Almond Cookies with Salted Caramel Filling

by Eva // 25 June, 2014 // No Comments

I’m back today with the recipe I promised you in my last post. If you’re looking for a soft, quick and easy to make cookie, look no further than these Gluten Free Vegan Almond Cookies with Salted Caramel Filling, of course!

Gluten Free Vegan Almond Cookies with Salted Caramel Filling | pastelbakery.ca

I originally came up with this recipe while working on another one. So really, it was a mistake…a very delicious mistake that is. And did I mention how super easy these cookies are to make?? Have a late night hankerin’ for cookies? No problem! With only 3 ingredients needed, these Gluten Free Vegan Almond Cookies come together in a snap. I love recipes you can whip up super quickly! There’s no need for store bought cookies, when you can make your own with limited ingredients and know exactly what goes in them. Beauty. Now, if you don’t feel like making the Salted Caramel Sauce to fill these little guys (or if you’re like me, and gobbled it up by the spoonful before it even had a chance), these soft chewy cookies are still delish on their own.

Gluten Free Vegan Almond Cookies with Salted Caramel Filling | pastelbakery.ca

These go perfect with your favourite cup of coffee, tea…or even milk. Which for me lately, has been the BFF to my cookies, given I’ve gone coffee free, since I am expecting. First time mom = freak out mode ALL THE TIME! The BIG day is approaching…and fast (just about 3 months to go). If I’m this crazy and paranoid now, I can only image what I’m in for once little one arrives. It’s ain’t gonna be pretty.

I debated whether or not to share the exciting news here. Wondered if anyone would actually be interested, or, if it’s just about the gluten free goods. But, I figured it’ll be pretty busy for me come the fall, which means my blog may be abandoned for a while. And maybe you, the reader, will wonder where I am? Would you? Anyway…so excuse me if I disappear for a while in the next coming months. Not to worry though, I will have a few more recipes to share with you before I go missing, so please be sure to come back and visit. Don’t leave me hanging.

Gluten Free Vegan Almond Cookies with Salted Caramel Filling | pastelbakery.ca

Pure deliciousness!
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Gluten Free Vegan Almond Cookies with Salted Caramel Filling

Bake Time: 10 minutes

Makes: 10 cookies or 5 sandwich cookies

These soft almond cookies are quick & easy to make & filled with a creamy salted caramel sauce

Ingredients

For Cookies:

1 cup almond flour
3 tbsp pure maple syrup (additional 1 tbsp only if dough doesn't stick together)
2 tbsp coconut oil, softened

For Filling:

Refer to my last post for Salted Caramel Sauce recipe

Method

Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
In a medium bowl, mix all ingredients until fully combined. Roll out 10 balls (about 1/2 tbsp of dough for each) and place on prepared sheets. Note, dough will be sticky.
Bake for 10-12 min or until lightly golden around edges.
Let cool on sheet for 5 min, before carefully transferring to wire racks to cool completely. Fill with Salted Caramel Sauce for a delicious sandwich cookie.

http://www.pastelbakery.ca/gluten-free-vegan-almond-cookies-with-salted-caramel-filling/

Eat Me Slow As Molasses Cookies

by Eva // 25 April, 2014 // 4 Comments

I looove molasses cookies! Could be because I’m a November baby – seems I always lean towards warm and comforting desserts, best enjoyed in the fall (which also happens to be my fave season). Yet surprisingly, I had never tried making a gluten and dairy free version of this cookie. I know, right?! Guess sometimes even the best and simplest things get over looked. So when I heard Food Bloggers of Canada announced the Crosby’s Sweet Dreams Cookie Contest, right away I knew I was in! Bonus: Crosby’s Fancy Molasses is labeled gluten free – how sweet is that?

Gluten Free Dairy Free Molasses Cookies | pastelbakery.ca

After perfecting the recipe, I knew I had to come up with a clever name for this perfect molasses cookie. This ain’t your ordinary molasses cookie where you just devour it in seconds, like a high powered vacuum, leaving no little crumbs behind. Nu-uh. Every morsel of this cookie is blissfully enjoyed in peace. Bite after bite, you forget your surroundings and eat it slow…as molasses!

