WOW Chocolate Chip Cookies

The Scoop on White Flour + WOW Chocolate Chip Cookies

by Cassidy Stockton in Featured Articles, Recipes, Whole Grains 101

I wrote this guest post for Andrew at Eating Rules for October Unprocessed. After I wrote it, I thought it would be a great post for our readers, too. I think it’s fascinating how we came to rely on white flour and how our society shifted gears in such a short time to use such a processed ingredient in almost everything we eat.

White Flour is, at the same time, one of the most coveted ingredients for baking in the world and the nemesis of health conscious eaters everywhere. White flour is the ever-present ingredient in processed foods and, probably, the single most consumed processed food in the United States (although high fructose corn syrup might give it a run for its money). Andrew asked me to explain how white flour is made, why it might be bleached and enriched, and why whole grains are a far superior choice for your health.

First, a short history lesson:

So what’s the deal with white flour anyway? How did we end up eating solely nutritionally deplete flour? White flour first appeared in appreciable quantity in the late 1800’s with the industrial revolution. Whole wheat flour has a short shelf life; after all, it contains the germ and bran which can cause rancidity. Steam mills came with the age of industry, allowing a lot of flour to be produced quickly and transported all over the country. At the time- flour meant whole wheat flour, which will last only about 6 to 9 months before spoiling. To solve this short shelf life problem, millers began sifting out the germ and bran to increase the life for their flour.

In the beginning, white flour was a food of the elite. It was consumed by those with money and those in urban areas. As industry made it cheaper to produce, it became cheaper to buy. Lower income consumers imitated the wealthy and, within a few short years, white flour was the standard for everyone.


If you know that white flour is made from wheat, you’re one step ahead of a lot of people- truly, I’m not joking. White flour is made by separating the bran and the germ from the endosperm of the grain of wheat. That’s not really as complicated as it sounds- it is simply ground (typically on a high-speed, steel roller mill) and sifted to remove the fluffy white from the heavier brown. The sifting repeats until all that is left is white, fluffy flour. Fine flours, such as cake flour, are sifted more heavily. For a more in depth description, check out this awesome video from Discovery: How It’s Made Flour.

Bleaching, Bromating and Enriching:

Often you see two types of white flour- unbleached and bleached. Bleaching is done quite simply to make flour that is truly white. Without it, white flour has a slightly off-white color. When white flour was hitting its peak- bleaching was popular to make the whitest cakes and whitest bread possible. While bleaching has become far less popular, it can still be found in many large flour brands and in most processed food.

Potassium Bromate is an enrichment added to help develop the gluten (protein) in baking. It strengthens the dough and encourages rising. Most manufacturers of flour no longer use this enrichment because research has indicated it to be a carcinogen. While it is outright banned in the United Kingdom, the FDA has not banned bromate from use in the United States, though they strongly discourage bakers from using it. Today, most manufacturers of white flour add Malted Barley Flour to bolster their flour. Malted Barley Flour is quite simply barley that has been sprouted, dried and ground into flour.

Other enrichments required by law for conventional white flour include folic acid, niacin, iron, thiamin and riboflavin. These vitamins were originally required by law (circa 1940) to help solve health issues caused by diets deficient in these essential nutrients. These nutrients are naturally found in whole wheat flour and are removed when the germ and bran are removed. Funny, isn’t it? That the government requires us to add enrichment to flour that would have been just fine had it been left whole. With so many Americans relying on white flour, though, it was necessary to help prevent things like neural tube defects in unborn babies.

In the United States, you cannot enrich organic flours- so if you want to skip the added vitamins, go organic. Alternately, in Canada, all white flour must be enriched- regardless of its organic status.

Go whole grain, but know before you buy:

Many of the giant flour manufacturers in the United States do not grind whole wheat flour from the whole grain. Instead, they separate all three parts of the wheat grain and recombine them to produce whole wheat flour. It’s far cheaper to produce this way because the majority of their business is in white flour. This is completely legal in the United States and qualifies to be called whole grain. Investigate the source of your whole wheat flour before you buy.

