Apple Pie Cookies – Gluten Free

Posted on September 30, 2023 by Chatty Kathy

It’s apple season and these cookies are a great way to get an apple pie fix in a hurry. Quick and easy to make, they bake up in only 12-15 minutes and you can be eating them before your pie crust would have even chilled.

INGREDIENTS

1 1/2 cups (210 g) gluten free flour blend
3/4 tsp xanthum gum (if your GF flour blend doesn’t have any)
1/4 cup (36 g) cornstarch
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
3/4 cup ( 150 g) granulated sugar
1 (80 g) grated semi tart apple (peeled)
10 tbsp (140 g) unsalted butter, melted and cooled
1 large egg, beaten – at room temperature)
1 tsp vanilla extract

INSTRUCTIONS

Preheat oven to 325 and line a baking sheet with parchment paper

In a large bowl mix together flour, xanthan gum (if using), cornstarch, baking soda, salt, cinnamon and sugar. Whisk to combine.

Add grated apple and mix well, separating all the apple pieces.

Create a well in the center of the dry ingredients and add butter, egg & vanilla. Mix to combine well. The dough will be really thick, but soft.

Form balls about 1 1/2 tbsp and then press into a flatter shape, about 1/2 inch thick and place on baking sheet, about 2 inches apart.

Bake at 325 for 12-15 minutes

Remove from oven and allow to cool completely on baking sheet.

GLAZE

3/4 cup (86 g) icing sugar
1/2 tsp ground cinnamon
1 tbsp milk

Mix all glaze ingredients well, adding a wee bit of milk as necessary to get the glaze thin enough to drizzle.

Drizzle glaze over cooled cookies and enjoy!

Make sure you have a cute apple grater to help – sorry, Stella isn’t available all the time!

We have found Gluten Free On A Shoestring to be an amazing source, all the recipes are easy to follow and we’ve enjoyed every single one #gfshoestring

Nicole (@gfshoestring) put white chocolate chips in her cookies, and while I am sure that would be amazing, it is not something I ever have on hand, and we didn’t think they even needed chocolate chips.

Chocolate Chip Crisp Cookies

Posted on April 1, 2019 by Chatty Kathy

Cookies are such a treat! You can convince yourself (quite easily) that you are eating a nutritious cookie with the addition of wheat germ and rolled oats ….. (insert eye roll).

1 3/4 cups unbleached flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp kosher salt
1 cup butter, softened
1 cup light brown sugar, packed
1/2 cup white sugar (granulated)
2 large eggs (at room temperature)
2 tsp vanilla
1 cup large flake rolled oats (not instant)
1 cup puffed rice cereal
1/2 cup wheat germ
1 – 1 1/2 cups semisweet chocolate chips
3/4 cups chopped pecans

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside.

Whisk together flour, baking powder, baking soda and salt in a bowl, set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand held blender, beat the butter for 1 minute. Beat in the sugars until the mixture is quite light and fluffy. Scape down the sides and beat in the eggs, one at a time. Blend well between the 1st and 2nd egg. Beat in the vanilla and remove the bowl from the stand.

You can see how fluffy the butter, sugars and eggs are – now is the time to work it by hand.

Using a wooden spoon, stir in the dry mixture just until combined. Stir in the oats, cereal and wheat germ. Stir in the chocolate chips and pecans.

You don’t want to over mix cookie dough – stir just until combined.

Drop the batter in heaping tablespoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart. You should be able to get about 12 cookies on a regular cookie sheet.

What are those coloured bits you ask? I had coloured rice crisps …..

One sheet at a time, bake in the centre of the oven until set and lightly browned around the edges. My oven took 11 minutes, but check after 9 – ovens can be so different! Cool the cookies on the sheet, set on a wire rack for about 5 minutes before removing to a separate wire rack to cool completely.

The results are best if you allow the cookie sheet to cool slightly before putting the next batch on to bake.

So many schools have restrictions on nuts these days – you could always replace the pecans with raisins (but not in this house) or dried cranberries.

Orange Gingerbread Cookies

Posted on December 17, 2017 by Chatty Kathy

The first time I tasted these orange ginger cookies, I knew we needed the recipe! Thanks Courtney for supplying that courtesy of Nana Patti Collins ….. just wait until you try these.

