Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

Gluten and Dairy Free Honey Cookies

by Sarena Shasteen in Gluten Free, Recipes

I am in the midst of working on a recipe that I’m not quite ready to share yet. I’m excited about it, but I really want to work on it just a little longer. So, while I’m working on that one, I figured I would share an oldie, but goody, I have that never fails me. This is a recipe that I used to make in our gluten filled days and so I decided to try it out with Bob’s Red Mill Gluten Free 1 to 1 Flour. Just like promised, the flour was a perfect substitute for our gluten filled favorites!

Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

These honey cookies are my go-to spring time cookie. There is a little farmer’s market that opens up in the spring that my husband and I go to frequently. Every year, the first thing we always buy is local honey from one of the farmers. I love that using different types of honey changes the flavor of these cookies. This recipe is a great base cookie, too, for adding different fillings such as honey sweetened cream cheese or ice cream for a warm weather treat. The cookie is crispy on the outside with a chewy center. They transport well, which makes them a great gift to share when you go to a neighbor’s house for a barbecue. Also, it’s likely you already have all the ingredients in your house so that makes them easy to make last minute. Seriously, make these! I promise you won’t be disappointed.

Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

Gluten and Dairy Free Honey Cookies

makes 30 cookies

Preheat the oven to 375°. Line a cookie sheet with parchment paper.

In a large mixing bowl, combine the olive oil, sugar and honey. Mix until combined. Next add the egg and vanilla to the oil  mixture. Mix until thoroughly combined and the sugar is dissolved. This will take about 3 to 4 minutes. In a separate bowl, blend the flour through salt together with a fork to insure there are no lumps. Add the flour mixture to the wet mixture and mix just until combined.

Shape 1 tablespoon of cookie dough into a ball and roll it in the turbinado sugar. Place 2 ½ inches apart on a parchment lined cookie sheet and bake for 8 minutes. They should be nicely browned around the edges, crackly and golden. Allow to cool on the cookie sheet for 5 minutes and then transfer to a cooling rack to cool completely.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
Gluten Free and Dairy Free Oatmeal Cream Pies: These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. // @bobsredmill

Gluten and Dairy Free Oatmeal Cream Pies

by Sarena Shasteen in Gluten Free, Recipes

Have you ever read the ingredient list of some of your favorite childhood treats? Honestly, it can be quite horrifying and I’m sometimes thankful that we can’t eat these things because it forces me to come up with my own versions using real food. I will admit that these childhood memories of our favorite delectable treats can be extraordinarily hard to recreate. Let’s just say that a box of oatmeal cream pies may have been purchased, sniffed and squeezed to get as close as we could to the real deal without actually eating any of them.

Gluten Free and Dairy Free Oatmeal Cream Pies: These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. // @bobsredmill

To say this has been a labor of love would be a massive understatement. After five attempts, 10 sticks of butter and more cups of sugar than I care to admit, I have come up with my best version of the classic oatmeal cream pie. Sadly for the boys’ friends at school, the trials are over in this recipe development adventure down memory lane. I have had an army of gluten eating taste testers giving me feedback on every batch of cookie I made. The great thing in developing so many batches of cookies, there wasn’t a bad cookie among them. Every batch was a keeper recipe, though the last one was the one we all decided was the closest. Thank goodness because I am so ready to bake something different!

Gluten Free and Dairy Free Oatmeal Cream Pies: These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. // @bobsredmill

These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. While the ingredient list is long, they are easy to make and worth the few extra minutes in the kitchen. These are better the next day so the filling has time to soften up the cookies and it allows the flavors to really come together. Seeing how overjoyed my guys were eating these made me so incredibly happy! I hope your family enjoys these as much as we do!

Gluten Free and Dairy Free Oatmeal Cream Pies: These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. // @bobsredmill

Gluten and Dairy Free Oatmeal Cream Pies

makes about 25 sandwich cookies

  • 1-3/4 cup Bob’s Red Mill Gluten Free 1 – 1 Flour
  • 1 cup Bob’s Red Mill Gluten Free Quick Oatmeal, processed slightly to make a coarse meal
  • 3 Tbsp Cornstarch
  • 1-1/2 tsp Baking Powder
  • 1 tsp Cocoa Powder
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 tsp Cinnamon
  • 1/2 cup Butter or Stick Butter Alternative, melted
  • 1/4 cup Coconut Oil, melted
  • 1 cup Light Brown Sugar
  • 1/2 cup Sugar
  • 1/2 cup Raisins, processed to form a puree
  • 2 Tbsp Molasses
  • 2 Eggs
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Vanilla

Cream Filling

Preheat oven to 350°. Line baking sheet with parchment paper.

