Gluten Free Oatmeal Raisin Cookies

Okay so winter is back. And, in full swing. Mother Nature teased Saskatoon a couple of weeks ago with temperatures on the plus side and I had visions of dancing around in shorts and tank tops. Sadly, it was just a teaser and winter is back with snow and all. Oh well, it’s the first week of February and I suppose the weather could be worse right? I mean we could have the snow that Atlantic Canada does … yeah, maybe I’ll just keep my mouth shut about the weather!

I have been diligently working on a new cookie recipe in my kitchen. My kids love it when I work on new recipes. What I love most about my kids is that they are brutally honest. I know that they will tell me the truth whether or not I want to hear it. So, if the first and second or maybe even third batch of a recipe needed tweaking, they’d let me know loud and clear. Well, after two batches, I got the thumbs up from not only kiddies, but the hubby as well. And, I must say these cookies are FANTASTIC. They honestly are super good and like my hubby said I can’t even tell they are gluten free! I’ve had some gluten free baking that is gritty and overly crumbly. And, well, lack lustre in taste. But, these cookies are none of those things. They are simply delicious. They are moist, full of flavour and have the perfect amount of crumble to them. I know that it’s been a long time since I’ve had a gluten cookie, so that’s why I enlisted my hubby into the taste test. And, I know if I passed with the hubby and the kids, well then I’m good to share it with all of you. These cookies are delicious fresh out of the oven and will keep for a couple of days on the counter in an air tight container. Otherwise, wait till the cookies have cooled completely and freeze them. Just pop them out of the freezer as needed. This recipe will make about 2 and a half dozen, so you’ll have plenty to share or umm, plenty to eat yourself!

As always, give them a whirl and let me know how they turned out for you! Find me on Facebook or Twitter or simply leave a comment below!

Gluten Free Oatmeal Raisin Cookies

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Preheat your oven to 350 F.  In a medium sized mixing bowl combine the following:

2 1/4 cups Jenny’s All Purpose Gluten Free Flour*

1/4 tsp xanthan gum

1 tsp baking soda

1/2 tsp salt

2 cups Gluten Free Certified Rolled Oats (I use Only Oats) 

Only Oats Gluten-Free Rolled Oats, 1 Kg (Grocery)


New From: CDN$ 8.99 In Stock
Used from: Out of Stock

1/2 tsp cinnamon

1/2 tsp all spice

Mix well and set aside.

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In the bowl of your mixer combine:

3/4 cup Earth Balance Soy Free Spread

1 1/4 brown sugar, packed

Mix until well incorporated and mixture appears fluffy.

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Next add:

2 large eggs

1 tsp vanilla extract

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Mix until just combined. Then slowly add the  dry ingredients to the bowl while your mixer is on low speed. Be sure to scrape the sides of the bowl often to ensure even mixing. But, be careful to not over mix the cookie dough! Next, using a spatula, fold in:

1 cup raisins

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Roll batter into small balls and place on a parchement lined baking sheet. (This can be the tricky part. I like to coat my hands in Earth Balance Soy Free Spread so the cookie batter doesn’t stick to my hands while I am rolling the balls) Do not flatten the balls! Bake at 350 F for 8-10 minutes. (You will know your cookies are done if the bottoms are a light golden brown). Remove from oven and transfer to a wire rack to cool completely.

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Like I said earlier, once cooled completely store these in an airtight container on the counter for up to a couple of days or freeze to enjoy them later!

Enjoy with your favourite glass of dairy free milk and you’ve got the perfect combo to put a smile on your kiddo’s face! (or your own!)

