Orange Scented Double Dark Chocolate Cookies - Egg, Dairy and Gluten-free

NFCA (National Foundation for Celiac Awareness) posted a Spring Gluten-Free Recipe Contest using products from  GlutenFreeChoices.com.   Since I already use so many of their products, decided to enter, with no inkling that I would win.  I love creating recipes as a challenge to keep me ‘entertained’. 

I am honored to have been chosen a winner! I was surprised at the size of the gift package, so it was donated, as I did not need any additional products.  I did learn about which products GlutenFreeChoices and Hain Celestial provide and will continue to buy their products.

I love dark chocolate and I love baking. This is a slightly crunchy dark chocolate cookie with a slightly soft center. The orange flavor complements the dark chocolate. Reduced calorie sweetener and less chips were used to allow those limiting calories to enjoy a delicious chocolate cookie. This cookie can be made with all sugar and topped with additional chocolate chips, of course, the nutrients will change.

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Orange Scented Double Dark Chocolate Cookies - Egg, Dairy & Gluten free   
 
Rather than repeating the recipe here - download the ebook; it’s free! -
Ingredient list  ---Download original recipe  The recipe is no longer on the website. I have added it below

After you have gathered all of your ingredients, below are the detailed procedures

Food processor - Dry Ingredients

6 tbsp Arrowhead Mills Organic Millet Flour
1/4 cup Arrowhead Mills Organic Buckwheat Flour
1/4 cup Arrowhead Mills Organic Oat Flour
2 oz natural almonds (about1/3 cup)
3 oz unsweetened baking chocolate (82%)
1/2 tsp vanilla powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp Hain Featherweight Baking Powder
3/4 cup granulated Stevia
1/3 cup brown sugar
1/4 cup coconut palm sugar

Wet Ingredients

--Fats and Flavoring --
3 tbsp butter, room temperature
1/4 tsp orange oil or 1 tsp orange extract
-- Flax Gel (2 eggs) --
2 Tbsp ground flaxseed meal
1/2 cup water
Garnish
72 chips Chocolate chips(3 per cookie) used Chocolate Dream Baking Chips 90g)

Procedure

 

Pulse all “Food processor - Dry Ingredients” until finely ground.  Set aside.

 

 

 

82% cacao baking chocolate, placed in freezer, will turn white because of the fat in it.  That does not affect the quality of the chocolate.

 

Prepare the “Flax Gel (2 eggs)” in a tall cup or deep micro-waveable bowl as it will bubble up.  Microwave for 2 minutes on high, scrape down the container and then microwave 1 minute.  Scrape the gel into a large mixing bowl, allow cooling, and then beat until fluffy. 

 Be careful with the microwave container as it may be hot.  The flax gel will be hot coming out of the microwave, so place protection under it if it is placed on a counter that is not heat safe.

 

 

 

 Add the butter and continue beating.  Beat in orange oil or extract.

 

 

beat in the brown sugar, if it was not added to the food processor

 

 

 

Beat in the ingredients from the food processor until thoroughly mixed.

 

 

 

Scrape down the beaters. Scrape the dough into a smaller bowl, refrigerate about 1/2 hour, as the dough is a little sticky. It does not have to be refrigerated, but it will be easier to shape, when chilled.

Divide the dough into 24 portions.

 

 

  Flatten and shape to about 2 inches wide on a parchment paper covered baking sheet. 

Push one large chocolate chip or 3 smaller ones into the top of each. 

 

This is a picture of larger chips, but put 3 anyway

 

Bake in pre-heated 350F oven for about 10 minutes. 

 

Remove from oven; carefully transfer using a lifter onto wire rack to cool.

After completely cooling, cookies can be stacked together.  Store in a cool area or refrigerate in a lidded container

 

 

 

 

Makes 24 cookies

 

Nutrition (as prepared): 88 calories, 5.3g total fat, 1.7g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 2.5g saturated fat, 3.8mg cholesterol, 30.3mg sodium, 21.3mg calcium, 69.8mg potassium, 2.9mcg folate, 30.3mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 10.4g carbohydrates, 1.6g fiber, 8.8g net carbohydrates, 6.1g sugar, <1g fructose, <1g galactose, <1g glucose, 0g lactose, <1g maltose, 3g sucrose, 0g sugar alcohols, 1.4mg stigmasterol, 1.6g protein, 2.8mg caffeine.

