Gluten and Dairy Free Salted Peanut Chocolate Cookies

Hello

I’m not sure the reason why but I always tend to make a cake when I go into the kitchen to bake rather than biscuits or cookies.  I seem to be much more confident when developing a cake recipe than when I’m working on new biscuit ideas – no idea why though.

I made these cookies a few weeks back when it was snowing – as I had a broken arm I stayed indoors and made cookies rather then being out in the street shovelling snow with everyone else.  I did share the cookies with the people shovelling  snow though.

I’ve made these with salted peanuts as I love a salt and chocolate combination.  If you want a more traditional cookie you can substitute the salted peanuts for some dairy free chocolate chips.

Enjoy!

Fx

Gluten and Dairy Free Salted Peanut Chocolate Cookies

Gluten and Dairy Free Salted Peanut Chocolate Cookies

Serves 9

Ingredients

  • 160g gluten free plain flour
  • 20g cocoa powder
  • 1/2 teaspoon baking powder
  • 110g dairy free spread
  • 130g caster sugar
  • 1 egg
  • 50g salted peanuts, roughly chopped

Directions

  1. Beat together the dairy free spread and caster sugar until light and fluffy
  2. Beat in the egg
  3. Stir in the flour, cocoa powder baking powder and peanuts
  4. Chill in the fridge for 30 minutes
  5. Preheat the oven to 200 oC
  6. Line two baking sheets with parchment paper
  7. Place tablespoons of the mixture on the parchment paper and flatten into discs
  8. Cook for 10 minutes
  9. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack

Gluten and Dairy Free Maple & Ginger Cookies

Hello everyone

As promised last week when I shared my jam thumbprint cookies, this is my recipe for gluten and dairy free maple and ginger cookies.  If you don’t have maple syrup you can substitute it for honey or for a richer stickier cookie you can use treacle.

Since I’m on a run of making cookies I think my next project will be to develop a recipe for a gluten and dairy free chocolate cream sandwich biscuit – watch this space.

Enjoy!

Fx

Gluten and Dairy Free Maple & Ginger Cookies

Gluten and Dairy Free Rhubarb and Ginger Thumbprint Cookies

Evening everyone

I made these lovely rhubarb and ginger jam thumbprint cookies last week, gluten and dairy free of course.

I’m working on a few new biscuit/cookie recipes for the website as I don’t have a huge amount featured already.

I’ve just finished a recipe for maple ginger cookies so look out for that coming soon.

Enjoy!

Fx

Gluten and Dairy Free Rhubarb & Ginger Thumbprint Cookies

Gluten and Dairy Free Maple & Ginger Cookies

Makes 12 cookies

Ingredients

  • 50g dairy free spread, melted
  • 2 tablespoons maple syrup
  • 100g dark brown sugar
  • 1 egg
  • 150g gluten free plain flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 5 tablespoons icing sugar
  • 5 teaspoons water

Method

  1. Preheat the oven to 170 oC
  2. Mix together the melted dairy free spread, maple syrup, brown sugar and egg
  3. Stir in the flour, baking powder, ginger and cinnamon
  4. Place heaped teaspoons of the mixture onto a lined baking sheet and smooth into a rough circle
  5. Bake in the oven for 10 minutes
  6. Allow to cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely
  7. Mix together the icing sugar and water and wither pipe or drizzle onto the top of the cookies

Gluten and Dairy Free Rhubarb & Ginger Thumbprint Cookies

Serves 14

Ingredients

  • 140g caster sugar
  • 110g dairy free spread
  • 1 egg
  • 200g gluten free plain flour
  • 1/2 teaspoon baking powder
  • rhubarb and ginger jam

Method

  1. Preheat the oven to 180 oC
  2. Beat together the sugar and dairy free spread until light and fluffy
  3. Whisk in the egg
  4. Stir in the flour and baking powder
  5. Place teaspoons of the mixture onto lined baking sheets
  6. Flatten into disc shapes and then make a little indent in the middle of each biscuit
  7. Fill the indent with the jam
  8. Bake in the oven for 10 minutes
  9. Leave on the baking sheet until cooled

Gluten and Dairy Free Raisin Oatmeal Cookies

serves / makes 18
5 prep time
15 mins cooking time

Ingredients

  • 100g dairy free spread
  • 120g caster sugar
  • 1 egg
  • 100g gluten free plain flour
  • 1 teaspoon ground cinnamon
  • 125g gluten free oats
  • 80g raisins

Method

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and creamy
  3. Beat in the egg
  4. Stir in the flour, cinnamon, oats and raisins
  5. Line two baking sheets with parchment paper
  6. Place teaspoons of the mix onto the baking sheet and flatten into thick cookies
  7. Bake for 10 minutes
  8. Allow to cool for a couple of minutes before removing from the cookie sheet

 

Gluten and Dairy Free Chocolate Orange Cookies

choc-orange-cookies

Hello

I’m not sure why but I don’t often make biscuits and cookies.  When I go into the kitchen to make something sweet I always tend to make a cake.  These cookies are a crumbly shortbread with zesty orange dipped into dark chocolate.

The recipe makes 18 cookies but you can keep the uncooked cookie dough in the fridge for up to a week so you can bake the cookies fresh.

Enjoy!

Fx

Gluten and Dairy Free Chocolate Orange Cookies Recipe