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I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Grain Free Pumpkin Spice Breakfast Cookies

I’ve got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

*I am working with Perfect Supplements for this post. I have been compensated for my time commitment, but all opinions are my own. Some links are affiliate links. Using the links will not change the cost of anything for you.*

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Life is just a tad bit crazy right now. Who knew selling your house was so much work?

Busy life = less time for making good food.

But I’m not giving up! No way. I came up with the perfect fall breakfast that you can prepare in advance. You can even make a double or triple batch to stock your freezer for weeks.

Allergy Friendly Ingredients.

These pumpkin spice breakfast cookies are loaded with nourishing ingredients. Plus they taste great! They are super allergen friendly too. No grains, dairy, nuts, eggs or soy.

There is one secret ingredient that is really the star of the show.

Gelatin!

I recently tried the grass-fed gelatin from Perfect Supplements. I love it!! There is no strange smell. It gels beautifully. And since I do a lot of egg free baking it is my go-to ingredient.

These pumpkin spice breakfast cookies are also packed with pumpkin and and coconut oil for vitamins, minerals and healthy fat. Combine that with gelatin and garbanzo bean flour for protein. Plus tapioca flour for starch. It’s a complete breakfast that you can hold in your hand.

Grab a couple for the road, pair it with bacon and fresh fruit or pack one in your child’s lunch box. You get the flavors of fall in a nutritious cookie.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Grain Free Pumpkin Spice Breakfast Cookies
Yields 15
An allergy friendly breakfast cookie loaded with healthy protein, fat and carbs.
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Ingredients
  1. 1 cup amaranth flour
  2. 3/4 cups tapioca flour
  3. 3/4 cups garbanzo bean flour
  4. 3/4 cups water
  5. 2 Tbsp. Perfect Supplements collagen
  6. 1 Tbsp. organic lemon juice
  7. 1/4 cup coconut oil, melted
  8. 1/2 cup pumpkin puree
  9. 1/2 cup organic cane sugar
  10. 3 tsp. Perfect Supplements gelatin
  11. 1/2 tsp. unrefined sea salt
  12. 1 tsp. baking soda
  13. 1 tsp. cinnamon
  14. 1/2 - 1 cup mix-ins of choice: raisins, dried cranberries, mini chocolate chips, sunflower seeds, pumpkin seeds
Instructions
  1. In a large bowl combine the flour, water, collagen and lemon juice.
  2. Mix well.
  3. Cover and let sit at room temperature 7 - 24 hours.
When ready to bake
  1. Heat oven to 375*F. Line two baking sheets with parchment paper or silpat.
  2. Add the coconut oil and pumpkin to the soaked mixture. Stir to combine.
  3. Add the sugar, gelatin, salt, baking soda and cinnamon. Mix well.
  4. Stir in your mix-ins of choice.
  5. Drop by large mounds onto the prepared baking pans.
  6. Bake for 25 - 30 minutes, until golden brown.
  7. Remove from oven and let cool for 5 minutes on baking pan.
  8. Serve warm or at room temperature.
  9. Store in a sealed container at room temperature for 3 days, in the refrigerator for up to a week or in the freezer for up to a year.
Just Take A Bite http://justtakeabite.com/

Prep Ahead.

I soak the seed and bean flours to help with digestion. I also prep the rest of the ingredients the night before. In the morning I just pour, mix and bake. I can have a batch of pumpkin spice breakfast cookies in the oven in about five minutes. Then we can eat some fresh and stick the rest in the freezer for a quick breakfast any day of the week.

Add whatever mix-ins you like. Pumpkin seeds, sunflower seeds, flax seeds, chia seeds, mini chocolate chips, raisins, dried cranberries…they’re all good.

My kids LOVE these cookies. I think my toddler ate THREE one morning (yes, the toddler that used to barely eat anything). They are that good.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

More To Love.

If you’ve never tried Perfect Supplements gelatin I highly recommend it. The quality is exceptional. But don’t stop there. Perfect Supplements carries such a wide variety of products.

