Browned Butter Chocolate Chip Hazelnut Cookies

by Eva // 11 April, 2013 // No Comments

I’ve been craving a chocolate chip cookie lately, but not just any chocolate chip cookie; I wanted a kick-ass one. These Gluten Free Browned Butter Chocolate Chip Hazelnut Cookies definitely hit the spot! Let’s put it this way…they tasted like Nutella – yeah, ‘nuf said.

I couldn’t believe with all the baking I’ve done through the years, I didn’t have a classic chocolate chip cookie recipe. Crazy right? I mean chocolate chip cookies are pretty basic, but for whatever reason, I didn’t have a go-to recipe.

For inspiration this time around I turned to Anna Olson, specifically her latest book Back to Baking. Honestly, this book is dangerous. I have lots of baking books I enjoy and love, but I must honestly say this book makes me want to bake every single recipe. Anna’s recipes are simple, and that’s very good when you just want to devour some cookies, bars, etc…like NOW! It is definitely a collection of timeless recipes (as the title of the book states). Yes, the majority of the book is non-gluten free recipes, but like I said, they are so simple you could experiment with converting them. However, if you don’t like converting recipes, there is a whole chapter dedicated to gluten free (along with chapters dedicated to egg free, dairy free and low sugar/fat recipes).

As I mentioned though, these Gluten Free Chocolate Chip Hazelnut Cookies taste like Nutella heaven, thanks to the chopped hazelnuts I added to the recipe. As well, the browned butter provided a nice deep nutty flavour to the cookie. This was my first time browning butter and it’s true when they say you’ll know when it’s done. The house smelled like toffee nut – like a Skor chocolate bar to be exact.
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Pure deliciousness!

Enjoy and thanks for stopping by!
Eva

Gluten Free Browned Butter Chocolate Chip Hazelnut Cookies

Prep Time: 20 minutes

Bake Time: 10 minutes

Makes: about 24 cookies

A scrumptious gluten free chocolate chip cookie resembling a chocolate hazelnut spread!

Ingredients

1/2 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg, room temperature
1 tsp vanilla extract
1/2 cup brown rice flour
1/4 cup sorghum flour
1/4 cup buckwheat flour
1/4 cup tapioca starch
2 tbsp potato starch
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped hazelnuts
1/2 cup chocolate chips

Method

In a saucepan, melt the butter over med-low heat until it is browned. You'll know it's ready when it becomes caramel in colour and your house smells like toffee nut. Remove from heat, and let cool.
Preheat oven to 350°F. Spray cookie sheets or line with parchment paper and set aside.
Combine dry ingredients in a medium bowl and set aside.
Add cooled browned butter and sugar in bowl of mixer and mix until combined.
Add egg and vanilla, beat thoroughly. (about 2 min).
Stir in dry ingredients and mix until just combined.
Fold in hazelnuts and chocolate chips.
Drop dough by tablespoonfuls onto cookie sheets, leaving about 1 1/2" between each.
Place sheets in preheated oven and bake for 10 minutes.
Remove and let cool on sheets for at least 5 minutes before transferring to wire racks to cool completely.

http://www.pastelbakery.ca/gluten-free-browned-butter-chocolate-chip-hazelnut-cookies/

Vanilla Bean Easter Cookie

by Eva // 28 March, 2013 // 2 Comments

One may ask: where does the Easter Bunny get his egg supply from? When does he find the time to hide all these eggs for the little children to find anyway? My egg collecting memories as a child are not of chocolate ones, but rather real eggs. As a child, I would spend every other summer in Spain visiting my grandparents, who had a large chicken coop in their backyard. The coop stretched from one end of the yard to the other, where the chicken would spend their days strolling throughout it. It was while they ventured away from their nests that my grandmother would let me walk in and collect the unguarded eggs. I remember the excitement in ‘stealing’ the eggs from the nest. However, once my eyes locked with the hen who realized what I was up to, I knew I had to get out of there…and fast!

Today, I do not come with a basket full of eggs, regular or the chocolate kind, but I do bring you a scrumptious Gluten Free Dairy Free Vanilla Bean Easter Cookie…chocolate Easter bunny included!

