GF Baking Contest 2024 - People's Choice Award - Lemon Cookies

Tanner Eck won the People's Choice Award at our Gluten Free Baking Contest for his Lemon Cookies with Cream Cheese Frosting. The People’s Choice Award was chosen by our customers by ballot after tasting the entries.

Ingredients:

¾ c. unsalted butter, melted

½ c. granulated sugar

½ c. powdered sugar

1 tbs. lemon juice

Zest from 1 lemon

1 large egg

1 egg yolk

2 ½ gluten free flour

1 ½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

Lemon Cream Cheese Frosting:

¼ c. unsalted butter at room temperature

4 oz. cream cheese at room temperature

2-4 tsp. lemon juice (to taste)

1 ½ c. powdered sugar

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a small bowl, mix the granulated sugar and lemon zest with your hands until well

combined.

In a large bowl, whisk together the melted butter and bith sugars.

Add the egg, egg yolk, and lemon juice. Whisk until combined.

Add the baking powder, baking soda, and salt. Stir until combined.

Add the gluten free flour, ½ cup at a time, and mix until flour is just incorporated.

Scoop the cookie dough and place onto the prepared pan with a couple inches in

between each dough ball.

Bake for 11-13 minutes until the edges are slightly golden brown and the center no

longer looks wet. If they come out a bit puffy, slightly tap them down with the back of a

spatula immediately after coming out of the oven.

Allow the cookies to cool on the pan before transferring to a wire rack.

Directions to make the frosting:

In a large bowl, beat the unfrosted butter and cream cheese until light and creamy.

Add in the lemon juice and powdered sugar. Beat until creamy.

Pipe or spread the frosting on top of the cooled cookies.

GF Baking Contest - Second Place - Oatmilk Chocolate Chip Cookies with Peanut Butter Morsels

This was the Second Place Winning Recipe at our Gluten Free Baking Contest, made by Olivia D’Amico, Age 10. They were absolutely delicious and we were so happy when our guest judge, Mayor Straz, chose her recipe as our second place winner!

Ingredients:

1/2 lb (2 sticks) salted butter, softened

3/4 cup packed light brown sugar

1/2 bag peanut butter morsels

3/4 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1/2 cup oatmilk powder

2 cups King Arthur Gluten Free Flour

1 1/4 tsp baking soda

1 1/4 tsp salt

1/2 bag milk chocolate chips

Directions:

Preheat the oven to 350˚ F. Set out two cookie pans and line them with parchment paper; set aside.

In your large mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat with an electric mixer on medium-high speed until light and fluffy.

Crack the eggs into a small bowl and check for shells. Add the eggs and vanilla to the butter mixture and beat on medium speed until just combined.

In a medium bowl, combine the oatmilk powder, gluten free flour, baking soda, and salt and whisk them together. Add the flour mixture to the butter mixture and mix on medium speed until just combined.

Fold in the chocolate chips and peanut butter morsels using a spatula. Use a tablespoon to measure and drop balls of cookie dough 3 inches apart on your prepared cookie pans.

Bake for 6 to 9 minutes, the cookies will be thin. Remove from the oven and let the cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.

Recipe Adapted from the Ultimate Kids Baking Book by Olivia D’Amico, Age 10

Blueberry Vegan Cookies

Are these cookies not gorgeous?? They’re simple to make and can be easily made vegan/dairy free! We even have a vegan white chocolate option available at the store!

1 c. all-purpose flour

1/2 tsp baking powder

1/8 tsp salt

1/3 c. unsalted vegan butter, softened

1/3 cup and 1 tbsp granulated sugar about

1/3 c. frozen blueberries

1/2 c. white chocolate chips, chopped

NOTE: This recipe is vegan except for the white chocolate chips, which almost always contain dairy. You can substitute for our dairy free Enjoy Life Chocolate chips – they’re regular brown chocolate chips though, so they aren’t as “Intragram Worthy”, but we did get in a new vegan white chocolate bar by Pascha that you can chop up to use instead of regular white chocolate chips if needed for dairy free or vegan diets

See the entire recipe and directions at Justine Snacks.

Ale's Macaron Cookies (Gluten Free)

These gorgeous cookies are gluten-free and were made by our own Ale from the store! They can also be adapted to be dairy-free as well if needed.

Ingredients:

For the cookies:

1 cup of almond flour

2/3 cup of powdered sugar

2 egg whites

1 pinch of salt

1/4 cup of granulated sugar

1 pinch of cream of tartar powder

Food coloring (optional)

For the buttercream:

1 stick of butter (softened)*

Powdered sugar (to thickness and taste)

Splash of milk*

*For a dairy-free buttercream, substitute milk with almond milk or other milk of choice and use plant-based butter

Steps

1. Get eggs and let sit out for at least thirty minutes. This will help with making sure the egg whites get firm peaks when whipped.