Collagen.

Like the collagen that I also use in the pumpkin spice breakfast cookies. I use it in all of our smoothies (like this blueberry spinach smoothie or this squash cherry smoothie). It was a life saver (literally) for my toddler when she was barely eating (check out how I got her to eat again with this “squash milk”).

Liver.

Another favorite of mine is the desiccated liver. I use it every single day. I really need to boost my vitamin A. And I am NOT a liver fan. The Perfect Supplements desiccated liver has been pivotal to my health. I use it on my salads, in my soups or in this salted caramel. Believe it or not I actually enjoy the taste of this liver and sometimes even crave it.

Greens.

We also recently tried both the fermented kale powder and the aquatic greens. They are perfect for smoothies. And the aquatic greens are especially great for those with allergies (imagine my disappointment that my toddler reacts to them!). I use it for my big kids as often as possible.

I could go on and on about all of the great products. But I’ll let you do some looking for yourself.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

It’s Your Turn.

Now for the really fun part.

 

You can use the coupon code TAKE10 at checkout to get 10% off your entire order!

Come back later this week…I’ve got another great recipe that uses Perfect Supplements gelatin to share with you! I just couldn’t decide on one.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

What is your favorite way to use gelatin?

Need more ideas for fun ways to add gelatin or collagen to your diet? Try these:

Strawberry Kiwi Gummies

Lemon Elderberry Gummies

Dairy Free Grilled Cheese

Homemade Fruit Snacks

Healing Hot Chocolate

Molasses Tonic

Squash Milk

Allergy Friendly Vanilla Cake

Chocolate Chip Banana Bread

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

Everything Free Chocolate Cranberry Cookies

No need to give up special treats just because you have allergies. These everything free chocolate cranberry cookies are free of gluten, dairy, eggs, nuts, corn, soy and coconut but they taste amazing!

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

I’m always on the lookout for allergen friendly recipes. But usually when a recipe says allergen friendly there is still something in it that my kids can’t have. So I have to be creative and do a lot of substituting. It also means I don’t bake many treats.

Sometimes you just need a cookie.

But we were all in the mood for cookies. So I came up with these everything free chocolate cranberry cookies. And since my son is allergic to cocoa his weren’t even chocolate chip. He just had cranberry cookies.

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

Being egg and dairy free I didn’t really think they’d turn out that well.

Amazing results.

To my amazement they were so good. Actually the best cookie I have tasted in a long time. I think we ate a whole batch (half recipe) in about a day. I could have eaten them all myself…but I didn’t think my kids would be very happy about that.

Tallow is my secret.

I used tallow for the fat, which is about the best replacement for butter. Any softened fat will work including lard, palm shortening and butter. Even sunbutter could work. I generally don’t use coconut oil for cookies because they tend to all apart.

I replaced the eggs with grass-fed gelatin and water. They held together perfectly!

My favorite chocolate is Enjoy Life chocolate chips. No dairy, nuts or eggs.

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

Truly free of everything.

Even in my family with about a million different allergies we could all enjoy these everything free chocolate cranberry cookies. Which means they really are free of just about everything! Try putting your own spin on them by using any dried fruit, spices or even carob chips. Dried cherries would be delicious!

I think I need to make a double batch now to keep some stashed in the freezer. It’s nice to have an easy, truly allergen friendly treat on hand.

Are you searching for an allergen friendly cookie that actually tastes good?

The search is over! Everyone will love these everything free chocolate cranberry cookies, whether they have allergies or not!

