cookies Archives | GFF Magazine

Double Chocolate Peanut Butter Cookies Gluten-Free Recipe

Erika — Wed, 31 Jan 2024 20:04:00 +0000

Here, dark-chocolate dough makes the layered flavors of peanut butter a pleasant surprise, while chocolate chips and a kiss of salt catapult this salty-sweet gluten free cookies treat to cookie-jar superstardom.

MAKES 3 DOZEN COOKIES

Author Cindy F. McIntosh

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon gluten-free pure vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup sweet rice flour
1/2 cup brown rice flour
1/2 cup cocoa powder
2 cups bittersweet chocolate chips
Fleur de sel sea salt (optional)

Instructions

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer, cream the butter, peanut butter, and sugars for 3 minutes on high speed. Add the eggs and vanilla and combine, scraping down the sides of the bowl.
In a medium bowl, sift together the salt, baking soda, flours, and cocoa powder.
Mix the dry ingredients into the butter mixture and fold in the chocolate chips. Scoop a heaping tablespoonful of dough at a time and place 2 inches apart on the prepared baking sheets. Gently press down on the mounds to create a flat top, sprinkle with fleur de sel, then bake until the cookie tops just start to crack, 15 to 18 minutes.

Photography Aubrie Pick

Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies

Erika — Mon, 21 Nov 2022 18:05:00 +0000

These cookies are so delicious, you’d never guess they’re gluten-free and vegan. Almond butter and coconut oil add richness and moisture; two kinds of oats create nubby, chewy texture; and buckwheat flour and loads of chocolate add layers of flavor. In other words, they’re nutrient-rich, giving you every excuse to eat cookies for breakfast. The cookies will stay soft and chewy for up to 3 days at room temperature in an airtight container.

Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies

MAKES ABOUT 32 (2-1/2-INCH) COOKIES

Servings

Calories 157kcal

Author Alanna Taylor-Tobin

Ingredients

1/2 cup sweet white rice flour (such as Blue Star Mochiko brand)
1/2 cup buckwheat flour
1/2 cup gluten-free old-fashioned rolled oats, plus more for optional garnish
1/2 cup gluten-free quick (baby) oats
1 teaspoon baking soda
1/2 teaspoon fine sea salt, or 1/4 teaspoon if your almond butter is salted
1 cup smooth unsalted almond butter
3/4 cup plus 2 tablespoons maple syrup
6 tablespoons melted and cooled coconut oil
1 teaspoon pure vanilla extract
8 ounces bittersweet chocolate (preferably 65%–70% cacao mass), coarsely chopped, plus more chunks for optional garnish
Flaky salt (such as Maldon brand, optional)

Instructions

Position a rack in the upper third and one in the lower third of the oven and preheat to 375ºF. Line two or three baking sheets with parchment paper.
In a bowl, whisk together the sweet rice flour, buckwheat flour, old-fashioned oats, quick oats, baking soda, and sea salt.
In a large bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla. Add the flour mixture, stirring until combined, then stir vigorously for 20 seconds to create a chewy texture. Stir in the chocolate.
Using two teaspoons or a #40 spring-loaded ice cream scoop, form the dough into 1-1/2-inch balls and place at least 2 inches apart on the prepared baking sheets. Top each cookie with a few flakes of flaky salt, a few oats, and a chocolate chunk or two. Bake the cookies for 5 minutes and rotate the pans from front to back and top to bottom, then bake until puffed and slightly cracked on top and set around the sides, 8 to 10 minutes. (Although they will seem underdone and soft at first, they will firm up as they cool.) Let cool completely, then devour.

Nutrition

Photography Alanna Taylor-Tobin

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Gluten-Free Chocolate Candy Cane Crush Cookies Recipe

Erika — Tue, 15 Nov 2022 22:47:41 +0000

These rich, brownie-textured gluten free Christmas cookies with peppermint kick were created by Alison Needham of A Girl Defloured

Gluten-Free Chocolate Candy Cane Crush Cookies Recipe

MAKES 24 COOKIES These cookies can be stored airtight for up to 1 week.

