Gluten Free Pumpkin Chocolate Chip Cookies

I have survived moving across the country 5 weeks after having baby #3, and I’m finally ready to start making new things again. Hooray for that! I’ve tried a few new recipes I hope to post soon, but first I am posting this recipe for my favorite Pumpkin Chocolate Chip Cookies. I’m kind of amazed that it’s taken me this long to do it, since I’ve had the recipe since 2003. It’s in my recipe binder but suddenly I feel greatly inconvenienced when I can’t pull up a recipe I want online. =) Anyway…These are good cookies. I love them because they’re easy and very forgiving. I’ve used all sorts of flour blends depending on what I have and they turn out great. Also, they don’t require xanthan gum. Because I’m super cheap, that’s important to me. I love these cookies fresh out of the oven or out of the fridge, but my VERY FAVORITE way to eat these is warm with vanilla ice cream on top. Amazing.


Gluten-Free Pumpkin Chocolate Chip Cookies
Combine:
1/4 C. butter (softened)
1 1/2 C. sugar
(beat ‘til fluffy)

Add:
1 egg
1 1/2 C. pumpkin puree
1 tsp vanilla
(mix well)

In a separate bowl, whisk together:
2 1/2 C GF flour (I used 1 C Rice, 1 C Oat, and 1/2 C. Corn starch, but I’ve used several different combos with Tapioca flour, potato startch, sorghum flour, etc. Use what you have.)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 C. chocolate chips (I like the mini)
1/2 C. chopped walnuts (optional, but super good)

Slowly add dry mixture to wet ingredients and mix well. The batter should be pretty moist. Spoon batter by tablespoon onto greased baking sheet. Bake at 350 for 15-17 min.

No-Bake Cookies

I was craving chocolate and my daughter wanted to make cookies. To satisfy both of us, we decided on these little babies. I did a ridiculous amount of research to figure out why mine are always either too crumbly or too runny. I guess when I'm pregnant I take cookies pretty seriously. Here's what I learned: it's all in the boiling time. If you boil too long they're crumbly, not long enough they're runny. You have to set the timer for 90 seconds as soon as it starts boiling and then when the timer goes off, immediately remove the pan from the heat. This was my first time trying it this way and they were absolutely perfect. Happy chocolate to you.

No-Bake Cookies
1 3/4 c. sugar
1/2 c. milk (I used vanilla almond milk)
1/2 c. butter
4 Tbsp unsweetened baking cocoa
1/2 c. crunchy peanut butter
3 c. gluten free quick oats
1 tsp vanilla

Combine sugar, milk, butter, and cocoa in a medium sauce pan. Bring the mixture to a boil and let boil for 90 seconds. Remove from heat immediately. Stir in peanut butter and vanilla. Add oats and stir well. Drop by tablespoonfuls onto parchment paper and allow to cool.

Waffle Cookies

The other night my sister-in-law was talking about waffle cookies and I’ve pretty much been thinking about them ever since.  I can’t even remember the last time I had waffle cookies, which is a shame, because they’re amazing and fun all at once.  I found a recipe on allrecipes.com  that I modified a bit to make them gluten free.  I don’t remember what the “regular” ones even tasted like anymore, but these are so good!  The frosting recipe is my favorite chocolate frosting ever, so it makes everything double-fantastic. Enjoy.

Gluten Free Waffle Cookies
1 1/2 c. white sugar
1 c. butter, melted (I used pureed beans and it worked great)
4 eggs
1 tsp vanilla extract
2 c. gf all purpose flour (I used 1 c. white rice flour and 1 c. tapioca flour)
1/2 c. unsweetened cocoa powder
1 c. chopped walnuts, optional (I have no idea why I didn’t add those)

Preheat waffle iron and mix all ingredients together.  Drop dough onto by heaping tablespoons onto the center of the waffle iron. I actually just plopped a huge scoop right in the middle and it turned out great. Close the lid and cook for about 90 seconds. Watch them close so they don’t burn!