 

Tips

Substitutions  for each ingredient item that has been tested successfully

Oat flour:  teff flour

Coconut palm sugar:  Brown sugar

Granulated stevia:  Granulated sugar : sucralose

 

• You will know the cookies are ready to come out of the oven when they start to deflate. They will rise a bit and about 9 minutes will begin to deflate.
• If you do not have orange oil, I suggest using 1 tsp orange extract plus 1 tsp orange zest to get the noticeable orange taste.
• The flax gel gives the cookie a softer center.
• This recipe has not been made without the almonds or with  eggs.
• It is not recommended that all non-caloric sweetener be used, as additional liquid would need to be added or the cookie would be a bit dry.

 

 

 

 

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Of course, I couldn’t afford calorie wise to eat all of those cookies, so I will be sharing some.

  2013 Gluten-Free Choices Spring/Summer eCookbook

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© 2013 http://retiredwithnoregrets.blogspot.com/

Coconut Flour – Chocolate Chip Coconut Cookies

I have more coconut flour than I really know what to use it for……. so I decided to try cookies.

Gluten free cookies that mimic the wheat flour ones don’t taste the same…. flour for flour, so additional flavorings and touch-ups are needed.

 

I often add shredded coconut to oatmeal or chocolate chip cookies to give them that little oomph.

 

Coconut flour alone is more like fine corn meal rather than flour, so it benefits from the addition of a starch like tapioca. I still haven’t perfected the perfect all-purpose blend, because cookies use a different ratio than cake or cupcakes would.  I really do like DIY mixes rather than premixes, although I buy those too.

 

So here goes the recipe….enjoy!

 

Chocolate Chip Coconut Cookies

 

 

Ingredients

 

Dry Ingredients

1/4 cup Coconut Flour, sifted

1/4 cup tapioca flour

1 pinch salt

1/4 tsp baking powder

 

Wet Ingredients

1/4 cup butter, melted

1/4 cup Stevia blend (Pyure)

1/4 cup Coconut sugar

2 large eggs

1/2 tsp vanilla

 

Add-Ins

3/4 cup shredded unsweetened coconut

1/2 cup semisweet chocolate chips

 

Procedures

 

Whisk the eggs, butter, sweeteners and extract until blended.

Whisk in the coconut, then the combined Dry Ingredients

Stir in the chocolate chips.

Drop batter in spoon-sized mounds 1 inch apart on parchment paper covered baking sheet.

Bake in preheated 350F oven for about 10 minutes or until bottoms are beginning to brown

Remove from cookie sheet using a lifter to a wire rack.

Optionally drizzle with melted chocolate

 

 

Makes about 24 small cookies.

 

 

Servings: 24

 

Nutrition (per cookie): 72 calories, 48 calories from fat, 5.2g total fat, 20.6mg cholesterol, 25mg sodium, 6.5mg potassium, <1mg iron, 7.6mg calcium, 72 calories, 6g carbohydrates, 1.1g fiber, 5g net carbohydrates, 1.4g sugar, 1g protein.

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© 2015 http://retiredwithnoregrets.blogspot.com/

Peanut Butter Brownie Cookies - Gluten Free

With all of the new gluten free products arriving in the marketplace, I discovered that I have  a few packages of mixes for brownies, cookies, cake and muffins.  I am sort of in a slump for making anything different  for sweets and hate the so so packaged prepared ones.

With the holidays nearing, I decided to brainstorm ideas for using the boxed mixes for treats.  Everyone seems to prefer cookies, so I am quizzing my brain for different kinds of cookies  or muffins using said mixes.

My food preferences have changed a bit over the past 6 months too.  I have grown tired of my old peanut butter standard.  I found a different ‘natural’ one with no added sweeteners or oil. It is just peanuts and salt.  The salt is even much lower than the lower-sodium one that I have been eating for at least 15 years!