In a bowl, combine the flour through cinnamon. Stir and set aside.

In the bowl of a stand mixer, combine the butter, coconut oil, both sugars, raisin puree and molasses. Mix until well combined. Next add the eggs, vinegar and vanilla to the sugar mixture. After blended well, add the flour mixture to the mixer and mix just until everything is combined. Using a medium cookie scoop (about 2 Tbsp worth), scoop cookie dough onto the parchment lined baking sheet. I could fit 8 on a pan. Make sure you have enough space between the cookies as they do spread to a flat cookie. Bake 13 minutes. Watch them because they need to be soft baked. Allow to cool on the baking sheet while the next batch bakes and then transfer to a wire rack to cool completely.

While the cookies are baking, combine the flour and milk for the frosting in a pot. Heat over medium heat stirring constantly and allow to thicken. The mixture cooks in about 5 to 10 minutes to form a thick paste. Allow this mixture to cool completely. In your stand mixer, combine the butter and sugar; whip until light and fluffy. Next add the flour mixture, marshmallow fluff and vanilla to the butter mixture. Whip until well combined and fluffy. Frost cooled cookies and sandwich together to form the cream pies. Store in an airtight container.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
Rose Flavored Valentines Cookies :: Show your Valentines how much you care with these delicately rose flavored sugar cookies. // @bobsredmill

Rose-Flavored Valentine Cookies

by Cassidy Stockton in Recipes

Valentine’s Day is simultaneously one of the most beloved and hated holidays all year. Whether you love this holiday or hate it, I think we can all agree that cookies are a great way to celebrate (or console yourself). Feel free to make them a different shape if you really don’t go in for the holiday.

Rose Flavored Valentines Cookies :: Show your Valentines how much you care with these delicately rose flavored sugar cookies. // @bobsredmill

At Bob’s Red Mill, we adore any reason to show our love through baking. You could say baking is our love language. Choosing the ingredients, devoting the time and delivering a lovely baked good to our friends and family just makes us happy. These rose-flavored Valentine cookies are a delightful way to spread good feelings to your loved ones. Make these cookies with your kiddos for their teachers or bring in a plate to the office, everyone will feel special to be included. If you need this recipe to be gluten free, try using our Gluten Free 1-to-1 Baking Flour or following this recipe instead.

Rose Flavored Valentines Cookies :: Show your Valentines how much you care with these delicately rose flavored sugar cookies. // @bobsredmill

Rose-Flavored Valentine Cookies

Servings: 24 – 36 cookies

Prep Time: 30 minutes | Cook Time: 15 – 18 minutes | Passive Time: 90 minutes

Recipe By Sarah House for Bob’s Red Mill Natural Foods

Ingredients

Cookies

  • 1 cup Butter soft
  • 1-1/4 cup Granulated Sugar
  • 1  Egg
  • 1 tsp Vanilla Extract
  • 1/8  tsp Rose Water*
  • 2-1/2 cups Unbleached White All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt

Icing

  • 1 cup Powdered Sugar
  • 1/8 tsp Rose Water
  • 1 – 2 Tbsp Milk
  • Food coloring as desired

Colored Sparkling Sugar

  • Food coloring as desired
  • 1 – 2 cups Sparkling Sugar

Instructions

In a small bowl, combine unbleached white all-purpose flour, baking powder, and salt; set aside.

In a large bowl, mix butter and sugar until combined. Add egg, rose water, and vanilla extract and mix until thoroughly combined then add flour mixture and mix until fully incorporated.

Shape dough into a ball, wrap in plastic wrap, and chill for at least 1 hour. Meanwhile, preheat oven to 325°F. Line baking sheets with parchment paper and set aside.

Remove dough from refrigerator and discard plastic wrap. Place cold dough on a lightly floured work surface and roll out to 1/8-inch thickness. Cut out desired shapes using lightly floured cookie cutters and place on prepared baking sheets, about 1-inch apart.