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

Everything Free Chocolate Cranberry Cookies
Yields 30
An allergen friendly, easy-to-make cookie.
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Ingredients
  1. 1/2 cup organic cane sugar
  2. 1/2 cup fat of choice, room temperature (tallow, lard, butter, palm shortening) OR sunbutter
  3. 4 tsp. grass-fed gelatin
  4. 1/2 cup + 2 Tbsp. hot water
  5. 1/4 cup honey
  6. 1 1/2 cups brown rice flour (or sorghum)
  7. 1/2 cup teff flour
  8. 1 tsp. baking soda
  9. 1/2 tsp. unrefined sea salt
  10. 1/2 cup optional add-ins: chocolate chips, dried fruit
Instructions
  1. Heat oven to 350*F. Line two baking sheets with parchment paper or silpat.
  2. Cream the sugar and softened fat.
  3. Dissolve the gelatin in the hot water.
  4. Add the gelatin water and honey to the creamed mixture. Beat well.
  5. Add the flour, baking soda and salt. Beat well.
  6. Stir in any add-ins.
  7. Scoop 2 Tbsp. mounds of dough, an inch apart, onto prepared baking sheets.
  8. Bake 20 minutes.
Notes
  1. Store the cookies in a sealed container at room temperature for up to 10 days or in the freezer for up to a year.
Just Take A Bite http://justtakeabite.com/
This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten free chocolate peppermint twist cookies | Just Take A Bite

Gluten Free Chocolate Peppermint Twist Cookies

Start a new Christmas tradition making these gluten free chocolate peppermint twist cookies with your kids. You’ll all have fun and make lasting memories.

Gluten free chocolate peppermint twist cookies | Just Take A Bite

Christmas is filled with traditions. Each family creates their own and passes them on to the next generation.

One of the traditions that my mom passed on to me is baking Christmas treats. I could sit and watch her bake for hours. I was fascinated by it (and now thirty years later write about my own baking!).

I loved to help out too. I shared her passion, and now enjoy doing the same with my own kids.

So I am always on the lookout for fun, new Christmas treats to try.

A new twist.

Yes, we do the traditional sugar cookies (though we’ve modified them a bit to fit our current lifestyle) and sometimes gingerbread cookies. They are both so much fun to decorate! But my kids and I like to get creative too.

This year we came up with gluten free chocolate peppermint twist cookies.

These cookies combine my husband’s childhood traditions with my kids’ favorite flavors.

Growing up my husband always had peppermint stick ice cream with hot fudge at Christmas time. We now have it every year at our house.

This year we even made our own version of peppermint stick ice cream, candy and all!

Gluten free chocolate peppermint twist cookies | Just Take A Bite

Whenever I ask my kids what kind of ice cream they want, nine times out of ten they say mint chocolate chip.

Peppermint and chocolate go so well together. Plus they are the perfect pair for Christmas. So turning this combination into a delicious treat was fun for the whole family.

Want to give these twist cookies a try? Head over to Kitchen Stewardship where I’m sharing the recipe.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Einkorn Chocolate Chip Cookies | Just Take A Bite

Einkorn Chocolate Chip Cookies

These einkorn chocolate chip cookies are a remake of the classic. Simple and delicious, yet free of dairy, nuts, soy, corn, rice, coconut and egg whites.

Einkorn Chocolate Chip Cookies | Just Take A Bite

Who doesn’t love chocolate chip cookies? I know I sure do!

Mom’s cookies are the best.

Growing up my mom was famous for her chocolate chip cookies (and still is!). It was rare we didn’t have any in the house.

We would eat two or three fresh out of the oven. 

She still brings her cookies to every family function or church event. They aren’t fancy, just plain old all purpose flour, butter, sugar, etc. But she somehow transforms the ingredients into something unique.

I miss those cookies. I can almost taste one right now.

Einkorn Chocolate Chip Cookies | Just Take A Bite

Finding an alternative.

Even though I can’t eat my mom’s cookies I can indulge in einkorn chocolate chip cookies once in a while.

This version is super easy to make. Plus it doesn’t have dairy, nuts, soy, corn, rice, coconut or egg whites.

Einkorn Chocolate Chip Cookies | Just Take A Bite

Dessert or breakfast.

If you need a quick treat einkorn chocolate chip cookies are perfect. Or use the base and add whatever you like to make it your own.

There is no need to soak the flour, which makes them even easier!

Add dried fruit and seeds to create a breakfast cookie. Or keep it classic with just chocolate chips.

