Looking for gluten free Christmas cookies
Post ReplyPost New TopicPosted 11/18/2013 by x2mom in NSBR Board
 

x2mom
PeaFixture

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Posted: 11/18/2013 3:02:20 PM
This is our family's first holiday season eating gluten free.

I decided to give up on a rolled sugar cookie since both my kids confided they didn't really like decorated sugar cookies so that's settled. However, I would still like to make
Christmasy cookies. I feel that I could probably substitute gluten free flour in those
recipes asking for very little flour such 1-3 Tablespoons without really affecting the
taste or texture.

So far, I have a few macaroon recipes, a recipe from Penzys spices called Exam Cookies which asks for oats, another Penzys no bake recipe that asks for vanilla wafer (i'll substitute a gluten free type) and an Allrecipes recipe called No Bake Fruitcake.

If you have any tried and true recipes, I would be so thankful.


Pea-T-A-Mom
Scrapmaven is stalkin my Kitteh!

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Posted: 11/18/2013 3:14:08 PM
Chocolate Merengue Cookies These are tasty, although they are not so Christmassy. Maybe you could sprinkle on some colored sugar.


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Mjfc
Stamping Pea

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Posted: 11/18/2013 4:42:15 PM
I might be joining you on this adventure. I think my Daughter is having issues with gluten. I am currently investigating. Anyway, I made Pignoli cookies last year for the first time. They came out great! I believe this was the recipe I used.

Pignoli Cookies

Read the comments because they give you some good tips. If I remember correctly some brands of almond paste aren't gluten free. I believe there are some Pignoli recipes out there that might use some flour too.


Michele

JenHuedepohl
PEAce of Cake

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Posted: 11/18/2013 4:59:59 PM
Most Monster Cookies don't use flour. You can try those. Allrecipes has a few good ones.


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thecurleyque
BucketHead

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Posted: 11/18/2013 5:17:25 PM

PEArfect
Ancient Ancestor of Pea

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Posted: 11/18/2013 5:26:20 PM
These are delicious... almond butter chocolate chip cookies

They're usually gone within minutes after they cool off.


Jen


cmputerdazed
AncestralPea

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Posted: 11/18/2013 5:59:56 PM
Not cookies but I saw pepermint muddy buddies the other day.


Jan
"You may be sorry that you spoke, sorry you stayed or went, sorry you won or lost, sorry so much was spent. But as you go through life, you'll find you're never sorry you were kind."
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x2mom
PeaFixture

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Posted: 11/19/2013 5:22:38 AM
Thank you everyone. I had no idea Monster cookies didn't contain flour.

thecurleyque--thank you for your pinterest link.



scrappin4swtpeas
PeaAddict

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Posted: 11/19/2013 7:09:50 AM
Have you tried Jules flour or King Arthur's? They both are gluten free blends, and in my experience, have very little affect on taste. The texture isn't bad either, not gritty like if there is too much rice flour.

Homemade brownies work well gluten free since they aren't supposed to be fluffy.
I've also converted some bar cookie recipes (the ones that use cake mix) by using a gluten free cake mix and an extra egg.

I have also noticed that the recipes that tend to work better are the ones where the dough is refrigerated for a few hours.

I would look at your favorite cookie recipe & see if you could convert it. Maybe adjust for moisture, or cooking time. It couldn't hurt to try!



AKathy
Peaing From Podunk

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Posted: 11/19/2013 7:58:04 AM


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Crack-a-lackin
BucketHead

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Posted: 11/19/2013 8:09:50 AM
You probably already know this but make sure you buy gluten free oats.

I have had some luck substituting King Arthur or Cup4Cup flour in my regular cookie recipes, but mostly I just make non-cookie holiday treats like fudge, truffles, chocolate bark, chex mix (using Glutino pretzels).


{ "I'm not superstitious, but I'm a little stitious." Michael Scott }

KristenFNJ
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Posted: 11/19/2013 12:05:27 PM
Of course I don't have the recipe with me at work, but I make the peanutbutter kiss cookies at Christmas and they get devoured. I'm sure the recipe is online all over the place, it's peanut butter, butter, sugar etc... no flour at all. yum. These disappear.