Bake cookies until edges are slightly golden, 15 – 18 minutes, rotating sheets halfway through baking. Let cool completely (about 30 minutes) before decorating.

While cookies bake, prepare icing and colored sugar. For colored sugar, divide sugar into ¼ cup portions. Add 1 – 2 drops of food coloring per portion and mix thoroughly to distribute color.

To prepare icing, combine powdered sugar, rose water, and milk in a bowl and whisk until smooth. Adjust consistency as needed with extra milk. If desired, divide icing into separate containers and color with food coloring. Ice cooled cookies with prepared icing and immediately decorate with colored sugar.

*Rose water is not terribly difficult to find, but can easily be picked up on Amazon or left out entirely.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

Cardamom and Fig Thumbprint Cookies

by Cassidy Stockton in Recipes

How do you turn a thumbprint cookie into something spectacular? You flavor it with exotic cardamom and fill it with Orange Fig Jam from Valley Fig Growers. We developed this lovely holiday cookie in partnership with Valley Fig Growers as a way to celebrate their stellar products.

Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

These cookies are so easy to make and the warmth of cardamom makes them truly special this time of year. They’re especially fun for the kiddos- I mean, who doesn’t love jabbing your thumb into soft cookie dough?? Make a batch of these and place them in a small box with some tea for a thoughtful gift for your friends and neighbors.

If you can’t find the Valley Fig jam near you, you can use any type of jam you want, but we really think the figs make these cookies really special. Look for stores in your area that stock Valley Fig Growers spreads and dried figs here. Make these cookies gluten free by using our Gluten Free 1-to-1 Baking Flour in place of the all purpose flour.

Happy Baking!

Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

Cardamom and Fig Thumbprint Cookies

 

Servings: 40 cookies

Prep Time: 15 minutes | Cook Time: 15minutes | Passive Time: 10 – 60minutes

Ingredients

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.

In a medium bowl, combine flour, cardamom, baking soda, and salt and set aside.

Combine butter and sugar until creamy. Add egg and vanilla and mix until combined. Add flour mixture and stir until thoroughly mixed.

Scoop cookies by the tablespoonfull onto the prepared baking sheets leaving about 1 inch of space between each. Press your clean thumb into the top center of each cookie, making a deep depression.

Fill each depression with fig jam. If desired, chill cookies for 1 hour before baking.

Bake at 350°F until the edges just begin to brown, about 15 minutes. Let cool for 10 minutes then dust with powdered sugar.

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Cranberry Pistachio Shortbread

by Cassidy Stockton in Recipes

It’s no secret that I love shortbread cookies. I make them every year during the Christmas season. This year, I’m kissing my standard shortbread recipe goodbye in favor of this truly festive version from our test kitchen.

Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Not only are they so pretty, but I love the tiny bits of cranberry and pistachios mixed throughout the cookies. It makes them special and this time of year demands special cookies. I plan to make a batch of these while I’m holed up at my family’s house in Idaho watching the snow fall. I’m not sure if Santa will get to enjoy any, but I am positive my family will be delighted.

Happy baking!

Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Cranberry Pistachio Shortbread

Servings: 48 cookies

Prep Time: 15 minutes | Cook Time: 12 – 15 minutes | Passive Time: 4 hours

Ingredients

  • 3/4 cup Butter soft
  • 1/2 cup Cane Sugar
  • 1/2 cup Pistachios, finely chopped
  • 1/4 cup Dried Cranberries, finely chopped
  • 2 cup Unbleached White Fine Pastry Flour*
  • 1/4 tsp Salt

Instructions

With an electric mixer, beat together butter and sugar until light and fluffy. Mix in pistachios and dried cranberries. Add flour and salt and mix well to make a stiff dough.

Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours.

Meanwhile, preheat oven to 350°F and oil baking sheets or line them with parchment paper.

Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets. Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.

If desided, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.

*If you can’t get your hands on pastry flour, all purpose flour will work just fine here. Make these gluten free using our Gluten Free 1-to-1 Baking Flour or add cranberries and pistachios to our Gluten Free Shortbread Cookie Mix

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Sparkling Stars and Snowflake Cookies – Gluten Free

by Lindsey Duncan in Gluten Free, Recipes

This recipe scores a big ol’ F all around (when F stands for Fun, Family, Festivity, and Flavor!) Who doesn’t love fun-shaped holiday cookies? Who doesn’t love them more when they are made of almond meal? And I demand to know who doesn’t love sparkles! If you’re looking for a fun, festive, family activity, get the whole gang together to help bake or decorate these delicious cookies. The recipe is super simple and the results are eye catching!