2. Gather the rest of the ingredients and preheat oven to 300 degrees.

3. In a large mixing bowl, sift the almond flour and 2/3 cup of powdered sugar. If there are any clumps left behind in the sifter, toss them out. Mix the sugar and flour together gently to make sure everything is combined.

4. Separate the egg yolk from the egg white. We only need the egg white for this recipe so you can use the egg yolk for anything else!

5. Using either a hand mixer or a stand mixer, slowly start mixing the egg whites. Let the egg whites become a little frothy and add the pinch of salt. Continue to beat the egg whites, increasing the speed of the mixer little bit by little bit until the eggs have gone from clear to a white color. Once they are white, slowly add the granulated sugar. Adding it too fast will cause the egg whites to flatten so slow and steady is the key! After adding the sugar, add in the pinch of cream of tartar. This will help make sure that your egg whites create a stiff peak when finished. To check and see if your egg whites are ready, turn off the mixer, take your whisk attachment, and turn it so that the whisk is facing the ceiling. They should create a little peak that can stand on its own. And if you’re feeling a little more daring, you can slowly turn your bowl over your head and the mixture will stay in the bowl without falling on your head!

6. Once the egg whites are ready, add the almond flour and powdered sugar mix. Fold it together by using a spatula and scraping the bottom of the bowl and bringing it to the top. Do this about eight to ten times or until the mixture is just combined. To see if the mixture is ready to be pipped, scoop some batter onto the spatula and see if you can make a figure eight with the mixture. It will be complete and ready to pipe once you can make a complete figure eight with the dough.

7. Take a piping bag or Ziplock bag and insert a round piping tip (or cut a hole in the corner of the Ziplock bag) and fill the bag with the mixture. It helps to put the piping bag in a glass and fold the top of the bag over the edge of the glass when filling up the bag with the mixture.

8. Place a silicone mat or wax paper on a cookie sheet and pipe out the filling on the baking sheet. You don’t have to pipe out too much of the mixture. As the mix settles, it begins to spread. Make sure you don’t pipe the cookies too close together!

9. Once you’ve finished piping the cookies, gently tap the tray on the counter a few times to release any air bubbles. Let sit on the counter for at least 20 minutes before placing in the oven.

10. Bake the macarons on the middle rack of the oven for about 12 – 15 minutes.

11. Take them out an immediately transfer the silicone baking mat or wax paper to a wire cooling rack. Let the cookies sit on the rack until completely cooled.

12. To make the filling, beat the softened butter until fluffy and add powdered sugar. Add enough sugar to thicken the mixture up but not too much or else it will be way too sweet. Add a splash of milk to make it creamy. This is a good base for your buttercream filling. Feel free to add whatever flavors you’d like! You can make vanilla, chocolate, or even coffee flavored buttercream.

13. Once your buttercream is ready, put it into a piping bag with a round tip or a Ziplock bag and cut a small hole in one of the corners.

14. When the cookies are completely cooled, turn half of them over so that the flat part of the cookie is facing the ceiling and begin piping some of the buttercream and then top it off with another cookie.

You can eat them right away but its suggested that you let them sit in the fridge for at least 12 – 24 hours.

Enjoy!!

Flax Breakfast Cookies (Grain Free & Vegan)

These delicious breakfast “cookies” are a perfect, grain-free way to start your day! Flax is full of healthy fats and fibers and the cinnamon in this recipe can help with balancing blood sugar levels- we’d recommend using powdered Ceylon cinnamon for best results.

1/2 cup (125 mL) unsweetened natural nut butter (e.g., almond, cashew, peanut)

1/3 cup (75 mL) nondairy milk (I used almond milk)

1/3 cup (75 mL) maple syrup (see notes for keto)

Optional: 1 teaspoon vanilla extract

Optional: 1/2 teaspoon ground cinnamon

2/3 cup (80 g) flaxseed meal

2/3 cup (100 g) raisins (omit for keto)

See the entire recipe and directions at Power Hungry.

Grain Free Lemon Poppyseed Cookies

These light and delicious grain free cookies are perfect for spring!