Orange Ginger 1

Preheat oven to 365 F.

1 cup soft butter
1 1/2 cups sugar
1 egg
4 tsp orange peel
2 tbsp corn syrup
3 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/2 tsp cloves

Cream butter & sugar until light and fluffy, add egg, orange peel & corn syrup.

Sift dry ingredients together and add gradually to creamed mixture.

Orange Ginger 2

Wrap and chill in the fridge for at least 30 minutes.

Orange Ginger 3

Roll between sheets of parchment paper (to 1/4″ thickness”) and cut. (or form into a log and chill to slice and bake) These cookies do spread out quite a bit so leave lots of room between each one.

Bake at 365 for 9 minutes.

Morning Glory Pumpkin Muffins

Posted on October 18, 2016 by Chatty Kathy

Pumpkin season or not, these healthy, moist and delicious muffins are a great way to start any day. Perfect for lunch kits or a mid morning pick up too!

INGREDIENTS

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon ginger

1/2 teaspoon allspice

10 grates of fresh nutmeg

1/2 cup brown sugar

2 tablespoons molasses

1/3 cup melted coconut oil

2 eggs

2 teaspoons vanilla

1 cup pure pumpkin puree

2 large carrots, grated (should equal about 2 cups grated

1/2 cup shredded, unsweetened coconut

1/2 cup pecans, chopped

1/2 cup dried cranberries

1 apple, diced or grated

INSTRUCTIONS

Preheat the oven to 350 degrees.
In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to combine.
Next, mix in the sugar, molasses, oil, eggs, and pumpkin puree, stirring just until everything is mixed.
Lastly, fold in the fruits and vegetables, making sure not to over mix.
Grease or line a muffin pan. Then use a 1/3 scoop to fill each tin up. Bake the muffins for about 25 minutes, or until a toothpick inserted in the center of a middle muffin comes out clean. Remove the pan and allow the muffins to cool for a couple minutes before removing them from the pan.

One of the things that I love about these muffins is how versatile you can be – use any nut instead of the pecan, or replace the cranberries with raisins or chopped dates. Today’s mix included half a grated apple and 1/3 cup diced pineapple!

Shrimp Cocktail

Posted on January 4, 2015 by Chatty Kathy

I love shrimp cocktail, and this version puts lots of flavour into the shrimp as well as the cocktail sauce – sure to be a hit at your next dinner or appetizer party.

Make sure to use raw shrimp and poach them in this broth – it really does make a difference.

Poach the shrimp:
3 cups water
1 cup your favourite white wine (preferably crisp, light, fruit – think pinot grigio)
juice and zest of 1 lemon
1 onion, sliced
2 cloves garlic, sliced
2 bay leaves
2 tsp kosher salt
1 1 pound bag of frozen RAW shrimp

Put all ingredients, save the shrimp, into a medium saucepan and bring to a gentle boil – allow to simmer for about 20-30 minutes to allow flavours to develop, and then turn to a gentle simmer. Add the shrimp, cover with a tight fitting lid and turn off the heat. Let sit for 10 min. Remove shrimp and allow to cool.

COCKTAIL SAUCE

1 cup ketchup
1/2 cup horseradish
1 tbsp soy sauce
1 tbsp Worcestershire sauce
juice and zest of 1 lemon

Combine all sauce ingredients and allow to sit

Serve shrimp with cocktail sauce and sit back to enjoy the compliments – way better than any shrimp cocktail you buy!

Orange Cranberry Muffins

Posted on January 4, 2015 by Chatty Kathy

These muffins are delicious, light, fresh and so so simple!

Combine:
1 1/2 cups flour
3/4 cup white sugar
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon

Set aside – and in either a blender (or bullet) mix together;
1 orange, cut into segments (remove the zest first and set aside)
1/2 cup oil
1/2 cup milk
1 egg

Blend well, and then stir gently into dry ingredients with:

1/2 cup chopped dried cranberries
zest of 1 orange

Stir only until combined – then put into muffin tins.

Makes about 14-16 depending on size.

Bake at 400 for 12-15 minutes. Check them at 12 …

You could easily substitute the cranberries for dried blueberries or raisins – go ahead and experiment.

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