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Love,

Jenny

Gluten Free Oatmeal Raisin Cookies
 
Prep time

Cook time

Total time

 

Jenny Beaulieu:
Recipe type: Dessert
Serves: 2.5

Ingredients
  • 2¼ cups Jenny’s All Purpose Gluten Free Flour*
  • ¼ tsp xanthan gum
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups Gluten Free Certified Rolled Oats (I use Only Oats)
  • ½ tsp cinnamon
  • ½ tsp all spice
  • ¾ cup Earth Balance Soy Free Spread
  • 1¼ brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup raisins

Instructions
  1. Methold
  2. Preheat your oven to 350 F. In a medium sized mixing bowl combine Jenny’s All Purpose Gluten Free Flour, xanthan gum, baking soda, salt, rolled oats, cinnamon, and all spice. Mix well and set aside.
  3. In the bowl of your mixer combine the Earth Balance Soy Free Spread and the packed brown sugar. Mix until well incorporated and mixture appears fluffy.
  4. Next add the eggs and vanilla. Mix until just combined.
  5. Slowly add the dry ingredients to the bowl while your mixer is on low speed. Be sure to scrape the sides of the bowl often to ensure even mixing. But, be careful to not over mix the cookie dough! Next, using a spatula, fold in the raisins.
  6. Roll batter into small balls and place on a parchement lined baking sheet. (This can be the tricky part. I like to coat my hands in Earth Balance Soy Free Spread so the cookie batter doesn’t stick to my hands while I am rolling the balls) Do not flatten the balls! Bake at 350 F for 8-10 minutes. (You will know your cookies are done if the bottoms are a light golden brown).
  7. Remove from oven and transfer to a wire rack to cool completely.

 Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

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Jenny’s Gluten, Dairy & Soy Free Chocolate Chunk Cookies

We’re already a week into December and I’m still trying to get things done. The first order of business should be to get my shopping done, but sadly I keep procrastinating. In past years, I’d be at least 70% done by now, but this year I am having a hard time getting started. I do about 80% of my shopping online, which should make me want to do it even earlier, considering shipping time and costs and all. Hubby and I have agreed to take a new approach to Christmas this year. We’ve decided to get back to what Christmas really means and to not go overboard on Christmas gifts for our children. It’s an easy thing to do, going overboard. So, this year I found something on Pinterest (yes, I totally love Pinterest!) that would help me to really narrow down my gift giving – not like I don’t love giving to my children, but Christmas has become so commercialized and I want them to understand what it’s supposed to be about. I had them fill out a letter saying what they want, what they need, what they’ll wear and what they’ll read. A little difficult for a four year old, but I helped her out quite a bit. The boy loved doing it and it was really a challenge for him to come up for a couple of things that he really wants instead of listing off a thousand toys that would be just forgotten about anyway. Our kids are blessed to have toys, games and books already, and we’re trying to teach them that there are children out there that don’t have those things, let alone food, clothing and shelter. It’s tough for a child to understand all the complicated aspects of life, but we’re trying to teach them this lesson. So instead of going over the top with our kids we will be giving less to our own kids and then giving to those less fortunate.  As the old saying goes It’s far better to give than to receive. So, hopefully at the end of this Christmas season our kids will understand to be grateful for the things they have instead of always wanting and asking for more. And, as adults it’s just as important for us to remember that as well. That being said, I’m sure that my shopping will come together in good time and I’ll still have plenty of time to just enjoy the season with family and friends. But, really, let’s be honest I’d better hurry up!

Christmas is my favourite time of year and every year I spend hours baking up some gluten, dairy and soy free goodies for my family and friends to share. I hope to be able to share a few of my favourites with you in future posts, but today’s recipe is great year round. What kid or adult out there doesn’t love a soft chocolate chip cookie? My kids love these cookies. What I love about them is that they are the perfect texture, they freeze easily and no one can tell the difference from cookies made with wheat flour. And, to top it all off, they are easy to make. So give these cookies a whirl … your gluten free kid or kid at heart will love them, I promise!

Jenny’s Gluten, Dairy & Soy Free Chocolate Chunk Cookies

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Preheat your oven to 350 F. In a medium mixing bowl combine the following and set aside:

2 1/4 cups Jenny’s All Purpose Gluten Free Flour*

1/2 cup tapioca starch

1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

1 tsp baking powder

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In the bowl of your mixer cream the following: (don’t over mix!)

