Categotry Archives: Dessert


Gluten Free Oatmeal Cookies


(Don’t mind the crumbs left by the taste tested cookie)

1 1/2 cups Healthy Flour Blend (recipe in cookbook) or another good All Purpose GF Flour
1/2 teaspoon xanthan (if not in blend)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

6 tablespoons granulated sugar

1 cup Sucanat OR brown sugar

3 cups  gluten-free old-fashioned rolled oats

8 tablespoons  unsalted butter, at room temperature

8 tablespoons vegetable shortening, melted and cooled

3 extra-large eggs at room temperature, beaten

2 teaspoons pure vanilla extract

Preheat your oven to 325°.

Line rimmed baking sheets with parchment paper and set them aside.

In a large bowl, place the flour, xanthan gum, baking soda, salt, cinnamon, granulated sugar, and whisk to combine well. Add the rolled oats, and mix to combine well. Add the butter, shortening, eggs, sucanat and vanilla, and mix to combine.

Drop the dough by rounded tablespoonful, about 1 1/2 inches apart, on the prepared baking sheets.  Use a small cookie scoop, OR with wet hands, roll each piece of dough into a ball and then flatten with the heel of your hand.

Place the cookies in the center of the preheated oven and bake for 7 minutes, or until lightly brown around the edges and set in the center.

Allow to cool completely until firm on the baking sheets. Transfer to a wire rack to cool completely.


No Bake Chocolate Macaroons


1 Cup Shredded Coconut
1/4 Cup Coconut Oil
5 Tbsp. Cocoa Powder
2 Tablespoons Maple Syrup
1/2 tsp. Vanilla
pinch of salt

*I used unsweetened coconut and wanted them a little sweeter so I add 2 Tablespoons of sucanat.

To Make:
Add coconut to your food processor, cover, and pulse several times to
further break up the coconut.
Add the remaining ingredients, cover, and run the processor again to mix
completely. Scrape down the sides if necessary.
Working quickly coconut oil melts very rapidly in your hands!, roll the
mixture into small balls and place in a dish lined with parchment paper.
Better yet, use a small scoop  to measure equally sized
portions, depositing them directly onto a container that will fit in fridge.
Refrigerate immediately, allowing the macaroons to set up, then cover and
store in your fridge or freezer.
Makes 10-15 macaroons, depending on size.


Gluten Free No Bake Cookies (nut free)


Well, you may not know this about me, but I LOVE peanut butter.  Just eating out of the jar on a spoon, peanut butter cookies, Reese peanut butter cups, peanut butter pie, no bake cookies…….I could go on and on.  However, about 2 1/2 -3 years ago I started noticing some unpleasant side affects after eating peanut butter all of which I promptly ignored for some time.  Then I decided to “test” my theory and see if it was indeed peanut butter, sadly, it was.  I haven’t eaten peanut butter for over 2 years now and I STILL miss it, even after all this time when I smell I want to eat it. But, I digress… this recipe does not include peanut butter, but it is a no bake cookie.

No Bake Cookies

1/2 cup butter, softened
3/4 cup sucanat OR 2/3 cup sugar
3 Tablespoons unsweetened cocoa powder
1 Tablespoon strong brewed coffee
1 teaspoon vanilla extract
pinch of salt
1 3/4 cup GF rolled oats

Options for coating the cookies:
Cocoa Powder
Toasted Coconut
Powdered Sugar
Ground Nuts (obviously this vetoes the “nut-free designation)

Cream together the butter, sugar, cocoa, coffee, vanilla and salt.  Once creamy and blended well, stir in the oats.  Once all blended I like to let the batter sit for 15-20 minutes to help soften up the oats.  Then I use a scoop and scoop up the cookies and roll into balls.  They will be very sticky – if you are going to coat them, choose a coating and do it right away.  Otherwise you can leave them and they will dry out slightly, only slightly though.  I have also flattened the balls to resemble more of a cookie.

NOTE: If you use the sucanat, let the the batter sit about 15-20 minutes before you add the oats, this will give the sucanat a chance to dissolve, otherwise it’s kind of crunchy.

This made about 2 1/2 dozen 1 inch sized balls


Snack Cookies….aka Breakfast Cookies


I’m trying to change the name, as the previous name “breakfast cookies” indicates to my children that they should be eaten for breakfast and while I think that they are probably healthier than a bowl of store bought cereal, I’m still a little hesitant to make them a morning meal habit.  Though I fear the name has already stuck.   These cookies are a delicious combination of many yummy ingredients…..molasses, oats, chocolate chips, cinnamon and nutmeg, just to name a few.