That’s the short version of a very long story about how America became reliant on enriched white flour. For your good health, start switching to whole grain flours such as whole wheat and spelt in your baked goods, choose pasta made with whole wheat flour and pick brown rice over white rice. The nutrients naturally found in whole grains make enrichment unnecessary. Whole grains are packed with fiber and offer variety in flavor and texture. A cookie made with whole wheat pastry flour tastes as good, if not better, than one made with white flour and your conscience can rest easy knowing you fed your family something healthier.

WOW Chocolate Chip Cookies

Recipe developed by Chelsea Lincoln, author of Flavor Vegan

  •     1/2 cup Margarine (Non-hydrogenated)
  •     1/3 cup Oil
  •     1-1/2 cups Evaporated Cane Juice Sugar
  •     2/3 cup Milk (Soy, Rice, Cow)
  •     2 tsp Vanilla
  •     2-1/2 cups Whole Wheat Pastry Flour
  •     1-1/4 cups Regular Rolled Oats
  •     1 tsp Baking Powder
  •     1 tsp Baking Soda
  •     1/2 cup Walnuts- Baker’s Pieces
  •     1/2 cup Chocolate Chips*


Cream together margarine, oil and sugar until very well blended. Add in milk and vanilla and blend. In a separate bowl, mix together the flour, oats, baking powder and soda. Stir dry ingredients into wet ingredients. When half blended, add in the walnuts and chocolate chips. Mix everything until just blended, careful not to over mix. Refrigerate for 20 minutes. Place by the tablespoon on a greased cookie sheet. Bake at 350°F for about 10 minutes. Makes 2 dozen cookies.

*To make these truly unprocessed for October Unprocessed, use Enjoy Life Semi-Sweet Chocolate Chips or break up your favorite unsweetened chocolate bar (just be sure to watch out for that pesky soy lecithin); choose to use applesauce or mashed bananas for the margarine and be sure to select an unprocessed oil, such as olive oil or coconut oil.

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Lynn’s Kitchen Adventures: Easy Cake Mix Cookies (GF)

by Guest in Gluten Free, Recipes

My name is Lynn and I started blogging at Lynn’s Kitchen Adventures in 2008 to share my love of cooking and baking with others. In the fall of 2009, I was diagnosed with gluten intolerance and my kitchen has not been the same.  In 2010, I added a special section to my site to share special recipes, tips, and ideas for the gluten free life.

The world of gluten free baking can often be challenging and time consuming, but it is something those of use dealing with food allergies and issues have to make time for.

I love to cook and bake, but the reality is I am often too busy to spend a lot of time in the kitchen making the gluten free treats my family enjoys. This is where mixes like Bob’s Red Mill are so convenient. They allow me to make gluten free treats for my family without spending a lot of time in the kitchen.

Although gluten free mixes are great on their own, I like to doctor them up a bit. This keeps the convenience of a mix, but makes it a little different.

Today’s recipe is one of my favorite ways to take a gluten free cake mix and use it in a different way. This recipe is for Cake Mix Cookies and Bob’s Red Mill gluten free cake mixes work perfectly for this.

What I love most about these cookies is how much you can change them up. You can use the gluten free vanilla cake mix and add cinnamon and raisins to it. Or you can take the vanilla mix and add dark chocolate chips or almost any other kind of chocolate to it.

If you want to try something a little different use the gluten free chocolate cake mix and add chocolate or white chocolate chips. You can even leave out the add-ins if you want a more healthy cake like cookie.

Really the possibilities for this are endless. You can change these up and make them how you like them.

The other thing I love about this recipe is that it is perfect for gluten free baking with kids. Often times gluten free baking is difficult, but by using a gluten free cake mix, it is very easy for kids to be involved in the cooking. Kids love helping in the kitchen and this recipe is a great place to start.

Easy Cake Mix Cookies Using Bob’s Red Mill Gluten Free Cake Mixes

  • 1 package Bob’s Red Mill Gluten Free Cake Mix
  • ½ cup Oil
  • 2 Eggs
  • ½ – ¾ cup Chocolate Chips, Raisins, or other add ins

Preheat oven to 350°F.

In a bowl combine the cake mix, oil, and eggs. Mix together well. The batter will be a stiff batter.

Stir in chocolate chips, raisins, or add-ins of your choice.

Scoop onto a cookie sheet and flatten slightly. (These are a fluffy cake like cookie and you want to flatten them out a bit so that they bake better.)