Gluten Free Dairy Free Molasses Cookies | pastelbakery.ca

Now when I think of the phrase ‘eat me’ I think of Alice in Wonderland. I should be ashamed to say it, but, I have never read the book. Please don’t hate me. Probably not a bad idea I sit down and read the book someday. Let me just add it to the pile.

Gluten Free Dairy Free Molasses Cookies | pastelbakery.ca

My first introduction to this story was as a child through the Disney (animated) movie. I guess it’s not such a bad thing, since I was probably too young to read the book anyway. The sweet little treat packages that Alice would find with the ‘eat me’ tag, or the wee little bottles labeled ‘drink me’ – all too cute. But I’d probably have to say, my favourite part was when she finds herself at the tea party. So much silliness…plus, the ‘Happy Un-Birthday’ song! I suppose a tea party would be the best place to enjoy a cookie such as this one. Is it just me, or does it seem like life just stops when you’re at a tea party? With the treats you carefully take little nibbles out of, and those pretty cups filled with colourful tea which you calmly sip from….ah…but back to the cookies…

Gluten Free Dairy Free Molasses Cookies | pastelbakery.ca

These cookies have a crispy edge and a chewy center – the perfect combo! Plus they have just the right hint of spices making this cookie, pretty darn irresistible, if I do say so myself. No butter up in here either! You won’t believe these cookies are made using olive oil. Yes, that’s right – olive oil. And that extra molasses drizzle on the top – oh my! Trust me; you will definitely want to eat these slow as molasses…and maybe while hosting your own silly tea party.

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Enjoy,

Eat Me Slow As Molasses Cookies

Makes: about 20 cookies

Crispy around the edges, chewy in the middle, the perfect combo for a perfect molasses cookie!

Ingredients

1 1/4 cup white rice flour
1/4 cup potato starch
1/4 cup tapioca starch
2 1/2 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cardamom
1/4 cup light olive oil
1/2 cup brown sugar
1 egg, room temperature
1/4 cup fancy molasses (I used Crosby's Fancy Molasses)
granulated sugar for rolling

Glaze (optional)

5 1/2 tbsp icing sugar
1 tbsp fancy molasses (I used Crosby's Fancy Molasses)
1 tsp water

Method

Preheat oven to 350°F. Line cookie sheets with parchment paper or spray with non-stick cooking spray; set aside.
In large bowl, combine flours, starches and spices; set aside.
In bowl of mixer, beat oil with sugar. Add egg and beat until smooth and creamy. Add molasses and mix until well combined.
Stir in flour and mix until just combined, scraping down sides of bowl as needed.
As dough will be very sticky, refrigerate for about 10 min.
Scoop about 1 tbsp of dough at a time, roll into a ball and roll in granulated sugar. Place on prepared cookie sheet leaving about 2" between each cookie.
Bake for 10-12 min or until cookies expand and puff up (note they will flatten once cooled). If you prefer a crispier cookie, bake for 14 min. Note, I only baked one sheet at a time. If you place 2 sheets in the oven at once, be sure to rotate halfway through baking time.
Let cool for about 8 min on sheets, before transferring to wire racks to cool completely. Be gentle when removing cookies from cookie sheets as they will be soft.

For Glaze:

Mix all ingredients in a small bowl until fully combined.
For speedy clean up, take a small plastic sandwich bag and cut a very small hole out of one corner. You will squeeze the glaze out of this hole, so make sure to keep the cut very small. Spoon the glaze into the bag and decorate the cookies as desired.
If you prefer, you can use a pastry bag with a small tip, instead of the small plastic sandwich bag.

http://www.pastelbakery.ca/gluten-free-dairy-free-molasses-cookies/

Brownie Cookies

by Eva // 7 February, 2014 // No Comments

CHOCOLATE!! So, now that I have your attention, how ‘bout some cookies? Ok, nobody freak out, there’s still lots of chocolate involved…I promise. I may be talking cookies today, but these ain’t your ordinary cookies. These cookies start with a slightly crispy shell you bite through to reach the soft chocolatey center, and finish off with a chewy brownie texture. They are Gluten Free Dairy Free Brownie Cookies and yes, they are awesome. You’re welcome. It’s pure brownie love I tell you. Pure. Brownie. Love.

