Rolled Sugar Cookies

It's not Christmas without sugar cookies, right?! My best friend's mom, Julie, is also gluten-free and is the best because she would send her daughter home from Christmas with gluten-free sugar cookies for me! I asked her to contribute her recipe to this blog and thankfully she agreed, so here it is!

I used different flours than Julie does so I'm going to give this to you both ways! I also used guar gum instead of xantham gum...but that was only because I was out of xantham gum! I would prefer and recommend xantham gum over the guar gum!

First, mix up your dry ingredients: flours, xantham gum and salt.

Next, beat the sugar and butter. Look how beautiful this is! I was amazed at how white it was!

Add in the egg, vanilla and gradually add in the flour mixture.

Now you need to refrigerate the dough for at least an hour so it's easier to work with.

Roll your dough out on a floured surface (I used GF Oat Flour). If it's not rolling well (i.e., breaking apart), it may be easier to press it out with your hand.

Make fun holiday shapes! Sprinkle (generously!) granulated sugar over the top of all the cookies and bake them at 350 degrees for 10 minutes.

Yum!

Decorate with your favorite frosting(s), sprinkles and toppings!!! These taste great and made it really feel like Christmas...thanks Julie!!!

Rolled Sugar Cookies

Prep Time: 20 Minutes

Total Time: 2 Hours (with chilling)

Yield: 36-42 Cookies

2/3 cup Sugar

1 cup Butter or Butter Substitute

1 Egg

1 tsp. Vanilla Extract

1 1/2 cups Oat Flour*

1 cup Tapioca Flour*

1/2 tsp. Xantham Gum

1/2 tsp. Salt

Preheat your oven to 350 degrees. In a medium bowl, mix flours, xantham gum and salt.

In an electric mixer, beat butter and sugar. Add in egg, vanilla and gradually the flour mixture. Beat on low speed until mixed well. Cover and chill the dough for at least one hour.

Roll out the dough on a floured surface, sprinkle the cookies with granulated sugar and bake for 10 minutes. Cool the cookies and frost.

*Alternate Flours: Use 2 1/2 cups total of a Rice Flour Blend made of: 6 cups White Rice Flour, 2 cups Potato Starch & 1 cup Tapioca Flour

Printable Recipe:

Sugar Cookies

Almond Blossoms

Perhaps you've seen these as Peanut Blossoms, they're a pretty well known holiday cookie. My little 1 year old niece is deathly allergic to peanuts and these are her mom's favorite cookies so I decided to try to create a peanut free version. They turned out great and, personally, I prefer them to the peanut version!

Here's what you're going to need.

This is my favorite part, peeling all the Hershey Kisses!

Next, mix up the dry ingredients: oat and tapioca flours, baking soda and salt.

Use an electric mixer to cream the almond butter and butter. I used a freshly pressed almond butter from our local market so the only ingredient is almonds. I think this is why it tasted so great!

Mix in the sugars gradually. Followed by the egg, milk and vanilla. Gradually add the flour mixture.

You need to be able to roll the dough into balls to roll into granulated sugar. If the dough is too soft to work with, refrigerate until able to use (about 20 minutes).

Line them up with room to spread on a baking sheet.

These are going to be good!!

Bake at 350 degrees.

Here's where we're going to have 2 different sets of directions. If you want to use Hershey Kisses, bake for 10 minutes, add Kisses to the cookies, return to the oven for 3-5 minutes until done.

If you want to use allergen free chocolate, bake for the full 13-15 minutes without putting any chocolates on it.

Remove cookies from oven and let cool on pan on rack 10 minutes. Remove from pan and let cool completely on rack.

If you would like the allergen free cookie, melt the Enjoy Life Chocolate Chips and place a teaspoon of melted chocolate in the center of the cookies. Use the back of the spoon to spread the chocolate around the cookie.

I promise, these are really good! I actually like these better than the Hershey Kiss version because it more evenly distributes the chocolate!

I promise either way you go, these cookies will make for a very tasty treat and a great peanut free option to this popular cookie!

Almond Blossoms

Prep Time: 20 Minutes

Total Time: 50 Minutes

Yield: 36 Cookies

1 cup Oat Flour

3/4 cup Tapioca Flour

1 tsp. Baking Soda

1/4 tsp. Salt

1/2 cup Almond Butter

1/2 cup Butter (or Butter Substitute)

1 cup Granulated Sugar, Divided

1/2 cup Brown Sugar

1 Egg

2 Tbsp. Almond Milk

1 tsp. Vanilla Extract

1 Large Bag of Hershey Kisses*

Preheat oven to 350 degrees.

