Tag: cookies

Pesach Gluten Free Almond Chocolate Chip Cookies

From Bobs red mill with changes

Ingredients:

  • 3 Cups of Blanched Almond Flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 cup coconut oil
  • 1/4 cup of date syrup
  • 1 whole egg
  • 2 Eggs Whites
  • 1 Tsp Vanilla Extract
  • 1 cup of dark chocolate chips
  • 1/2 cup toasted sliced almonds

Continue reading “Pesach Gluten Free Almond Chocolate Chip Cookies”

Alice and Andrea’s Peanut Butter Cup Cookies

Contains Gluten

This is just slightly different from Nana’s recipe, and a current favorite with the local crowd. We haven’t tried making bars but presumably that works fine too. The cookie quantities are for large cookies – for smaller cookies reduce baking time.

Ingredients:

makes about 2 dozen  cookies

  • 1 stick ( ½ c) butter
  • ¾ c white sugar
  • ¾ c brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 ¼ c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 small container mini peanut butter cups from Mollie Stone’s

Instructions:

  1. Preheat oven to 350 °F.
  2. Place butter in large bowl and melt in microwave.
  3. Beat in both sugars.
  4. Beat in eggs and vanilla until blended.
  5. In separate bowl, stir together flour, soda and salt with a fork or whisk to make sure soda and salt are well distributed.
  6. Add dry ingredients to wet and stir with wooden spoon until flour is all mixed in. Dough will be very stiff.
  7. Stir in mini peanut butter cups.
  8. Roll dough into 1 ½” balls and place 2″ apart on ungreased cookie sheet.
  9. Bake at  350 °F for 11 minutes. Better to undercook than overcook.  Let cool 10 minutes on cookie sheet, then move gently to rack.

 

Nana’s Chocolate Chip Cookies or Bars

Rainy day 1Contains Gluten (for Gluten Free notes see end of recipe)

This is the recipe Bill grew up with. I think it’s the standard toll house recipe. Both the bars and cookies are delicious.

Ingredients:

Makes 1-2 dozen  cookies, or square pan of bars (16 bars)

  • 1 stick ( ½ c) butter, softened
  • 3/8 c (6 Tbsp) white sugar
  • 3/8 c (6 Tbsp) brown sugar
  • 1 egg
  • ½  tsp vanilla
  • 1 c + 2 Tbsp flour
  • ½  tsp baking soda
  • ½  tsp salt
  • ½  c (6 oz) chocolate chips
  • ½  c chopped nuts (optional)

Instructions:

  1. Preheat oven to 375 °F.
  2. In large bowl, beat butter with both sugars until blended.
  3. Beat in eggs and vanilla until blended.
  4. In separate bowl, stir together flour, soda and salt with a fork or whisk to make sure soda and salt are well distributed.
  5. Add dry ingredients to wet and stir with wooden spoon until flour is all mixed in. Dough will be very stiff.
  6. Stir in chocolate chips, and nuts if desired.
  7. For cookies: Make cookies of desired size on ungreased cookie sheet and bake at  375 °F for 10 minutes. Better to undercook than overcook.  Let cool 2 minutes on cookie sheet, then move gently to rack.
  8. For bars: Arrange dough evenly in greased pan and bake  at  375 °F for 20-25 minutes.  Better to undercook than overcook. Let cool in pan for an hour or more until quite solid, then cut into ~2″ squares.

4/13/19 Bill made this gluten free with parve margarine, Bob’s Red Mill All-Purpose Flour mix, and no nuts. Cookies were good but a little cakey. Next time try 1 c flour mix and some extra chocolate chips. (Note that he did not add Xanthan gum and the cookies came out fine.)

Monster Cookies

Daphne made these with Heath English Toffee Bits

Daphne asked for this recipe, so here it is – one of our best gluten free cookie recipes, from a bag of Gluten Free Oats. In honor of Daphne, Bill and Cupcake. Who can resist the combination of peanut butter, oats and chocolate?

I know some people with Celiac Sprue are not able to eat oats, even gluten-free oats, but fortunately we can, and love them. Continue reading “Monster Cookies”