Tag Archives: cookies

Quinoa Coconut Cookies (Top 12 Free)

I wanted to make some cookies to help me enjoy life despite being so restricted on the elimination diet I am currently on. I decided to adapt my Gluten Free Vegan Oatmeal Raisin Cookies to see if they would work and thankfully they did!

I made them one time without gums and they were tasty but very crumbly. Then after some research, I learned that you can use psyllium husk as a substitute for gums and this batch stuck together much better. I forgot to get true psyllium husk from the store, so I just opened my husband’s fiber capsules, which are pure psyllium powder. (Apparently, I’m a fan of use what you got on hand!)

Top 12 Free Quinoa Coconut Cookies

1/2 c. millet flour
1/2 c. sorghum flour
1/4 c. light buckwheat flour
1/4 c. potato starch
1/4 c. tapioca starch
1/2 tsp. psyllium husk
1 1/2 c. quinoa flakes
1 1/2 c. coarsely shredded coconut (or mixture of medium and flakes)
2 tsp. baking powder
1/2 tsp. salt
3/4 c. raisins
1/3 c. + 2 tbsp. canola or light olive oil
1/2 c. sunflower butter (125 g)
3/4 c. white sugar
1/2 c. brown sugar
1/2 c. hemp milk (literally just hemp hearts blended with water)
2 tsp. vanilla extract

  1. Preheat oven to 350F and line two cookie sheets with parchment paper.
  2. Mix together flours, psyllium husk, quinoa, coconut baking powder, salt and raisins.
  3. Cream together oil, sunflower butter and sugars.
  4. Add milk and vanilla and beat until smooth.
  5. Add wet ingredients into the dry and mix until smooth. The batter should be somewhat sticky.
  6. Spoon batter onto cookie sheets or if you want to roll batter into balls, place on cookie sheet and squish into disks. Balls should be around golf ball sized.
  7. Bake for about 15-20 minutes or until cookies are slightly browned.
  8. Remove from oven and let sit on sheet for about 5 minutes, then remove to cooling rack.
  9. Enjoy!

Makes 24 – 30 cookies depending on size and how much batter you eat. Cookies do decently in a sealed container on the counter for 2-3 days, but are best stored in the freezer.

My son helped me make and photograph these cookies and he was more than happy to enjoy the fruits of his labour!

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Vegan Gluten Free Ginger Crackle Cookies

Do you ever have a strong desire to make cookies? Yesterday I was feeling fairly Christmas-y and decided that Christmas cookies were severely lacking in the Bean household and I needed to remedy that! Instead of defaulting to the usual Bean-family Cherry Almond Crisps, I asked Mr. Bean what his favourite cookies were. As you can probably guess, they’re Ginger Crackle Cookies, one of his family staples.

Given that I am unable to make the cookies exactly how his mum does (the gluten free requirement is pesky like that sometimes), I decided to embark on the adventure to make a similar, more healthy gluten free ginger crackle cookie. I also wanted it to be vegan as I’m saving up my dairy and egg quota for eggnog later this week! I think I was pretty successful – the cookies are quite soft on the inside and slightly harder on the outside, chewy and had the appropriate amount of crackling. They are also pretty delicious to boot!

I based my recipe on this one from In the Kitchen with Kath. I made them vegan, refined sugar, soy, cinnamon and gluten free so that everyone in my family could eat them (as frankly neither Mr. Bean nor I need to eat that many cookies ourselves!)

Vegan, Gluten and Refined Sugar Free Ginger Crackle Cookies

50g brown rice flour
75g sorghum flour
25g millet flour
50g sweet rice flour
50g tapioca starch
20g potato starch
1 1/2 tsp. xathan gum
2 tsp. baking soda
1/4 tsp. salt
2 tsp. ginger
1/4 – 1/2 tsp. cloves
1 1/2 tsp cinnamon (if you can have it – I didn’t add it)
Scant 1/4 c. soy-free buttery spread, melted and cooled*
Scant 1/4 c. canola oil*
Scant 1/4 c. grapeseed oil*
3/4 c. sucunat sugar, finely ground
1/4 c. molasses
1 egg replacer (or 1 egg if you can eat them)
Sucunat or other granulated sugar – make sure that your sugar is coarse enough so that they don’t dissolve onto the cookie like mine did!

*I just poured about the same amount of each in the same measuring cup until I had 2/3 c. oil. Anything more than that is too much!

  1. Whisk together the flours, xathan gum, baking soda, salt and spices. Set aside.
  2. In a large bowl, beat the oils, sugar molasses and egg replacer until combined.
  3. Gradually add the dry ingredients to the wet and beat until well blended and smooth
  4. Cover dough and refrigerate for one hour.
  5. Preheat oven to 375F.
  6. Shape the dough into 1 – 1 1/2″ balls. Dip in granulated sugar then place on parchment lined cookie sheet.
  7. Bake for 8 – 12 minutes.
  8. Then cool on a wire rack.
  9. Store in a plastic bag or sealed container.
  10. Enjoy!

What is your favourite Christmas Cookie?

Shared at: Slightly Indulgent Tuesdays, Traditional Tuesdays and Gluten-Free Wednesdays.