Author Alison Needham

Ingredients

1 (12-ounce) package semisweet chocolate chips, divided
1/2 cup (4 ounces/1 stick) salted butter, at room temperature
1 cup cane sugar
2 eggs
1 teaspoon pure vanilla extract
1-1/4 teaspoons peppermint extract, divided
1-1/2 cups gluten-free all-purpose flour. (Alison likes Cup4Cup or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon xanthan gum, omit if your flour contains it
1/2 teaspoon sea salt or kosher salt
1 cup gluten-free white chocolate chips
3 or 4 candy canes, crushed, or 1/4 cup peppermint bits

Instructions

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Put 1-1/3 cups of the semisweet chocolate chips in a microwave-safe bowl. Heat on high for 1 minute, stir the chips, then heat again until melted, 30 to 60 seconds. Stir until smooth. Let cool slightly.
In a stand mixer fitted with a paddle attachment or with a hand mixer, beat the butter. Add the sugar and continue beating until light and fluffy. Add the eggs, vanilla, and 1 teaspoon of the peppermint extract. Beat until smooth, scrape down the sides of the bowl, and beat again. Stir in the cooled, melted chocolate.
In a small bowl, whisk together the flour, cocoa powder, baking powder, xanthan gum, and salt. Add the flour mixture to the butter-sugar mixture and beat until combined. Stir in the remaining chocolate chips. Cover the dough with plastic wrap and refrigerate for 30 minutes.
Scoop the dough with a medium-size cookie scoop or hand-shape walnut-size balls and place them 2 inches apart on the prepared baking sheets. Bake until the cookies are slightly cracked on the top but still slightly yield to the touch, 10 to 12 minutes. Let cool on the pans for a few minutes, then transfer to a cooling rack to cool completely.
Place the white chocolate chips in a microwave-safe bowl. Heat on high in the microwave for 1 minute, stir, and heat again until melted, about 30 seconds. Stir until smooth. Stir in the remaining ¼ teaspoon peppermint extract. Pour the melted white chocolate into a small piping bag or plastic sandwich bag. Snip off one corner and drizzle over the cookies in a zigzag pattern. Sprinkle the crushed candy canes over the cookies before the chocolate sets.

Photography Alison Needham

Gluten-Free Polenta Cookies Recipe

Erika — Wed, 10 Apr 2019 12:50:36 +0000

Perfect for teatime or anytime, these gluten free cookies have crisp texture, nice cornmeal crunch, and balanced sweetness.

Gluten-Free Polenta Cookies

Baking time will vary depending on the thickness of the cookies. The shaped dough needs to be frozen for at least four hours before baking and can be stored in the freezer up to four weeks. Enjoy the cookies fresh or store in an airtight container for up to three days.

Servings (1-inch) cookies

Ingredients

1⁄3 cup (55 grams) fine brown rice flour
1⁄3 cup (40 grams) sorghum flour
1⁄4 cup (45g) potato starch
1⁄2 teaspoon (3 grams) baking soda
1⁄2 teaspoon (1 1⁄2 grams) xanthan gum
1⁄4 teaspoon (2 grams) sea salt
1⁄4 cup (28 grams) almond flour
1⁄3 cup (41 grams) cornmeal
1⁄2 cup sugar
1⁄2 cup cold unsalted butter cut into small cubes
1⁄2 cup finely chopped mixed dried fruit such as apricots, cranberries, and figs
Zest of 1 small lime
1 extra-large egg
1⁄2 teaspoon gluten-free pure vanilla extract
1⁄2 teaspoon almond extract

Instructions

Combine and sift into a mixing bowl the flours, potato starch, baking soda, xanthan gum, and salt. Add the almond flour, cornmeal, and sugar and mix to combine. Cut in the butter and mix until crumbs form, but do not overmix; you do not want a paste consistency.
Stir in the dried fruit and lime zest in three batches. Add the egg, vanilla extract, and almond extract and mix well to incorporate.
Divide dough into three equal portions. Form each portion into a log about 8 inches long and 1 inch wide. Wrap them individually in plastic wrap and freeze for at least four hours or overnight.
Preheat the oven to 350°F. Line a sheet pan with parchment paper. Cut each frozen dough log into rounds 1⁄4 to 1⁄2 inch thick. Place the rounds 1 inch apart on the sheet pan. Bake until golden brown, 10 to 12 minutes. Let the cookies rest in the pan for 3 minutes, then transfer to wire racks to finish cooling.