Bake for 12-13 minutes or until done.  Remove cookies to a wire rack to cool.

Serve and enjoy!

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Gluten Free Macarons Giveaway!

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

French macarons are not to be confused with those delicious coconut mounds that your grandmother used to make (well, MY grandmother at any rate).  Unflaggingly popular in the blog world and specialty patisseries, these delightful little cookies are dramatically different from coconut macaroons. Crisp, fluffy and chewy all at the same time, macarons come in an abundance of flavors and enough colors to rival Joseph’s technicolor dream coat.

Most macarons are made using superfine sugar, almond meal (or ground almonds), powdered sugar, cream of tartar and egg whites, making them inherently gluten free. We all know how much flour flies around a bakery, which makes  finding one that you trust to make a treat gluten free is no small feat.

Sure, you can make your own, but geez! There are enough recipes with tips and pointers online to make you think twice before embarking on what just might be the most difficult cookie EVER. Well, maybe not, but I’ve yet to try my hand at it. All those techniques are intimidating.

Cue Nicole from Cookies by Cartier: a delightful online bakery that specializes in whimsical treats. Nicole has recently released a new line of gluten free treats—including gluten free macarons! Besides being gluten free, these macarons are adorned with images of Zelda, the world’s most famous English bulldog. Well, she might not be the most famous, but she’s pretty darn cute and has a whole line of  greeting cards. How does Zelda tie in with these cookies? When Nicole found out that Zelda’s owner has celiac disease she was inspired to create gluten free macarons.

We were lucky enough to taste these at our office a couple months ago (these are made with our almond meal) and, let me tell you, they are divine!

In honor of National Celiac Disease Awareness Month, Nicole has kindly offered a box of these tasty little treats to two lucky readers. Each box contains a dozen gluten free macarons  adorned with Zelda’s adorable image.

How to Enter:

Visit Cookies by Cartier and tell us here or on Facebook which Zelda cookie set you would like to win if you are selected. There are two different sets to choose from.

Two winners will be randomly selected from all those who enter by midnight on 05/10/11. Winners will be announced no later than May 12th. If the chosen winner does not respond within a week, we will select a new winner (so be sure to check in and see if you won).

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Cassidy Stockton Google: Cassidy Stockton
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Gluten Free Foodies: GF Cherry Chocolate Chip Oatmeal Cookies

by Guest in Featured Articles, Gluten Free, Recipes

Lisa from Gluten Free Foodies sent this delicious recipe a few months ago and I have been waiting for the perfect time to share it with you. Nothing beats a drizzly May day like oatmeal cookies, add chocolate chips and cherries and you have a special treat to beat the rainy-day blues. If you recall, Lisa also shared this wonderful recipe for Pear Fig Muffins last fall. Yum!

This is not your Grandma’s Old Fashioned Oatmeal Cookie!  I decided to give the ever popular Oatmeal Cookie a makeover!  I have been craving a cookie with texture, flavor and chewiness.  I have been experimenting with Bob’s Red Mill Gluten Free Oats and dreamed this cookie up after many, many years of craving!  I haven’t been eating oats, Gluten Free or not for at least 6 years.  Every time I did I would get sick immediately. During the winter time there is nothing better than a warm bowl of oatmeal.  I like to put dried fruit and honey in mine.  I decided to make the cookies and see if I had a reaction.  Lucky for me … All is well!  It was worth the wait!

I love the flavor of the creamy chocolate chips and the tartness of the cherries!  The sweetness of the cookie has a nice balance of the dark brown sugar’s caramel like flavor to balance out the cherries and chocolate.  The honey is the perfect compliment to the oats … speaking of which … these are the most beautiful big oats that I have ever seen!  The oats make the cookie’s hearty crunch so satisfying that you will be very happy with just one or two cookies.  I decided to add the flaxseed meal to add to the wholesome goodness of the combination of ingredients – antioxidants from the chocolate, potassium and melatonin from the dried cherries, omegas from the flaxseed meal, fiber from the flaxseed meal and oats.

So no guilt from these cookies!