These little nuggets are crunchy on the outside and chewy on the inside. There is a mild peanut butter taste.

Well, what are you waiting for?  Get into that kitchen and make some noise with the mixer and pans!

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Peanut Butter Brownie Cookies - Gluten Free

 

 

 

Ingredients

 

1 package Gluten Free Brownie Mix (used Betty Crocker)

2 extra large eggs

6 tbsp chunky natural peanut butter (used Smucker's)

1 tbsp Buttery Spread or 80% fat margarine

1 1/2 tsp vanilla extract

 

Procedures

 

Using a hand mixer combine the eggs, peanut butter, extract and buttery spread until fluffy. Beat in the brownie mix, Scrape down the bowl and beat any remaining ingredients until smooth. 

 

 

Using a spatula scrape down the bowl sides to bottom to get a rounded ball with no unmixed batter left on the bottom of the mixing bowl. The mix will be thick and sticky.

 

 

Preheat the oven to 350F. Cover large baking sheets with parchment paper.  Drop into about tablespoon sized balls onto the covered baking sheet. Shape with the spatula. 

 

Bake about 9 minutes until the shine is gone from the tops. Remove from oven, allow to sit on pan for 2 minutes, remove to single layer serving dish or wire rack to cool.

 

 These weren't flattened

 

These were flattened a bit

 

The cookies will spread to almost double width.

 

 

 

Servings: 30

Makes: 60 bite sized cookies

 

Nutrition (per 2 cookies): 88 calories, 3.6g total fat, 1.2g monounsaturated fat, <1g polyunsaturated fat, 1.1g saturated fat, 15.8mg cholesterol, 54.2mg sodium, 2mg calcium, 5mg potassium, 13.2g carbohydrates, <1g fiber, 12.6g net carbohydrates, 9.6g sugar, 1.5g protein.

 

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© 2014 http://retiredwithnoregrets.blogspot.com/

Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free

I haven’t baked oatmeal cookies in some time.  I don’t really know why.  We have been getting so much rain lately that I started looking for something to do inside.

I haven’t eaten much oatmeal lately either, so I decided it was time to use the oatmeal before it goes rancid.  First I thought of muffins, but didn’t really want muffins…..  And cookies are always good to even the grand nieces and nephews!
My food processor gets more use than anything in the kitchen, other than the heavy duty blender.

I do have a favorite oatmeal recipe that uses nut butter, but I only have peanut butter, so decided not to make those, because one of my sisters has a peanut allergy.

Once I figured out how to make gluten free cookies, I realized that I didn’t need a flour mix, just a food processor.

This recipe is pretty simple, and easy to make in large batches. They can also be made into  a larger sized breakfast cookie.

So here goes, and enjoy!

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Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free

 

Ingredients

 

Wet Ingredients

1/2 cup butter, softened

1/4 cup Stevia (granulated) or other granulated 'sugar'

1/4 cup firmly packed brown sugar

1/4 cup granulated sugar

1 Tbsp honey

2 eggs

1 tsp vanilla

 

Dry Ingredients

1 cup  oat flour

1/4 tsp baking powder (aluminum free)

3/4 tsp baking soda

a pinch of guar or xanthan gum

 

Food Processor - coarse grind

2 cups old fashioned oats

1 cup dried cranberries

1 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp salt (optional)

 

Add-Ins                          

1/3 cup Walnuts, roughly chopped

1/2 cup dark raisins

 

Procedure

 

• Add 2 cups oats in food processor and pulse about 15 seconds add dried cranberries and pulse until the food processor stops jerking.  Set to run and allow pulsing for about a minute.  The mixture should be a finely diced mix.  If not, continue pulsing until finely diced.  Remove from food processor to a medium bowl (dry bowl)and stir in cinnamon, nutmeg and salt
• Add the  "Dry Ingredients" to the bowl and whisk

 

• Heat oven to 350°F.

 

• In large bowl, beat butter and sugars on medium speed with an electric mixer until creamy. Add eggs and vanilla; beat well. Add combined ingredients in "dry bowl", mix well, then add "Add Ins", and mix well.

