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Desserts

Recipe: Gluten-Free Almond Cookies

Last Updated on by the Celiac-Disease.com Staff

Looking to fill that almond fix? Here is a gluten-free almond cookies recipe that I think everyone will enjoy! Let us know how they turn out in the comments if you decide to try them.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Almond Cookies Recipe

Cookie Ingredients:

  • 1/2 Cup Almond Butter
  • 2 Cups Almond Meal
  • 6 Tbsp Honey or Agave Nectar
  • 1 Tsp Vanilla Extract
  • Slivered Almonds, for decoration

Cookie Directions:

  1. Preheat the oven to 350 degrees F.
  2. Place all the ingredients in a bowl and stir to thoroughly combine.
  3. You can either roll the dough by hand into 1 inch balls and lightly press down with a fork or your fingers OR you can pat into a large square and cut into smaller 1-inch squares.
  4. Place the cookies on a parchment or silpat lined baking sheet.
  5. Bake 10-12 minutes or until golden. The cookies will crisp as they cool.
  6. Allow cookies to cool and store in an airtight container.

Recipe: Gluten-Free Streusel Coffee Cake

Last Updated on by the Celiac-Disease.com Staff

Are you someone who enjoys coffee cakes? Here is a gluten-free recipe I discovered a while back that is pretty good. Give it a try and let us know how it turns out for you!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Streusel Coffee Cake Recipe

Coffee Cake Ingredients:

  • 1/3 cup canola oil
  • 2 eggs
  • 3/4 soured milk*
  • 1 teaspoon vanilla
  • 2/3 cup quinoa flour
  • 2/3 cup tapioca starch
  • 1/3 cup sorghum flour
  • 1/3 cup sweet rice flour
  • 1/3 cup brown sugar
  • 1/3 cup agave nectar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon sea salt

*To make soured milk, put 1 tablespoon of vinegar or lemon juice into a measuring cup. Fill with milk. Leave for 5-10 minutes, until curdled.

Topping Ingredients:

  • 1/2 cup packed brown sugar
  • 1/2 cup gluten-free oats
  • 1/2 cup chopped almonds or walnuts
  • 3 tablespoons sorghum flour
  • 1 teaspoon cinnamon
  • 2 tablespoon butter or shortening, softened but not melted

Coffee Cake Directions:

  1. Combine topping ingredients into a bowl, using your fingers to smoosh the butter, and mix the ingredients together to form crumbs.
  2. In a medium bowl, combine flour, sugars, baking powder, baking soda, xanthan gum, and salt. Whisk until completely combined.
  3. In another bowl, combine oil, eggs, soured milk, and vanilla.
  4. Add in flour and sugar mixture and still until combined.
  5. Grease an 8 x 8 pan, or a 7 x 10.5 pan like I used (from Ikea).
  6. Pour in half the batter, then sprinkle over half the topping (or a little less).
  7. Cover with the remaining batter, spreading to the edges.
  8. Top with the rest of the topping.
  9. Bake at 350 for 25 minutes.

Recipe: Gluten-Free Chocolate Orange Cupcakes

Last Updated on by the Celiac-Disease.com Staff

Are you in the mood for a gluten-free cupcake? I just came across this delicious gluten-free recipe for chocolate orange cupcakes that I think you will enjoy! Give them a try and let us know how they turned out in the comments.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Chocolate Orange Cupcakes Recipe

Cupcake Ingredients:

  • 3 Tbsp  cocoa powder
  • 1/4 C. hot water
  • 2 large eggs
  • 3/4 C. organic cane sugar
  • 1/2 C. sour cream
  • 1/2 tsp. vanilla extract
  • zest of one orange
  • 1/4 C. butter, melted
  • 1 1/2 C. gluten-free all-purpose flour (bob’s)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. xantham gum
  • 1/2 tsp. salt

Cupcake Directions:

  1. Preheat the oven to 350°F (175°C). Grease 12 standard muffin cups or line with paper liners.
  2. In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
  3. In a large bowl, whisk together the eggs and sugar until well combined.
  4. Add in the sour cream and vanilla, then the dissolved cocoa and orange zest.
  5. Add the melted butter, then the dry ingredients.
  6. Divide the batter among the muffin cups, filling each about three-quarters full.
  7. Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15-20 minutes.
  8. Let cool completely before removing the cupcakes from the pan.

Gluten-Free Chocolate Frosting Recipe

Frosting Ingredients:

  • 6 ounces bittersweet chocolate (Scharffen-Berger)
  • 2 Tbsp unsalted butter
  • 2 cups confectioners’ sugar
  • 2-3 Tbsp milk

Frosting Directions:

  1. Melt the chocolate & butter together.
  2. In a medium bowl, combine confectioners sugar and melted chocolate+butter, adding milk until you have a nice spreadable consistency.

Recipe: Gluten-Free Gingersnaps

Last Updated on by the Celiac-Disease.com Staff

Looking for a gluten-free recipe for gingersnaps? There are a few good recipes, but here is my favorite recipe I’ve found for gingersnaps. Give it a try and let us know how they turn out in the comments below.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Gingersnaps Recipe

Gingersnap Ingredients:

  • 3/4 cup butter softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2-1/4 cups gluten-free flour blend
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon xantham gum
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Additional sugar

Gingersnap Directions:

  1. In a large bowl, beat sugar, margarine, molasses, and eggs until light and fluffy.
  2. Lightly spoon flour into a measuring cup; level off.
  3. Stir in flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; mix well.
  4. Cover with plastic wrap; refrigerate for 1 hour.
  5. Heat oven to 350.
  6. Shape dough into 1-inch balls; roll in sugar.
  7. Place 2 inches apart on an ungreased cookie sheet.
  8. Bake at 350 for 8 – 10 minutes or until set.  (When there are cracks on the top I take them out).
  9. Cool for 1 minute; remove from cookie sheets.

Recipe: Gluten-Free Peanut Butter Cookies

Last Updated on by the Celiac-Disease.com Staff

If you are someone on a gluten-free diet, but don’t typically find you have problems with peanuts, here is a recipe for a gluten-free peanut butter cookie that is pretty good. Give it a try and let us know how it turns out in the comments!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Peanut Butter Cookies Recipe

Ingredients:

  • 1 ½ cups peanut butter (natural or no sugar added)
  • ¾ cup agave nectar (light or dark)
  • 1 Tbs. gluten-free vanilla extract
  • ¼ cup unsweetened applesauce
  • ½ tsp. salt
  • 1 cup Nearly Normal All Purpose Flour*
  • ¾ cup buckwheat flour (or Nearly Normal All Purpose Flour)
  • 2 Tbs. mesquite flour (or Nearly Normal All Purpose Flour)
  • 2 Tbs. almond meal (or Nearly Normal All Purpose Flour)
  • ½ cup+ chocolate chips (optional)
  • Cinnamon and sugar (or granulated splenda) mixture (or cinnamon only) for tops of cookies

Directions:

  1. Preheat oven to 350 F.
  2. Blend peanut butter and all liquid ingredients together, then add in the dry ingredients, mixing until fully incorporated.
  3. Prepare a cookie sheet lined with parchment paper. Roll balls of dough approximately the size of ping pong balls in your hands and place on the prepared cookie sheet. Dip a fork in the cinnamon-sugar mixture and press into each cookie to flatten with a criss-cross design.
  4. Bake for 10-12 minutes and remove to cool on the pan.