1 cup Earth Balance Soy Free Spread

1 cup brown sugar, packed

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Next add to your creamed Earth Balance and brown sugar:

2 eggs

1 tsp vanilla

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Mix until just combined. Add your dry ingredients to your mixer slowly. Mix on low speed until just incorporated.

Fold in 1 bag Enjoy Life Mega Chunks

Enjoy Life Foods Semi-sweet Mega Chunks, 12-count (Grocery)


New From: CDN$ 65.88 In Stock
Used from: Out of Stock

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Using your hands, roll small cookie balls and place on parchment lined baking sheet (don’t press them down, leave them as balls!). Bake at 350 F for 10 -12 minutes. Remove from oven and let cool.

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Serve and enjoy! These cookies will keep a few days on the counter in an airtight container or freeze them once their cooled and defrost as needed!

Love,

Jenny

Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 sorghum flour

Jenny’s Gluten, Dairy & Soy Free Chocolate Chunk Cookies
 
Prep time

Cook time

Total time

 

Jenny Beaulieu:
Recipe type: Dessert
Serves: 2 dozen

Ingredients
  • 2¼ cups Jenny’s All Purpose Gluten Free Flour*
  • ½ cup tapioca starch
  • ½ tsp xanthan gum
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup Earth Balance Soy Free Spread
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 1 bag Enjoy Life Mega Chunks

Instructions
  1. Preheat your oven to 350 F. In a medium mixing bowl combine Jenny’s All Purpose Gluten Free Flour, tapioca starch, xanthin gum, baking soda, salt and baking powder. Set aside.
  2. In the bowl of your mixer cream the Earth Balance Soy Free Spread and brown sugar. Don’t over mix!
  3. To the creamed Earth Balance and brown sugar add the eggs and vanilla. Mix until just incorporated.
  4. Slowly add the dry ingredients to the wet ingredients, using your mixer. Mix on low speed.
  5. Fold in the Enjoy Life Mega Chunks using a spatula.
  6. Using your hands, roll small cookie balls and place on parchment lined baking sheet (don’t press them down, leave them as balls!).
  7. Bake at 350 F for 10 -12 minutes. Remove from oven and let cool.
  8. Serve and enjoy! These cookies will keep a few days on the counter in an airtight container or freeze them once their cooled and defrost as needed!

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Mouth-Watering Quinoa Chocolate Chip Cookies

Ah, quinoa. I have to admit, I used to be a hater, but now I’m a lover. I guess I just never gave the poor quinoa a chance before. Quinoa is a great option for people who have celiac disease or gluten intolerance. It’s delicious as a side, in a salad or in your baking. What I love about quinoa is how good it is for you. There are so many reasons why it’s so good for you, but the biggest factor for me is the protein content. Quinoa has been called a superfood and I would have to agree. I have grown to love quinoa any way it’s prepared. Oliver isn’t so fussy about eating it, but when I use it in pancakes and cookies, he doesn’t know the difference. I love that I can sneak it to him and he doesn’t even know that he’s eating it. Oh, the power of a Mom. Charlotte on the other hand is like me. She could eat it by the cup, cooked and topped with a dollop of Earth Balance Soy Free Spread. Of my two kids, Charlotte by far is the more easy going child and the one that would just about eat anything that I put in front of her. Sometimes it takes a bit of convincing, but not usually. Oliver, on the other hand, is pretty strong willed and opinionated when it comes to food. He knows what he likes and what he doesn’t. And, oh, if he only knew that these chocolate chip cookies had quinoa flour in them … It’s our secret, okay?Whether or not he knows about the quinoa, they are delicious and in the long run, that’s all that matters to Oliver. In fact, they are so good that there should be a warning that goes along with these cookies …. “Willpower required!” You can’t just stop at one (or maybe it’s just me!).  This recipe will make about 2 and a half dozen cookies. Either you’ve got lots to share or lots to keep for yourself! As always, leave me a comment or question. I want to hear from you!

