Gluten-Free Shortbread Cookies

When you think of Christmas, what scents or flavours do you associate it with? For me, peppermint and shortbread always come to mind.

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I eat my fair share of shortbread during the holiday season and I must say they are one of the best cookies to make gluten-free. Maybe because they tend to have more butter than flour…but regardless, they always seem to turn out with the exact ‘melt-in-your-mouth’ consistency as ‘gluten-full- shortbread.

My go-to shortbread recipe has always been ‘Grandma’s Shortbread’ on the back of the Fleischmann’s Canada Corn Starch box. It’s fool proof and also easy to turn gluten-free by subsituting wheat flour with a gluten-free blend.

Sometimes gluten-free all-purpose flour can be tough to use as a replacement for all-purpose white, wheat flour because the consistency turns out too tough or grainy. For example, Robin Hood Gluten Free Flour is awful for making shortbread. The consistency is super grainy and the flavour turns out almost sour – not a fan!

One of the best ‘cup-for-cup’ gluten-free all-purpose florus I’ve come across so far has been Glutino’s All Purpose Flour Mix. It isn’t grainy and offers a smooth finish to baked goods. I would definitely recommend picking up a box of this for your holiday treats.

I usually top my shortbreads with a Milk Chocolate Chipit, but with my last batch I chopped up Hershey Peppermint Bark Bells and topped the cookies with those. They add a minty, Christmasy flavour (they’re also delicious to eat on their own). If you’re not in the Christmas mood yet, you probably will be after these cookies.

Gluten-Free Shortbread Cookies

1 cup gluten-free all purpose flour (Glutino’s All-Purpose Flour Mix)

1/2 cup icing sugar

1/2 cup corn starch

3/4 cups butter (room temperature, or nooked in the microwave)

6 Hershey Peppermint Bark Bells (chopped)

Preheat oven to 300 degrees F and line two cookie sheets with parchment paper.

With a hand mixer (or stand mixer), mix butter until smooth and fluffy.

In a separate bowl, sift the gluten-free all-purpose flour, icing sugar and corn starch. Sifting the dry ingredients together enusres that there are no large clumps – it essentially aerates the ingredients.

Combine the dry ingredients with the butter and continue to mix with the hand mixer. YOu will then have to combine the ingredients with your hands to form a ball of dough. Chill in the fridge for 20 minutes and then roll one inch balls and place two to three inches apart from one another.

Bake for 10 minutes, top the cookies with the chocolate pieces and bake for an additional 10-12 – until slightly golden.

What’s your favourite holiday/Christmas cookie? Comment below to let me know for your chance to win Glutino coupons!

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Triple Chocolate Gluten Free Cookies

What’s better than chocolate? What about chocolate times three…in the form of a cookie!?!

Gluten-free Chocolate Cookies

I am definitely in love with chocolate.  It’s rare I go a day without eating some form of the cocoa+sugar goodness. I know it’s not as healthy as having carrots every day, but moderation is the key to a balanced life and if chocolate is a contributor to my happiness everyday, then I don’t care!

Hershey was kind enough to send me a delicious goodie bag to review, so I decided to create a cookie that packed a huge chocolate punch. They sure do pack a punch! They’re very rich and taste like a brownie in the form of a chewy cookie. They are really delicious, even my non-gluten-free family loves them. The best part is that they remind me of the chocolate part of the gluten-full, Pillsbury, ‘ready to bake’ sugar cookies! I used to love those cookies…

These are super easy to make. They are essentially a shortbread base with cocoa powder and Hershey’s Chipits added to the mix. They are the perfect cookie to bring to your next holiday party, to woo your co-workers with or to package up and gift for a DIY Christmas gift.

Gluten Free chocolate cookies

Triple Chocolate Gluten Free Cookies

1 stick (1/2 cup) of butter (ideally room temperature, but if you’re in a rush, nuke it in the microwave for a few seconds)

3/4 cups gluten-free all-purpose flour (I love Glutino’s All-Purpose Flour Mix)

1/2 cup icing sugar

3 tablespoons Hershey’s Cocoa Powder (Natural & Unsweetened)

1/4 cup Hershey’s White Chocolate Chipits

1/4 cup Hershey’s Milk Chocolate Chipits 

Preheat oven to 300°F and line two cookie sheets with parchment paper.