Rather than using Easter themed cutters, I used a scalloped edge cutter and imprinted the cookies with a little bunny. As I do not have a teeny tiny bunny cutter, I imprinted the cookies prior to baking, using a stamp (specifically designated for food purposes of course). Once baked, I filled each little bunny with a dairy free chocolate glaze. Isn’t he cute?

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I will admit filling the little bunnies was a bit tricky. As the glaze cannot be too runny (otherwise it will not dry hard), I found what worked best for me was to fill the bunny with a small spoon and then spread the chocolate to the edge using a toothpick. You may find using a piping bag works better for you – I tried it, but I felt more comfortable doing it my old school way.

These cookies are perfect for celebrating Easter or spring. Pure deliciousness!

Enjoy & thanks for stopping by! Comments are always welcomed.
Eva

Gluten Free Dairy Free Vanilla Bean Easter Cookie

Prep Time: 10 minutes

Bake Time: 12 minutes

Makes: about 28 cookies

Gluten Free Dairy Free Vanilla Bean cookies with a cute little chocolate bunny center. Perfect for Easter or springtime!

Ingredients

3/4 cup dairy free buttery spread, room temperature (or butter if dairy free version not required)
3/4 cup icing sugar, sifted
1 egg, room temperature
2 tbsp vanilla bean paste
1 cup + 2 tbsp brown rice flour
1 1/4 cup + 2 tbsp sorghum flour
1/2 cup almond flour
1/4 cup + 3 tbsp tapioca starch

For Dairy Free Chocolate Glaze:

1/8 cup mini chocolate chips (I used Enjoy Life Chocolate Mini Chips)
2 tsp dairy free buttery spread

Method

Combine flours and starch in medium bowl and set aside.
In bowl of mixer, beat dairy free spread and icing sugar until combined and fluffy.
Add egg and vanilla bean paste and mix until combined.
Add in flour mixture and mix until dough comes together into a soft ball.
Split dough in half, wrap each in plastic wrap and flatten into a disc. Refrigerate for at least 1 hour.
Preheat oven to 350°F. Spray or line cookie sheets with parchment paper and set aside.
Remove dough from refrigerator and roll out to 1/4" thick.
Stamp with bunny stamp leaving about 2" between each bunny. Center cutter around bunny and cut out the cookie.
Place cut-out cookies on cookie sheets and bake in oven for 12 min.
Remove from oven. Let cool on sheets for 2 min before transferring to wire racks to cool completely before filling with chocolate glaze.

For Dairy Free Chocolate Glaze:

Place chocolate chips with dairy free spread in microwaveable bowl and warm up for about 40 sec until melted.
Drop ¼” tsp of chocolate on bunny stamped portion and spread with a toothpick to edges.
Once flooded, gently tap on flat surface to smooth out and remove any air bubbles. You may find you work better with a piping bag – I did try with one, but I felt more comfortable doing it with a toothpick (even though it takes a bit longer).
Let dry completely (about 24 hours) before stacking cookies.

Notes

The quantity of cookies this recipe makes depends on your cutter size. I used a 2"x2" cutter which made 28 cookies.

http://www.pastelbakery.ca/gluten-free-dairy-free-vanilla-bean-easter-cookie/

Almond Butter Cookies

by Eva // 18 March, 2013 // No Comments

Lately I’ve been craving some flourless peanut butter cookies I used to make years ago. Unfortunately though, peanut butter is on my ‘no-no’ list which meant I couldn’t whip up a batch to curb this craving.

As with all my cravings, I knew it wouldn’t go away on its own, so the only answer was to re-vamp the recipe. By simply replacing the peanut butter with almond butter, I was able to create these gluten free flourless almond butter cookies.

These cookies are super easy to make. Using only 3 ingredients (you heard correctly – only 3 ingredients!), you can quickly mix these up in one bowl sans mixer, for a sweet treat.

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They’re super soft and chewy and go perfect with a glass of almond milk – vanilla or chocolate optional.
Honestly, I’m surprised I was able to capture these babies in pictures, given I couldn’t stop gobbling them up. They are just that addictive! Pure deliciousness.

Enjoy & thanks for stopping by! Comments are always welcomed.
Eva

Gluten Free Flourless Almond Butter Cookies

Bake Time: 14 minutes

Makes: About 22 cookies

These cookies are so soft and chewy - it's hard to eat just one!