Gluten Free Cherry Chocolate Chip Oatmeal Cookies

Dry Ingredients

Wet Ingredients

  • 2 large eggs
  • 3/4 cup butter or non-dairy Earth Balance butter – room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup honey
  • 1 Tbsp Gluten Free Vanilla
  • 1 cup Enjoy Life chocolate chips –  (Gluten Free, non-dairy, non-soy, nut free)
  • 3/4 cup chopped dried cherries

Mix the wet ingredients – eggs, butter or non-dairy butter, dark brown sugar, honey, vanilla in a standing mixer.

In a separate bowl, mix all of the dry ingredients with a fork or whisk to break up any clumps. Incorporate the dry ingredients into the wet ingredients in the standing mixer.

Add the chopped dried cherries and chocolate chips.

Put the dough into a container with a lid and into the refrigerator for 30 minutes, overnight is better if you can wait.  Chilling the dough will help meld the flavors of the ingredients.

Bake at 350 for 13 – 15 minutes on a baking sheet lined with parchment paper.  I used a #70 spring scoop to make a two bite cookie.

This is the perfect cookie with your favorite hot beverage – coffee, tea or milk, even non-dairy in front of the fire sharing good times with family and friends.



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Chewy and delicious, these whole grain cookies are dangerous!

Apple Blueberry Granola Cookies

by Meagan Nuchols in Recipes

Chewy and delicious, these whole grain cookies are dangerous!

With the release of Bob’s Red Mill new granolas, the bakery decided to include one of them in our monthly special. Using the new and improved Bob’s Red Mill Apple Blueberry Granola, we constructed a deliciously satisfying cookie. The addition of our dried blueberries, diced dried apples and roasted hazelnuts make for a filling treat. The following recipe is versatile with all of our granolas too! Maybe the new Cinnamon Raisin granola is what you crave? Just substitute the granolas and add ½ cup raisins, chocolate chips or dried apricots? Try it and have fun!

If you’re looking to cut sugar, this recipe performs well with up to half of the sugar. This reduction will result in a slightly lighter color. Come on down to the Whole Grain Store and try one of our new granolas and don’t forget a 6-pack of these tasty cookies for only $4.99!

Apple Blueberry Granola Cookies



  1. Preheat oven to 350 degrees. Grease cookie sheets
  2. In a medium bowl, cream together the butter and sugars.
  3. Beat in the egg and vanilla.
  4. Combine the flour, salt and baking soda, stir into the creamed mixture.
  5. Finally, stir in the granola, dried fruits, and nuts.
  6. Drop by heaping teaspoonfuls onto the greased cookie sheets, about 2 inches apart.
  7. Bake 12-15 minutes until cookies are lightly browned around the edges.
  8. Remove cookies to wire racks and allow to cool completely.

Enjoy this whole grain treat!

A note from Cassidy: These cookies are divine! We were the lucky recipients of a box a few days ago and they disappeared immediately. I love the chewy texture and the cookie itself reminds me of a fun twist on the traditonal oatmeal cookie.

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Carol Fenster: Celebrating April as Autism Awareness Month: Scrumptious Coconut Macaroons

by Guest in Featured Articles, Gluten Free, Recipes

While there are many treatments for the Autism Spectrum Disorder (ASD), a developmental disorder that strikes 1 in 110 children, one treatment that gets a great deal of attention is the gluten-free/casein-free (GFCF) diet.

Experts disagree on the effectiveness of this diet for treating autism, but many parents and physicians believe that some children do respond well.  One expert, Dr. Alessio Fasano, of the University of Maryland, believes that approximately 20% of autistic children are gluten intolerant.  I have been working with parents of autistic children for nearly 15 years and, despite the lack of rigorous scientific evidence in support of the diet, I have heard many personal accounts of a child’s improved behavior, ability to focus, making eye contact, and so on.

Gluten and Casein

How do gluten and casein affect some autistic children?  Gluten is a protein found in wheat, but also in related grains such as rye, spelt, and barley.  Oats are inherently gluten-free but were once avoided because of likely contamination with wheat in the field or processing plant. Today, oats that are grown and processed under controlled conditions carry a “gluten-free” label.

Casein (kay-seen) is a protein found in dairy products such as milk, cream,  yogurt, ice cream, butter, cheese, and many others. It also shows up as caseinate in unlikely non-milk products such as soy cheese and hot dogs.

