4. Gluten-free Pumpkin Cookies
A modest amount of sugar, soft, moist, and loaded with vitamin A!
Wet Ingredients:
- 1 cup unsweetened pumpkin
- ½ cup coconut oil, melted
- ¼ cup honey or maple syrup
- 1 Tbsp water
- 1 Tbsp orange extract
Dry Ingredients:
- 1½ cup gluten-free flour
- 4-8 Tbsp honey or maple syrup)
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup chopped or ground nuts, optional
Directions:
- Preheat oven to 375°.
- Combine pumpkin, oil, honey, and extract in a medium bowl.
- Add flour, baking soda, and trimmings. Mix until just combined.
- Fold in nuts.
- Scoop onto a baking sheet and bake 8-10 minutes (about 5 minutes longer if using a nut or seed-based flour), until lightly browned.
5. Gluten-free Gingerbread Cookies
Savory and sweet, these gluten free cookies are great for holidays (or anytime!). These cookies freeze well too.
Ingredients:
- ½ cup gluten free oat flour
- ⅓ cup brown rice flour
- 2 tablespoons cornmeal
- ⅓ cup white rice flour
- ⅓ cup buckwheat flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons organic grass fed butter, at room temperature
- 3 tablespoons coconut oil, melted and slightly cooled (or 6 tablespoons coconut oil instead of butter)
- 4 tablespoons unsulphured molasses
- 1 tablespoon honey
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon quality pure vanilla extract
Directions:
- Combine the dry ingredients in a medium bowl.
- In a large bowl, beat the butter, oil, molasses and sugar until combined.
- Add and beat the egg and vanilla extract until combined.
- Add the dry mixture to the wet mixture and beat until combined.
- Form the whole mixture into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F and place the rack on the middle shelf.
- Roll out the dough to about ¼ inch thick.
- Use a cookie cutter to cut out shapes transfer to a parchment-lined baking sheet.
- Bake for about 8 minutes.
- Cool for a few minutes and store in an airtight container.
6. Gluten-free, Dairy-free, No Refined Sugar, No-bake Cookie Dough
This is a versatile all-around gluten free cookie dough recipe that can be used as the basis for your creative baking pursuits or eaten as written. With no gluten, dairy, or refined sugar, it’s a boon for many with special dietary needs. A healthy cookie—who woulda thought?
Ingredients:
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- 1/2 cup mashed banana or unsweetened applesauce
- 1/2 cup vanilla protein powder
- A teaspoon cinnamon
- 1 tablespoon oat or coconut flour
- 1 tablespoon granulated coconut sugar
- 2 tablespoon cashew or almond butter
- 1 tablespoon maple syrup
- 1 tablespoon or more dairy-free milk
- dairy-free chocolate chips
Directions:
- Mix together mashed banana, applesauce, vanilla protein powder, cinnamon, oat/coconut flour, and sugar.
- Melt the nut butter together with the maple syrup in a small saucepan over low heat.
- Add the resulting mixture to the dry ingredients.
- Incorporate the dairy-free milk until you obtain a thick batter.
- Add the dairy-free chocolate chips, if desired.
- Roll out the mixture and cut with a cookie cutter. Refrigerate 30-60 minutes until firm.
- Enjoy!
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