chewy like a brownie! Soft and delicious.
Gluten, Dairy, Egg, Refined Sugar, Soy, Nut Free Recipe from http://www.sweetkissesanddirtydishes.com/2013/09/pumpkies-dairy-free-gluten-free-nut-free-soy-free-egg-free.html 1 1/2 cups pureed pumpkin 2/3 cup coconut oil, melted 2 tsp vanilla 2 cups rolled oat flour (rolled oats ground in blender / grinder) 2 cups sucanant (I used coconut sugar) 2 Tbsp ground flax 1/4 cup arrowroot powder 2 tsp cinnamon 1 tsp ground ginger 1 pinch cloves 1/2 tsp salt 1/2 tsp baking soda 1 tsp cream of tartar (or sub with 2 tsp b. powder - I used tartar) 1/2 cup mini - chocolate chips (I used 2 oz. unsweetened chocolate chopped) Mix pumpkin, coconut oil and vanilla. Mix dry ingredients. Add wet ingredients to dry ingredients and stir well. It will be thick. Spread into an oiled (or parchment lined) 9x13" pan. Bake at 350' for 40 min (I cut this recipe in 1/2 and baked 30 min.) They are done when they are soft but the edges pull away from the pan. Let cool before cutting or they will fall apart!) NO BAKE PB CHOCOLATE CRIPSIES
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FLOURLESS PEANUT BUTTER COOKIES1 cup peanut butter
1 egg 1/2 - 1 cup sugar (coconut sugar or whatever you like) Mix well Scoop with a cookie scoop. Press down with a fork. Bake at 350' for 8 min. NO BAKE ENERGY BALLS 1 cup (dry) oatmeal
1/2 cup choc chips / raisins 1/2 cup peanut butter 1/2 cup ground flaxseed 1/3 cup honey /agave 1 tsp. vanilla Mix it up. Roll into balls. Chill. Try these with cocoa added to the mix (might need a little "milk" to balance the dryness) and omit the chocolate chips.... add dry fruit or coconut instead Peanut Butter Oatmeal CookiesThese worked, even after all my changes! I changed everything except the vanilla and baking soda!
The original recipe came from: http://www.ambitiouskitchen.com/2013/03/peanut-butter-oatmeal-chocolate-chip-cookies-flourless-no-butter/ 1 cup peanut butter (I used natural peanut butter that I "fixed" - see how by looking under Misc. Recipes!) 2/3 cup coconut sugar 1 1/2 tsp vanilla 1Tbsp EACH ground chia, and ground flax, mixed with 3 Tbsp water 2/3 cup quick oats 1 tsp baking soda 1/2 cup raisins soaked in hot water 5 min, drained) a couple Tbsp of water if necessary. Mix the peanut butter, susgar, vanilla and chia/flax "egg" well. Add the oats, and baking soda - mix well. Add the raisins. It may still seem dry - if so, add a Tbsp or 2 of water until it makes a cookie dough consistency (it will still be thick but shouldn't be too dry) Scoop onto baking sheets and flatten slightly. (they'll spread a little but not enough to make them flat) Bake at 350' for 9 min. Cool on the baking sheet a few minutes before moving to a cooling rack. They will be really crumbly until they cool. Store at room temperature in sealed container. Pumpkin "Sugar" CookiesThis are soft and delicious - especially good with the icing drizzle.
Original Recipe here: (I didn't think they were much like animal crackers!) http://glutenfreeonashoestring.com/gluten-free-pumpkin-animal-crackers/ 2 1/4 cups all purpose GF flour 1 tsp xanthan gum ( I didn't have any and omitted it) 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 tsp pumpkin pie spice (I just shook spices in! cinnamon, nutmeg, ginger) 4 Tbsp melted coconut oil 1 Tbsp homemade egg replacer mixed with 2 Tbsp water (see Misc. for recipe) 1 tsp vanilla 4-6 oz pumpkin butter 1-3 Tbsp water (I added this to get it to hold together in a dough) Mix all the ingredients well. Add water until it will come together in your hands in a dough (like pie crust ) Roll between wax or parchment paper to 1/4" thick - cut with cookie cutters. (I didn't chill it - like the original recipe, but you could!) Bake at 350' for 9-10 min. Allow to cool and drizzle with icing (I used a ziplock bag with the corner cut off) Drizzle Icing: 3-4 Tbsp margarine or butter 6 Tbsp ground coconut sugar (this makes it like icing sugar) NO BAKE CHOCOLATE MACAROONSEveryone has their own name for these traditional cookies - haystacks, macaroons, no-bake chocolate cookies.... delicious, addictive!
These are made with honey and coconut oil and are no-fail (unlike the traditional boiling kind!) 3/4 cup honey 1/3 cup coconut oil 2/3 cup cocoa 1 Tbsp vanilla 3 1/2 cups quick oats, or coconut or a mixture 1/2 cup almond meal (ground raw almonds) 1/2 tsp salt Melt the coconut oil and honey together (30-60sec in microwave - or just until warm in a pan - this has the added benefit of not killing the good properties of the honey!). Add cocoa and vanilla and stir well. Mix dry ingredients and pour chocolate over the dry stuff and mix well. Scoop out onto a wax paper lined tray and chill. These will harden as the coconut oil cools - and must be kept refrigerated to remain solid. Keep in an airtight container. Chewy Trail Mix CookiesNo time to add this right now but don't want to lose this awesome recipe again!
http://ohsheglows.com/2013/08/20/irresistible-chewy-trail-mix-cookies-vegan-gluten-free/ RECIPES TO TRY:Flourless chocolate cookies: http://www.marthastewart.com/314011/flourless-double-chocolate-pecan-cookies
hazelnut cookies http://aseasyasapplepie.com/ugly-but-good-cookies/ FLOURLESS PEANUT BUTTER COOKIES 1 cup peanut butter - room temp 3/4 cup sugar 1/2 tsp baking soda 1/4 tsp salt 1 egg 1/2 cup chopped peanuts (opn) dough will be crumbly bake 10-14 min 350' VANILLA BEAN COOKIES 1 cup sugar and 1 vanilla bean - pulse in blender 2 cup s conrstarch, 1/2 tsp salt - sift cut in 16 Tbsp butter cold add 1/2 tsp vanilla and 1 egg. (1 cup choco chips optional) Chill dougn 30-40 min. bake at 350' 8-10 min until golden at edges. cool 1 min on cookie sheet before removing to wire rack. CHOCOLATE CHIP PECAN COOKIES 2/3 cup brown rice flour 2 Tbsp potato starch 1T + 2 tsp tapioca flour 1/2 tsp each b. powder and soda 1/4 tsp xanthum gum 1/4 tsp salt Sift all this whisk in 1/4 cup almond flour Beat the following until fluffy 2-3 min: 4 Tb butter 4 Tbsp shortnenign 1/2 cup b sugar 1/4 cup sugar 1 tsp vanilla Beat in 1 egg for 1-2 min more. Reduce speed and add in dry ingredients. Mix in 2 cups chocolate chips and 1 cup pecan pcs. Chill 2-10 hrs Bake at 350' 2" apart for 12-15 min. cool on sheet 2 min Date - Nut Logs 1 cup ground walnuts 1/2 cup dates, chopped 1/2 cup brown sugar 3/4 cup ? cocoa? I'll have to check again! 1 egg Shape into logs, bake 10-12 min @ 350' |