Smart Sweets

No matter what you add they’re good! Especially fresh out of the oven.

Soft cookie dough with melted chocolate.

Who can resist that?!

In need of a cookie fix?

Try something new with einkorn chocolate chip cookies.

Einkorn Chocolate Chip Cookies | Just Take A Bite | A twist on the classic chocolate chip cookie that is free of dairy, nuts, soy, rice, corn and coconut

Einkorn Chocolate Chip Cookies
Yields 12
A twist on the classic chocolate chip cookie using einkorn flour.
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Ingredients
  1. 1 cup einkorn flour
  2. 1/2 cup whole wheat, all purpose or white rice flour
  3. 1/2 tsp. unrefined sea salt
  4. 1 tsp. baking soda
  5. 1/2 cup honey
  6. 3 egg yolks
  7. 1/4 cup olive oil, avocado oil or melted tallow
  8. 1/4 cup add-ins: chocolate chips, dried fruit, seeds
Instructions
  1. Heat oven to 350*F.
  2. In a large bowl combine all of the ingredients except add-ins. Beat until well combined.
  3. Stir in chocolate chips.
  4. Scoop mounds onto a parchment lined baking sheet.
  5. Bake for 15 minutes.
  6. Cool and store in a sealed container for up to a week or in the freezer for up to a year.
Just Take A Bite http://justtakeabite.com/
 In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Sunbutter Breakfast Cookies | Just Take A Bite

Gluten Free Sunbutter Breakfast Cookies

In need of an allergy free easy breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.

Sunbutter Breakfast Cookies | Just Take A Bite

When I ask my kids what they want for breakfast nine times out of ten they say breakfast cookies.

I don’t blame them.

Who doesn’t want a cookie for breakfast?!

I’ve been making a variety of breakfast cookies for years. But recently we experimented with an egg free diet for my oldest. So I had to come up with yet another version.

Sunbutter makes a great allergen friendly substitute for eggs. Not to mention it is delicious! It also replaces the fat. So there is no need to use dairy or coconut.

I also add some ground flax seeds to make sure the cookies hold together.

Sunbutter Breakfast Cookies | Just Take A Bite

Start them the right way.

Sunbutter breakfast cookies start with a long soak to reduce the phytic acid content. This is especially important when using oats as they are very high in phytic acid.

If you’ve never soaked your grains before rest assured it’s a very simple thing to do. Mix the grains with water and lemon juice. Done.

When you are ready to bake all you have to do is add the remaining ingredients, mix, scoop and bake.

Get the kids in the kitchen.

This is a great recipe to let little ones help with. No chopping. No egg cracking. No butter melting. Just measure, pour and mix.

They can even sample the ingredients as you go. Somebody has to make sure the honey tastes good, right?!

You can add whatever extras you like to sunbutter breakfast cookies. My kids always ask for mini chocolate chips. Dried fruit, nuts, seeds and coconut all work, depending on your dietary needs.

Sunbutter Breakfast Cookies | Just Take A Bite

Add a fall twist.

For fall you could even add a touch of pureed pumpkin and ground cinnamon. Or some diced apples and cinnamon would be fun too.

Are you looking for an allergen friendly breakfast treat for your family? Sunbutter breakfast cookies will be a family favorite.

Stock up.

Be sure to make a big batch so you can stock the freezer for effortless breakfasts on busy school mornings. Or add them to lunch boxes for a delicious and healthy treat.

I have to share a fun fact that I learned while making these.

When you mix a lot of baking soda with sunbutter it turns green!

Don’t worry. I adjusted the recipe so you won’t have green cookies like we did. But it is perfectly safe to eat them even if they are green.