Gluten Free Dairy Free Brownie Cookies | pastelbakery.ca

And speaking of love, Valentine’s Day is coming up. Whether you’re into celebrating the holiday or not, dessert is still an important meal of that day. Uh duh, as it is every day.
Personally, I don’t celebrate Valentine’s Day; at least not in a big way. I don’t believe in paying extra for a meal at a restaurant or waiting forever for a table just because it’s the 14th of Feb. What’s up with that? Now, that’s not to say I don’t try to prepare a ‘special’ dinner at home, with dessert included of course. That’s why these Gluten Free Dairy Free Brownie Cookies are perfect for this day. They’re just that good and so easy to make. You could even warm them up a bit and serve them with some vanilla ice cream. Oh yeah, I just went there.
Of course if brownies aren’t your thing (which if that’s the case, well then, we need to talk), you could always whip up a batch of these truffles from my past post. Which FYI, are also awesome and super easy to make. Now there’s no excuse for you to not have a delish dessert on V Day.

Gluten Free Dairy Free Brownie Cookies | pastelbakery.ca

If you don’t have a small heart shaped cookie cutter, or you just can’t be bothered, no worries; you can just flatten these cookies using the bottom of a glass. They’re not picky.
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Gluten Free Dairy Free Brownie Cookies | pastelbakery.ca

Pure deliciousness!
Enjoy,

Gluten Free Dairy Free Brownie Cookies

Makes: about 32 - 40 cookies depending on if using small heart shaped cutter

Soft and chewy, these brownie cookies are definitely addictive!

Ingredients

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup buckwheat flour
1/4 cup tapioca starch
3/4 cup unsweetened cocoa, sifted
3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp baking soda
2 eggs, slightly beaten
1/2 cup light olive oil
1 tbsp vanilla bean paste

Method

Preheat oven to 350°F. Line cookie sheets with parchment paper or spray with non-stick cooking spray and set aside.
In bowl of mixer, combine all dry ingredients (1 through 8) and stir.
Add in remaining ingredients and mix until well combined and dough sticks together.
If using heart shaped cutter: scoop out about 1 tbsp of dough at a time, roll into ball, flatten with bottom of a cup and cut cookie out using heart shape cutter. Place cookies on sheet, leaving about 1' space between each cookie.
If NOT using heart shaped cutter: scoop out about 1 tbsp of dough at a time, roll into ball and place on prepared cookie sheet. Flatten with bottom of a cup. Leave about 1" space between each cookie.
Bake for 10 minutes - note center of cookies will still be slightly soft. Over baking the cookies will result in a crispier cookie.
Let cool on sheets for at least 5 minutes before transferring to wire racks to cool completely.

http://www.pastelbakery.ca/gluten-free-dairy-free-brownie-cookies/

Cinnamon Orange Cookies

by Eva // 19 December, 2013 // No Comments

If you were looking to try a new cookie recipe this holiday season, may I suggest these Gluten Free Dairy Free Cinnamon Orange Cookies. If the warm scents of orange and spice filling your kitchen while they bake isn’t enticing enough…well then…I don’t know what is.

Last year around late November, when the shops were in holiday overdrive, I picked up a soap/lotion combo which was orange cinnamon scented. Umm, yeah…it smelled awesome! The soap is long gone, but the lotion still sits on my bathroom counter. Staring at it the other day, it got me thinking what a fantastic cookie flavour that would be. Alright, I know it sounds strange that lotion made me think of cookies, however it wasn’t the lotion itself, rather just the scent…does this make it any better? If you got a whiff of this lotion, you’d understand.

So, I took a basic gingerbread cookie recipe and made the necessary changes, such as taking out all the ginger, amping up the cinnamon and adding this Orange Bakery Emulsion. Yes I realize it’s no longer a gingerbread cookie, but that’s not what we’re here for, right? It’s all about the cinnamon, and the orange.

