Gluten-free Chocolate Truffle Cookies Image 2012 (c) Teri Lee Gruss
What makes these gluten-free cookies so good? They are moist and delicious and taste like brownies! But what really sets this recipe apart is the small amount of flour, sugar and butter called for, especially compared to most cookie recipes.
Based on a recipe for “Chocolate Truffle Cookies with Sea Salt” from Ghirardelli Chocolates, our recipe calls for a healthy measure of chopped walnuts and we’ve omitted the additional sea salt called for in Ghirardelli’s original recipe.
After baking be sure to let the cookies cool on the baking sheets for at least 10 minutes before using a spatula to remove them to a wire rack. Place the cooled cookies in an airtight container and store in the refrigerator for an extra chewy brownie-like texture and (more…)
I’m the kind of person who usually wants something sweet after dinner, and chocolate should be involved somehow. When I don’t have a healthier alternative, I eat junk. I decided to stop buying junk earlier this year, so I make this recipe all the time.
While eating these cookies, I get ideas. Such as, what would they be like as a crust? Could I make them bigger and really thin, then shape/roll them like brandy snaps? How would they do sandwiched together with chocolate ganache or some other kind of filling? And so on.
Instead of just making more chocolate chip cookies, yesterday I decided to see if I could bake the dough as one big rectangle and make bar cookies out of it. (more…)
Gluten-free shamrock sugar cookies are buttery good, easy to make and a charmin’ St. Patrick’s Day cookie.
You will need a small (about 3/4-inch diameter) shamrock cookie cutter to use as a stencil on your cookies. If you can’t find this type of cookie cutter you can make your own stencil by tracing and cutting a shamrock shape on a plastic kitchen mat (available at most stores in housewares.)
Valentine’s day is approaching! Instead of spending hours searching for allergy-friendly Valentine’s candy for your loved ones, consider offering safer sweets with Lucy’s cookies.
If you haven’t had the pleasure of tasting them yet, Lucy’s cookies are delicious treats that are gluten-free, vegan, and made without milk, eggs, peanuts or tree nuts, but they taste like “regular” cookies! My favorite thing about Lucy’s cookies (beside the great flavor) is the (more…)
These are mostly sugar-free because I used chocolate chips instead of a sugar-free alternative like carob chips. Substitute carob chips for the chocolate chips and you have yourself some delicious sugar-free cookies.
The cookies are made with Isomalt, which is a sugar substitute that is suitable for those who suffer from diabetes. Isomalt also has only half the calories of sugar, however it is suggested that adults should not consume more than 50g per day and 25g for children. I first learned of Isomalt while I was in my Baking and Pastry course at school. I am in no way an expert of working with sugar alternatives but I wanted to give this a try seeing as Bryan’s dad has diabetes and both of my grandfathers (who have now passed away) had diabetes. We are really trying to cut back out sugar intake this year and when I was sent samples of this I wanted to give it (more…)
This recipe for Gluten-Free Gingerbread Men is adapted from a recipe by Jacqueline Mallorca, “Rice Flour Gingerbread Cows”, featured in her fabulous cookbook, “The Wheat-Free Cook”.
This version is corn free as well as gluten-free and is extra-extra gingery- so cut back on the ginger if you like.
The gingerbread men are decorated with small amounts of Royal Icing and Chocolate Buttercream Frosting but use raisins and nuts for a charming au natural touch. (more…)
It’s that time of year again… when you allow yourself to bake with real butter… and lots of it! At first I was planning to make this recipe with margarine (since that’s what I had), but my mom adamantly informed me that shortbread is made with REAL BUTTER, and anything less is sacrilege. It’s Christmas after all, right? But what if I would rather not gain ten pounds over the holidays? Apparently buttlerless shortbread cookies are not an option. And I’m not sure that eating less of them is an option either… these things seem to call your name from the freezer. (more…)
Welcome to Monday, December 12, 2011. Only 13 days until Christmas! For all of you out there (this includes me) who haven’t finished your shopping, it is time to get busy! Right now I am out running 8-10 miles to help motivate myself to knock out the rest of my shopping later on today. Not sure yet if that will include in person or online shopping – it depends on how I feel.
With Hannah home sick with the stomach flu, I had plenty of time to catch up on all things online. I found some great gluten-free tidbits and plan to share one of them now with you guys! Are you ready? Ta-da….
Kinnikinnick is now offering some new mixes just in time for the holiday season. These mixes include: (more…)
Decorated gluten-free sugar cookies are fast and easy to make using a food processor to mix the cookie dough. You can use either amaranth flour or a combination of rice flours to prepare this recipe, both work well.
The icing recipe was adapted from a recipe by Stephanie Gallagher, About.com Guide to Cooking for Kids, Sugar Cookie Icing Recipe. (more…)
I loved the idea of gifting my homemade cake stands to friends and families for the holidays. (Thanks everyone!)
Thing is – you can’t really give a cake stand to someone without having treats on it, especially if they know that you love to bake.
So I tried to figure out what seasonal recipe I could make for the stands that I could prepare ahead of time, freeze, would appeal to everyone I know (gluten-free, vegan, egg allergies, potato allergies etc), and will stay on the stand with little concern of things breaking.
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