10. Gluten-free Nut Biscuits
You’ll go nuts for these gluten free cookies!
Ingredients:
- 125g unsalted butter, softened
- 1/2 firmly packed cup (100g) brown sugar
- 1 large egg, lightly beaten
- A teaspoon pure vanilla extract
- 2 tablespoons natural yogurt
- 1 cup (150g) rice flour
- 1 cup (150g) unsalted mixed nuts with sultana raisins, roughly chopped
Directions:
- Preheat the oven to 180°C/350°F.
- Line 2 baking trays with parchment paper.
- Using an electric beater, cream butter and sugar until pale and thick.
- Add the egg and vanilla, and beat until well combined.
- Fold in yogurt, flour and nut mix.
- Roll into balls, one tablespoon at a time, flatten and place on trays.
- Bake in the oven for 12 minutes or until golden.
- Cool on trays for 5 minutes, then transfer to a rack to cool.
- Keep in an airtight container for up to 3 days.
11. Gluten-free Almond Cookies
These almond-flavored gluten free cookies are packed with protein, healthy fats, calcium, and happiness.
Ingredients:
- 2 cups almond flour (also known as almond meal)
- ¼ tsp sea salt or pink Himalayan salt
- ¼ tsp baking soda
- 1 tsp pure vanilla extract
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
Directions:
- Pre-heat oven to 325 degrees.
- Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, whisk together almond flour, salt, and baking soda.
- In a separate bowl, mix together melted coconut oil, vanilla extract and maple syrup.
- Add wet ingredients to dry ingredients and stir until well combined.
- Use your hands to form a big ball of dough, cover with plastic wrap, and refrigerate for 15 minutes.
- Roll dough into 12 golf-sized balls and flatten between your palms to make discs.
- Place discs onto parchment lined cookie sheet and bake for about 12 minutes.
- Let cool completely before handling.
12. Gluten-free Coconut Cookies
This gluten-free cookie recipe makes sweet, moist, chewy cookies. If you drizzle them with melted dark chocolate, they’ll taste like a popular candy bar.
Ingredients:
- 2 1/2 cups almond flour
- 1 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1/4 cup plus 1 tablespoon coconut oil melted (not hot)
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup dark chocolate chips (optional for drizzling)
Directions:
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- In a large bowl, whisk almond flour, coconut, baking powder, salt, and brown sugar until there are no more lumps.
- In a separate bowl, whisk eggs on high speed for 1 full minute.
- Add coconut oil, vanilla extract, and almond extract and stir into the egg mixture.
- Add wet ingredients to the dry ingredients and stir with a wooden spoon.
- Tightly cover and place in the back of your fridge (where it’s really cold) for 2 hours or up to overnight.
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- Roll into balls, 2 tablespoons at a time and place them a couple inches apart on the baking sheets.
- Press down on each ball of dough to flatten and bake for 9 minutes.
- Cool on the baking sheets for a few minutes and transfer to wire racks to cool completely.
Baking without gluten is becoming less of a challenge, with options available at even small grocery stores. With a little ingenuity and experimentation, it’s possible to replace gluten-laden dishes with healthy and delicious alternatives that won’t make you sick. Even perfect little treats like these gluten free cookies.
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