Brown sugar, gluten free oats and fresh apples turn into a delicious cookie that will knock your socks off.
Get ready to be blown away by all the compliments on these cookies.
Autumn gluten free cookie with fresh apples and oats.
Gluten Free Apple Oat Cookies
2/3 cup organic vegetable shortening
½ cup organic butter, softened
1 ¾ cup light brown sugar, packed
1 organic egg
1 tsp. organic gluten free vanilla extract
1 tsp. organic white vinegar
½ tsp. baking soda
1 ½ cups organic gluten free flour blend
½ tsp. organic salt
3 cups organic gluten free old fashioned oats
1 ½ cups peeled, cored and chopped organic apples (Braeburn or Golden Delicious)
1 1/4 cups powdered sugar
3 Tbsp milk or more as needed to reach pouring consistency
Note: needs to be refrigerated for one hour.
Using a large bowl, beat the shortening, butter and brown sugar together with an electric mixer until light and fluffy. Beat in the eggs, then the vanilla, then the vinegar and finally the baking soda. Whisk the flour blend and the salt together and gradually add to the brown sugar mixture.
Mix in the oats and the apples. Refrigerate for one hour.
Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper and set aside.
Use a medium sized cookie scoop, drop rounds of dough 2” apart. Bake for about 14 to 16 minutes or until light brown around the edges. Allow to cool on the sheets for 5 minutes. Then remove to wire racks to cool completely.
When cool, mix up the glaze and drizzle over the cookies.
Makes about 2 dozen
You will definitely need to make more of these. They will become one of your “go to” cookie recipes.
Make these cute little mini muffins for a special breakfast treat.
Since this recipe only makes 12 ( that’s like 4 regular sized muffins) you can indulge and still feel good about it.
Sounds like a plan to me. I’m all about feeling good 😉
Cute little gluten free pecan muffins for a special treat
Gluten Free Pecan Mini Muffins
1/4 cup dark brown sugar
1/4 cup gluten free flour
1/2 cup chopped pecans
1/4 cup light corn syrup, light molasses or agave syrup
1/3 cup butter, softened
2 tablespoons chopped pecans
Preheat the oven to 350°F. Place 12 mini muffin papers in a 12 mini muffin cup pan. There are some really cute designs out there. Go find some fun ones. You can also grease and flour the pan, but why?
In a small sized bowl, stir together the brown sugar, flour and 1/2 cup of the pecans. You could also use a larger sized measuring cup and skip the bowl.
In the bowl of an electric mixer ( or use a hand held one if you don’t have the big one) beat the corn syrup, butter and eggs until smooth.
Stir the corn syrup mixture into the dry ingredients until mixed well.
Spoon the batter into the prepared muffin cups. If you use a small cookie scoop, it’s a breeze. Otherwise use a 1/8 cup mesure if you have one or a tablespoon. Muffin wells should be about 3/4 full.
Sprinkle the tops with 2 tablespoons pecans.
Bake for 20 to 25 minutes.
Take out and allow to cool for 5 to 10 minutes. Then pop out of the pan and cool completely on wire racks. If you went the grease and flour method, make sure to run a thin spatula around the sides to release them.
I’m always on the lookout for something that tastes amazing and is easy to make.
Make these gooey chocolaty bars using a mix.
Enter gluten free mixes. Now you can use any sugar cookie mix you have or like. Pamela’s, Betty Crocker, King Arthur Flour, Pillsbury…there are a boatload of them to choose from. So grab one and get baking!
Gluten Free Cookie Mix S’more Bars
1 box Betty Crocker® gluten free sugar cookie mix
1 cup gluten free graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz), you can also use semi-sweet chips which I actually like better.
4 1/2 cups miniature marshmallows
Preheat the oven to 375°F.
In large bowl, stir together cookie mix and the crumbs. Add the melted butter and mix together ( wither by hand or with an electric mixer) until a soft dough forms.
Press into a parchment lined 13×9-inch pan.
Bake 18 to 20 minutes or until set.
Immediately sprinkle chocolate chips over the top. Let the chocolate chips sit for about 3 to 5 minutes or until they begin to melt. Spread chocolate evenly over the top with a flat spatula.
Set your oven to the broil setting.
Sprinkle the marshmallows over the chocolate. Place in the oven and broil (making sure the top of the pan is no more than 4 to 5 inches from heat) for 20 to 30 seconds or until marshmallows are toasted.
Do not go anywhere! These marshmallows will brown quickly and burn even faster. Immediately remove from the oven.
Cool for 10 to 15 minutes. Cut these into bars ( the size depends on how big you want them).
Serve warm. Store any remaining bars tightly covered.
They will keep on the counter for about 2 days. Then cover tightly and refrigerate for another 2 days. These really do not freeze well because of the marshmallows.
Sometimes you just want a little dessert. All for you, that you can savor and enjoy anytime you want. No going to the gluten free bakery section, no pulling things out of the freezer. Something warm and fresh and yummy.
This is it!
Gluten free chocolate cake in a mug.
Make your own awesomely delicious chocolate cake in a mug. Warm, yummy, chocolate goodness just for you.