Mix the flours, baking soda and salt in a medium mixing bowl. In an electric mixer, blend the almond butter and butter well. Gradually add 1/2 cup of granulated sugar and brown sugar. Add the egg, milk and vanilla, mix well. Gradually add the flour mixture and beat well. If the batter is too loose to be handled, refrigerate until firm (about 20 minutes).

Roll batter into teaspoon sized balls and roll to coat in remaining 1/2 cup of granulated sugar. Place cookies on a baking sheet spaced at least 2" apart. Bake for 10 minutes. Place 1 (or 2!) Hershey Kisses in the center of the cookie. Bake for an additional 3-5 minutes until light brown and cooked through.

Cool on pan on rack 10 minutes. Remove from pan and cool on rack completely. Enjoy!

*Dairy Free & Soy Free: Eliminate the Hershey Kisses and substitute Enjoy Life Chocolate Chips. Melt 5 ounces of chocolate (1/2 bag) in the microwave. Once the cookies have baked, drop 1 teaspoon of melted chocolate into the center of the cookie. Use the back of the spoon to spread the chocolate over the cookie. Let cool.

Printable Recipe:

Almond Blossoms Cookies

Dark Chocolate Cookies

These cookies are so yummy! The best thing about them is that they are naturally allergen free! There is no flour, no butter, etc. Love it!

Sorry I've been absent from blogging for quite some time...I haven't been feeling great. More on that later! The important thing now, is super yummy cookies!!!

(I really love exclamation marks if you can't tell!!!!!!)

The very tasty cast of characters.

First, you want room temperature egg whites.

Whisk together the cocoa powder, 1 cup of powdered sugar, tapioca starch and salt.

Umm...yum...melt 1 cup of chocolate chips in the microwave. I microwave for 30 seconds at a time, stir the chocolate and microwave for another 30 seconds until it's all melted! I prefer these allergen free chocolate chips that actually melt perfectly!

Now we start to use the mixer. Use an electric mixer to beat the egg whites until soft peaks form. Gradually add 1 cup of powdered sugar to the egg whites.

Next, gradually add the cocoa mixture you whisked together earlier.

Then, stir in the lukewarm melted chocolate. Lastly, add in the final 1/2 cup of chocolate chips. The dough will be very stiff and tough to stir.

This is my biggest problem after I add the melted chocolate. It's just such a shame you can't get it all into the mixing bowl. Okay, not that sad, in fact, I'm so glad so that I can lick the bowl!

Roll the dough into balls about the size of a tablespoon. Roll in powdered sugar.

Bake at 400 degrees for 10 minutes. Do not over-bake! They are really gooey and so good when not over-baked! They are a lot easier to bake on the silicone baking mats. They tend to stick, especially if you let them sit too long. My mom asked me to mention the tip that it's easiest to get them off of the pan by flipping the spatula upside down. I showed her this tonight and she was so excited!

We actually quadrupled the batch and got 96 cookies. So each batch will yield 24 cookies. Special thanks to my mom for doing all the work and letting me just take pictures!

Enjoy these guys, they're so good!

Like I said, gooey on the inside. I have 2 thoughts when I look at this picture 1) Yum! 2) man I need to get a manicure!

Dark Chocolate Cookies

Prep Time: 20 Minutes

Total Time: 30 Minutes

Yield: 24 Cookies

1 1/2 cups Semi-Sweet Chocolate Chips, Divided

3 Egg Whites, Room Temperature

2 1/2 cups Powdered Sugar, Divided

1/2 cup Cocoa Powder

1 Tbsp. Tapioca Starch

1/4 tsp. Salt

Preheat oven to 400 degrees. Line two baking sheets with silicone baking mats.

Melt 1 cup of chocolate chips in microwave with 30 second intervals. Stir every 30 seconds. Let cool slightly.

Whisk 1 cup of powdered sugar, cocoa, tapioca starch and salt in a medium sized bowl.

Using electric mixer, beat room temperature egg whites until soft peaks form. Gradually add 1 cup of powdered sugar. The consistency of the meringue will become like a marshmallow cream. Gradually beat the cocoa mixture into the meringue. Stir in the melted chocolate. Stir in the last 1/2 cup of chocolate chips. Dough will be very stiff.

Roll dough into 1 tablespoon size balls and roll until coated in powdered sugar. Place on prepared baking sheets, approximately 2 inches apart.

Bake about 10 minutes at 400 degrees. The tops will crack and cookies will puff when done. Remove from oven and cool on racks 3-5 minutes. Transfer cookies to rack and cool. Enjoy!