Ingredients

1 cup almond butter (I used MaraNatha No Stir Creamy Almond Butter
1 cup granulated white sugar
1 egg, slightly beaten

Method

Preheat oven to 350°F. Spray or line cookie sheets with parchment paper and set aside.
Combine all ingredients in a medium bowl and mix well.
Roll into small balls (about 1 tsp each) and place on prepared cookie sheets, leaving about 1" between each cookie.
Slightly flatten each ball with a fork.
Bake for 14 min. Remove and let fool for about 5 minutes on sheets before transferring to wire racks to cool completely.

http://www.pastelbakery.ca/gluten-free-flourless-almond-butter-cookies/

Birthday Cookie Cake

by Eva // 26 February, 2013 // No Comments

They say it’s your birthday
We’re gonna have a good time
I’m glad it’s your birthday
Cause I made a birthday cookie cake for ya!
Ok, so maybe I can’t write great lyrics like The Beatles, but hey, I tried. If my version has left a sour taste in your mouth (which I’m sure it has), here’s the real Beatles Birthday song incase you feel like listening.
The birthday we are celebrating is for none other than Mel from Glutrition, who recently got her party hat and gluten free birthday cake on (oh yeah!)

I wanted to create something sweet and unique for her. I recently found the gluten free coloured sprinkles I had been long searching for, so I knew I wanted to incorporate these somehow. Then I remembered a birthday cake cookie recipe I saw in a past issue of Chatelaine magazine. Since my BFF (chocolate) and I are currently on a much needed break, I decided I would try these out, and whip up a batch of gluten free vanilla bean cookies for her, with colourful sprinkles.

Needless to say, I went a little crazy starting to over think things (as I typically do). I wanted to make these a bit more interesting. I didn’t just want to spread some icing on a cookie, top it off with sprinkles and say: Ta-da! Here’s a birthday cookie for you! And then it hit me – how cute would it be to make cookies resembling little birthday cakes!
I was like a kid in a candy shop! Filling them with icing, layering the ‘cake’ pieces, and then topping them off with icing and birthday sprinkles – so fun! These definitely were adorable, and they looked very cute beside Mel’s penguin cake.
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Happy Birthday Mel! Hope you enjoyed yourself…and the cookies.

Here is the recipe …enjoy!

Birthday Cookie Cake

Prep Time: 10 minutes

Bake Time: 22 minutes

Freeze Time: 32 minutes

Ingredients

2 ½ cups gluten-free all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup dairy free buttery spread, room temperature (or butter if dairy free version not required)
¾ cup granulated white sugar
1 egg
1 1/2 tbsp vanilla bean paste

Icing:

½ cup icing sugar
1 tbsp almond milk
Coloured sprinkles for decorating

Method

Combine flour, baking powder and salt in bowl and set aside.
In bowl of mixer, beat dairy free spread with sugar until fluffy. Beat in egg and vanilla.
Gradually beat in flour until combined and dough begins to form a ball.
Divide dough in half. Roll each half into a 2” wide log and wrap in wax paper, twisting ends shut. Chill for 30 min to 1 hour.
Preheat oven to 350°F. Spray baking sheets with cooking spray and set aside.
Slice cookies into ½” rounds. For full cookie cakes, leave round as is. For sliced cookie cakes, cut opposite sides of the circle slightly, to form a triangle.
Place on sheets 1” apart and bake in oven for 10-12 min (or until cookies are golden), switching the sheets halfway through.
Remove from oven and let cool on sheet for 1 min before transferring to wire racks to cool completely before icing.

For icing:

Whisk together icing sugar with milk until smooth.
Place icing into a plastic sandwich bag with corner cut-off (remember to make only a small cut). Pipe a thin coat of icing onto a triangle, then top with a second triangle, sandwiching them together.
Cover top cookie with another coat of icing and top off with coloured sprinkles.

Notes

Once baked and cooled, you may have to trim the cookies back to a nice triangle shape, as they do spread slightly during baking. The scrapes I had leftover from cutting out the triangle shape, was just rolled back into a log and cut again.

http://www.pastelbakery.ca/gluten-free-birthday-cookie-cake/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

Christmas Cookies

by Eva // 23 December, 2012 // No Comments

Oh Gluten Free Christmas Cookies, oh Gluten Free Christmas Cookies…

‘Twas a few days before Christmas, when all through the kitchen,
Was the smell of freshly baked gluten free cookies, & boy were they bitchin’!