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Whether by choice or due to dietary restriction, many people are turning towards nut flours to replace grain flours in baking. Natural Almond Meal/Flour is a delicious grain-free option for paleo and primal diet bakers. Like all of our nut flours, our Natural Almond Meal/Flour is processed in our dedicated gluten free facility so Celiacs and those with gluten intolerance can bake worry-free. Ginger, cinnamon, and lemon zest give these treats a bit of a “pop” on your tongue – they aren’t spicy-hot, but they do carry some zing from the baking spices.

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

We always encourage creativity around here so experiment with your decorations. If you like to hand-decorate with a pastry bag, just add more powdered sugar to the icing until it reaches a stiffness you like. Don’t forget the Sparkling Sugar – it’s what makes these cookies look to be freshly snowed upon as they twinkle on the cookie tray.

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Sparkling Stars and Snowflakes

Servings: 20 – 40 cookies, depending on shapes

Prep Time: 30 minutes | Cook Time: 15 – 20 minutes

Ingredients

Preheat oven to 350°F and line baking sheets with parchment paper.

Whip powdered sugar and egg whites until very light and fluffy, 4 – 5 minutes. Remove and reserve 1/2 cup.

Into remaining egg white mixture, fold in almond meal, spices, salt, and lemon zest. Mix until a solid dough forms.

Roll dough between two pieces of parchment or waxed paper to 1/4-inch thickness. Use cookie cutters to cut dough into shapes, rerolling the scrapes as many times as needed.

Transfer cookies to the prepared baking sheets. Ice each cookie with the reserved egg white mixture and sprinkle with sparkling sugar.

Bake at 350°F for 15 – 20 minutes. Let cool before serving.

About The Author
Lindsey Duncan Google: Lindsey Duncan
Share this article:
Holiday Tea Cookies made gluten free using our Gluten Free 1-to-1 Baking Flour and Hazelnut Meal // Bob's Red Mill // Easy, Kid Friendly

Holiday Tea Cookies – Gluten Free

by Lindsey Duncan in Gluten Free, Recipes

I am officially in the holiday spirit and these Holiday Tea Cookies were just the ticket to get me there. I can’t wait to tell you about them, but before I do, since this is my first blog post, allow me to introduce myself and give myself some recipe cred.

I’m Lindsey, a Marketing Coordinator here at Bob’s Red Mill, and you may see my posts on the blog every now and then. You’ll catch on very quickly that I write about many gluten free recipes. That’s no accident – I am the Resident Celiac/Gluten Free Guinea Pig on the Marketing team, so when Cassidy asked me to help her out with gluten free posts, I was on board right away! Here’s a fun factoid about me and Bob’s: I was diagnosed with Celiac Disease in Ohio where I am from almost 14 years ago and Bob’s Red Mill was my go-to brand I knew I could trust way back then and way across the country! I honestly can’t believe I have the privilege of working for this wonderful company here in Oregon now!

Enough about me, let’s talk about you and these Holiday Tea Cookies. You might call them Russian Tea Cakes, snowball cookies, or butterballs. A rose by any other name would smell as sweet (as these cookies do,) so whatever you know them as, these cookies are tasty!

Holiday Tea Cookies made gluten free using our Gluten Free 1-to-1 Baking Flour and Hazelnut Meal // Bob's Red Mill // Easy, Kid Friendly

If you haven’t tried our Gluten Free 1-to-1 Baking Flour, you simply must, and here we’ve provided a wonderful recipe in which you can use it. What’s so great about the 1-to-1 is that no one knows that it’s gluten free! We put together a stellar blend of light and fluffy rice flour with potato starch, sorghum flour, and tapioca flour. Xanthan gum is already in the mix, giving your baked goods the lift and stretch they need for the best texture. You truly can use the Gluten Free 1-to-1 flour as a direct replacement for all-purpose (wheat) flour in your favorite baking recipes. This is incognito gluten free.

