Categotry Archives: Cookies


Favorite Find Friday: Graham Crackers


Honey Grahams


It’s been quite a while since I’ve posted any of these Favorite Finds…. This was a good one though.  When I first when gluten free I never used Pamela’s products because she used a lot of almond flour to make her products and since I’m allergic to almonds…..well I didn’t use them.  But, now she has numerous products that are nut free.

If you’ve been looking for a great GF graham cracker I think these are it!  They are not quite as thin and crispy as a traditional gluten graham cracker, but the flavor is amazing and they make a great s’more.  If you haven’t tried them I think you should definitely try them.  They also make a cinnamon one.  I didn’t prefer them, though my kids loved them just as much.  I thought the clove was very strong and I didn’t prefer that.

Do you have a favorite GF graham cracker?


Gluten Free Skillet Cookie




This was so good.  I cooked this on the grill but it can be done in the oven too.

Preheat oven to 350 degrees F or fire up the grill to high.

6 Tablespoons softened butter
1/2 cup sugar
1/2 cup brown sugar, packed

1 large egg
1 1/2 teaspoons vanilla extract

1 cup Mock Better Batter
/2 teaspoon baking soda
1/2 teaspoon salt

1 cup chocolate chips (I used semi sweet, but whatever you have on hand)

With a hand mixer cream together the butter and sugars, until creamy.

Add egg and vanilla.  Mix well.

Add flour baking soda and salt.  Mix again until well blended.

Stir in chocolate chips.

Spread into 10 inch cast iron skillet.

Bake 10-15 minutes.

On the grill: lower heat just a bit and bake 10-15 minutes.




Gluten Free Coconut Oatmeal Cookies


These cookies were inspired by a recipe I saw on pinterest.  I thought they looked delicious but would also be a recipe my daughter could make on her own.  I gave them a trial run to see if she’d be able to do it and she can, so this was a double win!


As you can see I dipped the bottom in chocolate. This was a later addition.  The cookies didn’t hold together as well as I would’ve like, so I thought I’d see if the chocolate would help with that.  It did, a bit.  They needed a longer baking time than I I did.  But, since it was my first time I went with the stated time.

Preheat oven to 325°  F
Line cookie sheets with parchment

1/2 cup melted or very soft coconut oil
1/3 cup sucanat (you can use regular sugar if you’d like)
1 egg, beaten

2 cups GF rolled oats
1 1/2 cups sweetened coconut flakes

Stir the coconut oil, sucanat and egg together.  Let sit til the sucanat melts.  10 minutes or so.

Stir in oats and coconut.

I used a 2 Tablespoon scoop to put these on the sheets, I lightly packed the scoop, dropped them on sheet and then I lightly pressed them down.

Bake 15-17 minutes.  You MUST leave them to cool on the sheets until completely cool, otherwise they will fall apart.


Optional stir ins (these obviously ruin the 5 or less status, but it’s worth it!!):  mini chocolate chips, nuts, seeds, dried fruit.

You can also melt chocolate and dip the bottoms after they have cooled if you like.


You can find other 5 ingredient or less recipes here.



Ultimate Breakfast Cookies – Gluten Free Dairy Free Egg Free


I’m sure you thought I’d dropped off the face of the Earth, but no….just a had a hard year and couldn’t keep all the plates spinning.

I was perusing Pinterest looking for a quick breakfast idea.These were pretty simple to throw together and I only used one bowl.  Plus, who doesn’t love to eat cookies for breakfast.  I have another recipe for breakfast cookies that we all love but they are more involved. I definitely recommend trying both!



Preheat oven to 350 degrees

1 cup applesauce (I used cinnamon flavored)
1/4 cup coconut flour
1/2 cup GF white flour
1/2 cup nut butter (I used homemade sunbutter)
1/2 cup chopped nuts or seeds (I used pepitas)
3/4 cup shredded coconut
1/2 cup dried fruit (I used craisins)
2 teaspoons baking powder
1 Tablespoon ground cinnamon (I used 1 1/2 teaspoons since I’d used the cinnamon applesauce)
pinch of salt

Combine all the ingredients, mix well.  I just used a spatula.

Make balls.  I used a scoop.  Flatten to desired thickness, they will not spread or flatten as they cook.  You can make them the size you’d like.

Bake 12-15 minutes.  You might need to adjust based on size.


This made about 22 – 2 inch cookies.

I forgot to do it, but I was thinking about adding chocolate chips, so that’d be a good addition.


Gluten Free Chocolate Chocolate Chip Cookies


So this recipe originated in a cooking “contest” between two of my kids.  This time I changed it by adding three kinds of chocolate chips, not by plan but necessity.    It’s actually quadruple chocolate chocolate chip cookies this time, but that just sounds weird. 

Chocolate Chip Cookies

¼ cup GF White Flour

teaspoon xanthan gum
teaspoon salt
teaspoon baking soda
cup unsweetened cocoa

stick butter, softened
cup brown sugar, lightly packed

cup sugar
teaspoon vanilla
cup chocolate chips (all one kind or a mixture- semi-sweet, dark, milk)

oven to 350°

together butter and sugars.

egg and vanilla. Mix until very light and creamy on med-high about 3

dry ingredients and add to creamed mixture.

in chocolate chips

8-10 minutes. Check after 8 minutes.


