Tag Archives: gluten-free

Gluten-Free Almond Thumbprint Cookies 

Halloween is over and Christmas is less than 2 months away ! Seriously ? Where did the time go ? And I am doing two Christmas Fairs in about 2 weeks ! This is my first time ever selling my cookies and baked goods ! I am super excited but nervous at the same time. How should I set up my table ? How much should I bake ? Am I going to have enough time ? Ahhhh……..My daughter told me the other day, “mom, don’t worry, just chill and do it and you will be fine ! ” OK, let’s take a deep breath and get organized, I can do this, I can do this ! Oh, and of course I can’t forget about my blog ! I wanted something that’s quick and easy…..How about thumbprint cookies ? Shortbread cookies filled with fruity jams, simple but absolutely delicious ! I made a gluten-free version this time by using ground almond. They are best to be consumed on the day you make it, so I would suggest making smaller batches. Although these cookies have less butter, they are still very rich and tasty ! Thanks to the high fat content of almonds. I totally need to eat a few of them to help me relax ! …..Wish me luck on my craft fairs ! And come visit me if you live around Richmond,B.C. ! 

Makes about 16 cookies

  • 90 g unsalted butter, soften 
  • 90 g icing sugar, plus more for dusting 
  • 240 g ground almond 
  • Pinch of salt 
  • 5 mL pure vanilla extract 
  • Jam of choice
  1. Preheat oven to 325ºF
  2. Cream butter and icing sugar with an electric mixer or wooden spoon 
  3. Add vanilla, then ground almond and salt, mix until combined
  4. Roll into one inch balls, place on baking sheet lined with parchment paper, about 2 inches apart 
  5. Make an indentation with your thumb in the middle of each ball (It’s normal for the dough to be slightly cracked)
  6. Bake for about 10 minutes 
  7. The indentations will flatten, gently press the middle again with the end of a wooden spoon while they are still fairly hot and soft 
  8. Let cool, then spoon jam in the middle. (If the jam is too cold to spread, you can warm it up in a hot water bath)
  9. Dust with icing sugar 

Advertisements

Orange Coconut Macaroons (Gluten-Free)

The weather is finally getting a little warmer, even though there are still days that feel more like fall or even winter ! Warmer weather means I can make ice-cream again, yeah ! It is actually very easy but one problem I have, is figuring out what to do with the leftover egg whites. I usually use them to make meringue cookies. This time, I used them for something else. I added a little twist to my old recipe and made these lovely Orange Coconut Macaroons !  With the chocolate drizzle, they are so good ! Looking back at some of my old posts, I feel a little embarrassed about the pictures I took (but back then I thought they were very good….lol). To be honest, to me, taking food photos is actually much harder than making the food itself.  My kids said the macaroons in some of my pictures look like sushi ! Like these two…….

Well, I guess they were right, they do kind of look like little rice balls, don’t they ? 

Makes about 18-20 cookies

  • 200 g unsweetened shredded coconut 
  • Zest of 1/2 orange
  • 2 egg whites (about 70g)
  • 50 g granulated sugar 
  • 2.5 mL pure vanilla extract 
  • 45 mL freshly squeezed orange juice 
  • 60 g semi-sweet chocolate (for drizzling)
  1. Preheat oven to 325°F
  2. Mix together coconut and orange zest, set aside
  3. In an electric mixer, whisk together egg whites and sugar until frothy (about 3 minutes) 
  4. Add vanilla and orange juice, whisk until blended
  5. Fold in coconut mixture
  6. Scoop about one tablespoon each and place on cookie trays lined with parchment paper
  7. Bake for about 12-15 minutes until golden
  8. Cool completely
  9. Melt chocolate in a double boiler or microwave, drizzle on top of macaroons

Heart-Shaped Meringue Cookies 

My daughter wrote me this poem couple years ago for Valentine’s Day and it’s been on the wall beside my bed. I thought I would share it here. Valentine's poem

“What is love?  What is special?  It’s Mom
No matter what she is, I love her
No matter what she looks like, I love her
With a balance family, she is the Best Mom Ever! “

This is definitely the sweetest poem I’ve ever read ! My daughter is such a lovely girl.  She is creative, funny, outgoing, but also very sensitive. I love her so much ! Of course I love my son too, but I guess it’s unlikely a twelve year-old boy would write his mom a poem….. 😁 To treat my two little sweethearts, I made these heart-shaped meringue cookies.  They are light, crunchy and super easy to make.  

Makes about 16 cookies

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 30 g granulated sugar or vanilla sugar
  • red food colouring (I use icing colours) 
  1. Preheat oven to 225°F
  2. Using an electric mixer with whisk attachment, whisk egg whites and cream of tartar at medium speed until frothy
  3. Add food colouring
  4. Increase speed to high and slowly add in sugar
  5. Whisk until a stiff peak is formed
  6. Transfer into piping bag with star tip
  7. Pipe onto cookie sheets lined with parchment paper
  8. Bake for about 40 minutes, depending on size of cookies, they should be dry to touch
  9. Turn off oven and leave cookies in oven for at least 2 hours to dry
  10. Remove from oven and cool completely

Note : When baked, the cookies will turn golden slightly, changing the colour of them  

Heart-Shaped Meringue Cookies

Before baking

Heart-Shaped Meringue Cookies

After baking

 

Coconut Flour Chocolate Chip Cookies (Gluten-free)

Our family is very lucky. None of us have any food allergies, intolerance, special diet or restrictions.  I do have many friends or their kids who cannot eat nuts, shell-fish, dairy or gluten. Cooking or eating out can be very challenging for them.  These restrictions, however, have given me opportunities to try new ingredients. This is my first time using coconut flour to bake. It is gluten-free, high in fibre and protein, and low in carbohydrates. It is very absorbent, so you cannot make a cup-to-cup substitution with grain-based flour. For every cup of all-purpose flour, you only need about 1/4-1/3 cup of coconut flour. You would also need more eggs, about 2 eggs per 1/3 cup of coconut flour. These cookies are soft, chewy and much healthier than regular chocolate chip cookies. So we can eat more and feel a little less guilty! 

Makes about 12-14 cookies 

  • 40 g coconut flour (about 1/3 cup)
  • 60 g brown sugar 
  • Pinch of salt 
  • 2 eggs, lightly beaten 
  • 60 mL coconut oil, melted
  • 1 teaspoon pure vanilla extract 
  • 50 g semi-sweet chocolate chips 
  1. Preheat oven to 350ºF
  2. Mix together brown sugar, eggs, coconut oil and vanilla 
  3. Add coconut flour and salt, stir until dough is formed (Mixture may look very runny at the beginning, but as you stir, the coconut flour will absorb the liquid)
  4. Stir in chocolate chips
  5. Roll dough into one inch balls, place on baking sheets lined with parchment paper, then gently flattened each ball (these cookies don’t really spread, they remain pretty much the same shape before and after baking)
  6. Bake for about 12 minutes 

Coconut Flour Chocolate Chip Cookies