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gluten free sugar cookies

Last Updated . Originally Posted By 32 Comments

I have always loved baking and decorating cut-out cookies. I have all kinds of great colors for icing and tiny brushes to ‘paint’ with. I have some great recipes, too, from a hazelnut shortbread and maple gingerbread to a simple sugar or chocolate cookie.

Cookie cutters. I have a collection.

I have finally created a basic sugar cookie that is gluten free. I’m hoping I can recreate some of my other cut out recipes to be gluten free in time for the holidays this year.

All you need is a bit more patience and some arm strength – the dough is much more crumbly and requires a fair amount of kneading – but they do eventually come together and taste great!


Gluten Free Sugar Cookies

2 cups gluten free all purpose flour
3/4 cup coconut flour
1/4 cup cornstarch
1 teaspoon baking soda
1 cup dairy free butter
2 flax eggs
3/4 cup sugar

Mix flours, corn starch and baking soda. Add butter – mixture will be crumbly. Combine flax eggs and sugar, add to flour mixture and incorporate thoroughly. Wrap in saran and chill 20 – 30 minutes.

Knead and roll out onto a floured surface. Cut and place on cookie sheet. Bake at 350F for 10 minutes. Cool completely before icing and decorating.

You cannot make dachshund cookies without making some mini doxies!

Some monogrammed sweaters:

All together now…

What is your favorite kind of cookie?

vegan & gluten free apple crisp

Last Updated . Originally Posted By 16 Comments

I used up every last bit of my pumpkin in making our Pumpkin Ale, and I haven’t seen pumpkins yet. What do I turn to when I am craving a fall themed dessert? Apples!

Delicious, beautiful apples.

This was super easy, and it is both vegan and gluten free. Bonus, your kitchen will smell wonderful for hours.

Vegan & Gluten Free Apple Crisp

3 apples, peeled and sliced
1/2 cup ap flour (I use Bob’s Red Mill Gluten Free)
3/4 cup + oats (I use Bob’s Red Mill Gluten Free)
1/2 cup brown sugar
1 egg (I use Ener-G replacer)
6 tablespoons butter, melted (I use Earth Balance)

Mix flour, oats, brown sugar. Prepare egg replacer and add to dry mixture – it will be crumbly. Press a very small amount into bottom of baking dish (9×9 – I used 7×10). Arrange a single layer of apple slices in baking over crumble, using half. Sprinkle a very small amount of of oats over apple layer. Add a second layer of remaining apples.  Top with crumb mixture. Melt butter and pour over top.

Bake at 350 for 35 minutes.

This is crazy delicious.

What’s your favorite fall dessert? What fall fruit are you enjoying right now?

Did you see Basil basking in his five minutes of fame? 🙂

Flourless Almond Butter Cookies

Last Updated . Originally Posted By 18 Comments

these flourless almond butter cookies are vegan, gluten and grain free cookies. they have all of the tasty nostalgia of childhood peanut butter cookies. a quick and easy recipe to satisfy all the cravings.

recipe originally published June 14, 2010

 

a hand dunking a flourless almond butter cookie into a glass of milk

 

TABLE OF CONTENTS – Jump to any section:

    1. Flourless almond butter cookies
    2. How to make almond butter cookies
    3. Variations of this cookie recipe
    4. Flourless chocolate chip cookies
    5. Can I freeze this cookie dough?
    6. More vegan cookie recipes
    7. Grain Free Almond Butter Cookie Recipe

 

 

Flourless Almond Butter Cookies

Mildly sweet, perfectly chewy, and gluten free: these Vegan Grain Free Cookies have a double dose of protein with both the almond butter and almond flour.

I consider this …

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Beanie Brownie

Last Updated . Originally Posted By 7 Comments

I love brownies.  You will likely see many brownies at spabettie. These are some of the most intensely chocolatey brownies I have ever had, and knowing they are full of good-for-you fiber makes them more yum. I store them in the refrigerator, which somehow makes them Even More Yum.  Outrageous.

1 can black beans, rinsed
3 tablespoons butter, melted
3/4 cup sugar
3 eggs
1/2 cup cocoa powder
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 cup mini chocolate chips

to frost: 1/2 cup mini chocolate chips
1/2 tablespoon butter

Aside from the chocolate chips, I blend all ingredients in my food processor:

Puree black beans. Add eggs, oil + vanilla, blend. Add sugar + cocoa powder, process. Stir in 1/2 cup chocolate chips. Transfer batter to a prepared (buttered, what-have-you…) 9×9 pan, bake 30-35 minutes @ 350.

After brownies have cooled, melt 1/2 cup chocolate chips + 1/2 tablespoon butter. Spread over brownies, cool in refrigerator.

This is already gluten free, and is easily made vegan. I swapped the oil + butter with Earth Balance, Ener-G egg replacer for egg, and while I could not find mini chips, I used vegan regular size.

Have a delicious day, don’t forget dessert!

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