The GFCF Diet

The GFCF diet therapy is based on the premise that some autistic children don’t completely digest gluten and casein and these undigested proteins seep through their “leaky guts” into the blood stream to produce a drug-like effect on their behavior.  Removing gluten and casein don’t “cure” autism; instead, experts say that removing them allows other treatments to work more effectively in some children.

When you implement the GFCF diet, other members of the family are affected as well because, ideally, the family cook prepares only one version (rather than multiple versions) of a dish so everyone eats the same food.  In addition, some autistic children have issues with the texture and size of their food. Therefore, recipes that everyone can eat safely and deliciously are extremely important to these families.

Here is a recipe for a delightful Coconut Macaroon that contains no gluten or casein. It can be made in regular or bite-size balls to meet every family member’s preferences. To add fiber and nutrients, replace ¼ cup of the cornstarch with mild-flavored white bean flour from Bob’s Red Mill.  If you would like to know more about using beans in a gluten-free diet, download a free copy of Pulses and the Gluten-Free Diet: Cooking with Beans, Peas, Lentils and Chickpeas, visit: The booklet was written by Shelley Case and Carol Fenster and contains a wide variety of items such as main dishes, soups, sides, breads and desserts.

Coconut Macaroons

Reprinted with permission from Gluten-Free 101: Easy, Basic Dishes without Wheat (Savory Palate, 2010)

By Carol Fenster (

Macaroons are moist, chewy, and delicious and satisfy our cravings for something sweet with very little effort. They can be packed in a child’s lunchbox or frozen for use later. Drizzle a little chocolate sauce on top for a garnish and some added sweetness.

Dry Ingredients

  • 1 package (14 ounces) sweetened shredded coconut
  • 1 cup powdered sugar
  • ½ cup cornstarch
  • 1 teaspoon xanthan gum
  • 1/2  teaspoon salt

Wet Ingredients

  • 3 egg whites
  • 1 teaspoon vanilla extract

[1]  Preheat oven to 350°F. Grease large baking sheet or line with parchment paper. Set aside.

[2]  Combine all dry ingredients in food processor and pulse just until blended. Add egg whites and vanilla. Blend until completely mixed. Dough will be stiff.

[3]  With wet hands, form 15 balls––1 ½-inches in diameter––on baking sheet. Leave at least 1 inch between cookies. (Or form bite-size balls for children.)

[4]  Bake 15 to 20 minutes or until cookies start to brown around edges. Remove from oven and cool on baking sheet 10 minutes. Transfer to wire rack and cool completely. Store in tightly closed container. Makes 15.

Carol Fenster is the author of nine gluten-free cookbooks, including 100 Best Gluten-Free Recipes (Wiley, 2010—one of the Denver Post’s 2010 Best Cookbooks and Natural Solutions magazine’s “Top 12 Cookbooks from 2010”) and the award-winning 1,000 Gluten-Free Recipes (Wiley, 2008). Her 10th cookbook, 125 Gluten-Free Vegetarian Recipes, will be published in July, 2011 (Avery/PenguinGroup). She blogs at, offers a weekly gluten-free online cookbook at, and is a spokesperson for the United Sorghum Checkoff. She develops the gluten-free products for industry leader Bob’s Red Mill and appears on PBS, the Health Network as well as many radio, newspaper, and web sites. She teaches cooking classes at Williams-Sonoma and is a guest speaker at the American Dietetic Association, Canadian Dietetic Association, International Association of Culinary Professionals, Whole Grains Council, Disney, National Product Expo, FoodEX in Tokyo, the Institute for Biophysics and Genetics in Italy, and the famed Rancho La Puerta Spa & Resort in Mexico. A member of Les Dames d’ Escoffier International, she is the former associate food editor at Living Without magazine, and her articles, recipes, quotes, photos, and reviews of her books appear in USA Today, Saturday Evening Post, Reader’s Digest, New York Times, Washington Post, Woman’s World, Vegetarian Times, Delicious Living, Today’s Dietitian,  Living Without, Gluten-Free Living, Energy Times, Better Nutrition, Taste for Life, Women’s Health, Yoga Journal, and Edible Front Range.