Ingredients:

For the wet ingredients:

• 1/4 cup melted and cooled coconut oil (or sub melted butter)

• 1/3 cup sugar

• 1 egg

• 1/2 tablespoon fresh lemon juice

• 1/4 teaspoon almond extract⠀

• zest from 1 large lemon (about 1 tablespoon lemon zest)

For the dry ingredients:

• 1 cup packed fine blanched almond flour

• 2 tablespoons coconut flour

• 1 tablespoon poppyseeds

• 1/4 teaspoon baking soda⠀

• 1/4 teaspoon salt

Optional for rolling the cookies:

• 1/4 cup granulated sugar

For the lemon glaze:

• 1/2 cup powdered sugar⠀

• 1 tablespoon fresh lemon juice, plus more if necessary

• 1 teaspoon lemon zest

See the entire recipe and ingredients at Ambitious Kitchen.

Earl Grey Tea Cookies

These are something a little different, and make a wonderful, unique cookie! Earl Grey is one of my favorite tea blends, so it’s nice to use it in a different way!

Ingredients:

• ⅓ cup of fresh, filtered water

• 5 Earl Greyer tea bags by Republic of Tea

• ¼ cup of unsalted butter, softened and cubed

• ½ cup of sugar

• 1 egg

• 1½ cups of flour (or gluten-free flour blend)

• ¼ tsp of salt

Steep 3 Earl Greyer tea bags in boiling water for 3 minutes.

Remove the tea bags and set the tea aside to cool. Preheat the oven to 375°.

In a small bowl, cream the butter and sugar until light and fluffy. Beat in the egg and cooled tea.

In another bowl, tear open the contents of the 2 remaining tea bags and blend with the flour and salt. Gradually beat into the creamed mixture.

Shape tablespoons of dough into balls and place them 2 inches apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake for 6-8 minutes or until light brown. Place the cookies on wire racks to cool completely.

Enjoy!

Double Chocolate Peppermint Cookies (Gluten and Dairy Free)

This is a delicious holiday cookie recipe for anyone, but they’re especially fabulous for people with gluten or dairy-free diets!

2 1/2 cups of Gluten-free Flour Blend (gum-free)

1 teaspoon fine sea salt

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup organic extra virgin coconut oil, solidified not liquid

1 cup (about 225 grams) organic raw sugar

2 large farm fresh brown eggs, beaten

2 teaspoons vanilla extract

2 teaspoons peppermint extract

1/2 cup unsweetened organic cocoa

1 cup mini dairy-free chocolate chips

See the entire recipe and directions at tasty-yummies.com.

Soft Gluten Free Anisette Cookies

These wonderful Italian cookies are perfect for holiday baking!

INGREDIENTS:

For the cookies:

2 cups (280 g) all purpose gluten free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1/2 cup cornstarch (or try arrowroot)

1 tablespoon baking powder

1/2 teaspoon kosher salt

3/4 cup granulated sugar

8 tablespoons unsalted butter, at room temperature

3 eggs at room temperature, beaten

2 teaspoons pure anise extract or 1/2 tsp. anise oil

2 to 3 tablespoons milk (any kind), at room temperature

For the glaze:

1 1/2 cups confectioners’ sugar

1 teaspoon pure anise extract or 1/4 tsp. anise oil

1 tablespoons milk (any kind), plus more by the 1/4 teaspoonful if necessary

Nonpareils, for decorating (Cake Mate & Betty Crocker brand nonpareils are gluten free in the U.S.)

See the entire recipe and directions at Gluten Free on a Shoestring.

Three Ingredient Pumpkin Spice Cookies (Allergy Friendly)

These delicious pumpkin cookies are allergy-friendly and are a snap to make!  They’re especially amazing for people with gluten or dairy-free diets!

INGREDIENTS: 

1 package Namaste Spice Cake Mix

1 can pumpkin puree

1 cup Enjoy Life Chocolate Chips

1 tsp. pumpkin pie spice (optional)

DIRECTIONS:

Mix pumpkin and cake mix until well combined, then stir in chocolate chips.

Drop spoonfuls of cookie batter onto a lined cookie sheet and bake at 350 degrees for 13-15 minutes or until lightly browned.

Let cool and enjoy!

Note: We have dairy-free mini chocolate chips, regular chocolate chips, and chocolate chunks at the store by Enjoy Life, all of which are wonderful in this recipe!

Three Ingredient Flourless Banana Bread Cookies

These simple cookies are a delicious and healthy treat or snack on the go- they're great for kids too!

Ingredients:

2 large overripe bananas, mashed
1 cup gluten free oat bran (can sub for rolled or quick oats)
4 T smooth almond butter (can sub for any nut butter of choice)
Add ins of choice- Chocolate chips etc

See the entire recipe and directions at Big Man's World.

Gluten Free Baking Contest Winner: Gluten Free Cookies with Salted Pecans

This recipe won Third Prize for our Gluten Free Baking Contest!  The recipe was made by Caryl Zierbes and we all loved them!  Please forgive our poor photography!

