‘Tis the season of yummy cookies and to tell you the truth the last few years the cookies have been far from delicious! But, slowly year by year they have become better and better! This is the first year I feel that my cookie platter would be suitable to serve anyone and they would enjoy them. So, here are some of my traditional favorite that you can serve up this season- all Gluten Free with Dairy Free Options!
Stay tuned, tomorrow my hubby and I are doing our first video adventure together, I am hopeful by tomorrow night you will all be able to watch Kelli’s Kitchen and get 1 on 1 insturctions on how to make my grandmas sugar cookies (gluten free/diary free) and our favorite sprits cookies as well. I will post it as soon as we get it done. It will be a youtube video!
Dark Chocolate Covered Mint Pretzels
1 Large Bag GF Pretzels
1 Bag GF/DF Dark Chocolate Chips or 10oz. Dark Chocolate Bar
1 Candycane free from food coloring and corn syrup- crushed
Parchment paper lined cookie sheet
Melt chocolate in a double broiler or crockpot on low. Dip pretzels in chocolate and place on parchment paper, sprinkle with crushed candy cane pieces. Put in fridge to set.
(*Xylitol if consumed in large quantities can cause loose stools so, don’t over do this one! Sorry for the TMI but no one told me and it was an issue, you need to know!)
¾ c. Xylitol or Raw Sugar
1 tsp. Baking Soda
1c. Creamy Organic Peanutbutter
1 tsp. GF Vanilla
Mix egg and xylitol until frothy. Blend in peanutbutter and vanilla. Lastly add baking soda and mix well! Form into disk shapes and bake at 350 for about 10 minutes. Remove from oven place “kisses” chocolate pieces in middle of each cookie and press firmly. Place in fridge to set chocolate.
Gingerbread Cut Out Cookies
1 c. Brown Rice Flour
1 1/8 c. Cornstarch (extra for rolling out)
1 T. Cocoa
½ tsp. Sea Salt
¼ tsp. Xanthan Gum
½ tsp. Baking Soda
1 tsp. Ground Ginger
1 tsp. Ground Cloves
½ c. Dark Molasses
¼ c. Raw Sugar
3T. Grass fed Butter
Few drops of water if needed.
Combine dry ingredients in a bowl and mix well. Heat molasses to boiling, stir in sugar and butter. Remove from heat. Stir in flour mixture 1/3 at a time, add drop of water if needed to turn into workable dough. Knead on dusted cupboard until smooth and silky…1 or 2 minutes. Cut dough in ½ and let rest 15 minutes at room temp. Roll dough to about 1/8th inch, cut figures. Bake 6-8 minutes at 350, cool on baking sheet 2 minutes before placing on wire rack. Soften upon sitting or put in airtight container to remain crunchy!
From The Real Foods Diet Cookbook
1 c. Almond Butter
2 T. Raw Honey
½ c. Carob or Cocoa Powder
2 tsp. Cinnamon
1 tsp. Nutmeg
2 pinches Sea Salt
½ c. Dried Coconut
Combine all ingredients except coconut in large bowl and mix thoroughly. Form into balls and roll in dried coconut.
Recipe from www.detoxinista.com
1 c. Cashew Butter
1/3 c. Coconut Oil
¼ c. Cocoa Powder
¼ c. Maple Syrup
½ tsp. Sea Salt
1 tsp. Vanilla
Mix coconut oil and cashew butter until smooth. Add other ingredients and mix until smooth. Place in plastic lined 8 x 8 baking dish. Place in freezer for at least 1 hour.
Recipe from www.allergyfreemenuplanners.com
2/3 c. Grass fed Butter
½ c. Honey
1 c. Almond Slices
1 Bag GF/DF Dark Chocolate Chips
Boil butter and honey to 300 degrees. Add almonds cook 1 more minute. Pour on buttered cookie sheet. Sprinkle as many chocolate chips on top as desired and spread. Put in fridge to set. Crack by hitting with large spoon. Store in fridge.
Cut Out Sugar Cookies
½ c. Grass fed Butter
½ c. Non-hydro Shortening
2/3 c. Powder Sugar
1 Egg plus 1 Yolk
1 tsp. Almond Extract
1 tsp. Xanthan Gum
1 tsp. Baking Powder
2 ½ c. GF Flour (Jules)
Cream butter, shortening, sugar, extract, eggs. Mix dry ingredients, stir in. Chill. Roll out or use a spritz machine to make shaped cookies! Bake at 400 degrees for 7-10 minutes.
2 C. Powder Sugar
2 T. Milk (Almond, Rice, etc…fine)
2 T. Grass fed Butter
1 tsp. Almond Extract or Vanilla Extract (Optional)
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