You said no sugar cookies, but in case the need arises, I use the Cherry Brook Farms sugar cookie dough. I prepare according to the package then use confectioners sugar on the work surface and rolling pins, etc... this might come in handy if you happen to find out your g/f kid/kids classes will be decorating cookies at a class party or something, I always send along their own cookie and little decorating kit (frosting, m&ms, g/f pretzels, whatever might work! and their own clean plastic knife) to school that day.

I made I think they're called Skore bars last year? It's like a pan-size cookie that you break up like a bark. They call for saltines and I used the Glutino table crackers that come in a small box and are rectangle shaped... they were addictive

When using a gf flour substitute in a regular recipe, cookies are a little different from other baked treats because of how they spread. And omg, do gf cookies spread. If you give it a try, keep the cookie size small and if at all possible, chill the dough after shaping/handling, before baking-that should help reduce the spreading.

peaname
AncestralPea

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Posted: 11/19/2013 12:08:03 PM
I like to make chocolate truffles for Christmas and my recipe is gluten free.


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melanell
Ancient Ancestor of Pea

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Posted: 11/19/2013 12:28:33 PM
Immaculate baking company has 3 pre-made gluten free cookie doughs on the market. The trick is finding a store that carries them.

They do have a store locator on their site, but I'd call any store before going, because each store only carries some of their products. So I'd call and ask if they have gluten free.



knit.pea
. cheeky cousin .

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Posted: 11/19/2013 1:00:23 PM
I made these last year, and they were more like bar cookies
than biscotti ... but they were tasty and GF.

Pumpkin Pie Biscotti

(Adapted from My Baking Addiction and Gimme Some Oven)

3 1/2 cups GF flour (Pamela's)
1 1/2 cups firmly packed brown sugar
2 tsp baking powder (I may have used 3 tsp)
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 cup pumpkin puree
2 large eggs, lightly beaten
1 Tbsp vanilla paste (or 1 Tbsp vanilla extract)
2 Tbsp butter or margarine

(I also may have thrown in some Enjoy Life mini chocolate chips)
1 1/4 cup pecans or walnuts, coarsely chopped (optional)
1/4 cup melted white chocolate, for drizzling or dipping (optional)

Preheat oven to 350 F.

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.

Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10 in long log. Place logs 3 in apart on lightly greased cookie sheet.

Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F.

After some cooling, move a loaf to a cutting board and cut diagonally into 1/2 in thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.

Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped or drizzled. To melt the chocolate, pop it in the microwave and heat for 30 seconds, then stir. Then continue heating in 15-second increments (carefully) and stirring in between until chocolate is melted. (I usually add in a little shortening to help it melt and avoid burning.) Then just dip a fork in the chocolate and swish it over biscotti to drizzle, or you can pour it in a Ziplock or pastry bag (with a tiny corner snipped out) and squeeze it out.

The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.

http://www.gimmesomeoven.com/pumpkin-pie-biscotti/


My own try at this:
I halved the recipe
No nuts
First baking, they spread ... a LOT
Baked 20 min
Cooled 20 min
Baked 8-10 min at 300


The second baking of the biscotti determines texture. If you like your biscotti quite crisp and crunchy, which is perfect for dunking in your coffee, bake the biscotti the full 8 minutes per side. But if you want them slightly softer, reduce the baking time to between 4-5 minutes per side.

Frazzled Mom
Ancient Ancestor of Pea

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Posted: 11/19/2013 3:21:55 PM


Gail
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love5523
PeaAddict

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Posted: 11/19/2013 5:15:20 PM
These are a holiday favorite at my house...

http://glutenfreeonashoestring.com/iced-oatmeal-cookies-thin-chewy/

My DH and other family members who aren't required to follow a GF diet scarf them down! Don't expect to have any left overs

I use GF oats from Trader Joes and Better Batter gluten free flour blend. But I've been having a hard time finding it in stock locally, so if I can't find the Better Batter I'll use Trader Joe's GF flour blend, and add xantham gum.

Also, instead of the mini chocolate chips I use raisins or dried cranberries, they taste so much better HTH!



tksmom
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Posted: 11/19/2013 6:52:10 PM
Rice Krispie bars can be gluten free


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jen780
PeaWee

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Posted: 11/19/2013 8:44:36 PM
Not particularly Christmas-y, but these are stellar and super easy:

Gluten Free Chocolate Financiers

Again, not Christmas-y, but easy and tasty:

Flourless Peanut Butter Chocolate Chip Cookies
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