INGREDIENTS:

1 ¾ cup Gluten-Free Flour Blend (see recipe below)
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
8 tablespoons unsalted butter, melted
¾ cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons whole milk
1 ½ tablespoons vanilla extract
1 cup gluten-free semi-sweet chocolate chips
¾ cup chopped toasted pecans
6 wrapped caramels, chopped (I used Fannie May’s) (optional)
Sea Salt, coarse (optional)

1. To toast pecans, heat oven to 300 degrees. Line a baking sheet with parchment paper. Starting with about 2-4 ounces of raw pecan halves, place on baking sheet and toast in oven for 10 minutes. Remove from oven and remove nuts frim the baking sheet to prevent residual cooking. When the nuts have cooled, give them a rough chop to prepare for use in the cookies.
2. Next, whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. 
3. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. 
4. Whisk in egg, milk, and vanilla and continue to whisk until smooth. 
5. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips and pecans. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)
6. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a medium ice cream scoop, about 1 1/2 tablespoons, portion dough and space 2 inches apart on prepared sheets. Add several caramel pieces to the top of each cookie. Sprinkle each cookie with ¼ teaspoon of coarse sea salt.
7. Bake cookies, 1 sheet at a time, rotating sheet halfway through bakingtime, until edges are golden brown and have begun to set but centers are still soft, 10- 11 minutes.
8. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. 
9. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

This recipe has been adapted from America’s Test Kitchen.

Gluten Free Flour Blend from America’s Test Kitchen

24 ounces white rice flour
7 ½ ounces brown rice flour
7 ounces potato starch
3 ounces tapioca starch
¾ ounce non-fat dry milk powder
Whisk all ingredients together in a large bowl. Store the blend in an air-tight container. It can be refrigerated up to 3 months.

Protein Packed Peanut Butter Cookies

This is another recipe sent in by one of our wonderful customers, Donna Karp.  She was kind enough to bring some by the store for us to taste, and I thought they were fantastic!

1 c. natural peanut butter
2 eggs, beaten
2/3 c. coconut sugar
2 scoops protein powder*
 
*You can use any protein powder for this recipe though we recommend vanilla.

1. Mix ingredients together.  If the mixture is not thick enough, add more protein powder until the dough reaches the right consistency.
2. Roll into balls with damp hands before placing on cookie sheet.  Flatten the balls with a fork or a bottom of an oiled glass before baking.
3. Bake cookies for 12 minutes at 400 degrees or until lightly browned.

Healthy Chocolate Crinkle Cookies with Stevia

These cookies are suitable for diabetics or those watching their sugar, as well as anyone who wants to have holiday cookies that are on the lower calorie side.

Makes 26 cookies

Ingredients:

1/2 cup unsweetened cocoa powder
1/2 cup cane sugar (coconut palm sugar should work too)
1/2 cup stevia for baking or 12-13 packets
1/4 cup coconut oil, melted (or another healthy oil)
1 egg
2 egg whites (or 1/4 cup carton egg whites)
1 tsp vanilla
1 cup oat flour (you can make oat flour by grinding old fashioned or quick oats in your blender/food processor)
1 tsp baking powder
1/4 tsp salt
1/2 cup icing sugar (but you’ll only actually use 1/4 cup)

See the entire recipe and directions at Busy but Healthy.

Soft-Baked Chocolate Chip Almond Breakfast Cookies

These make for a wonderful breakfast or snack that's full of fiber and healthy fats.  As an extra bonus, they're gluten and dairy free!

1/2 cup gluten-free rolled oats (do not use quick-cooking)
1 cup almond meal
1/2 cup ground flaxseed meal
1/4 cup mini, non-dairy, semi-sweet or dark chocolate chips
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/8 teaspoon fine sea salt
1/2 cup raw, unsalted almond butter
1/4 cup unsweetened almond milk (vanilla or plain)
2 tablespoons light agave nectar or your favorite liquid sweetener
1 teaspoon almond extract (may substitute alcohol-free almond flavor)

Read the entire recipe and directions at The Washington Post.

Healthy Banana Cookies

These are delicious cookies that also make a nice breakfast or snack for on the go!

• 3 large ripe bananas, very well mashed (about 1 and 1/2 cup)
• 1 teaspoon pure vanilla extract
• 1/4 cup olive oil
• 2 cups rolled oats (use gluten free oats if necessary)
• 2/3 cup almond meal
• 1/3 cup unsweetened coconut, finely shredded
• 4 tablespoons sunflower seeds
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine grain sea salt
• 1 teaspoon baking powder
• 1 cup rasins or chocolate chips

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Read the complete recipe and directions at sweetmakemesmile.blogspot.com