Sunbutter Breakfast Cookies | Just Take A Bite

Gluten Free Sunbutter Breakfast Cookies
Yields 20
A simple breakfast cookies that is free of gluten, eggs, dairy, nuts, rice, corn and coconut.
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Ingredients
  1. 2 1/2 cups gf oats
  2. 1/2 cup sorghum flour (or brown rice or amaranth)
  3. 3/4 cups warm water
  4. 2 Tbsp. lemon juice
  5. 1/2 cup sunbutter
  6. 2/3 cup honey
  7. 1/2 tsp. unrefined sea salt
  8. 1/2 tsp. baking soda
  9. 1/4 cup ground flax seeds
  10. 1/2 cup add-ins: chocolate chips, dried fruit, coconut, seeds, nuts
Instructions
  1. Combine the oats, sorghum, water and lemon juice in a bowl. Cover and let sit 24 hours.
  2. Heat the oven to 350*F. Line two baking sheets with parchment paper.
  3. Add the honey, salt, soda and flax seeds to the oat mixture. Mix well.
  4. Stir in the add-ins.
  5. Scoop mounds onto the prepared baking sheet (as large or as small as you like).
  6. Bake for 15 - 20 minutes (less time for smaller cookies, more time for larger cookies).
  7. Let cool.
  8. Store in sealed container in the refrigerator for up to a week or in the freezer for up to a year.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for  you.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Squash Cookies | Homemade Dutch Apple Pie

Gluten Free Squash Cookies: KS Post

If you are in need of a healthy breakfast, lunch or dessert gluten free squash cookies are just the thing. Easy to make. Properly prepared grains. And vegetables!

Gluten Free Squash Cookies | Homemade Dutch Apple Pie

All summer long you are in control of what your kids eat and when they eat.

There is an abundance of fresh fruit to serve IF they need a little snack (not when snack time is a mandatory part of their day). Breakfasts don’t have to be made AND consumed in ten minutes in order to catch the bus. Lunches can be cooked and served warm.

Then school starts.

Mornings are chaotic getting everyone dressed and fed and out the door.

Lunches have to be simplified and packed.

It is a challenge to maintain the nutrient dense status of your kids’ food. Not to mention they are bombarded with special treats for everything from birthdays to good behavior as soon as they step foot in the door.

So as the new school year gets under way why not combine the need for nourishment with the desire for something sweet? Did I mention it is also easy?

These super simple gluten free squash cookies are portable and work for breakfast or lunch. Vegetables in your breakfast and dessert? Yes, please!

Head over to Kitchen Stewardship to find out how I make these easy and delicious cookies.

Gluten Free Squash Cookies | Homemade Dutch Apple Pie

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Inside Out Oreos® | Homemade Dutch Apple Pie

Gluten Free Inside Out Oreos®

This homemade version of gluten free inside out Oreos® is a fun, allergen friendly treat that is perfect for birthdays or Father’s Day.Gluten Free Inside Out Oreos® | Homemade Dutch Apple Pie

Father’s Day is just around the corner!  It’s time celebrate all the special dads in your life.

What is the best way to a man’s heart?  Through his stomach of course!  A special dessert is just the thing to show your husband, father or grandfather how much you love him.

Remember to take care of that stomach, though.  Don’t serve sweets with artificial ingredients, food coloring and hydrogenated oils.  Instead make a homemade dessert that he can’t resist using real ingredients.

Enter gluten free inside out Oreos®.  They are both fun and delicious.  They will also last a while so your special man can enjoy them the whole week.

The kids can even help make gluten free inside out Oreos®.  You can make them in advance so there is plenty of time to work on them with the kids.  Then they will be so proud to give them to dad.

These tasty cookies are also perfect for birthday treats.  I recently made them for my son’s cow spotted birthday.

I love how easy they are to make…and how little mess they make when my kids eat them.

Gluten free inside out Oreos® do contain cocoa powder.  But you can substitute carob if you need to avoid it.

Maybe you’re thinking these look great…but what about all the sugar?

Each cookie contains less than two teaspoons of sweetener.  Plus there is plenty of healthy fat in the cookie to help metabolize the sugar.  The combination of the cookie and the frosting actually does have a purpose!

You also have to remember this is a treat.  Itis not something to eat all the time.Gluten Free Inside Out Oreos® | Homemade Dutch Apple Pie

Homemade Oreos® are definitely a family favorite.  We usually make them with the traditional combination – chocolate cookies with vanilla frosting.  Sometimes we get really fancy and make special holiday versions.