If you prefer, you can definitely just use grated orange rind instead of the emulsion, but if you’re like me, oranges are never in the house. In the past, I have purchased oranges just to use the grated rind in recipes. Then what happens to the orange itself? It just aimlessly rolls around the fridge for a really, really long time, until it eventually gets eaten (just to put it out of its misery really). Personally, I’m not a big fan. Clementines yes, but oranges? Big N-O. But I do enjoy the flavour of orange…are we confused yet? Seeing how my preference of fruit isn’t important here, let’s move on shall we?
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Again, if you do have oranges on hand and would prefer to use the grated rind instead of the emulsion, you definitely can. I just can’t say how ‘orangey’ the cookie will taste. The beauty of the emulsion is the flavour does not fade when the cookies are baked. To ‘glue’ the coloured sugar on the (completely cooled) cookies, I ‘painted’ the spot I wanted to decorate with pure vanilla extract, and then sprinkled on the sugar. Or can sprinkle with icing sugar as I did with some. Voila! Simple decorated Christmas cookies. No messing around with royal icing over here, means more free time to clean up….or better yet to gobble up these goodies!
Pure deliciousness! A safe and happy holiday season to all!
Eva

Gluten Free Dairy Free Cinnamon Orange Cookies

Makes: about 50 cookies, depending on the cutter size

These cut-out cookies have the perfect combination of cinnamon and orange. Great for the holidays!

Ingredients

4 3/4 cups all purpose gluten free flour (or more if dough is too sticky when mixed. See below)
2 1/2 tbsp ground cinnamon
1 tsp baking powder
3/4 cup dairy free spread (such as Earth Balance Buttery Spread)
1 cup brown sugar
1 egg
1/2 cup fancy molasses
3 tsp LorAnn Oils Orange Bakery Emulsion or 1 tbsp finely grated orange rind

Method

Combine dry ingredients in large bowl and set aside.
In bowl of mixer, cream dairy free spread and sugar for about 2 min.
Beat in egg, molasses and orange emulsion (or rind).
Stir in dry ingredients and mix until flour is incorporated and dough pulls away from sides of bowl. If dough is still too sticky, add in more flour 1 tbsp at a time and mix until incorporated.
Divide dough in half, wrap in plastic wrap and flatten into a disk. Refrigerate for at least 30 minutes.
Preheat oven to 350°F. Spray cookie sheets with non-stick spray and set aside.
Between 2 pieces of parchment paper, roll out 1 disc of dough to about 1/8" thick. Cut using desired shapes.
Place on prepared sheets and bake for 8 minutes (or until edges are slightly browned). Extra large shapes may require more time and mini shapes may require less. The shapes I used were about 2 1/2" high. If baking 2 pans at once, make sure to rotate halfway through baking time.
Remove from oven and let cool on sheets for 2 minutes before carefully transferring to wire racks to cool completely.
Repeat with remaining dough.
Once cookies are completely cooled, decorate as desired or leave plain. Enjoy!

Notes

You can make the dough 1 day before baking. Just wrap well in plastic wrap and keep in the refrigerator until ready to use. Some non-stick sprays are NOT gluten free. Always make sure to read the label.

http://www.pastelbakery.ca/gluten-free-dairy-free-cinnamon-orange-cookies/

Cocoa Cookies

by Eva // 31 July, 2013 // No Comments

Does anyone else love having cookies as part of their breakfast? I especially love dunking cookies in my morning cup of black coffee (Kicking Horse Coffee all the way! Kick Ass being my favourite blend by the way). Lately, I’ve been enjoying these Gluten Free Dairy Free Cocoa Cookies with my morning coffee.

Because really, who doesn’t want to start their day off with chocolate? I know I’m all for it, but at the same time I don’t like the idea of filling my plate with sugary cookies containing absolutely no nutrients. Don’t get me wrong, I love sweets, but I believe there’s a time and a place for them. Maybe when I was younger and it was easier to burn off those extra morning calories, but let’s face it…those days are looong gone!

I made a first batch of these Gluten Free Dairy Free Cocoa Cookies a few weeks back for my father-in-law who had been asking for some low glycemic gluten free cookies. Since then, I’ve already made 2 more batches. Yup, they’re that good. At first I was a bit skeptical of making a cookie with no sugar. Yes, I realize I previously made these Almond Butter Blueberry Muffins only using agave nectar, but still…cookies….with no sugar?? Hmmm, wasn’t sure about this one. But I was surprisingly pleased when they came out of the oven (and popped right in my mouth!). Aside from being a very quick and easy chocolate cookie to whip up, these Gluten Free Dairy Free Cocoa Cookies are so soft and chocolate-y, you’d think you were biting into a brownie!