Mouth-Watering Quinoa Chocolate Chip Cookies

photo 7

Preheat your oven to 350 F.

In a small mixing bowl combine the following and set aside:

1 cup quinoa flour

1 cup Jenny’s All Purpose Gluten Free Flour*

1/2 tsp baking soda

1/2 tsp xanthan gum

1/2 tsp salt

photo 6In the bowl of your mixer, using the paddle attachment, cream together:

3/4 cup Earth Balance Soy Free Spread

1 cup brown sugar, packed

photo 4Next add the following to the creamed sugar and Earth Balance:

1 egg + 1 egg yolk

1 tsp vanilla

photo 3Mix until just combined. Add in your dry ingredients and mix on low speed until just combined. (Don’t over mix!)

Using a spatula, fold in:

1 cup Enjoy Life Mini Chocolate Chips 

Enjoy Life Foods Semi-sweet Mini Chips, 12-count (Grocery)


New From: CDN$ 65.88 In Stock
Used from: Out of Stock

photo 15

Using your hands, roll small cookie balls and place on a parchment paper lined cookie sheet.

photo 14Bake at 350 F for 10 – 12 minutes. Remove from the oven and let them cool on the baking sheets for about 5 minutes. Transfer the cookies to a wire rack to cool completely.

photo 10Enjoy!

Love,

Jenny

Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

Killer Quinoa Chocolate Chip Cookies
 
Prep time

Cook time

Total time

 

Jenny Beaulieu:
Recipe type: Dessert
Serves: 2.5 dozen

Ingredients
  • 1 cup quinoa flour
  • 1 cup Jenny’s All Purpose Gluten Free Flour
  • ½ tsp baking soda
  • ½ tsp xanthan gum
  • ½ tsp salt
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla
  • 1 cup Enjoy Life Mini Chocolate Chips

Instructions
  1. Preheat your oven to 350 F.
  2. In a small mixing bowl combine the quinoa flour, Jenny’s All Purpose Gluten Free Flour, baking soda, xanthan gum and salt. Set aside.
  3. In the bowl of your mixer, using the paddle attachment, cream together Earth Balance Soy Free Spread and brown sugar.
  4. Next add the eggs and vanilla. Mix until just combined.
  5. Add your dry ingredients and mix on low speed until just combined. (Don’t over mix!)
  6. Using a spatula, fold in the Enjoy Life Mini Chocolate Chips.
  7. Using your hands, roll small cookie balls and place on a parchment paper lined cookie sheet. Bake at 350 F for 10 – 12 minutes.
  8. Remove from the oven and let them cool on the baking sheets for about 5 minutes. Transfer the cookies to a wire wrack to cool completely.

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Grandma B’s Succulent Chocolate Chip Cookies Gone GF

Okay, has the title of this post created a puddle of drool on your keyboard or iPad? Yes, they are that yummy! So, I got this recipe from hubby’s Grandma B. She is a beautiful woman who honestly makes the BEST chocolate chip cookies in the world. She shared this recipe with my at my bridal shower. Yes, everyone had to bring a recipe so I could add it to my collection. Anyway, hubby remembers these cookies always readily available at Grandma B’s house whenever he would go for a visit. And, since we started dating (many, many years ago!) and he started bringing me around, I also remember her always having these cookies in the freezer. And, after we were married, I knew that if I needed to bribe hubby … this cookie was the cookie to do it. In fact, it was so good that I would honestly have a hard time getting any dough to make it to the cookie sheet. Anyway, after I went GF this recipe got pushed to the  back of the drawer. I was sad (and honestly, a little angry at the thought of missing this cookie!). These cookies were so good that I didn’t think I could ever recreate them to be GF, dairy free and soy free. I just couldn’t bring myself to try and make them GF for fear of really, really messing it up. Well, it wasn’t until recently that I stumbled upon the old recipe that I decided to give it a whirl.  And, I must say that I nailed it. They are sooooo good that I still have a problem getting the dough to hit the cookie sheet! Even hubby (who has not converted to GF) was so excited the first time that I made these GF. I got him to taste them and he was so happy I had made these cookies for him … literally … it had been years since I had…. and then I informed him “THEY’RE GLUTEN FREE”!  He was so shocked and said … “Wow … they taste incredible!” Seriously, my kids can’t stop at one and neither can I! I hope you enjoy this recipe as much as my family has! Thank you Grandma B for sharing this recipe with me (and with a few major and minor tweaks … it’s GF!) Enjoy!