Printable Recipe:

Dark Chocolate Cookies

Pumpkin Cake with Caramel Cream Cheese Frosting

This is an excellent gluten-free dessert to finish off your Thanksgiving dinner! Trust me, it's really good and so fun to make the caramel in the frosting! None of your guests will believe it's gluten-free until you start eating it!

This is what you're going to need. Also, grease two, 9" cake pans.

First, let's combine the flours (I used oat and tapioca - my favorite combo), baking soda, baking powder and pumpkin pie spice in a large bowl. Mix it up!

Next, combine all of the following ingredients: canned pumpkin, sugar, canola oil, melted butter and vanilla in the bowl for your electronic mixer. Beat until combined on medium speed.

Add each egg one at a time and mix well between additions.

Gradually add in the flour mix.

Split the batter between the two cake pans. Bake at 350 degrees for 30-35 minutes until a tester inserted into the center comes out clean. Cool for 10 minutes on wire racks in pan. Remove from pans and let the cakes cool to room temperature.

While that's baking, let's make the frosting so it can cool in time to frost the cake! Start with a small frying pan on medium heat. Sprinkle 1/2 cup of powdered sugar into the pan. Here's where this gets fun, I promise! Don't stir the sugar, just watch it and it will melt.

Here is what it will look like while melting.

Once the sugar melts, then you can stir the liquid a few times as you let it turn a deep amber color.

When it starts to bubble like this, it's when I move on to the next step.

Slowly and carefully stir in 1/2 cup of heavy cream, vanilla and salt. This will make the caramel mixture bubble like crazy, it's supposed to do that, just keep stirring!

Stir it up, making sure all of the little caramel bits dissolve and are stirred in. Once it is all stirred in, stir in an additional 2 teaspoons of heavy cream.

Yum!

Transfer to a small bowl and cool to room temperature.

I'm just saying, try to be less distracted than I was while making caramel! I had this little cutie so excited to push her stroller back and forth through the kitchen! I couldn't resist giving her attention with each pass, what can I say?! This is my niece, Penelope and she was having a great time during the frosting making process, especially by watching the mixer!

Next step, cream the butter and cream cheese in your mixer on medium-high speed. Add the remaining powdered sugar gradually and beat until well combined.

Last step, add in the room temperature caramel that you made. Beat until well combined and place frosting in the refrigerator to cool to a spreading consistency.

When everything is cooled, frost it...

Slice it...

and enjoy it!!!

Pumpkin Cake with Caramel Cream Cheese Frosting

Prep Time: 30 Minutes

Total Time: 1 Hour

Yield: 16 Servings

Cake:

2 cups GF Oat Flour

1 cup Tapioca Flour

2 tsp. Baking Soda

2 tsp. Baking Powder

1 1/2 tsp. Pumpkin Pie Spice

1, 15 ounce Can Pumpkin

1 1/2 cups Granulated Sugar

3/4 cup Canola Oil

1/2 cup Butter, Melted

2 tsp. Vanilla Extract

4 Eggs

Frosting:

1 lb. Powdered Sugar, Divided

1/2 cup Plus 1 Tbsp. Heavy Whipping Cream

1 1/2 tsp. Vanilla Extract

1/4 tsp. Salt

8 ounces Cream Cheese

1/4 cup Butter

Preheat oven to 350 degrees. Grease two 9 inch cake pans, set aside.

Mix flours, baking soda, baking powder and pumpkin pie spice in a large bowl.

In a separate large bowl, add canned pumpkin, sugar, oil, melted butter and vanilla. Beat with electric mixer until well combined. Add each egg, beating well between each addition. Gradually beat in the flour mixture. Split batter between the prepared 9" cake pans. Bake at 350 degrees for 30-35 minutes, until tester inserted into center of the cake comes out clean. Once done, cool on rack in pans for 10 minutes. Remove from pans after 10 minutes and cool completely.

For the frosting, begin with a small frying pan over medium heat. Sprinkle 1/2 cup of powdered sugar into the frying pan. Without stirring, melt the powdered sugar. Once melted, stir occasionally as the sugar mixture cooks to a deep amber color. Once a deep amber, carefully stir in 1/2 cup heavy whipping cream, vanilla and salt. This will make the mixture bubble vigorously. Stir until the caramel is smooth and stir in the remaining tablespoon of heavy whipping cream. Pour into a bowl and allow to cool to room temperature.

Beat the cream cheese and butter in electric mixer with whip attachment. Gradually add remaining powdered sugar and whip until well combined and fluffy. Add room temperature caramel and mix well. Refrigerate the frosting for about 30 minutes or until it is a spreading consistency. Frost the cooled cakes and enjoy!

Printable Recipe:

Pumpkin Cake With Caramel & Cream Cheese Frosting