With a hand mixer (or stand mixer), mix butter under smooth and fluffy.

Mix in the gluten-free all-purpose flour, icing sugar and cocoa powder, blend until fully combined.

Add in the Chipits and blend on low or mix with a wooden spoon.

Combine the dough with your hands and cool in the fridge for 10 minutes to allow it to set for easier handling. Once the dough is chilled, roll the cookies into one inch balls and place a couple inches apart from one another (the cookies do expand as they bake!). Gently press each ball of dough with the palm of your hand to flatten the cookie.

Bake for about 20-25 minutes.

Let the cookies completely cool before storing and/or serving.

*These cookies are also egg and nut free!

Gluten Free Oatmeal, Toffee, Chocolate Chip Cookies

I think I have a little bit of a toffee obsession. I love the combination of chocolate and butterscotch/toffee, like seen in my Coconut Butterscotch Chocolate Brownies and my Cheesecake Pops. I also love sprinkling or drizzling it on top of thick Greek yogurt to make a yogurt parfait – thanks to Chobani for the inspiration! By the way, how much do you miss not having Chobani in Canada? I hope they come back soon! 

A craving for a warm oatmeal cookie kicked in yesterday afternoon, so I thought I would take it into my own hands and whip up a batch. I had a few toffee bits left from my last recipe and I thought they would make a good addition. And so they did!

The combination of chocolate and toffee in these oat-y, hearty cookies are amazing. It’s a great combination of flavours that really made my tastebuds happy. 

Gluten Free Oatmeal, Toffee, Chocolate Chip Cookies

1/2 cup butter, softened
1 cup brown sugar
1 egg (or egg replacement – 1 tsp baking powder, 1 tbsp water, 1 tbsp white vinegar)
1 tsp vanilla
1 1/2 cups gluten free oats
1 cup gluten free all-purpose flour 
1/2 tsp baking powder
1/2 tsp baking soda
1 cup chocolate chips
1/2 cup toffee bits 

Preheat oven to 375°F and line two baking sheets with parchment paper. 

Beat butter and sugar with a mixer until combined. Beat in egg and vanilla.

In a separate bowl, combine the oats, flour, baking powder and baking soda. Mix until combined. Add in chocolate chips and toffee bits.

Pour wet ingredients into the dry ingredients and mix with a wooden spoon until combined. 

Drop by tablespoon onto pan and flatten with back of spoon. 
Bake for 15-17 minutes or until golden.

*Warning, these cookies are extremely addictive. It’s not hard to eat more than one…or two…


Glutino Sugar Cookies for Santa

The tastes and smells of Christmas are in full swing at my house. I always seem to fall into the holiday mood once the oven starts roaring and the smell of Christmas cookies circulates the house. Shortbread, sugar cookies and gingerbread are my three favourite Christmas cookies – what are yours?
I’m usually always ahead of the game when it comes to holiday baking, but the past few months have been so busy that my first batch of cookies I made was only yesterday. However, I must admit that the cookies I made were not from scratch. One box of Glutino’s Sugar Cookie mix, a few tablespoons of butter, two eggs and a teaspoon of vanilla was all I needed to whip up the start to my holiday baking. Thank you, Glutino, for helping make my baking a little bit easier. 
After mixing up the ingredients, I popped the dough into the freezer for about 20 minutes to chill it. You can either do this route or keep it in the fridge for a couple of hours. Make sure you don’t forget about it in the freezer though! Chilling the dough helps with the rolling process if you decide to make cut outs (like I did). Before rolling, ensure that the surface you plan on using is clean and floured, to eliminate the dough from sticking to the counter. 
I was surprised at how big these cookies expanded while they were in the oven. My even-cut-out cookies turned into rounded shapes. They still came out cute though, and tasted delicious. 

Once they cooled, I piped on some icing and sprinkled the tops with sprinkles. 

These cookies taste exactly like the real deal. They are sweet, soft in the middle and crunchy around the edges. They really remind of the sugar cookies I used to eat back when I could eat gluten. I would definitely recommend this mix to anyone who wants to enjoy an old-fashion Christmas cookie…and if you have any leftovers (which I’m sure you won’t), place a few on a plate for Santa…only eight sleeps away! 
Stay tuned for an upcoming Glutino giveaway…you definitely won’t want to miss out.