 

 

• Drop dough by rounded tablespoonfuls onto parchment paper covered cookie sheets. Shape and flatten a bit as the will rise.

 

 

• Bake 8 to 10 minutes or until tops  are light golden brown. Cool 1 minute on cookie sheets; remove to wire rack.

 

• Cool completely. Store tightly covered.

 

Yield: About 3 1/2 dozen                                                                                           

 

Nutrition (per cookie): 76 calories, 3.5g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 1.6g saturated fat, 15.9mg cholesterol, 40.7mg sodium, 7.7mg calcium, 27.8mg potassium, 2.2mcg folate, 10.5mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, <1IU vitamin d, <1mg zinc, 10.5g carbohydrates, <1g fiber, 9.6g net carbohydrates, 5.9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, 1.3g sucrose, 0g sugar alcohols, <1mg stigmasterol, 1.3g protein, 0mg caffeine.

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© 2014 http://retiredwithnoregrets.blogspot.com/

 

Chocolate-Chip Cookie Bottom Brownies - Gluten Free

When there is cookie dough left over from the holidays in the freezer and almond meal left from DIY almond milk in the fridge, it’s time to find something to make that tastes good!

The left-overs from DIY almond milk is great for cakes, cookies or brownies. Sometimes, I will even drop a scoop into my morning smoothie.

There are times that I want ‘milk’ for breakfast, but should not drink the calcium-added type due to thyroid meds.  So I have to make it in the blender.

This dessert is quick and easy.  The quinoa flour complements the chocolate taste. This also makes an impressive dessert for potlucks with friends.

Hopefully the weather will be sunny, so I can deliver most of this to those who can afford to eat it without arriving ‘all fluffy’ this Spring!

Chocolate-Chip Cookie Bottom Brownies - Gluten Free

 

 

Ingredients

 

Bottom layer

7 to 8 ounces Chocolate Chip Cookie Dough (cookie dough to cover bottom of 9 inch square pan)

 

Top Layer

 

Dry Ingredients

4 Tbsp Quinoa  flour

1 pinch salt

1/4 tsp baking soda

1/8 tsp cream of tartar

1/4 tsp vanilla powder

4 Tbsp unsweetened natural cocoa

 

Wet ingredients

4 Tbsp Canola Harvest Margarine (or 70% or more fat soy-free margarine)

1 egg

3 Tbsp leftover blanched almond meal (from DIY almond milk)^*

6 Tbsp granulated Stevia

2 Tbsp liquid full-fat cream

2 Tbsp hot water

 

Topping

1/4 cup mini chocolate chips

 

Procedure

 

Place cookie dough on cellophane wrap and roll out into a square that will fit the bottom of the baking pan.  Gently lift it onto the pan, pressing and filling any holes that appear in the dough.

 

 

Whisk egg, margarine and Stevia until fluffy, whisk in almond meal and cream.

 

^*leftover blanched almond meal (from DIY almond milk)

 

 

 

Whisk in combined Dry Ingredients until mixed. Whisk in hot water. Batter looks like mousse.

 

 

Spread batter over the cookie layer. Gently smooth over top. Sprinkle chips over top.

 

 

Bake in preheated oven 25 to 30 minutes. Remove from oven and allow cooling before cutting.

 

 

 

Servings: 12

 

Nutrition (per serving): 133 calories, 7.8g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 3g saturated fat, 5mg cholesterol, 109.7mg sodium, 3.4mg calcium, 42.1mg potassium, <1mcg folate, 16.3mg phosphorus, <1mg phytosterols, 0mcg lycopene, <1mcg selenium, 0mg thiamin, 0mcg vitamin b12, 0mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 16.4g carbohydrates, 1.5g fiber, 14.9g net carbohydrates, 8.2g sugar, 2.1g protein.

 

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© 2014 http://retiredwithnoregrets.blogspot.com/

Baking Gluten-Free Cookies - Conventional, Convection or Microwave - What’s your choice?

Now that I have time to play with my food, I would rather bake food in the microwave or my countertop convection oven.