I dare say these are like a Lay’s potato chip – you can’t eat just one.


skip to main | skip to sidebar In a mixing bowl, whisk together these dry ingredients:
2 cups GF Artisinal Flour (contains xanthan)
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
Pinch of nutmeg
2 cups Sucanat
cup ground flax or flax meal

In a separate bowl blend:

1/3 cup light olive oil
1/3 cup coconut oil
2 tablespoons molasses
2 teaspoons pure vanilla extract
2-4 tablespoons vanilla coconut milk, as needed to moisten oats

Add to the wet ingredients:

1 1/3 cup Bob’s Red Mill steel cut oats

Allow the oats to soften for at least twenty minutes.

Combine the wet and dry ingredients- I used my Kitchen Aid with paddle attachment, until moistened. 

2 eggs, beaten

 Add the beaten eggs to the cookie batter and combine well. The dough should be thick.

 Now add and mix well:

½ cup dried cranberries, raisins OR other dried fruit

1 cup chocolate chips

¼ cup shredded, unsweetened coconut

½ cup chopped nuts

If the batter appears too wet, add a tablespoon of rice flour; add more flour as/if needed. Chill in fridge at least an hour.

 Preheat the oven to 375°F.

 Using a scoop make rounded cookie dough balls and place them on a parchment lined or greased baking sheet. Press down slightly- but not too hard because if the dough balls are too flat the cookies will spread too thin. Place the baking sheet into the center of a pre-heated oven and bake until the cookies are golden and set- from 10 to 20 minutes, depending upon how big you make your cookies. Cool on the baking sheet for 2 – 3 minutes, then use a thin spatula to carefully remove the cookies to a wire cooling rack.

I made about 4-5 dozen medium sized cookies.



Indoor S’mores


Who doesn’t love s’mores?  I mean, hello! Chocolate, cookie and hot gooey marshmallows.  Yum!  I found these great cookies, I mentioned them in an earlier post, when I saw them I was thinking what a good graham cracker type crust they would make and how good they’d be in Blueberry Cheesecake Ice Cream. Not even thinking about s’mores until I got the box in the mail and opened them up and saw how gianormous they are!

Vanilla Honey Graham Cookies
Chocolate – I use chocolate chips or Hershey Bar
Marshmallows – I used mini, but whatever you have should work.
Toaster Oven

  • Put a piece of foil on an oven safe pan, small enough to fit in your toaster oven, (I’m sure you could do this in the oven too), this will make for easy clean-up if you have a meltdown. 
  • Take two cookies and place them side by side on the sheet. 
  • Top one cookie with chocolate and the other with marshmallows.
  • Toast for just a minute and then shut off the toaster and let sit until the chocolate is melty and the marshmallows are soft and gooey.
  • Sandwich the cookies together, press lightly, not too much or all the yumminess will ooze out the sides.
  • Eat and enjoy!


Blueberry Cheesecake Ice Cream


With summer coming on strong here, upper 90’s, not to mention Memorial Day.  Ice cream is definitely on my mind….well, I can eat ice cream pretty much anytime, if I’m honest.  I have a few favorite ice cream memories.  One being that when I was growing up we’d always get together on holidays with my family, my grandparents, aunts, uncles and cousins, on my mom’s side.  At these gatherings, in the warm months, my grandma and grandpa would make homemade ice cream, hand cranked!  Now, some people probably have never seen or heard of this.  But, you had to hand crack the churn until the ice cream began to freeze.  Everyone would take turns, boy did it get hard to turn the more it froze.  Good memories….  Another is when my husband and I took a trip to Daytona Beach, this was back in our motorcycle riding days, as we rode along the beach, we spotted a little Edy’s Ice Cream Shop.  So we stopped and got Blueberry Cheesecake Ice Cream Cones (before gluten free life).  Two big old cones, one in each of my hands, on the back of the Harley, til we found a place to stop.  That was years ago and I still remember how much I loved that ice cream.  Never really being able to find it anywhere and always wanting to.  All that to say, when I decided to make ice cream for Memorial Day, I decided it would be this.  I was super excited to find a HUGE 6 quart ice cream maker at Walmart for about $28.  When you’re feeding 6-8 people a tiny little 2 quart maker just doesn’t seem worth all the work! 

So here’s what I came up with:

Cheesecake Ice Cream

3 cups whole milk

2 3/4 cups sugar
3/4 teaspoon salt

2 Tablespoons vanilla
3 cups Half and Half
6 cups Heavy Whipping Cream

2 – 80z packages of cream cheese, softened and whipped with electric beaters.

