Gluten Free Coconut-Lime Shortbread Cookies

by Guest in Featured Articles, Gluten Free, Recipes

This fun recipe from Christen of Life:Styled uses our coconut flour and a hint of lime to make shortbread with a little extra zing! We love how she used natural food dyes to make a rainbow of colors and a simple touch with a toothpick or skewer and a light circle press turned these round shortbread cookies into buttons. Life is never boring with Christen. We’re in love with Life:Styled and hope you’ll fall for her too! Of her blog, Christen writes, “Life:Styled is a place to come for weekly menu and recipe inspiration, kids craft ideas, and tons of free downloads for your parties, life, and home.”

Gluten Free Coconut-Lime Shortbread Cookies

Whisk together the flours and salt in a bowl. With a mixer fitted with the paddle attachment, beat butter, sugar and lime until pale and fluffy. Reduce speed to low and slowly add the flour mixture until just combined. Adding color with natural food dyes is a fun way to make these cookies pop, so you can mix some in at this point if desired. Divide dough in half. Shape into a disk; wrap in plastic. Chill until firm, about 1 hour.

Preheat oven to 350°F. Let dough soften slightly at room temp. Working with one disk at a time, roll out dough on a lightly floured surface until 1/2 inch thick. Using round cookie cutter cut out your shape and space onto cookie sheet 1 inch apart.

Bake until edges are pale golden, 16 minutes. Transfer to wire racks to cool. Can be stored in airtight container up to one week.

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White Chocolate Nut-butter Cookies Made with Coconut Flour

by Guest in Featured Articles, Recipes
This recipe comes from Jen of Crazy Cooking Couple and is part of our month-long celebration of coconut flour. Of her blog, Jen says, ” We are foodies who love to explore food both in and out of kitchen. Tasting, eating, baking, broiling, frying and trying not to burn the house down all in the name of good food!” We love that this recipe lets you choose what type of nut butter to use- go classic with peanut butter, mix it up with almond or hazelnut butter, or leave it out altogether. 
White Chocolate Nut-butter Cookies
Makes 1 dozen cookies
  • 1/2 cup Softened Butter
  • 3/4 cup Splenda
  • 1 tsp Vanilla
  • 2 Eggs
  • 1/2 tsp Baking Soda
  • 1/4 cup Bob’s Red Mill Coconut Flour
  • 1/3 cup creamy Nut Butter (optional)
  • 6 oz bag White Chocolate Chips
  1. Pre-heat oven to 375°F.
  2. Mix together the butter, spenda/sugar and vanilla until creamy.
  3. Mix in the eggs 1 at a time until well mixed.
  4. Stir in the baking soda and the coconut flour.
  5. Stir in the nut butter until well blended (if desired)
  6. Carefully fold in in the chocolate chips
  7. Bake for about 12 minutes or until cookies are slightly firm.
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Coconut Cookies

by Guest in Featured Articles, Recipes

This cookie recipe comes from Janel Ovrut Funk, of Eat Well with Janel, as part of our month long celebration.  Janel is a Boston-based registered dietitian who loves helping people reach their nutrition goals, one bite at a time. Janel shares her culinary adventures in her blog Eat Well with Janel, Facebook fan page, and loves to tweet @DietitianJanel.

Coconut Cookies

Inspired by Hannah Kaminsky’s Coconut Drop Cookies in VegNews

Makes 10 cookies

What You Need:

  • 1 cup Unsweetened Coconut Flakes
  • 3/4 cup All Purpose Flour
  • ¼ cup Bob’s Red Mill Coconut Flour
  • ½ – 3/4 tsp Salt
  • 1/4 cup Brown Sugar
  • 1/3 cup Agave Syrup
  • 1/4 cup Coconut Oil

    For the icing:

  • ½ cup Confectioners Sugar
  • 1-2 Tbsp Soymilk or other Non-Dairy Milk


1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large, dry skillet over medium heat, add coconut and stir constantly until flakes are golden brown. Immediately place in a large bowl, and allow to cool completely. Once coconut has cooled, whisk in flour, baking powder, and salt.

2. In a medium bowl, combine sugar, agave, and coconut oil. Then add wet mixture into dry mixture and mix until combined. Mixture may feel dry – use your hands to press the mixture so it begins to stick together.

3. Using clean hands, form 10 “patties” of the dough about 2 inches apart on prepared baking sheet.

4. Bake for 6-10 minutes, watching closely, until slightly browned along the edges. Remove from oven and let cool on a wire rack.

5. Meanwhile, prepare icing by whisking soymilk into the confectioners sugar until you get a smooth consistency. Using a spoon, scoop icing into plastic sandwich bag. Cut a small hole in the tip of the bag to use as an icing bag and squeeze icing onto the cooled cookies.

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Gluten Free Peanut Butter Chocolate Chip Cookies

by Meagan Nuchols in Featured Articles, Gluten Free

In honor of National Chocolate Chip Cookie Week, here is a customer favorite at our Whole Grain Store. It’s a simple adaption from our Gluten Free Chocolate Chip Cookie Mix. Enjoy!

Over the past couple of months we have experimented with selling our Wheat Free cookies in six packs. Not only have we been selling out, but customers are asking for recipes! Lucky for you this cookie is simple, quick to make and keeps very well. Following, is our best selling Wheat Free Peanut Butter Chocolate Chip Cookie.

Here are a few tips when making this recipe. First, mix dough until just combined. The cookies tend to flatten out if over-mixed. Next, if your cookies are coming out too dark and doughy in the middle, place another pan underneath. Lastly, to make a regular Gluten Free Chocolate Chip Cookie, omit the peanut butter and water from this recipe. With this variation you may have to increase your baking time. Enjoy!

Gluten Free Peanut Butter Chocolate Chip Cookies

Preheat oven to 350°F. In a stand mixer, cream together butter and peanut butter. Scrape down sides and add applesauce and water. Mix on medium speed until combined. Add cookie mix and chocolate chips. Mix for no more than a minute, scraping down sides if necessary. Scoop in to 2 ounce balls (about 2 Tbsp of dough), flatten with hand and bake for 14 minutes. When cookies are done they will lose their shine and will be dark around the edges.

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Peanut Butter Chocolate Chip Chia Bites

by Guest in Featured Articles, Recipes

These tasty treats are part of our month-long celebration of everything chia. Courtesy of Natalie Herr from Oven Love, we adore these simple and easy decadent little cookies and cannot get over how down-right healthy they are to-boot.  We know they have a good dose of peanut butter and chocolate chips (two of our favorite things!), but the whole grain goodness of rolled oats and the boost of fiber and Omega-3 from the chia seeds make these more like an energy snack than a cookie.

Peanut Butter Chocolate Chip Chia Bites


Mix all ingredients together in a large bowl. Let chill in the refrigerator for 30 minutes or more. Remove them from the fridge, use a small cookie scoop to create uniform portions and roll into balls. Store in an airtight container in the fridge. Makes about 4 dozen bites.

At Oven Love, you’ll find recipes made from scratch, with love and a little sass. I enjoy creating food that makes people smile, whether it’s a hearty main dish or the occasional sweet treat. Come by for a visit and see what’s cooking!

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Happy National Shortbread Day

by Cassidy Stockton in Featured Articles

I bet you didn’t know it was National Shortbread Day, did you? Geez, where have YOU been? I am a sucker for the myriad food holidays that our country has deemed celebratory for each month and today is no exception. I absolutely love shortbread. Good shortbread is buttery and slightly crispy. It crumbles in your mouth when you take a bite. A basic shortbread can be simple and lightly sweet, but these days there are many variations on this classic cookie that take it in new directions from savory to decadently sweet. There are even whole blogs dedicated to different shortbread recipes!

Shortbread originated in ancient Scotland and follows a pretty basic ratio of ingredients- one part sugar, two parts butter and three parts flour (originally oat flour was used, but today white flour is more common). When I had the lucky privilege of traveling to Scotland for the Golden Spurtle, one of our stops was the Walkers estate. It was closed, so we didn’t get to take a tour, but it was really neat to see where some of the best shortbread is made. I can’t honestly say whether I prefer Walkers or McTavish. On the one hand, Walkers is imported from Scotland (it’s their largest food export) on the other- McTavish is baked right here in Portland, Oregon. I’d wager, though, that homemade shortbread would easily rival both brands.

Accolades from the Queen at Walkers Shortbread Factory in Scotland

Here are some of our favorite shortbread recipes to help you celebrate today. If you want to take the semi-easy homemade route, try our Shortbread Cookie Mix.

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Chocolate crinkles in a row

Gluten Free Peppermint Crackles (or Crinkles)

by Meagan Nuchols in Featured Articles, Gluten Free, Recipes

Crackles or crinkles, whatever you call them, are one of our all-time favorite cookies. This version from our bakery uses our Gluten Free Brownie Mix and adds a festive peppermint twist for the holidays.

Gluten-Free Chocolate Peppermint Crackles

  • 3 cups Bob’s Red Mill Gluten Free Brownie Mix
  • 1 Egg
  • ½ cup Butter (melted and cooled)
  • ½ cup Water
  • 1-2 tsp Peppermint Extract
  • Powdered Sugar for coating


Melt butter, then add water, egg and peppermint extract. Mix to combine. Add Brownie Mix. Mix until lumps are gone and color lightens. (About 2 minutes). Drop by tablespoonfuls onto cookie sheet (greased or lined with parchment paper). Refrigerate for 1-2 hours or overnight.

Preheat oven to 350°F. Before baking, roll each cookie in powdered sugar and return to cookie sheet.  Bake for 12 minutes. Let stand on cookie sheet 2-3 minutes, then remove to wire rack to cool.

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Meagan Nuchols Google: Meagan Nuchols
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Gluten Free Gingersnaps (or Ice Cream Sandwiches)

by Meagan Nuchols in Gluten Free, Recipes

Crispy and full of zing, these classic Gingersnaps live up to their name and they’re so simple to make. This recipe comes from our bakery and uses our Gluten Free All Purpose Flour. If that particular flour blend doesn’t appeal to you or your family, try this recipe for gluten free Crispy Ginger Cookies.

For a fun  holiday dessert, make these into ice cream sandwiches- simply place about 1/4 cup of softened vanilla ice cream (dairy or non-dairy will both work fine) between two gingersnaps and gently press. When ice cream has filled to the edge, roll the edge in festive sprinkles. Then wrap in plastic and freeze for at least 30 minutes to an hour. Enjoy!

Gluten Free Gingersnap Cookies


1. In medium bowl, cream butter, sugar, molasses, and eggs.

2. In large bowl combine dry ingredients; stir into butter mixture.

3. Refrigerate for several hours

4. Preheat oven to 350 degrees F.

5. Scoop out dough, and shape into ½ inch balls.

6. Roll into granulated sugar.

7. Arrange at least 3 inches apart on a baking sheet (they spread while baking).

8. Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).

9. Cool on wire racks.

10. If desired sprinkle with more granulated sugar.

Makes approximately 48 cookies.

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Cookie Swap: How-to

by Cassidy Stockton in Featured Articles, Recipes

I just love a good cookie swap! Not only does it allow you to get together with your favorite people, but you reap the rewards, but not the pain of hours of baking and walk away with all sorts of different cookies that you may or may not have attempted on your own. It’s been a few years since my last cookie swap, but I still remember the joy of multiple mixers humming and flour flying as five of us scurried around the kitchen making cookies.

You can do a cookie swap a few different ways, but here are my basic tips for a successful shindig.

  1. Make a game plan:Decide if you want to do pure cookie swapping or if you want to do some cookie swapping and some cookie baking. I prefer the latter, but that’s just me.
    • Pure Cookie Swap: Decide how many cookies you want each person to bring for swapping. Traditionally, you would ask each person to bring a dozen cookies per guest. If you’re having a big group, you may want to cut that back to a half dozen.
    • Cookie Swap/Baking Party: Decide how many cookies you want to make at the party and how many you want people to bring ahead of time. Realistically, you probably have time to bake 2 or 3 types of cookies as a group. Ask people to bring a half dozen for each guest and everyone should walk away with plenty of cookies.
  2. Pick a date: It’s the beginning of December, so it’s definitely not too late to plan a cookie swap, but folks are busy, so getting a date on the calendar is something you should do as soon as possible. If you’re finding it hard to get everyone to commit to a date, maybe doing a pure cookie swap is the way to go- that way everyone can bake what they want and only get together for a short time to swap cookies.
  3. Invite people: While getting a bunch of different cookies is the goal, you also don’t want to burden your guests with baking 12 dozen cookies ahead of time. Pick a reasonable number to invite- I’d recommend 4-7 people. In your invitation, include a few simple cookie recipes or resources in case your guests need inspiration.
  4. Talk to your guests about food allergies/restrictions:Check to find out of any food allergies or dietary restrictions. This is important- if you have a person with a nut allergy, you most definitely don’t want half your guests showing up with cookies that have walnuts. If you have someone on a gluten free diet, you may want to make a game plan with that person specifically. There is no reason they can’t join in the fun, but planning ahead will make sure everyone has a good time and no one gets sick.
    • If you are trying to plan a full gluten-free or allergen-free cookie swap, be sure to communicate the importance of preventing cross contamination and give them ideas for what to bring if they are not sure what to make.
    • If there is anyone on your list with a food allergy- ask the other guests to label the cookies with any allergens that might be present.
  5. Party Preparation:
    • If you will be baking, make sure to have extra aprons, measuring cups, butter, flour, eggs and other essentials on hand.
    • Make sure to have extra containers, baggies, aluminum foil, etc. on hand for packaging up any cookies that you bake or need to be split up still.
    • If you’re doing a pure cookie swap- have some holiday paper plates or containers available. You could take advantage of everyone being together to make up gift plates together. Put 2 to 3 of each cookie on a plate, wrap with plastic wrap or aluminum foil and a bow. Now, not only have you saved yourself hours of baking, but you walk away with ready-to-go gifts. Tuck in the freezer until you’re ready to distribute. These make great gifts for teachers, hair dressers, mailmen, and party hosts.
    • Have extra recipe cards on hand in case folks want to swap recipes (not a bad idea to make sure everyone brings a copy of their recipe to include with their cookie contribution).
    • Serve light refreshments and beverages that will keep your guests from needing to break into those cookies.
  6. Finally, Have fun! The holiday season is stressful enough without making extra stress for yourself. The point of the cookie swap is to share quality time with your friends and loved ones, save time in the kitchen and walk away with an assortment of cookies.

Simple cookie recipes:

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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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Cassidy Stockton Google: Cassidy Stockton
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