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Gluten Free Canteen: GF/CF Mini Black & White Cookies

by Guest in Featured Articles, Gluten Free, Recipes

As a small child, there was no better way to spend Saturday morning than to go to the market with my mom followed by a trip to the infamous Snowflake Bakery.  There we would finish up the shopping with purchasing a freshly baked coffee cake and a dark rye bread, still slightly warm.

My mom let me pick out my favorite cookie and I would manage to eat it all on the way home.  Half Moons were huge cookies, almost five inches across and slathered with both chocolate and vanilla glaze. These giant cake-like cookies were better known everywhere else as Black & Whites.

Years later, long after the bakery was gone and I’d moved to the west coast where Black & White Cookies are virtually nonexistent, I learned how to bake them at home for my children.  Now I make them gluten-free in a mini version for my grandsons.  This kid-sized version of the recipe is both gluten-free and dairy-free.

Don’t save them for special occasions – make today a mini Black & White Cookie day at your house.

Gluten Free, Casein Free Mini Black & White Cookies

Makes about one dozen 2 inch cookies

Cookie Batter

  • 140 grams gluten free flour (100 grams Bob’s Red Mill GF Oat flour, plus 25 grams Bob’s Potato Starch, plus 15 grams Bob’s Almond Flour) (about 1.5 cups)
  • 45 grams sugar (about ¼ cup)
  • 8 grams Spectrum solid shortening (1/4 oz. or about 1 skimpy tablespoon)
  • Pinch of kosher salt
  • 1/ 2 teaspoon baking powder
  • 1 whole large egg plus 1 large egg white
  • 1 scant tablespoon Almond Milk (Diamond)
  • ½ teaspoon GF Vanilla Extract
  • ¼ teaspoon pure lemon extract (available at most grocery stores)


  • 1 cup organic confectioner’s sugar (1/2 cup in each bowl)
  • 1 tablespoon unsweetened cocoa
  • hot water
  • splash of vanilla
  • tiny drop of organic corn syrup (optional)

Preheat oven to 350.  Line a baking sheet with parchment or silpat.

In a stand mixer bowl, weigh out the flours and sugar, and add the baking powder and salt.  Mix on low for about 15 seconds to incorporate the flours.

Add the shortening and on medium low, mix until it resembles coarse sand.

Add the egg and mix again for about 15 seconds.

Add the Almond Milk and mix again for a few seconds.

That’s it.  Using a spatula, scrape the sides and cover the bowl and let it rest for about 20 minutes.  GF mixtures benefit from a short rest before baking.

Scoop by tablespoons (I use a small ice cream scoop) onto the prepared baking sheet taking care to make sure the scooped dough stays round.  Using a spoon or a small offset spatula, flatten the dough using a circular motion to keep the shape as round as possible.

Bake about 9 minutes and rotate the pan.  Bake about 6 minutes more or until the bottoms are slightly golden.

Cool completely.

Glaze Directions

In two separate small bowls sift about ½ cup of organic powdered sugar into each.  In one bowl add a scant tablespoon of unsweetened cocoa, sifted to remove lumps. Whisk to incorporate.

Add 2-3 teaspoons of hot water to each bowl stirring until the mixture looks like a thick glaze.  Add a splash of vanilla to each bowl and stir.  Add a drop of organic corn syrup to each bowl and stir.

If the mixture is too thick, add drops of hot water.  If it is too thin, add tiny amounts of powdered sugar (sifted – you don’t want lumps). The ideal glaze will be on its way to being thick but still drippy.

Apply the glaze on the flat side or the bottom.

Using a small offset spatula or a very small spoon spread the vanilla glaze on half of each cookie.  Let them dry a bit on the cooling rack.  By the time you finish with the vanilla, the first cookies you glazed should be hardening.  Do the same with the chocolate side.

Hint:  Don’t glaze the cookies over the rack where they are drying – or over the bowls.  I’ve dripped chocolate on vanilla in both circumstances.  Now I slather on the glaze over a small plate which catches the drips.

Let the glaze harden for about an hour.  And enjoy.

Lisa Stander Horel is the author of Gluten Free Canteen, a blog about gluten free baking for people and gluten free cookies for dogs. www.

