Category Archives: cookies

Gluten-free Oatmeal Cookies, or Trail Mix Cookies

Not sure what to call these. The long name would be Oatmeal Pepitas Coconut Currant Cookies, but that seems like a mouthful. There is such a thing as too much description.

About a year ago, my pal DL got obsessed with a cookie they had at Meat Cheese Bread. DL told the baker how much he worshipped said cookies and the baker scratched out the recipe for him on a napkin. I LOVE YOU, MR. BAKER!!!

I have modified the recipe for gluten-freedom. If you make these with wheat flour, omit one of the eggs and the xanthan gum and bake at 375 instead of 350.

Oatmeal Cookies (with Pepitas, Coconut, and Currants)

Preheat oven to 350F.

Cream together:

1/2 c butter

3/4 c dark brown sugar, packed

1/2 t salt

Beat in:

2 eggs, lightly beaten

1/2 t baking soda mixed in 1 T warm water

1 t vanilla extract

Mix together and then beat in:

2/3 c Bob’s Red Mill all-purpose gluten-free flour

1 t xanthan gum

Fold in:

1 1/2 c rolled oats (gluten-free)

1/2 c toasted pumpkin seeds (tamari pumpkin seeds work great)

1/2 c sweet shredded coconut

1/2 c currants

Drop by the heaping tablespoon onto a very lightly greased baking sheet. Bake for 12-14 mins. Cool on a rack and devour. Actually, these are even better as ice cream sandwiches with Straus’ vanilla flavor. Wowsers.

Oatmeal cookies on a cooling rack



Filed under cookies, Cooking, food, gluten-free, pepitas, Recipes

Gluten-free Cardamom Cookies

My oh my, have we been BUSY. Too busy to blog! First there was the Scandinavian cooking party I hosted; then I went on a wine tasting tour in the Willamette Valley; and this past weekend, we went to Tacoma to see my brother-in-law ride in a freestyle motorcycle show. All good, but all very busy-busy-busy! I have wanted to blog about all of these things, and more, but have just not had the time. Yep, it’s my same old broken record! But I know it so well…it’s hard not to sing it.

The Scandinavian cooking day occurred as a result of my pal hosting an exchange high school student from Denmark for the school year. My other pal, DHL, has Scandinavian roots. All like to cook, so we thought we’d get together and exchange notes. I hosted and sat around watching all this amazing food being made around me. Yea!

Here are the cardamom cookies that I made as a result of this party. I got completely hooked on cardamom and spent days craving a cardamom cookie before I finally did some research and tackled the cookie myself. This recipe is based on this one.

Gluten-free Cardamom Cookies

2 c Bob’s All-purpose Gluten-free Flour

2 T ground cardamom – what I do is take decorticated cardamom seeds and buzz them in the spice grinder a couple of times: WOW! FLAVOR!

1/4 teaspoon salt

1.5 t xanthan gum

3/4 c butter, softened

1/2 c sugar

1/2 c hazelnut flour

For decoration: sprinkle them with powdered sugar.

  1. Preheat the oven to 375F and grease a cookie sheet.
  2. Now take all of these ingredients, toss them in a bowl, and do your best to blend them together.
  3. They are going to be crumbly, like a pastry crust. Here’s a photo of the finished/mixed batter:
  4. Crumbly batter, ready to roll into balls

  5. Now, roll this batter into 1.5″ balls, put them onto your greased cookie sheet, and flatten just a bit with the bottom of a jam jar (or what have you). Bake for 13-15 minutes in 375F oven.
  6. Sprinkle or roll the cookies in powdered sugar.

The key here is the freshly ground cardamom. It adds an awesome texture and amazing full-mouth flavor. Honestly, this is the best cookie I’ve made in a very long time. But maybe that’s because I don’t allow myself to make cookies very often! I wanted to blog this recipe because I do not want to forget it for Christmas cookies. MMMMM!

Wow. REALLY good.


Filed under cardamom, cookies, holiday recipes

Chocolate Chip Hazelnut Cookies

This is actually a master recipe for a light, biscotti-like cookie. It’s not as dry as biscotti, but still goes really well with coffee or tea. The variations you could make with these are endless. I have included some suggestions/substitutions after the recipe.

You could likely make these without the flour combo I use here and just go with 1 3/4 cups of Bob’s all-purpose gluten-free flour. If you try that, let me know how it turns out.

Gluten-free Chocolate Chip Hazelnut Cookies

3/4 c white rice flour

1/2 c hazelnut flour

1/4 sorgum flour

1/4 c cornstarch

1 tsp xanthan gum

2 tsp baking powder

zest of one orange

1/2 c butter

1 c sugar

1 tsp almond extract

1 egg

1 c chocolate chips

1/2 c toasted hazelnuts, skins rubbed off

Makes about 3 dozen

  1. Preheat the oven to 325F.
  2. Mix all the zest and dry ingredients together, except for the chips and hazelnuts.
  3. Mix all the wet ingredients together.
  4. Mix the dry ingredients into the wet ingredients.
  5. Stir in the chocolate chips and hazelnuts.
  6. Spread the mix onto an ungreased baking sheet to form a biscotti-like loaf, approximately a 10″x6″ rectangle. It should be no taller than one inch.
  7. Bake in the oven for 24 minutes, until the edges are brown.
  8. Remove and let cool for a few minutes.
  9. Cut into 1″ x 1″ squares or 1″ x 2″ rectangles, depending on your mood.
  10. Let cool completely.

Ideas for other cookies based on this recipe:

  • Macadamia nuts and white chocolate chips
  • Dried cherries and walnuts
  • Pistachios and craisins
  • Pecans and lemon zest
  • You get the idea. For some of your variations, swap out the almond extract for vanilla.
Chocolate chip hazelnut cookies

These are super good!

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Filed under cookies, gluten-free, holiday recipes, Recipes