These cookies feature another of my favorite products, our Hazelnut Flour/Meal. Hazelnuts are deliciously flavorful and nutty, plus we love them even more because they are basically grown in our backyard (okay not literally, but they are from Oregon just like we are!) All of our nut flours are processed in our gluten free facility so you can bake worry free.

Here’s a confession: I’m more of a cook than a baker, so I was so grateful my first baking assignment is nearly fool-proof. While this recipe is kid-friendly, I know kiddos can have a short attention span and these babies need to sit in the fridge for a couple of hours, so here’s the secret: whip up the butter/flour mixture during nap time and refrigerate. Then when the kids are ready to “help” (and/or throw powdered sugar around,) pull the cookies out and let the little ones roll the dough balls in the powdered sugar and place on the baking sheet. They’ll be proud to know they helped out!

Let us know what you think in the comments below; happy baking!

Holiday Tea Cookies made gluten free using our Gluten Free 1-to-1 Baking Flour and Hazelnut Meal // Bob's Red Mill // Easy, Kid Friendly

Holiday Tea Cookies

Servings: 40 cookies

Prep Time: 25 minutes | Cook Time: 10 – 12 minutes |Passive Time: 2 hours or overnight

Ingredients

Instructions

Line a baking sheet with parchment paper and set aside.

In a bowl, combine butter, ½ cup powdered sugar and vanilla extract until very creamy, about 4 minutes. Meanwhile, mix together Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Hazelnut Meal and salt in a small bowl.

Add flour mixture to the butter mixture and mix until just combined.

Scoop cookie dough into approximately 1-inch wide balls and place on prepared baking sheet. Wrap baking sheet in plastic wrap and refrigerate cookie dough for at least 2 hours or overnight.

When ready to bake cookies, preheat oven to 375°F and line baking sheets with parchment paper. Place remaining 2 cups of powdered sugar in a large bowl.

Toss cookies in powdered sugar to coat and place on prepared baking sheets about 1-inch apart. Bake until the bottoms are lightly browned, 10 – 12 minutes. Immediately and carefully roll hot cookies in powdered sugar and transfer to a rack to cool completely.

Toss cookies a third time in powdered sugar once completely cooled.

 

About The Author
Lindsey Duncan Google: Lindsey Duncan
Share this article:
Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill// vegan, gluten free adaptable, easy

Hemp Macaroon Bars

by Cassidy Stockton in Recipes

We’ve taken classic coconut macaroons and turned them into a delightful cookie bar. We’ve added  hemp seeds, and sweetened them with honey and dark chocolate for an indulgence that you can feel a little better about. With cherries, hemp, coconut, almonds and dark chocolate, these macaroon bars are packed with super foods. I want to tell you these make a great recovery treat or on-the-go snack, but let’s face it folks, a super-food cookie is still a cookie. Eat one or two or five, I won’t tell, but whatever you do, enjoy the heck out of them!

Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill//  gluten free adaptable, easy

Hemp Macaroon Bars

Ingredients

Instructions

Line a 9×5-inch pan with parchment paper, making sure to leave the sides accessible, and set aside.
In a medium bowl, combine Bob’s Red Mill coconut, almond meal, hemp seed, dried cherries and salt.

Set aside.

In a large bowl, whisk together coconut oil, honey and vanilla extract. Add the dry ingredients to the wet and mix well. Transfer mixture to the prepared pan and press the mixture evenly into the pan, making a level top. Chill in the refrigerator for at least 1 hour.

After 1 hour, remove the pan from the refrigerator. Using the parchment paper sides, carefully lift the bars out of the pan and set on a cutting board. Let rest for about 10 minutes.

While the bars are resting at room temperature, place the chocolate chips in a microwaveable bowl or in the top of a double boiler. Gently heat the chocolate chips until melted, then immediately remove from heat.

Cut the bars into desired shapes and drizzle with melted chocolate. Let rest for about 5 minutes to let the chocolate set.

Nutrition Facts:

1 bar contains: Calories 210, Calories from Fat 150, Total Fat 17g, Saturated Fat 14g, Trans Fat 0g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 13g, Dietary Fiber 3g, Sugars 8g, Protein 2g.