Recipe Laverne Matias
Photography and Styling Erin Ng

Spiced Cocoa Polvorones Gluten-Free Recipe

Erika — Mon, 18 Mar 2019 21:20:35 +0000

Polvorones, Mexican wedding cakes or cookies, Russian tea cakes—call them what you like—these buttery, nutty chocolate snowball cookies by Bojon Gourmet author Alanna Taylor-Tobin are a little fussy, so be sure to use the dip-and-sweep measuring method if measuring by volume, or if you have a kitchen scale, use the weight measurements.

Spiced Cocoa Polvorones Gluten-Free Recipe

MAKES ABOUT 32 COOKIES Uncooked dough can be wrapped and refrigerated for up to 3 days; baked cookies keep airtight for up to 3 days, and should be rolled again in powdered sugar just before serving.

Author Alanna Taylor-Tobin

Ingredients

3/4 cup plus 2 tablespoons (3.5 ounces/100 grams) blanched almond flour
1/2 cup (1.75 ounces/50 grams) unsweetened cocoa powder
2 tablespoons (0.5 ounces/15 grams) tapioca starch
6 tablespoons (2 ounces/60 grams) unrefined muscovado sugar or light brown sugar
1-1/4 teaspoons ground cinnamon
1/2 teaspoon fine sea salt or kosher salt
1/8 teaspoon cayenne
1 cup raw pecan halves, finely chopped
1/2 cup (4 ounces/1 stick) cold, unsalted butter, cut into 1½-inch pieces
2 teaspoons pure vanilla extract
3/4 cup powdered sugar

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine the almond flour, cocoa powder, tapioca starch, sugar, cinnamon, salt, and cayenne. Add the pecans, butter, and vanilla. Mix on low until the butter is incorporated and the dough forms large clumps, 1 to 2 minutes. If you don’t have a stand mixer, use a pastry cutter to blend the butter into the dough. Cover the dough with plastic wrap and refrigerate for 30 minutes.
Meanwhile, position a rack in the center of the oven and preheat to 350ºF. Line a rimmed baking sheet with parchment paper.
Sift the powdered sugar into a shallow bowl. Form about 32 (1-inch) balls of dough (about a tablespoonful each) and roll them in the powdered sugar, knocking off any large clumps. Place the balls on the prepared baking sheet 1 inch apart, then bake until slightly puffed and cracked, 18 to 22 minutes. The cookies will be soft but will crisp up when cool; if they’re still soft when cool, return them to the oven to bake a bit longer. When cool, roll each cookie a second time in the powdered sugar and serve.

Photography Alanna Taylor-Tobin

Vegan, Gluten-Free Salted Tahini Chocolate Chip Oatmeal Cookies Gluten-Free Recipe

Erika — Tue, 12 Mar 2019 14:37:10 +0000

These chewy, gluten-free tahini chocolate chip cookies have a rich, buttery flavor, while earthy oat flour and rolled oats add a bit of heft. Studded with bittersweet chocolate and flecked with flaky salt, these vegan gluten free cookies are just the things to enjoy with a glass of cold almond milk.

Vegan Salted Tahini Chocolate Chip Oatmeal Cookies Gluten-Free Recipe

MAKES 10 LARGE COOKIES Small changes make a big difference here, so be sure to measure the ingredients carefully. You can have the batter mixed by the time the oven preheats and then it’s just minutes to cookie bliss. These cookies are best the day they’re baked but will keep up to 3 days airtight at room temperature.