Now we can add gluten free inside out Oreos® to the list.

Homemade Oreos® are even very allergen friendly.  They contain no gluten, dairy, nuts, corn, rice, eggs or soy.  With a family like mine that is very important.  I don’t like anyone to feel left out.

Are you still trying to decide what to make your special man for Father’s Day?  Or do you need a fun birthday treat?  Gluten free inside out Oroes® are just what you need.  They:

  • are free of allergens
  • are easy to make
  • can be made in advance
  • are a fun project for kids to help with
  • can be eaten without a big mess

This Father’s Day don’t just go for the traditional cake or chocolate chip cookies.  Surprise all the special dads in your life with this fun, allergen friendly dessert that will make his heart and his tummy happy.  Gluten free inside out Oreos® are the perfect way to say I love you.Gluten Free Inside Out Oreos® | Homemade Dutch Apple Pie

Gluten Free Inside Out Oreos® {dairy free, nut free, corn free, egg free}
Yields 30
A fun, allergen friendly version of Oreos®...flipped inside out!
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Cookies
  1. 1 cup sorghum flour (or white rice)
  2. 3/4 cups tapioca flour
  3. 1/2 cup amaranth flour (or brown rice)
  4. 1/2 cup organic cane sugar or coconut sugar
  5. 1/2 tsp. unrefined sea salt
  6. 1/2 tsp. baking soda
  7. 1 tsp. vanilla
  8. 6 Tbsp. honey
  9. 1/2 cup melted butter, coconut oil, palm shortening, lard or tallow
Filling
  1. 1/2 cup palm shortening OR 1/4 cup palm shortening + 1/4 cup butter (at room temp)
  2. 3-4 Tbsp. cocoa powder
  3. 1 Tbsp. carob powder
  4. 10 Tbsp. tapioca flour
  5. 1/4 - 1/3 cup maple syrup
Cookies
  1. Heat the oven to 350*F. Cut 3 sheets of parchment paper the size of a baking sheet.
  2. In a large bowl combine the flour, sugar, salt and soda. Stir to remove any lumps.
  3. Add the vanilla, honey and melted fat. Stir to combine. Use hands to form a ball of dough.
  4. Split the dough in half. Place one half on a piece of parchment paper. Roll until 1/4" thin.
  5. Cut the dough into desired shapes and transfer to a parchment lined baking sheet.
  6. Repeat this process until all of the dough is used.
  7. Bake the cookies for 12-13 minutes. Turn off the oven and leave the cookies in for 5-10 minutes.
  8. Allow to cool completely.
Filling
  1. Beat all of the ingredients together in a medium size bowl.
Fill the cookies
  1. Use a spoon or a piping bag to put filling on one cookie. Top with another cookie and gently push down. Repeat until the filling is gone.
  2. Keep the cookies in the refrigerator for the filling to harden.
Notes
  1. This makes three trays of cookies if cutting shapes. Alternately you can simply roll the dough and cut it into squares and bake them without having to transfer the cookies to another sheet. You will only need two baking sheets of cookies with this method.
  2. You can replace the gluten free flours with whole wheat or all purpose flour.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

The Perfect Gluten Free Dairy Free Chocolate Chip Cookie

The Perfect Gluten Free Dairy Free Chocolate Chip Cookie || Homemade Dutch Apple PieNow that my daughter is in school all day my son helps me with most of my baking. He HAS to help if he knows I’m working in the kitchen. And he likes to decide what we make.

Of course one of his first requests was chocolate chip cookies. I happily obliged.

I’ve made gluten free dairy free cookies before. Some turn out better than others. It’s hard to find the right combination of flour and the right amount of fat that will create a good cookie that isn’t grainy and doesn’t crumble.

But with the help of my budding baker I think I did it! These are the best gf df cookies we’ve ever made. They are slightly crispy yet still a bit soft in the middle.