My Favorite Chocolate Frosting
8 Tbsp butter
4 Tbsp cocoa powder
1/3 c. skim milk
4 c. sifter powdered sugar
Melt butter in medium sauce pan on low.  Whisk in the cocoa and milk.  Bring mixture barely to a boil, stirring constantly.  Remove from heat. Using an electric mixer, beat in the powdered sugar until thick and smooth.  Pour warm frosting over cookies (or a cake, or whatever).

Oatmeal Chocolate Chip Cookies

I tried these today and I’m in love.  They’re amazing.  I modified this recipe from one on Gluten-Free Goddess.  Try it.  You won’t be sorry.
Oatmeal Chocolate Chip Cookies
1 3/4 c. all purpose gluten-free flour (I used Blue Chip Feather Lite, my new favorite in almost everything)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
1/2 tsp cinnamon
1/2 tsp nutmeg
*Whisk these in a bowl and set aside.  Then cream together:
3/4 c. shortening
1 c. sugar
1/2 c. brown sugar
1 T. vanilla extract
2 eggs
*Add dry ingredients to cream mixture,  mix well.  Then add:
3 c. gluten-free oats
1 c. milk chocolate chips
*Scoop tablespoon-sized balls onto well greased cookie sheet and bake 11-13 min.  This made about 3 1/2 dozen cookies so there’s plenty to freeze for later!

Awesome Sugar Cookies

It's been forever since I've posted. That's mostly because it's been forever since I've tried anything new. I guess I've been a little lazy. Today I snapped out of it. We needed sugar in a BAD way. I found a new recipe for sugar cookies on the Sunflower Market website that I changed just a little and I loved the way they turned out! Try it...

Sugar Cookies
1 c. shortening (I like the "butter flavored" for baking)
1 c. sugar
2 eggs
1/2 tsp. vanilla
3 c. Gluten-Free Flour Blend (I used Bob's Red Mill "All Purpose.")
1 1/2 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. sour cream (I have used vanilla yogurt instead with equally great results)


Cream shortening and sugar. Add eggs and vanilla. Mix well. Mix together dry ingredients and add to creamed mixture with sour cream; mix until smooth. Cover bowl and chill for at least 1 hour. Roll dough 1/4 inch thick and cut into shapes. Bake for 8-10 min at 350 degrees. Frost when cooled. I like this frosting.


***I meant to put a picture right here of the most precious little girl with frosting all over her hands and face. If it weren't for the frosting all over my own hands, I probably could have accomplished that. Oh well.

Chewey Peanut Butter Chocolate Chip Cookies

Can you tell that I like junk food?  It's hard to find good gluten-free treats, so any that I have I will put on here.  Today I made these cookies and I love them!  I think they're even better than "normal" cookies.  If you try them, let me know what you think!

Chewey Peanut Butter Chocolate Chip Cookies

2 eggs, beaten

1 c. sugar

1 c. peanut butter

1 c. chocolate chips

mix ingredients in the order they are listed.  Bake on greased cookie sheet for 10-12 minutes at 350.  Allow to cool 10 min before removing from cookie sheet.

Welcome!

So here it is!  My all-time favorite gluten-free recipe, for the sake of starting things off right.  This is one I got from my mother-in-law's neighbor and it's a great cookie recipe.  My husband even says they tast "real."  That's how you know.  Here it is:

1 2/3 C. GF all purpose Flour

1/2 tsp Baking Soda

1 tsp xanthan gum

1 tsp salt

1/4 c. butter (non hydrogenated canola shortening if you need it dairy free)

3/4 c. packed brown sugar

1/3 c. sugar

2 tsp vanilla

1 large egg

1 c. chocolate chips (can use dairy free)

1/4 c. nuts (optional, but fantastic!)

Preheat oen to 350, grease cookie sheets

Stir together all dry ingredients except sugars, set aside

Beat butter (soft, but not melted) with sugars, vanilla and egg. Mix thoroughly until light and fluffy.  This is key.

Slowly add in dry ingredients.  Drop cookies on sheets and bake approx 10 min.

VARIATION: I love to swap half the vanilla for 1/2 tsp almond extract, and then 1/2 cup butterscotch chips and 1/2 cup white chips instead of chocolate. Delicious.

They're amazing.  Now go try 'em out.

Do you have a recipe to share? Leave me a comment and you can get yourself published right here on my blog. =)