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Adopt a Gluten Free Blogger: The Mommy Bowl

I chose to “adopt” Deanna of The Mommy Bowl in this month’s “Adopt a Gluten Free Blogger” hosted by Lexie of Lexie’s Kitchen. Since I have found Deanna’s blog, I have been inspired to try experimenting in my baking and that following a recipe isn’t always needed. For example, when she makes cookies with her son, they start with a a base measurement of  fat (usually coconut oil) and add appropriate sweeteners and flours based on the consistency and flavours they want – isn’t that cool?  As an added bonus, pretty much all her recipes are gluten free and vegan – perfect for this hesitant to introduce eggs and dairy back into my diet girl. Plus, she uses lots of peanuts, which always goes over very well in the Bean household!

First I made her Kiddo’s killer banana pancakes. Apparently I made them on National Pancake Day – I can pretend that I made them for that purpose, but I really just felt like eating breakfast for dinner. They were really good with fruit and a bit of maple syrup. They were very soft and fluffy but they fell apart easily – most likely due to user error as I had never made a flax egg before and I don’t think that I let it sit for long enough.

Since I’m an overachiever, I wasn’t satisfied with making only one of Deanna’s recipes. Mr. Bean gave me some moose cookie cutters for Christmas and I REALLY wanted to try them out, so I made her Choco Nut Cut Outs. I was also quite excited to try these cookies as I had never used coconut or peanut flour* before! I only made half a recipe as we really don’t need huge amounts of cookies sitting around.

These cookies were very easy to make and turned out really well! Mr. Bean loved them. I had to ask him not to eat them all so I would have some left to take pictures of the next day!

See, as I mentioned in my shapes photography post, fondant cutters make really good cookie cutters!

Have you found a blog recently that has inspired you to try something new?

*I ended up making my own peanut flour by grinding up a bunch of peanuts in our Magic Bullet. I used the remaining peanuts to make peanut butter – yum!

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Cherry Almond Crisps Version 3

I know, it seems ridiculous that I have three versions of the same cookie, but these are my family’s favourite Christmas cookie and every year I make changes to make it that much better! Previous versions were fairly dry and/or crispy, but this version of the recipe gives a nice chewy and non-crumbly cookie. Of course, eating the raw dough is my family’s favourite thing about these cookies – so it means that there are lots of snitches while I’m making them!

Gluten, Dairy, Egg and Soy Free Cherry Almond Crisps

1 1/2 c. chopped candied cherries
1/2 c. blanches slivered almonds
1/2 c. coconut oil, softened at room temperature
1/2 c. brown sugar
1 egg replacer
2 tsp. lemon juice
1 tsp. vanilla
1 1/3 c. brown rice flour
1/3 c. tapioca starch
1/3 c. sorghum flour
1 tsp. xathan gum
1/2 tsp. baking soda
1/8 tsp. salt
Rice or soy-free almond milk to get cookies to right consistency

  1. Chop up cherries and blanch and sliver almonds. Set aside.
  2. Cream together coconut oil and sugar.
  3. Add egg replacer, lemon juice and vanilla. Beat to combine.
  4. Add in dry ingredients. Mix until combined.
  5. The dough will be fairly crumbly – add enough rice milk to get to a slightly sticky dough consistency.
  6. Add in cherries and almonds. Stir until well mixed in.
  7. Divide dough in half and shape into long rectangular blocks about 1 1/2″ – 2″ a side on a piece of wax paper. Wrap the dough in the wax paper.
  8. Cool in fridge for about 30 minutes or until the dough is firm enough to cut easily.
  9. Cut dough blocks into 1/4″ – 1/2″ thick slices. Place on cookie sheet.
  10. Bake in 350F oven for 12 – 15 minutes or until the bottoms start turning brown.
  11. Remove to a cooling rack.
  12. Enjoy!

What is your favourite Christmas cookie?

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Gluten Free Vegan Oatmeal Raisin Cookies

A couple of weeks ago, my sister who is now in Quebec, had a going away pot-luck party. I wanted to make a dessert that my mum and brother could eat as it was unlikely that they could eat anything other than fruit. (Not being able to eat gluten, dairy, soy, eggs and cinnamon will do that for you.) Having already made cinnamon buns (that my mum couldn’t eat anyways), I wanted to make something with a less sugar and more nutritional value. When I found  this recipe, I knew it would work. Everyone in my family loves almond butter and this recipe is so simple (and tasty!) – how could it go wrong?

Gluten Free Vegan Oatmeal Raisin Cookies

1 1/4 c. brown rice flour
1/2 c. potato starch
1/2 tsp. xathan gum
2 c. gluten free oats
2 tsp. baking powder
1/2 tsp. salt
3/4 c. raisins
1/3 c. + 2 tbsp. canola or light olive oil
1/2 c. almond butter
3/4 c. white sugar
1/2 c. brown sugar
1/2 c. rice milk
2 tsp. vanilla extract

  1. Preheat oven to 350F and line two cookie sheets with parchment paper.
  2. Mix together flours, xathan gum, oats, baking powder, salt and raisins.
  3. Cream together oil, almond butter and sugars.
  4. Add milk and vanilla and beat until smooth.
  5. Add wet ingredients into the dry and mix until smooth. The batter should be somewhat sticky.
  6. Spoon batter onto cookie sheets or if you want to roll batter into balls, place on cookie sheet and squish into disks. Balls should be around golf ball sized. Make sure to leave adequate space (about two inches) as the cookies spread a lot.
  7. Bake for about 15 minutes or until cookies are slightly browned.
  8. Remove from oven and let sit on sheet for about 5 minutes, then remove to cooling rack.
  9. Enjoy!

Note: I did add less sugar than the original recipe called for but the consensus was that it was still too sweet. So, if I make them again, I would only use 1/2 c. white sugar.

What is your favourite kind of cookie?

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