 

Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill// vegan, gluten free adaptable, easy
About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Bob's Red Mill Gluten Free Sugar Cookies

Gluten Free Sugar Cookie Cut-outs

by Cassidy Stockton in Gluten Free, Recipes

Who says Santa is the only one who deserves a plate of cookies? These delicate sugar cookies are perfect for Easter cut-outs and we’re sure the Easter Bunny will be delighted to take a nibble. They’re pretty easy to make and can be decorated as simply or as intricately as you prefer. This is a great rainy-day activity for families. Kids will love to help with mixing, cutting and decorating these cookies, not to mention eating them. Maybe you have a gluten free friend who could use a little pick-me-up or a coworker who just went gluten free? Maybe not, but we’re positive you know someone in your life who would appreciate a plate of pretty cookies. Show them how much you care, by baking them something from the heart.

Bob's Red Mill Gluten Free Sugar Cookies

Gluten Free Sugar Cookies

Prep Time:  30 minutes | Inactive Time:  90 minutes | Cook Time:  15 – 18 minutes

Yield: 24 – 36 cookies

Cookies

Icing

  • 1 cup Powdered Sugar
  • 1 – 2 Tbsp Milk
  • Food coloring, as desired

Colored Sparkling Sugar

Step 1

In a small bowl, combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, and salt; set aside.

Step 2

In a large bowl, mix butter and sugar until combined.  Add egg and vanilla extract and mix until thoroughly combined then add flour mixture and mix until fully incorporated.

Step 3

Shape dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.  Meanwhile, preheat oven to 325°F.  Line baking sheets with parchment paper and set aside.

Step 4

Remove dough from refrigerator and discard plastic wrap.  Place cold dough between two pieces of parchment paper and roll out to 1/8-inch thickness, removing and replacing parchment paper as needed.  Cut out desired shapes using lightly floured cookie cutters and place on prepared baking sheets, about 1-inch apart.  If necessary, chill dough for 20 – 30 minutes after rolling and before cutting out cookies.

Step 5

Bake cookies until edges are slightly golden, 15 – 18 minutes, rotating sheets halfway through baking.  Let cool completely (about 30 minutes) before decorating.

Step 6

While cookies bake, prepare icing and colored sugar.  For colored sugar, divide sugar into ¼ cup portions.  Add 1 – 2 drops of food coloring per portion and mix thoroughly to distribute color.

Step 7

To prepare icing, combine powdered sugar and milk in a bowl and whisk until smooth.  Adjust consistency as needed with extra milk.  If desired, divide icing into separate containers and color with food coloring.

Step 8

Ice cooled cookies with prepared icing and immediately decorate with colored sugar.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

by Cassidy Stockton in Recipes

These hazelnut chocolate chip cookies are an Oregonian twist on the classic chocolate chip cookie. Using chopped Oregon hazelnuts and a sprinkling of Jacobsen Sea Salt, these cookies take chocolate chip to a new level. Pair these with a cup of coffee, tea or, for a true Oregon experience, a pint of craft beer. Make these gluten free by using our Gluten Free 1-to-1 Baking Flour in place of the All Purpose Flour below.

Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 15 minutes | Rest Time:  60 minutes (optional)| Cook Time:  15 – 17 minutes

Yield: 42 cookies

  • 2 ¾ cups Unbleached All Purpose White Flour
  • 1 ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Butter, slightly softened
  • ½ cup granulated Sugar
  • 1 ½ cups Bob’s Red Mill Brown Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 2 cups Chocolate Chips
  • 1 cup chopped toasted Hazelnuts
  • 2 Tbsp large flake Sea Salt or Kosher Salt, to garnish

Step 1

Line two to three baking sheets with parchment paper.

Step 2

In a small bowl, combine the flour, baking powder, baking soda and ½ tsp. salt and set aside.

Step 3

In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter, granulated sugar and brown sugar until just combined.

Step 4

Add vanilla extract and eggs, one at a time, scraping down between each addition.  Mix until combined.

Step 5

On low, add the flour mixture.  When the flour is halfway incorporated add the chocolate chips and hazelnuts.  Mix until thorough combined.

Step 6

Scoop cookies, about 2 Tbsp each, onto prepared cookie sheets leaving about 1 inch between each.  Sprinkle generously with large flake salt.  Chill cookies in the refrigerator for 60 minutes (optional but recommended).

Step 7

While the cookie dough chills, preheat the oven to 350°F.  Bake cookies until light golden brown, about 15 – 17 minutes, rotating halfway through baking time.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article: