Tag Archives: flour free cookie

hazelnut cookies

I came across this cookie recipe in this months Eating Well Magazine. We eat a variety of nuts, but this is an awesome way to eat the less popular variety – hazelnuts.  They are nutritional power-houses:  a 1 ounce serving  contains almost 3 grams of fiber!  These heart healthy gems also contain potassium, magnesium, phosphorous and Vitamin E.  The batter is easy to prepare but they do require some attention during their baking time. The result is worth it though. They are soft and chewy – an uncommon feat for a gluten free, dairy free cookie.

2 cups hazelnuts
1/2 cup agave nectar
4 eggs whites
1/2 tsp salt
1 tsp gluten free vanilla

  1. Preheat the oven to 325 degrees, baking racks as close to the center of the oven as possible.
  2. Pulse hazelnuts in a food processor fitted with an “s” blade until they form a dry coarse meal. 
  3. Add the agave nectar. Pulse a few more times so that the nectar is incorporated. Set aside.
  4. In a separate bowl, place egg whites and salt. Using a hand mixer, beat the egg whites until they form stiff peaks.
  5. GENTLY fold the nut mixture (a little bit at a time) into the egg whites by hand using a spatula.
  6. Add the vanilla. Continue to fold until vanilla is well mixed.
  7. Line the baking sheets with Silpat or unbleached parchment paper.
  8. Drop the batter by the tablespoonful – 2 inches apart on the paper.
  9. Bake the cookies until they are golden brown – about 25 minutes – making certain to rotate the cookies sheets halfway through baking (back to front AND top to bottom).
  10. Let cool on the cookie sheet for 5 minutes before transferring to a cooling rack.

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Filed under baked goods, cakes/cookies, holiday

amazing buckwheat cookies

Lately, I have been a little discouraged about the lack of decent gluten free/dairy free cookies on the market. I’ve tried most (if not all) at this point. Besides the trusty Arico lemon ginger cookies that I love and treat myself to every once in a while – it has remained a sad void. Not that I am a cookie hound. But, every so often a little bite size cookie satisfies.  After a little experimenting with a recently-posted-recipe from Heidi Swanson’s blog, I have to say my disappointment is no more. These are amazing….so healthy and wholesome. They also have a fantastic texture. It doesn’t hurt that they are gluten free, dairy free, soy free, sugar free, egg free and flour free. They can be “oatmeal” raisin or “oatmeal” chocolate chip – depending what kind of mood strikes you. Side note: I chose to use Buckwheat here because I am allergic to quinoa. But, I am certain quinoa flakes would work equally well. Likewise, if you tolerate certified gluten free oats – even better!

3 medium ripe bananas, well mashed with a fork
1 tsp gluten free vanilla extract
1/3 cup coconut oil, liquefied or slightly melted
1 tblsp honey
1 cup uncooked Cream of Buckwheat cereal
2/3 cup ground almonds
1/3 cup shredded, unsweetened coconut
1 tsp cinnamon
pinch kosher salt
1 heaping tsp baking powder
1/3 to 1/2 cup Enjoy Life chocolate chips, organic raisins, or Dagoba 59% cacao dark chocolate bar chopped (this particular chocolate bar IS gluten free).

  1. Preheat the oven to 350 degrees for at least 15 minutes, racks in the top third of the oven.
  2. In a large bowl combine the bananas, vanilla, coconut oil, honey and cinnamon. Set aside.
  3. In another bowl whisk together the buckwheat, almonds, shredded coconut, salt, and baking powder. Add the dry ingredients to the wet ingredients and mash with a fork until combined. Fold in the chocolate chips or raisins. Let sit for about 10 minutes to allow the buckwheat to soften.
  4. Drop dollops of the dough, each about 2 tablespoons in size onto an unbleached parchment paper (or Silpat) lined baking sheet. Bake for 15-17 minutes. Be sure to check the bottom doesn’t burn – it should be slightly browned when you lift up the cookie with a spatula. We’re over 5,000 feet in altitude here in Colorado – and it took exactly 17 minutes in my oven…but things always take longer to bake/cook at altitude.

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Filed under baked goods, dessert