The best part is that they are very easy to make and do not require any strange ingredients like xanthan gum.

One key to these cookies is using palm shortening. As much as I LOVE coconut oil, it just doesn’t work that well for cookies. Using at least half palm shortening really helps bind the cookies and gives them the right texture. You could also try lard if you don’t have palm shortening.

Think you don’t have time to scoop cookies? Try turning them into bars. Then you simply pour the batter into one pan, pop it in the oven and you’re done! That’s my favorite thing to do when I’m short on time.

These cookies freeze very well.  So make a big batch, eat some fresh and store some in the freezer for later.

If you’re searching for a delicious cookie that is gluten and dairy free search no further. This is the perfect cookie recipe. Not a fan of chocolate chips? Swap them for dried fruit, nuts or seeds. No matter what you add these cookies will be a hit.

The Perfect Gluten Free Dairy Free Chocolate Chip Cookie || Homemade Dutch Apple Pie

The Perfect Gluten Free Dairy Free Chocolate Chip Cookies
Yields 30
A delicious gluten and dairy free chocolate chip cookie or bar.
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Ingredients
  1. 1 cup tapioca flour
  2. 1/2 cup amaranth flour
  3. 1/3 cup organic cane sugar
  4. 1/3 cup organic brown cane sugar or coconut sugar
  5. 1/2 tsp. baking powder
  6. 1/2 tsp. baking soda
  7. 1/4 tsp. unrefined sea salt
  8. 2 eggs
  9. 6 Tbsp. organic palm shortening (see notes for whether or not to melt it)
  10. 1 tsp. vanilla
  11. 3/4 cups dairy free chocolate chips
Instructions
  1. Preheat the oven to 325*F.
  2. In a large bowl cream the shortening and sugars.
  3. Add the eggs and vanilla. Beat well.
  4. Add the flours, powder, soda and salt. Beat well.
  5. Stir in the chocolate chips.
  6. Place 2 Tbsp. mounds on ungreased baking sheets.
  7. Bake for 15 minutes.
  8. Turn off the oven. Leave cookies in the oven for about 6 minutes.
  9. Allow the cookies to cool and remove from baking sheet.
  10. Store in an airtight container at room temperature or in the freezer for long term storage.
Notes
  1. If you like cookies that are wider and flatter melt the shortening first. If you like puffy cookies do not melt the shortening.
  2. The palm shortening can be replaced with butter if you tolerate dairy (either melted or at room temp).
  3. The palm shortening can be replaced with coconut oil, but the cookies may not hold together as well.
  4. To make the cookies into bars add an extra egg to the batter. Pour the batter into a greased 7x11 pan. Bake at 350 for 30 minutes.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Dairy Free “Thin Mint” Cookie Ice Cream

Dairy Free Thin Mint Cookie Ice Cream || Homemade Dutch Apple PieBoth of my children LOVE mint ice cream.  We make it quite often.  Recently when making a batch I wanted to spruce it up a bit.

I thought about adding some cocoa (who doesn’t love mint and chocolate together?).  That reminded me of Thin Mint Girl Scout cookies.  Inspired by this classic cookie I came up with my dairy free” Thin Mint” Cookie ice cream.

This ice cream is filled with mint and chocolate flavor.  Plus you get the crunchy chocolate cookie taste as well.

“Thin Mint” Cookie ice cream is a treat just about anyone can enjoy.  You can replace the coconut milk with cream if you tolerate dairy.

Scoop yourself a big bowl of “Thin Mint” Cookie ice cream, add a little chocolate sauce and enjoy.  What a great way to celebrate the start of the school year.  Remember, summer isn’t over quite yet!

Get the chocolate cookie recipe here!

This post is linked to Allergy free Wednesdays.