I think these would taste great crumpled up in the Gluten Free Dairy Free Vanilla Bean Ice Cream I made about a week ago. Or even better…making chocolate ice cream sandwiches with them – hello!
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So, I will try to post about my travels, but incase I get swept up in relaxation, please be sure to check out my twitter feed, as I will be tweeting along the way.
In the meantime, I leave you with the recipe for these yummy Gluten Free Dairy Free Cocoa Cookies. What are you waiting for? Go get baking!
Pure deliciousness!
Eva

Gluten Free Dairy Free Cocoa Cookies

Bake Time: 10 minutes

Makes: about 20 cookies

Super soft, easy to make chocolate cookies. Gluten Free, Dairy Free and Egg Fee.

Ingredients

1 1/2 cup almond flour
1/2 cup buckwheat flour
1/2 cup unsweetened premium cocoa, sifted
2 tbsp tapioca starch
2 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup coconut oil
1/4 cup agave nectar
1 tbsp vanilla bean paste

Method

Preheat oven to 350°F. Lightly spray or line cookie sheets with parchment paper and set aside.
In a medium bowl, combine dry ingredients and set aside.
In bowl of mixer, cream together coconut oil, agave and vanilla.
Add dry ingredients and mix dough comes together.
Roll by hand about 1 tablespoon of dough at a time into small balls, and place on prepared cookie sheet. Place balls about 1" apart from each other. Flatten balls slightly, using the bottom of a glass.
Place in oven and bake for 8-10 min. Let cool on cookie sheets for 2 min before transferring to wire racks to cool completely.

http://www.pastelbakery.ca/gluten-free-dairy-free-cocoa-cookies/

Coconut Chocolate Chip Cookies

by Eva // 7 June, 2013 // No Comments

What do you write about, if you have nothing to say?
Oh-me, oh-my, I guess it’s just one of those days.
But Wait! A-ha! How could I forget this sweet display,
Of Gluten Free Dairy Free Coconut Chocolate Chip Cookies – Yippee! Hooray!

These cookies are soft, chewy and much yummier than a bowl of sorbet,
Tasting like a chocolate chip macaroon, they’ll brighten up any rainy day.
You can enjoy them at a ballet,
You can enjoy them when celebrating Mother’s Day,
You can even enjoy them while floating around the Milky Way.
And the best part of all? They’ll make you feel just a little coconut-tay.

So what are you waiting for hombre?
Hurry! Hurry! Don’t delay!
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It’s pure deliciousness I say!
Thanks for reading and spending the day.
Now I, myself, must sneak away,
As I just realized this was very chees-ay

Enjoy!
Eva

Gluten Free Dairy Free Coconut Chocolate Chip Cookies

Prep Time: 15 minutes

Bake Time: 10 minutes

Makes: About 26 cookies

A soft and chewy chocolate chip cookie with a coconutty twist!

Ingredients

1 cup sorghum flour
1/2 cup almond flour
1/2 cup tapioca starch
1 tsp baking powder
1/2 cup coconut oil
3/4 cup granulated sugar
1/4 cup brown sugar
1 egg, room temperature
1 tsp vanilla extract
1/2 cup mini chocolate chips (or regular)
1/2 cup unsweetened shredded coconut

Method

Preheat oven to 350°F. Spray cookie sheets, or line with parchment paper and set aside.
Spread shredded coconut on a pan and bake for 2 min or until lightly toasted. Remove and let cool.
In medium bowl, combine dry ingredients and set aside.
In bowl of mixer, combine sugars with coconut oil and beat for 2 min until mixture is smooth and creamy.
Add egg and vanilla and mix until just combined.
Gradually mix in dry ingredients, stopping once to clean down side of bowl with spatula. Mix until just combined (dough will start to stick together).
Using spatula, stir in chocolate chips and toasted coconut.
Drop tablespoonfuls onto each cookie sheet, slightly flattening each ball. Be sure to leave about 1" space between each ball.
Bake for 10 min (rotating pans in oven halfway through), or until cookies are lightly golden around edges.
Remove from oven and let cool on pans for 2 mins before transferring to wire racks to cool completely.

http://www.pastelbakery.ca/gluten-free-dairy-free-coconut-chocolate-chip-cookies/

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