Gluten Free Christmas Cookies: Eggonog Cookies

The cookie cutters sat all lined up in pairs,
In hopes they’d be chosen for the joyous affair.

Glasses filled with almond milk patiently waited,
For a dunking cookie, even if it was belated.

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gluten free Christmas chocolate snowball cookies

Gluten Free Christmas Cookies: Chocolate Snowball Cookies

And me in my apron all covered in flour,
Dropped in a chair not believing, hey, this only took me an hour!

gluten free Christmas gingerbread cookies

Gluten Free Christmas Cookies: Gingerbread Cookies

Now with Christmas Eve approaching, I make this wish with all my might,
Merry Christmas to all, and to all a gluten free night!

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

Chocolate Cinnamon Cookies with Vanilla Buttercream Fillling

by Eva // 12 November, 2012 // No Comments

Mmmm…who could resist a cookie resembling a classic crème filled favourite? And the best part – it’s gluten free!

I ‘discovered’ this recipe by accident. While in the midst of creating another, this gluten free chocolate cinnamon cookie was born. So this past weekend, I decided to go back and give it a try.

For this recipe, I decided to use one of my favourite gadgets – my cookie press gun. I picked up this gadget many, many years ago – before they were so easy to find. When I first laid my eyes on it, I thought: what is this sweet invention, and, I must have it! And to this day, I’m so glad I gave in to my splurge. It’s perfect for when you feel like making cut-out cookies, but you’re too lazy to roll out the dough, or the dough you’ve made is not stiff enough to roll out. Plus, because the stencils are small, you get so many cookies out of one batch of dough. Perfect for mini indulgences!

I happened to have some swiss meringue vanilla buttercream on hand – perfect for filling these little choco treats.

Make sure to store the filled cookies in the refrigerator. You can choose to take them out a few minutes before eating, if you prefer the buttercream at room temperature. In my opinion though, this treat tastes much better cold from the fridge.
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Pure deliciousness!

Here are the recipes, enjoy!

Chocolate Cinnamon Cookies with Vanilla Buttercream Fillling

Makes: 36 + depending on stencil size

Ingredients

For cookies:

1 cup white rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 cup premium unsweetened cocoa
2 1/2 tbsp ground cinnamon
1/2 tsp baking powder
1/4 tsp xanthan gum
1 1/4 cup butter or margarine, room temperature
1 cup granulated sugar
1 egg, room temperature

For buttercream (makes about 5 cups):

5 large egg whites (5 oz)
1 1/4 cup granulated sugar
1 1/2 cups unsalted butter, softened and cut into cubes
1 tbsp pure vanilla extract

Method

For cookies:

Preheat oven to 350°F. Lightly spray cookie sheets and set aside.
Mix dry ingredients together in bowl and set aside.
Cream butter and sugar until light and fluffy. Add egg and mix until well combined.
Add dry ingredients in batches, mixing just until combined between each batch.
Fill cookie press gun and close with preferred stencil. Press dough onto cookie sheets.
Bake at 350°F for 8-10 min. Remove and let cool on cookie sheet for 2 minutes before transferring to wire rack to cool completely.
Once cookies are completely cooled, fill with vanilla buttercream if desired.

For Vanilla Swiss Meringue Buttercream:

Before beginning, make sure mixer bowl is completely grease-free.
Add egg whites and sugar and simmer over a pot of water (not boiling). Whisk constantly but gently, until temperature reaches 160°F of candy thermometer, or until sugar has completely dissolved and egg whites are hot (about 10 min).
During cooking process, wipe down sides of bowl with wet pastry brush or spatula so granules of sugar don’t stick to the sides of the bowl and cook.
Take off stove and place bowl back on mixer, fitted with whisk attachment.
Whip until mixture is thick, glossy and neutral, and the outside of the bowl has cooled down. Switch over to paddle attachment and while mixing on low speed, add butter one cube at a time and mix until it reaches a silky smooth texture. If it curdles, keep mixing until it comes back smooth. Add vanilla and combine.
Leftovers can be stored in the refrigerator for up to 1 week for freeze for up to 6-8 weeks. If frozen, you can thaw overnight out at room temperature and re-whip with paddle attachment.

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

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

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