Thursday, April 28, 2016

Gluten Free Hot Chocolate Cookies

These cookies are soft, chocolate-y, and topped with a marshamallow and more chocolate! How can they get any better than this?

These cookies are best eaten fresh or warmed in the microwave. They are just like a really good glass of hot chocolate!

Gluten Free Hot Chocolate Cookies
  • 1/2 Cup Butter
  • 2 Cups Milk Chocolate Chips
  • 1 1/4 Cup Brown Sugar
  • 3 Flax-Eggs (9 Tablespoons Water, 3 Tablespoons Flaxseed Meal)
  • 2 teaspoons Vanilla Extract
  • 1 Cup Brown Rice Flour
  • 1/4 Cup Tapioca Starch
  • 1/4 Cup Cornstarch
  • 1/4 Cup Cocoa Powder
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Xanthan Gum
  • 1/4 teaspoon Salt
  • Chocolate Chips 
  • Marshmallows (I used Dandies vegan marshmallows)
  1. Prepare flax-eggs (directions on side of blog.)
  2. Melt butter and chocolate chips together. Allow to cool a bit.
  3. In a medium bowl, combine rice flour, tapioca starch, cornstarch, cocoa powder, baking powder, xanthan gum and salt. Whisk together.
  4. In the bowl of your mixer, combine brown sugar, flax-eggs and vanilla. Blend.
  5. Add the chocolate chip/butter mixture and beat until combined.
  6. Add the dry ingredients and beat until well combined.
  7. Refridgerate dough for 2 hours, or longer. If longer, then you will need to thaw a bit before using. 
  8. Preheat oven to 325 degrees.
  9. Scoop medium to large cookies onto parchment lined baking sheets.
  10. Bake for 8 to 10 minutes depending on how large you make them. Take from oven, add a handful of chocolate chips and a marshmallow onto each cookie, then stick back into the oven for an additional 3 to 5 minutes.
  11. Remove from oven and repeat until dough is gone.
Adapted from this recipe.


Monday, April 18, 2016

Gluten Free M&Ms Cookie Dough Truffles

These truffles are sweet and flavorful, and they have just the right amount of crunch from the Mini M&Ms that are inside!

The chocolate coating on the outside of the truffles adds another dimension. If you are a fan of all things chocolate, cookie dough and M&Ms, then you need to try these truffles ASAP!

Gluten Free M&Ms Cookie Dough Truffles
  • 1/2 Cup Unsalted Butter
  • 1/2 Brown Sugar
  • 1/4 Cup Sugar
  • 2 Tablespoons Milk
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt
  • 1 1/4 Cup White Rice Flour
  • 1/2 Cup Mini M&Ms
  • Chocolate, for melting
  1. In a large bowl beat butter and sugars. 
  2. Add milk and vanilla extract and mix again
  3. Then add the rice flour and salt and mix.
  4. And, finally, add the chocolate chips and mix once more.
  5. Scoop teaspoonfuls and roll into balls, placing on a wax lined baking sheet. Place in the freezer for half an hour or so.
  6. Meanwhile, melt some chocolate in a bowl (about two cups should do it) and once the balls have frozen for at least half an hour dip them and put them back on the wax lined sheet.

Thursday, April 14, 2016

Gluten Free Birthday Cake Shortbread Bars

Do you love sprinkles? Do you love shortbread? If so, then you will love these gluten free birthday cake shortbread bars!

These bars melt in your mouth. They are delicate, buttery and filled with colorful sprinkles. Does it get any better than this?

Gluten Free Birthday Cake Shortbread Bars
  • 6 Tablespoons Butter, room temperature
  • 1/2 Cup Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 1/2 Cup plus 2 Tablespoons White Rice Flour
  • 1/4 Cup plus 2 Tablespoons Cornstarch 
  • 1/2 teaspoon Xanthan Gum
  • Sprinkles
  1. Preheat oven to 350 degrees.
  2. Put the butter and sugar into the bowl of your mixer and beat until light and fluffy.
  3. Add the vanilla and salt to the butter mixture and beat again.
  4. In a separate bowl, whisk together the rice flour, cornstarch and xanthan gum. 
  5. Add the flour mixture to the butter mixture and beat until combined. Stir in the sprinkles.
  6. Line a 8x8 pan with parchment paper and pat the dough into it.
  7. Bake for about 15 minutes, or until edges have turned slightly brown.
  8. Cool slightly, remove from pan, and cut into squares.

Wednesday, April 6, 2016

Gluten Free Chocolate Chip Banana Bread

This gluten free banana bread is soft and moist and filled with chocolate chips. It is the perfect item to make any time that you have some overripe bananas sitting around the house. Throw it together, try it for yourslef, and you will want to have overripe bananas around more often. 

Gluten Free Chocolate Chip Banana Bread
  • 2 Flax-Eggs (2 Tablespoons Flaxseed Meal, 6 Tablespoons Water)
  • 1/2 Cup Butter, melted
  • 3/4 Cup Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Cup Brown Rice Flour
  • 1/4 Cup Cornstarch
  • 1/4 Cup Tapioca Starch
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 Cup Plain Greek Yogurt
  • 2 Bananas, mashed
  • 1 Cup Semi-Sweet Chocolate Chips
  1. Prepare flax-eggs (see side of blog for directions)
  2. Preheat oven to 350 degrees.
  3. Melt butter in a large bowl and add sugar to it. Stir to combine.
  4. In a medium size bowl, combine brown rice flour, cornstarch, tapioca starch, xanthan gum, baking soda and salt. Whisk together.
  5. Going back to your butter/sugar mixture, add the vanilla and flax-eggs to it. Stir to combine.
  6. Add a bit of the dry ingredients to the wet at a time, being careful not to over-mix
  7. Add the Greek yogurt and mashed bananas and stir just until combed.
  8. Fold in the chocolate chips.
  9. Dump batter into a greased 9x5 loaf pan.
  10. Bake for 45 to 55 minutes, or until toothpick comes out clean.
Adapted from this recipe.