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Silvana’s Kitchen: Silvana’s Gluten-Free, Dairy-Free PB&J Cookies

by Guest in Featured Articles, Gluten Free, Recipes

photo: Stephen Scott Gross

Silvana Nardone is the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals, and the founder of Silvana’s Kitchen, a gluten-free blog that takes the guesswork out of how to feed a family with food allergies.

Makes: 20

  • ½ cup of your favorite gluten-free all-purpose flour blend
  • 1 teaspoon baking powder
  • 1 cup creamy peanut butter
  • ¼ cup shortening, at room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg, at room temperature
  • 3 tablespoons plus 1 teaspoon strawberry jelly
  • ¼ cup plus 2 tablespoons confectioners’ sugar
  • 1½ tablespoons rice or soy milk

1. Preheat the oven to 350°. In a small bowl, stir together the flour blend and baking powder.

2. In the bowl of a standing mixer, blend ¾ cup of the peanut butter with the shortening on medium speed. Add the granulated sugar and brown sugar and beat until smooth, about 5 minutes. Beat in the egg until incorporated. Stir in the flour mixture until just combined.

3. Using a small (1½-inch) ice cream scoop or a tablespoon, drop the dough 2 inches apart on 2 parchment-lined baking sheets. Using the back of a melon baller or your thumb, gently dent the center of each cookie. Spoon about ½ teaspoon of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a rack and cool.

4. In a small bowl, beat together the remaining ¼ cup of peanut butter and the confectioners’ sugar. Whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable sandwich bag with a tiny corner snipped off, pipe the frosting over the cookies.

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The Mommy Bowl: White Chocolate Macadamian Nut Cookies (GF/CF)

by Guest in Featured Articles, Gluten Free, Recipes

The fine folks at Bob’s Red Mill are highlighting gluten-free, casein-free kid-friendly recipes throughout the month of April in support of Autism Awareness Month. Whether your kiddo has autism, an autoimmune disorder, depression, or allergies, a gluten-free, casein-free diet can be a great tool to help your child reach his or her fullest potential. But kids just want to be kids, right? They want food that tastes good and looks “normal” – like the food that their friends eat. Thankfully, through the support of companies like Bob’s Red Mill, it is getting easier and easier for parents to create recipes that are tasty enough to fool the most discerning of kid palates. In my house, cookies are the go-to treat. And, these white chocolate macadamia nut cookies are a hit, even with the kiddos and friends that don’t need a special diet.

Vegan, Gluten-Free White Chocolate Macadamia Nut Cookies

  1. Preheat oven to 350°.
  2. In a large bowl, beat together the Earth Balance and the palm sugar until well blended. Add the flax egg and extracts. Beat until light and fluffy.
  3. In a small bowl, mix the rice flour, arrowroot starch, sorghum flour, guar gum, salt and baking soda.
  4. Add flours to wet ingredients. Beat well.
  5. Fold in the nuts and white chocolate
  6. Drop by rounded tablespoons onto parchment-lined cookie sheets.
  7. Bake for 12 minutes, until light golden. Cool on parchment before moving.

Note: Vegan white chocolate is available online from several manufacturers. I use a locally produced brand that is not available online. Try this one from Organic Nectars.

For more gluten-free, casein-free recipes, please visit me at my blog, The Mommy Bowl.

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My Man’s Belly: Chocolate Cookie Dough Ice Cream

by Guest in Featured Articles, Gluten Free, Recipes

My name is Pamela and I write a blog called My Man’s Belly.  I was so happy to be able to share these recipes with you.  I create all kinds of recipes on my site and especially enjoy creating recipes that allow people, with dietary restrictions, to enjoy the same things that everyone else (without restrictions) gets to enjoy.

I have a few dietary restrictions myself, but my husband does not.  So when I create these recipes I do it so that he has no idea that what he’s eating contains any ingredients that he isn’t already familiar with.  So when you make these recipes feel confident that you can serve these to your friends and family who may not have any dietary restrictions…they won’t know the difference.

This is my favorite gluten free chocolate chip cookie recipe.  I’ve modified it a bit from Gluten Free Goddess.

Gluten Free/Egg Free/Casein Free Chocolate Chip Cookies

Makes 2 dozen small cookies*



In a large bowl, stir together the dry ingredients (the first 8 ingredients) with a fork for 2 minutes.  Doing this helps to insure that all of your dry ingredients are thoroughly combined.  Set aside.