Gluten Free Gooey Snickerdoodle Bars


This was better than I though and I thought it was going to be good!  If you like cinnamon you will like this.  Converted from this recipe.

1/2 teaspoon salt
2 1/2 cups GF Flour (I used this one)
1/2 teaspoon xanthan IF not in blend
1 1/2 teaspoons baking powder
1 cup butter, softened
1 cup sugar
1 cup brown sugar
3 eggs
1 teaspoon vanilla

Cinnamon Filling:
1 1/2 Tablespoons ground cinnamon
2 Tablespoons brown sugar

1 1/4 cup powdered sugar
3 Tablespoons milk
1/2 teaspoon vanilla

Preheat oven to 350 degrees
Spray 9X13 inch pan with spray oil or butter 

Cream butter and sugars.  Add eggs, vanilla and beat.  Add flour, baking powder, xanthan and salt.  Mix well.  
Spread half of dough into prepared pan.
Sprinkle the cinnamon sugar evenly over the dough.
Use a small scoop to evenly drop the rest of the dough over the cinnamon sugar. Carefully and lightly smooth out the dough.  
Bake 20-25 minutes.
Make the glaze and pour over hot bars.  Let cool before cutting – IF you can wait.  I couldn’t, they are delicious warm. 

Purchase “101 Gluten Free Recipes” cookbook here.
Thanksgiving Gluten Free eBook

Gluten Free Chocolate Oat Lace Cookies


Chocolate Oat Lace Cookies
2 Tablespoons butter, softened
1/4 cup + 3 Tablespoons sugar
1 large egg
1 teaspoon vanilla

1 1/4 cup GF oats
1/2 teaspoon ground cinnamon*
1 teaspoon baking powder
pinch of salt

1/2 cup bittersweet OR dark chocolate chips OR whatever kind you have on hand

Preheat oven 350°
Line cookie sheets parchment paper

Beat butter and sugar until light and fluffy.
Add eggs and vanilla, beat again until light and fluffy.
Add oats, cinnamon, baking powder and salt.  Mix until just combined.
Stir in chocolate chips by hand.

Drop by Tablespoon onto parchment lined cookie sheets, 2 inches apart.
Bake 8-10 minutes.  Transfer to rack immediately and let cool completely.

*Swap cinnamon for zest of one orange

Made 32 cookies with this scoop.


Gluten Free Vanilla Cookie Dough Base


 The original recipe I took this from stated “the best vanilla cookie dough base, ever”.  I didn’t think that, though they are very good, I think that using the white and brown sugars will make a huge difference, I used sucanat in place of the sugars the first time and the next time I used the
white and brown sugar.  I can definitely see a huge difference in the taste.  The sucanat “overpowers” the vanilla flavor.  But, either way they are super tasty.   My add-ins were chocolate chips and chopped pecans.

Cookie Dough


1 ¼ cup GF
rolled oats OR 1 cup oat flour

1 cup GF
Flour Blend (I used the White Flour Blend from cookbook)

½ teaspoon
xanthan (omit if in your blend)

½ teaspoon
baking powder

½ teaspoon
baking soda

¼ teaspoon

¾ cup
butter, softened (1 ½ sticks)

½ cup sugar

½ cup brown
sugar, packed

1 egg, room

2 teaspoons



cup chocolate chips + ½ cup chopped pecans

cup white chocolate chips + ½ cup dried cranberries

cup chocolate chips + ½ cup white chocolate chips

cup butterscotch chips

cup M & M’s


Process oats
in food processor until finely ground.

In large
bowl put oat flour, flour, xanthan, baking soda, baking powder and salt. Whisk
together, set aside.


In a large
bowl or mixing stand bowl cream butter

 beat until creamy.  Add sugar and brown sugar and beat until
light and fluffy.

Add dry
ingredients, mix well.

Mix in
choice of add-ins, mix until combined.

Chill dough
in fridge for 30 minutes.


Preheat oven
to 350°

Line cookie
sheets with parchment paper.

Use 1 Tablespoon
scoop to make cookies.  Leave room
between each cookie for spreading.  Bake
10-12 minutes.


Gluten Free Thin Mints


I am so impressed with myself that I actually got these done to share this week, not only that, but that they turned out so good.  I even had a gluten eater taste it and they said they were “off the freakin chain.”  What a great compliment.

They are actually pretty simple and come together super quickly, well, except the dipping part.   But, even with that I probably only invested an hour from beginning to end- making dough, rolling, cutting, baking, cooling, dipping. (My butter was already softened) Now for them to set up took a good bit of time. 

Makes about 4 dozen

1 1/2 cups Gluten Free Flour (I used the Healthy Flour Blend from the cookbook)
1/2 teaspoon xanthan gum (if not in your mix)
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/2 teaspoon salt

1 stick butter, softened
1 egg
1/2 teaspoon vanilla
6 drops peppermint oil

8 oz dark chocolate chips OR dark chocolate bar
3 drops peppermint oil

Preheat oven to 350°
Line cookie sheets with parchment.

