Macaroons - Gluten, Dairy, Grain and Egg Free

While on this SCD/AIP diet I constantly crave cookies, treats, baked goods. I just love my goodies!

These macaroons are the perfect answer.  They are insanely yummy.  The texture is so good! Easy to make and safe for me too.  It's a SCD/AIP cookie dream come true!

Macaroons - Gluten, Dairy, Grain, and Egg Free 

1 1/2 cups unsweetened shredded coconut

1 Tbsp coconut flour

1/8 tsp salt

2 Tbsp coconut oil, melted

1/4 cup honey

1 Tbsp vanilla

In a food processor, mix everything until well combined. Scoop batter 1 level tablespoon at a time onto a parchment paper lined baking sheet. Bake at 350*F for 7-10 minutes, until slightly golden brown.  Cool for 1 hour.  Store in fridge.

Enjoy!

Recipe from Elana's Pantry.  Her recipes are fantastic and save me all the time! 

Breakfast Cookies - Gluten and Dairy Free

Really the only kind of cold cereal we buy regularly is plain Cheerios and Corn or Rice Chex.  We get the sugary kinds of those for special occasions. 

So basically . . . making breakfast every day is essentially a full time job.  I'm constantly looking for variations, something to make it interesting or different.  

These breakfast cookies make almost everyone happy . . . everyone except my poor boy that's allergic to oats and peanuts.  On these days I have to make two breakfasts, so that he can have something else to eat.  But sometimes I have to hit the majority of people and do my best. 

So  . . . if you can have oats and some kind of nut butter . . . quick, whip these up! Give yourself a break from your normal cereal!   

 Breakfast Cookies - Gluten and Dairy Free 

2 cups of GF oats 

1/2 tsp. salt 

1 heaping tsp. cinnamon 

1 cup of peanut butter (or any nut or seed butter) 

1/4 c. honey 

1/3 c. unsweetened applesauce 

1 ripe banana, mashed 

1/2 c. raisins 

Add all ingredients to a bowl and mix with mixer.  Spoon out large balls on cookie sheet and flatten slightly. Bake at 325* for 16-18 mins.  

YUM!  

Edible Chocolate Chip Cookie Dough - Gluten and Dairy Free

One fine summer day, after searching for gluten-free, dairy-free, everything-free desserts, I came across this delicious-looking cookie dough. I made it with a few alterations and everyone constantly raved and begged for more. I call that a success.  -AA

 Edible Chocolate Chip Cookie Dough - Gluten and Dairy Free

1/2 cup dates, pitted

1/4 cup DF butter, melted and cooled

6 tbsp rice milk, divided

1/2 tsp vanilla extract 

3/4 cup all-purpose GF flour

3/4 cup DF chocolate chips

Soak the dates in a cup of hot water for 5 minutes then put in a blender with 2 tbsp of the soaking water and blend until a thick paste forms (add more water if necessary). In a bowl, mix the melted DF butter, 1/4 - 1/2 cup of date paste (depending on the level of overall sweetness wanted for dough), 3 tbsp of rice milk, and the vanilla together. Add flour and stir until combined (if crumbly, add more milk). Fold in chocolate chips. 

Enjoy! 

*Store in the fridge, or in the freezer for longer periods. 

Sugar Cookies - Gluten and Dairy Free

 Whelp, about time for some cookies, wouldn't ya say? 

I accidentally added too much oil to these valentines cookies, but they still turned out pretty good! 

I've been meaning to post this recipe since clear back in October, see?

Alas, here we are. March.  But sugar cookies are good any time of year, right? So post them I shall. 

Sugar Cookies - Gluten and Dairy Free 

1 cup coconut oil 

1/2 c. light olive oil

2/3 c. sugar

2/3 c. powdered sugar

2 eggs 

1 tsp. vanilla 

4 cups of gluten free flour (I like Pamela's Bread Mix for this.)

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt 

Cream coconut oil, olive oil, sugar, powdered sugar, eggs and vanilla together.  Add rest of ingredients and stir to combine.  Roll out between two pieces of parchment paper.  Cut into desired shapes.  Cook 8-10 mins at 350*.  

Gluten Free Dairy Free Zucchini Cookies

Have I mentioned that cookies are my favorite ever?!

I love, love, love this recipe and so do all the kids.

 They are crispy on the edges and soft in the middle. Pretty much cookie perfection. 

Gluten Free Dairy Free Zucchini Cookies

3 c. of gluten free flour (I use Pamela's Bread Mix)

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 3/4 c. sugar

2 heaping cups shredded, unpeeled zucchini

1/2 c. light (in flavor, not calories) olive oil

2 eggs

Combine everything in a bowl until well incorporated. It will seem very dry at first, but the zucchini will moisten it right up in a minute or two. 

Grease cookie sheets.  Bake at 350* for 20-25 mins, depending on how crunchy you want the edges.  We love them a little crunchy here! 

BEST Gluten Free Dairy Free Oatmeal Chocolate Chip Cookies

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

I have spent SO MUCH TIME trying to find the best GF, DF Chocolate Chip cookies. I have had many, many failures.

As a child that grew up with homemade cookies all my life, this was pretty much equal to parenting failure for me.  

Alas, I finally came to the end of my journey.  

I have finally created a GF, DF, NF, ALL THE THINGS FREE cookie that everyone loves. 

Gluten Free Dairy Free Oatmeal Chocolate Chip Cookies

2 1/4 c. Oats (I use old fashioned, also known as rolled oats) 

2 c. brown rice flour

1 c. hemp hearts (slivered almonds can be substituted, if nuts are tolerated)

1/2 c. unsweetened shredded coconut

3/4 c. sugar

1 1/2 tsp cinnamon

2 tsp salt 

1 c. dairy free chocolate chips 

1 egg 

3/4 c. light (in taste) olive oil 

1/4 c. molasses 

1 1/4 c. rice milk

Stir together oats, rice flour, hemp hearts, coconut, sugar, cinnamon, salt, and chocolate chips.  In another bowl mix the egg, olive oil, molasses, and rice milk. Add wet ingredients to dry ingredients, stirring just until combined. 

Cover dough and refrigerate for 5-15 minutes, until it is easy to handle.  Cook on greased or lined cookie sheets and cook at 350* for 20-25 mins, until lightly browned.  Let sit on sheet for 2-5 mins then transfer to rack to cool.  

To retain the cookies nice crunch, store these in the fridge in a ziploc bag. 

Cookies for everyone!!!

Brownie Cookies

Cookies. And ice cream. 

My two favorite desserts.  

Also, arguably the two hardest things to recreate in GF/DF/Everything Free form. 

These got rave reviews from everyone. 

Brownie Cookies:

3 c. powdered sugar 

2/3 c. unsweetened cocoa powder

1/4 tsp. salt

3 large egg whites, room temperature 

1 Tbsp vanilla extract

2 c. chocolate chips* 

Whisk powdered sugar, cocoa, and salt.  Whisk in egg whites and vanilla. This will result in a thick, brownie like fudgey batter.   Stir in chocolate chips. 

Spoon onto cookie sheets in small mounds.  Chill for 5 minutes to keep them from spreading too much while baking. 

Bake at 350*, for 14 mins or until tops are glossy and lightly cracked. 

*Any time I use chocolate chips, they are, of course, dairy free.