Author Alanna Taylor-Tobin

Ingredients

1/2 cup tahini (we like Sadaf brand)
1/4 cup plus 3 tablespoons maple syrup, preferably Grade A dark
3 tablespoons extra-virgin coconut oil, melted and cooled
1 teaspoon pure vanilla extract
1/2 cup gluten-free oat flour
3 tablespoons sweet white rice flour
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup gluten-free old-fashioned rolled oats (we like Zego)
3 ounces coarsely chopped bittersweet chocolate, preferably 65% to 70% cacao mass, plus more for the tops
Flaky sea salt, for sprinkling

Instructions

Position a rack in the upper third of the oven and preheat to 375ºF. Line two large baking sheets with parchment paper.
In a large bowl, stir together the tahini, maple syrup, coconut oil, and vanilla. Sift in the oat flour, rice flour, baking soda, and fine sea salt and stir to combine. Stir in the oats and chocolate.
Scoop dough balls 1 inch in diameter (about 3 tablespoonfuls or a 24 spring-loaded ice cream scoop) onto the prepared baking sheets, spacing them 2 to 3 inches apart. Top each cookie with a chunk or two of chocolate and a tiny pinch of flaky sea salt. Bake one baking sheet at a time, rotating halfway through for even baking, until the edges are pale golden and the centers are still soft, 8 to 10 minutes. Slide the cookies, parchment and all, off of the baking sheet and onto a cooling rack to stop the baking. Repeat to bake and cool the remaining cookies. Enjoy warm or let cool completely.

Photography Alanna Taylor-Tobin

Gluten Free Double Chocolate Chip Peanut Butter Cookies

Erika — Tue, 09 May 2017 15:13:54 +0000

MAKES 3 DOZEN COOKIES Here, dark-chocolate dough makes the layered flavors of peanut butter a pleasant surprise, while chocolate chips and a kiss of salt catapult this salty-sweet treat to cookie-jar superstardom.

1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup creamy peanut butter
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
2 eggs
1 teaspoon gluten-free pure vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup sweet rice flour
1/2 cup brown rice flour
1/2 cup cocoa powder
2 cups bittersweet chocolate chips
Fleur de sel sea salt (optional)

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer, cream the butter, peanut butter, and sugars for 3 minutes on high speed. Add the eggs and vanilla and combine, scraping down the sides of the bowl.

In a medium bowl, sift together the salt, baking soda, flours, and cocoa powder.

Mix the dry ingredients into the butter mixture and fold in the chocolate chips. Scoop a heaping tablespoonful of dough at a time and place 2 inches apart on the prepared baking sheets. Gently press down on the mounds to create a flat top, sprinkle with fleur de sel, then bake until the cookie tops just start to crack, 15 to 18 minutes.

Recipe Cindy F. McIntosh / Photo Aubrie Pick

The Best Chocolate Chip Cookies Ever, Period (and Gluten-Free!)

Erika — Tue, 12 May 2015 17:56:51 +0000

The Best Chocolate Chip Cookies Ever, Period (and Gluten-Free!)

MAKES 20 COOKIES We don’t think there’s a better chocolate chip cookie out there, gluten-free or otherwise. They’re just that good. If you can, splurge on high-end chocolate chips, such as Barry Callebaut, Guittard, or Peter’s Burgundy, for this now not-so-secret adaptation of a recipe from beloved baker Lisa Lan of San Francisco’s Bumblebee Bakeshop. Quality ingredients make the difference. But be warned: you’ll be spoiled for life.

Course Dessert, Snack

Cuisine American

Keyword cookes

Prep Time 30

Cook Time 15

Servings cookies

Calories 146kcal

Ingredients

1/2 cup dark brown sugar
1/2 cup granulated sugar
2 teaspoons molasses
1 teaspoon gluten-free vanilla paste or vanilla extract
3/4 cup unsalted butter, at room temperature
1 egg, at room temperature
2 cups gluten-free flour blend (we like Cup4Cup)
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup semisweet chocolate chips or chunks
2/3 cups bittersweet chocolate chips or chunks

Instructions

Preheat oven 325°F. In a large bowl, combine the sugars, molasses, vanilla paste, and butter and mix well. Add the egg and mix until smooth.
Sift together the flour, salt, and baking soda and mix into the batter just until incorporated. Fold in the chocolate chips just until evenly incorporated.
Line a baking sheet with parchment paper. Shape the dough into balls, using about 2 tablespoons of dough per ball. Space them evenly on the baking sheet, at least 2 inches apart. Bake for 15 minutes or until edges are browned but centers are still soft. Cool on the pan. Repeat with any remaining dough.

Nutrition

Photo credit: Maren Caruso