In a large bowl combine flour, xanthan gum, cocoa power, sugar and salt.  Mix or whisk to incorporate ingredients.  Once mixed add the butter, egg, vanilla and peppermint oil.  Mix until the dough comes together.  If it doesn’t come together add a couple of teaspoons of water.  You don’t want it to be wet, but thick and smooth.

Roll out the dough between two pieces of parchment paper.  Roll to about 1/8 of an inch thick. Cut with a circle cutter, I used a 1 7/8 inch.  I know, so specific, but I have this set of about 8 consecutive sizes and that’s what it said on the side.  I think 1 1/2 or 2 inch would be fine – or bigger or smaller, they’re your Thin Mints make them how you want. 

Place the cookies on the prepared sheets.  You can place them fairly close together, I fit about 20 on my sheets, they don’t spread, at least they shouldn’t.  Bake 8-10 minutes.

Let cool.  I cooled mine on the cookie sheets.

While your cookies are cooling, melt the chocolate chips in a bowl over a simmering pot of water.  Stir every couple of minutes until all the chips are melted.  Add peppermint oil and stir. 

Dip each cookie into the chocolate.  I held mine by the edges, dipped, shake off and let the chocolate drip until it’s mostly stops dripping.  Set onto wax paper, it will take a while for the chocolate to set up, depending on the temperature in your house/kitchen.  You could probably stick them in the fridge to hurry the process. 

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Gluten Free Samoas


Girl Scout cookies are definitely a miss for me since food allergies.  My all time favorite Girl Scout cookie used to be the Tag A Long, peanut butter, chocolate and a crisp cookie.  YUM-O! But, I haven’t tolerated peanut butter in over three years, well, actually probably longer, but I gave it up over three years ago, so then my next favorite would be the Samoa aka Caramel de Lites, followed by the Thin Mint.

This recipe is a little labor intensive, but it is SO worth it.  If you plan ahead and do a little prep over a couple of days it will make it a little easier.  I made the cookies and toasted the coconut on one day and then the next day I melted the chocolate and dipped the cookies.  Then later that day I made the caramel and put the cookies together.  Like I said it’s a process, but it pays off big in the end.

Makes about 2 1/2 dozen

Batch of Cookies
12 oz bag of Dark or Bittersweet Chocolate Chips (I use Hershey’s)
1 1/4 cups shredded coconut (I used unsweetened), toasted
1/2 cup Caramel Sauce

2 1/4 cup Healthy Flour Blend (from my cookbook, this is a blend with a protein flour in the mix and includes xanthan)
3/4 cup xanthan gum (if not in your blend)
1/4 teaspoon salt
3/4 cup sugar

1 stick (8 Tbl) butter, softened
1 egg, beaten
2 teaspoon vanilla

Preheat oven to 325°

Line cookie sheets with parchment.

Combine flour, xanthan, sugar, salt in large bowl, stir to combine.  Add butter, egg and vanilla and mix until the dough comes together.  I used my Kitchen Aid with paddle attachment.

Using a small cookie scoop, fill the pans with the dough.  Flatten the cookies, you want them to be pretty flat.  The pictures show a fuller cookie, but I thought they were going to be thinner, they puffed up in cooking, so next time I will flatten them a little more.  The small indent you see, I don’t think that’s necessary, I didn’t really see a benefit.  If you really want them to look like a traditional Samoa, you can use a doughnut cutter or a scalloped edged cutter and then an apple corer for center.  I’m more interested in the flavor profile.  Plus without the hole you get more chocolate, caramel and coconut, it’s win-win, in my book.

Bake for 8-10 minutes.  They will start to get lightly brown around the edges.

Melt the chocolate.  In a bowl over simmering hot water or you can do it in microwave, slowly, stirring every 15 seconds or so.
Dip (or spread) cookies and place on wax paper.  Let the chocolate set up on the cookie.  This will take a while depending on temperature in your house.  You should have some left over for drizzling over the top.  You’ll have to re-melt the chocolate.

Caramel Sauce – I made the sauce but I didn’t use the blender on it.  I let it cool and then blended it with the coconut. (The recipe makes about a cup of caramel, you’ll use 1/2)

Toasted Coconut:
I did mine in the toaster oven.  It’s a little easier to manage, but you can do it in the oven.  Watch carefully so it doesn’t burn, it burns so easily.  You’ll think it’s not even toasting and then all of the sudden it’s burnt!  Preheat oven to 350°, spread coconut on baking sheet, toast in oven, stirring every 1-2 minutes.  Yes, really, that often. Until it is a nice golden brown.

Building the cookie:
Mix the caramel sauce and 1 cup of the shredded coconut in a small bowl.  Spread each chocolate dipped cookie with the mixture. Sprinkle the remaining coconut over the top of this and then drizzle re-melted chocolate over them. 

Eat and enjoy!

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