In the bowl of a stand mixer or in another large bowl, with a hand mixer, blend the wet ingredients (the next 5) ingredients.

Thoroughly mix in the ground flax seed mixture with the rest of the wet ingredients.

Mix the dry ingredients into the wet ingredients 1/3 at a time.  Make sure that things are well combined before adding in the next third of the dry ingredients and scrape down the sides of the bowl.  If you find that the dough is a bit on the dry side you can add water or almond milk one Tablespoon at a time to help moisten the mixture.  (I recommend mixing the dough in a stand mixer or with a hand mixer.)

Pour the bag of chocolate chips into the dough and stir, by hand, to combine.

Separate the dough in half.

Wrap one half of the dough and refrigerate for at least one hour before baking into cookies.

Spread the other half of the dough in an 8″ x 8″ pan.  The dough does not have to completely cover the bottom of the pan edge to edge.  Just make sure that the dough is even.  Cover with plastic wrap and chill for several hours.

To make cookies….

Preheat the oven to 350 degrees Fahrenheit.

Remove the half of the cookie dough, which you wrapped in plastic, from the refrigerator.

Line a cookie sheet with parchment paper or a silicon baking mat.

I used a 1” ice cream disher to make smaller cookies.  Scoop the dough and place on the baking sheet.  Leave 2” between cookies.

Lightly press the cookie dough so that it is flat on top (don’t smash the dough down as these cookies are a bit thinner anyway.)

Bake for 15-20 minutes.

*I got 24 smaller cookies from my dough.

**[NOTE FROM BOB’S RED MILL]: While naturally gluten free, our buckwheat flour is not produced in our gluten free facility, nor is it batch tested for gluten. If you know of another brand that is tested, please leave in the comments. We could not find a brand that does actual testing on their buckwheat flour.

Vegan and Casein Free Chocolate Cookie Dough Ice Cream

Makes 1 quart


  • 1 Cup Coconut Cream (do not use Coco Lopez – or you can use coconut milk)
  • 1 Cup Unsweetened Almond Milk
  • 1 Tablespoon Tapioca Flour
  • 1/2 Cup Cocoa Powder
  • 6 Tablespoons Agave Nectar
  • 1 Tablespoon Vanilla Extract
  • Small Pinch of Sea Salt


Pour 1/4 cup of almond milk into a small bowl or cup.  Add in the tapioca flour and stir until the flour is thoroughly combined with the milk.

In a 2 quart saucepan, over medium heat, add the coconut cream, remaining 3/4 cup of almond milk, cocoa powder, agave nectar and vanilla extract.

Whisk to combine the ingredients and keep whisking until small bubbles form around the edges of the pan.  By the time this happens, the cocoa powder should be completely combined with the liquid ingredients and look like dark chocolate milk.

Remove from heat and whisk in the almond milk tapioca flour mixture.  Keep whisking as you pour this in.  You’ll see everything start to thicken up almost immediately.

Add a small pinch of salt to the mixture and whisk again.

Cover the top of the mixture with a piece of plastic wrap.  Place the plastic wrap directly on top of the mixture’s surface (this will keep a skin from forming on top).

Let the mixture cool for a bit, then refrigerate for at least 4 hours.  Keep the plastic wrap on the mixture.

Pour thoroughly chilled mixture into your ice cream maker and process according to the instructions.

Meanwhile, remove the chilled pan of cookie dough from the refrigerator and take off the protective plastic.

Cut the cookie dough into 3/4″ squares.  Don’t worry if they aren’t perfect (they won’t be)…this is ice cream after all….

Once dough is cut, put back into the refrigerator until ice cream is done in the machine.

Once ice cream is done, scrape into the bowl that you will be storing it in.

Dish the cookie pieces into the soft ice cream and stir to combine.  The dough may break up a bit and the chocolate chips may come out, but that’s fine.

Cover the container and chill for at least 2 hours before serving.

If ice cream is left to freeze overnight, it will be pretty hard to dish out.  Simply uncover it, and pop it into the microwave for 30 second intervals until it is scoopable.

You can serve this with some of the cookies you made with the rest of the cookie dough, make ice cream sandwiches with the cookies and ice cream or just serve the ice cream all on its own.

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