Gluten Free Peanut Butter Cookies

Fabulously Decadent Gluten Free Peanut Butter Cookies

Peanut butter cookies have always been a favorite cookie of mine.  They remind me of childhood and my mother teaching me how to make the crisscross pattern with the fork.  According to Wikipedia: The peanut butter cookie originated in the United States....The early peanut butter cookies were rolled thin and cut into shapes. They were also dropped and made into balls. They did not have fork marks. The first reference to the famous criss-cross marks created with fork tines was published in the Schenectady Gazette on July 1, 1932.  When I started my gluten free journey in 2007, finding a good gluten free flour was very difficult.  This lead me to forgo flour all together when I could.  That's exactly what I did with this recipe for gluten free peanut butter cookies, making it more decadent take on the traditional peanut butter cookie. This is such a simple recipe, that you probably have all the ingredients in your pantry right now.  When you're preparing them, they are very thick and remind me of the consistency of fudge.  Because they don't use flour, they are more dense and concentrated, much like a flourless chocolate cake. Enjoy!   Gluten Free Peanut Butter Cookies This gluten-free...Read More

Gluten Free Spritz Cookies- Christmas Edition

In case you missed my very first recipe and blog post in February of this year Gluten Free Spritz Cookies, I'm here to share it for you again for Christmas.  Baking cookies for Christmas is one of my favorite things to do, it calms me down and I love to give them away as gifts to friends and family.  Well I've been at it again, like I have been every year since my early teens and here are the results.  I hope you have a very Merry Christmas/ Holiday Season!! Gluten Free Spritz Cookies- Christmas Edition 1½ cups butter1 cup sugar1 teaspoon double-acting baking powder1 egg1 teaspoon gluten-free vanilla extract1/2 teaspoon almond extractteaspoon grated orange peel3½ cups Gluten Free All Purpose Baking Flour¾ teaspoon xanthan gum¼ teaspoon saltDecorative sugar Preheat oven to 375 degrees.Beat butter and sugar in an electric mixer set on medium for about 30 seconds. Beat in egg and vanilla extract until combined.In a separate bowl, combine gluten-free flour, xanthan gum, baking powder and salt.Add the flour mixture to the butter mixture, beating on low speed until combined.Pack the dough into a cookie press. If it’s too sticky, put in the refrigerator for 30 minutes to harden.Place...Read More
gluten free chocolate chip cookies

Secrets to Great Gluten Free Chocolate Chip Cookies

So this week I'm sharing some tips and tricks on how to make great gluten free chocolate chip cookies.  My mom alway made the recipe on the back of the ORIGINAL NESTLÉ TOLL HOUSE CHOCOLATE CHIP COOKIE bag, so that's the one I love, but it's been really hard to make gluten free chocolate chip cookies that taste like my mom used to make.  That was until I discovered Authentic Foods Steve's Cake Flour Blend....I was able to take the regular Nestle Toll House recipe and substitue regular flour for Steve's Cake Flour and they turned out amazing. Have you seen the photos?!?!  They look exactly like a regular chocolate chip cookie and they taste amazing too. My husband and friends cannot even tell the difference between my gluten free chocolate chip cookies and a regular one. If you checked out my interview with Steve a few months back at the Gluten Free Expo, you would know that he is extremely enthusiastic about his flour. Well he certainly has reason to be because it's great. Sorry if you were looking for my recipe here but I do want to share another trick that I do to this recipe, besides the Steve's Cake Flour Blend, I...Read More

Gluten Free Oatmeal Raisin Cookies

I am so glad to finally be bringing this recipe to you. If you follow me on my other social media outlets like Instagram, you may have seen some photos of past cookie batches. I've been working really hard to make a gluten free oatmeal raisin cookies that tastes just like the cookies that my mother used to make as a child. You already know if you have ever tried with gluten free flour, that recipes can turn out to be “sandy” and very crumbly which doesn’t remind you very much the cookies you had as a child.   This especially pertains to cookies made with rice flour as a main ingredient. I’m glad to see companies, really starting to focus on developing flour that closely mimics the various gluten full, wheat based flours, bread flour, cake flour, etc. What took you so long? I’m so happy that there are folks out their working on better products provide us with all of the taste and sensation that our gluten-full neighbors get to enjoy everyday. One of these new manufacturers/inventors is the pastry chef Orly Gottesman and her product is called Blends by Orly. She produces a number of different flour blends based on...Read More