Dairy Free "Thin Mint" Cookie Ice Cream -||Homemade Dutch Apple Pie

Dairy Free Thin Mint Cookie Ice Cream
Dairy free ice cream filled with the flavor of Thin Mint cookies.
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Ingredients
  1. 2 1/2 cups coconut milk (can be replaced with cream if you tolerate dairy)
  2. 1/2 cup any combination of sweetener (cane sugar, coconut sugar, honey, maple syrup)
  3. 1/4 cup organic cocoa powder
  4. 1 Tbsp. vanilla
  5. 1/2 tsp. peppermint extract
  6. 1/4 tsp. sea salt
  7. 1 Tbsp. tapioca flour (optional)
  8. 1 - 3 egg yolks (optional)
  9. 1/2 cup chocolate cookie pieces (see post for recipe link)
  10. 1/3 cup mini chocolate chips (optional)
Instructions
  1. In a blender combine the coconut milk, sweetener, cocoa powder, vanilla, peppermint, sea salt, flour and egg yolks. Blend until smooth.
  2. Process in an ice cream mixer according to manufacturer's directions.
  3. Transfer the ice cream to a freezer-safe container.
  4. Mix in the cookie pieces and chocolate chips.
  5. Freeze until firm.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Dairy Free Blueberry Scones

Gluten Free Dairy Free Blueberry Scones || Homemade Dutch Apple Pie

If you haven’t noticed yet, I love scones!  They are like a cross between a muffin and a cookie.

Scones are great for breakfast, brunch, a snack or even dessert.  I enjoy serving them with soup.  A sweet scone is a great contrast to salty soup.  Plus it helps fill you up and get a good balance of carbohydrates, protein and fat in your meal.

The nice thing about these blueberry scones is that they are gluten, dairy and nut free.  They can also be made egg free.

My daughter raved about these scones.  She said they are like blueberry cookies.

This is another great way to use up some of your fresh blueberries.  Or you can make them in the winter with your frozen stash.

Don’t think you have time to make scones for breakfast?  Prepare the dough the night before and chill it over night.  In the morning simply put the scones in the oven.  By the time you get yourself ready you’ll have fresh scones.  You can even freeze the dough for later.

Another option is to bake the scones when you have time and then freeze them for later.  Scones from the freezer make an easy breakfast on a school morning.

Serve a batch of blueberry scones with scrambled eggs, bacon, soup or cheese (that’s what I usually do for breakfast).  You really can’t go wrong.

Do you like scones?  You’ll love these gluten and dairy free blueberry scones.

Gluten Free Dairy Free Blueberry Scones || Homemade Dutch Apple Pie

Gluten Free Dairy Free Blueberry Scones
Yields 10
A light and sweet scone filled with fresh blueberries.
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Ingredients
  1. 1 cup white gluten free flour (tapioca, white rice)
  2. 1 cup whole grain gluten free flour (amaranth, sorghum, brown rice, teff)
  3. 1/2 cup cane sugar or coconut sugar
  4. 1 tsp. baking powder
  5. 1/2 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 cup room temperature fat - palm shortening, lard or butter
  8. 1/4 cup milk or milk substitute
  9. 2 egg yolks OR 1 tsp. flax seed + 1 Tbsp. milk or water
  10. 1 tsp. organic vanilla
  11. 1/2 cup blueberries (fresh or frozen, thawed)
Instructions
  1. Heat oven to 375*F. Line a baking sheet with parchment paper.
  2. In a food processor combine the flour, sugar, powder, soda, salt and fat. Pulse until mixture is crumbly.
  3. Add the milk, eggs and vanilla. Mix until well combined/a dough forms.
  4. Transfer the dough to a bowl. Stir in the blueberries.
  5. Drop by large mounds onto the baking sheet.
  6. Bake immediately or cover and chill until ready to bake.
  7. Bake 35 minutes. Allow to cool for 15 minutes before serving.
  8. Store in an airtight container.
  9. Warm in a 350*F oven for 5-10 minutes to re-crisp if serving again.
Notes
  1. I used a combination of tapioca and sorghum flour.
  2. The scones will get soft in a container. Warm in the oven to re-crisp.
  3. The dough can be chilled or frozen if you are not baking the scones right away.
  4. Baked scones can be frozen for long term storage.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.