4 EASY GLUTEN-FREE HOLIDAY COOKIES!!

We created these 4 gluten-free cookies especially because they are ice box cookies.  You can make up a batch, roll the dough up in parchment, store in your freezer until you need to slice and bake, fresh, and take them to your holiday parties.  Gluten-free made easy.

 

The gluten-free cookie recipes to follow are:

Molasses Spice Cookies

Vanilla Wafers

Double Chocolate

Toll House Cookies

Our flour blend is made of whole grain, gluten-free flours and is available on our website, click the flour icon on the left:  http://www.theglutenfreebistro.com/products.html   [Our blend: brown rice flour, sorghum flour, tapioca starch, buckwheat flour, coconut flour, xanthan gum]  You will never miss wheat again!

If you have questions about our blend, please email us at info@theglutenfreebistro.com

Molasses Spice Cookies

Ingredients

2 1/4 cups GF flour ((Bistro Blend All Purpose GF Flour*)

1 tsp pumpkin pie spice (combo of cinnamon, ginger, nutmeg, cloves and cardamom)

1 tsp ground cinnamon

2 tsp baking soda

1/2 tsp xanthan gum

3/4 cup butter, melted

1 cup sugar, plus more for rolling or sprinkling

1 egg

1/3 cup molasses

Directions

Mix GF flour, pumpkin pie spice, cinnamon, baking soda and xanthan gum in a bowl, set aside.

In a stand mixer, mix melted butter, sugar, egg and molasses for about 2 minutes or until well combined. Slowly add the flour mixture to the sugar mixture until well combined.

Remove dough from mixer, shape into a large ball and cover completely in parchment paper. Store in the refrigerator for 2 hours or more.

When ready to bake, preheat oven to 350°F. Remove chilled dough from fridge, and scoop out dough 2 tablespoons at a time. Roll into balls and then roll the dough balls in a small bowl of sugar. Arrange on parchment lined baking sheet, leaving about 2 to 3 inches between each cookie.

Bake at 350°F for 12 minutes. Let cool on a cooling rack.



Double Chocolate Cookies

These are the best thing to have come out of the 80's.  My mom found this recipe in 1986 and sent these cookies to me in care packages all through college.  Now, I have converted them to gluten-free and they are to die for.

Ingredients

1 oz unsweetened chocolate

7 oz Baker’s semisweet chocolate

2 T unsalted butter or margarine

¼ c + 2 T Bistro Blend All Purpose Gluten-Free Flour*

¼ t baking powder

¼ t salt

¾ c sugar

½ t vanilla

2 large eggs

2 t dry instant coffee

1 c semisweet chocolate chips

Directions:




Melt both chocolates and butter together in a double boiler

Stir in instant coffee, and let rest to come to room temperature

Sift together flour, baking powder, & salt

With electric mixer, beat eggs, sugar, & vanilla on high speed for 1-2 minutes

Add in chocolate mixture into egg mixture

On low speed, add sifted dry ingredients, and beat until almost incorporated

Remove bowl from mixer and hand stir in the chocolate chips

On an 18” length piece of parchment paper, make dough into a log 1 ½" diameter  x 10 inch, and roll in parchment.

Freeze for a minimum of 1 hour

On cookie sheet, place ¾ inch slices of cookie dough, 1 inch apart

Let cookies stand for 20 minutes on pan before baking

Bake at 350 degrees F for 11 minutes

Let cool

Toll House Cookies




The recipe is on the back of the bag, as you probably remember.

Here is the recipe link, too: http://www.verybestbaking.com/recipes/specialty/nth-detail-occc.aspx

Exchanged the All-Purpose Flour in the recipe 1:1 for the Bistro Blend GF Flour

Used the High Altitude Baking instructions because I live at 6,200 feet

Reduced the oven temp to 350 and baked for 15 minutes



 

Gluten-free Vanilla Wafers

Ingredients:

1 cup Bistro Blend All Purpose Gluten Free Flour

2 large eggs [egg-free version = 2 ½ t Ener-G Egg Replacer + 4 T water + mix well before adding into other ingredients = 2 eggs replaced]

2/3 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 teaspoon grated fresh lemon peel

Pinch salt

10 tablespoons melted, cool unsalted butter OR your favorite dairy-free butter substitute

2 tablespoons granulated sugar to dip glass in to press cookies

Directions:

Combine eggs and sugar in a large mixing bowl and beat on high until creamy, about 3 minutes.

Add vanilla, lemon peel and salt and beat to combine.

Gradually add gluten-free flour and beat just until combined.

Slowly drizzle melted butter into the mixture and beat until combined.
[FOR ICE BOX COOKIES: roll dough up in parchment paper and store in freezer for up to 30 days.  When desired, slice frozen cookie dough at about 1/4 inch thick, & follow the directions below]
On 2 lined, large baking sheets with parchment paper, silicone pads or lightly buttered, drop dough by heaping rounded teaspoons on prepared baking sheets, leaving about 1 1/2-inch space between cookies. Dip the bottom of a small drinking glass in the extra sugar and gently press down on each cookie to flatten/press on sugar.

Preheat oven to 375F
Bake in preheated oven for about 12-15 minutes or until the cookies are golden brown and crispy. Cool on racks.







 

Our Bistro Blend GF Flour is made of all whole grain and non-GMO flours.  It is now available for purchase on our website.  http://www.theglutenfreebistro.com/products.html

Enjoy, my gluten-free friends!

Kelly

Co-Founder of the Gluten Free Bistro

http://www.theglutenfreebistro.com/products.html