I don’t like making large batches of anything, so I often bake six and freeze the remainder.  It’s a bit much to heat up the oven or even the counter-top convection oven during hot weather, so I began experimenting with the microwave, since I use it a lot in making meals.

I had some frozen cookie dough from the Orange Scented Double Dark Chocolate Cookies, so I popped a frozen one in the microwave for 60 seconds.  It was the perfect treat!  So I then tried mixing a small amount of a chocolate chip cookie.  The first one was too light for me…. without the browning, so I added cinnamon to color it  a little.

This is a time saver for those with small children….. mix up a batch and microwave one or two when needed.  First test out one or two and always chill and shape the cookie dough!

Cookie dough that works best in the microwave, will puff up and spread a little in a conventional oven.  Of the gluten-free purchased cookie doughs that I’ve tried, all are best baked in the oven. 

I have tried three boxed mixes and was impressed with just one.

This was the best photo from the KAF gluten free cookie mix cookies

If planning to bake any cookies in the microwave, the cookie dough should be mixed with an electric mixer until completely mixed.  Then chill the dough at least an hour.  The dough should be cold when placed in the microwave. Always use a flat parchment paper covered surface. The plate shown was also used.

These are pictures form the microwave on the left and convection oven on the right. The lighter color is a pre-packaged dough that was not flattened.

This picture is the “before microwave" for the previous pictures.

This picture shows the same cookie , microwaved (left) and convection oven (right) 

 

These are the non-flattened pre-packaged balls

 

Pre-packaged flattened a bit

 

Microwaved - not flattened and flattened

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This one was very light, since white rice flour and no brown sugar

Simple Gluten-Free Chocolate Chip Cookies – (updated Jan 2014)   Microwave

 

Ingredients

 

Dry Ingredients - Food Processor

1/3 cups sweet rice flour

1/3 cup sorghum flour

1/3 cup Tapioca Flour

1/2 tsp cinnamon

1 tsp baking powder (aluminum free)

1/8 tsp salt, optional

1/2 tsp Authentic Foods Vanilla Powder

1/3 cup granulated Stevia (used Stevia in the Raw)

a pinch of xanthan gum, optional ( if using a flax gel egg, can be omitted)

 

Wet ingredients and Fats

3 tbsp butter, softened

3 tbsp Canola Harvest Margarine (or 70% or more fat margarine)

1 egg

2 tbsp raw honey

1/2 tsp orange or almond extract

 

Add Ins

1/2 cup mini chips (Ghirardelli)

1/4 cup walnuts, chopped

 

Procedure

Pulse Dry Ingredients in a food processor two minutes to finish grinding. Beat all of the Wet Ingredients until fluffy.  Scrape down the bowl and beat in the Dry Ingredients from the food processor using a hand mixer.  Scrape down beaters and bowl. Stir in the chocolate chips.

 

Oven

Drop dough into 24 portions onto parchment paper covered baking sheets, shape and flatten to 2 inches wide, if baking in oven

Bake for 9 to 11 minutes at 350F until golden brown. Gently, using a flat lifter, remove to wire racks to cool completely.

 

Microwave

Place  balls of dough on parchment paper covered microwave safe flat plate.  Slightly flatten the cookie mound.  Microwave on high 45 to 50 seconds, depending on the size and thickness of the cookie.  Watch the first ones, they  will puff up and start to deflate at around 40 seconds, best to remove from oven at 50 seconds.  Gently lift with a flat lifter to a wire rack to finish cooling about 5 minutes minimum.

  

 

 

  

Tips

The cookies do not brown in the microwave.  If the light color is objectionable, use dark brown sugar as part of the sweetener or 1 tsp molasses for 1 tsp honey

 

 

 

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I have also tried three packaged gluten-free cookie mixes.  This one  works good in the microwave, the other does not.

Cookie dough before chilling - King Arthur Flour Glutenfree Cookie Mix 

These are showing un-chilled dough microwaved in back and convection in front

After the cookie dough is chilled - microwaved - left two

                                                  close-up…. of course I ate one!

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© 2014 http://retiredwithnoregrets.blogspot.com/