Scald the milk – that’s heating until just before boiling. 
Remove from heat and immediately add the sugar and salt and stir occasionally until melted.  If you over heated the milk, it may have little yuckies and you can strain it,with a fine mesh strainer,  if this happens. 
After the sugar has melted, add the whipping cream, half and half and cream cheese.  Mix with electric beaters, on low or it will splatter everywhere, it still might splatter, so be prepared.  It will probably not completely incorporate, but it turns out fine. 
Chill ice cream mixture until cold.
Pour mixture into a chilled ice cream canister and freeze according to manufacturer’s directions.
Add Blueberry sauce and graham crackers before hardening in freezer.

Now that’s cheesecake ice cream and very delicious, we at it with Three Berry Cobbler and it was great.  But, I took part of the ice cream and made the blueberry.

Blueberry Sauce:
1 1/4 cup blueberries fresh or frozen
1/2 cup sugar
1 Tablespoon cornstarch
1/2 cup water
1 Tablespoon lemon juice (optional)

Mix together in a medium saucepan, bring to a boil, lower heat and cook until slightly thickened.  Chill in fridge til ready to use.

I used Cherrybrook Kitchens Vanilla graham crackers for the “crust” part.  I used about two handfuls, threw them in a baggie and crushed slightly, leaving some big, some little pieces.

After churning in the ice cream maker I stirred the sauce and the cookies into the ice cream and then froze.  It was so good and even better the next day.

I’m sure that you could successfully 1/2 or 1/3 this if you don’t want/need to make as much.


Three Berry Cobbler


As I said in an earlier post, this was my grandmother’s original recipe for Blackberry Cobbler.  We used to pick blackberries out behind my great grandmother’s house, all along the edge of the property and behind the garage.  It is a wonderful memory.  My grandma would make Blackberry Cobbler and Blackberry Dumplings.  Now, I have never attempted Blackberry Dumplings, gluten full or gluten free, but I’ve made many cobblers (gluten full) and now have made it GF.  

Three Berry Cobbler

Preheat oven to 325°

1 quart fresh or frozen berries.  (I used the frozen three berry blend from Sam’s Club, but I have successfully used many different fruits fresh and frozen in the past)
1 1/2 cups sugar
1 Tablespoon cornstarch

1 stick of butter

1 cup sugar (I used sucanat)
1 cup GF Flour with xanthan gum (I use this blend)
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla
3/4 cup milk

Mix 1 1/2 cups of sugar and the cornstarch in a medium saucepan, add berries.  Bring to a boil, stirring occasionally, until slightly thickened.

Place the stick of butter in a 13X9 inch baking pan, put in heated oven until butter is melted.  Set a timer so you don’t forget and burn the butter.

Mix together sugar, flour baking powder and salt in a medium size mixing bowl.  In a separate bowl mix egg, vanilla and milk.  Mix well and add to dry ingredients, mix well, until smooth.  Pour this into the melted butter pan and top with berry mixture.

Bake in the oven for about 45-50 minutes.  You can check the cake with a toothpick, but don’t go too far down or you’ll get the berries and won’t be able to see if the cake part is done.

This is great alone, but oh so much better with vanilla ice cream or whipped cream.

For fresh whipped cream:
1 cup of whipping cream
3 Tablespoons of powdered sugar
I use an immersion blender to blend until desired consistency, I’m sure you could use a blender, magic bullet or even a hand mixer for this.

If you do eat gluten you can use regular flour at the same ratio.


Apple Crisp


I know not all GF people can eat oats.  But, if you can this is a great, quick and easy dessert.  I use Bob’s Red Mill GF oats.

Apple Crisp

Preheat oven to 375°

2-3 cups of Apples
1 Tablespoon Cornstarch
2 teaspoons lemon juice
2 Tablespoons Sucanat or whatever kind of sugar you have on hand

Mix these together and put in baking dish, I used a cast iron skillet, maybe 10″. 

Combine following ingredients:
1/2 teaspoon salt
3 Tablespoons GF Oats
2 T chopped pecans
1/4 cup GF Flour
4 Tablespoons sucanat
1 teaspoon cinnamon
1/4 teaspoon nutmeg, fresh ground if possible

Using two knifes, a fork or a pastry blender to cut in:
6 Tablespoons of butter

Then sprinkle over the apple filling.

Bake for 30 minutes, or until the apples are tender.

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