Grandma B’s Succulent Chocolate Chip Cookies Gone GF

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1 cup Earth Balance Soy Free Butter

2 eggs

2 cups brown sugar (not packed)

2 cups certified GF quick oats

2 cups Jenny’s all purpose GF flour mix (see previous post)

1 tsp xanthan gum

1 tsp baking powder

1/2 tsp baking soda

1 cup Enjoy Life Brand Chocolate chips + 1 tsp corn starch

* *Make sure the brand you are using is in fact GF**

Preheat oven to 350F. Mix brown sugar, GF quick oats, flour, xanthan gum, baking powder and baking soda in the bowl of your mixer using paddle attachment. Combine well.

DSC_0315

 

Next add in eggs and Earth Balance Soy Free Butter. (make sure that the butter is still cool from the refrigerator. Don’t bring it to room temperature.) Combine until the butter is just creamed into the flour/oat mixture. Don’t over mix!

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DSC_0321The dough should look like this once you’ve mixed it all together.

DSC_0323Next, in a separate bowl, toss 1 tsp corn starch with the chocolate chips. Fold chocolate chips into the dough using a spatula. Once the chocolate chips have been folded in, roll dough into balls and place on a cookie sheet that is lined with parchment paper. Remember to not make your balls too big as the cookies do spread while baking. Lightly press down the cookie dough balls with the palm of your hand.

DSC_0325Bake for about 10 minutes at 350F. Do not over bake! Remove from the oven and let cool on the cookie sheet about 5 minutes before transferring them to a wire rack to cool completely. Once they are cooled, store them in an airtight container on the counter for a few days (if they last that long!) or freeze. Enjoy!

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Love,

Jenny 

 

 

 

 

 

Grandma B's Succulent Chocolate Chip Cookies Gone GF
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Dessert
Ingredients
  • 1 cup Earth Balance Soy Free Butter
  • 2 eggs
  • 2 cups brown sugar (not packed)
  • 2 cups certified GF quick oats
  • 2 cups Jenny's all purpose GF flour mix (see previous post)
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup Enjoy Life Brand Chocolate chips + 1 tsp corn starch
  • * *Make sure the brand you are using is in fact GF**
Instructions
  1. Preheat oven to 350F. Mix brown sugar, GF quick oats, flour, xanthan gum, baking powder and baking soda in the bowl of your mixer using paddle attachment. Combine well.
  2. Next add in eggs and Earth Balance Soy Free Butter. (make sure that the butter is still cool from the refrigerator. Don't bring it to room temperature.) Combine until the butter is just creamed into the flour/oat mixture. Don't over mix!
  3. The dough should look like this once you've mixed it all together.
  4. Next, in a separate bowl, toss 1 tsp corn starch with the chocolate chips. Fold chocolate chips into the dough using a spatula. Once the chocolate chips have been folded in, roll dough into balls and place on a cookie sheet that is lined with parchment paper. Remember to not make your balls too big as the cookies do spread while baking. Lightly press down the cookie dough balls with the palm of your hand.
  5. Bake for about 10 minutes at 350F. Do not over bake! Remove from the oven and let cool on the cookie sheet about 5 minutes before transferring them to a wire rack to cool completely. Once they are cooled, store them in an airtight container on the counter for a few days (if they last that long!) or freeze. Enjoy!

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