Glutino Stuffed Chocolate Chip Cookies

 

A.k.a. Oreo Stuffed Chocolate Chip Cookies but without gluten, dairy, or eggs

I first ran across this recipe a few months before I went gluten free.  It was a hit and I was sad when I found out I needed to go gluten free.  To me, that meant I would never eat these delicious cookies again.  However, I finally found some chocolate sandwich cookies that tasted pretty close and decided to try my hand at the recipe again.  This is the result.  Enjoy!

 

1 c. coconut oil (I used LouAna brand)

3/4 c. packed light brown sugar

1 c. granulated sugar

2 Ener-G eggs (or 2 real eggs- for 2 Ener-G eggs, mix 3 tsp. Ener-G powder with 4 T. water and let it sit for a few minutes)

1 T. vanilla extract (use the real stuff!)

2 c. brown rice flour

1 c. potato starch (not potato flour!)

1/2 c. tapioca starch

1/2 tsp xanthan gum (this is essential if you want your cookie to stay together)

1 tsp salt (a little less)

1 tsp baking soda

1 cup chocolate chips (I used Enjoy Life Dark Chocolate Chips.)

1 package Glutino Chocolate Sandwich Cookies (caution:  If you are cooking for someone with an egg allergy, you may want to choose a different brand of cookies.  These say they may contain eggs.  I have never had an issue but I also don’t get really sick.  Check with the person you are cooking for to make sure these cookies work for them.)

 

Directions: Make Ener-G eggs.  Mix together coconut oil and sugars.  Add Ener-G eggs and vanilla and stir well.

Stir together flours (brown rice, potato starch, tapioca starch), xanthan gum, salt, and baking soda.

Add flour mixture into wet mixture in thirds and stirring after each addition.  Stir in chocolate chips.

(If you stop at this point, you have a versatile cookie dough that you can put in ice cream or use as a crust.)

*Do not skip this step!*  Refrigerate dough for an hour.   Coconut oil melts at a lower temperature, so you will get cookie brittle if you put it in the oven without chilling it.

Preheat the oven to 350 degrees.  Once dough is chilled, put about a tablespoon of dough on one side of the Glutino and about a tablespoon on the other side.  Squish it together until you have completely sealed in the Glutino.  Put the prepared cookies back in the fridge while you are waiting for the oven to preheat.

Place cookies on cookie sheet and put in preheated oven for 13 minutes or until they start to brown.  They will harden some while cooling, so do not over bake.  Allow to cool a few minutes before removing from cookie sheet.

These freeze well.

If your cookies are spreading, you need to re-chill your dough before cooking anymore of them.  Or, you can just eat cookie dough :-).

IMG_4550.JPG
This is how they should look coming out of the oven if you have chilled the dough beforehand.

Adapted from the original recipe:

http://picky-palate.com/2011/01/06/oreo-stuffed-chocolate-chip-cookies/

Apple Crumb Pie

This is one of my favorite holiday pies.  It works for most holidays- Thanksgiving, Christmas, Easter, Fourth of July, etc. Best of all, I usually have at least one person say, “This is gluten free?” If you’ve ever made something gluten free, you know that that is a compliment.  So, here it is, and I hope you get to surprise someone that it is gluten free :-).  Also, do yourself a favor and make the crumb topping I have listed below rather than trying to make a top crust.  In the picture I used gluten free oatmeal, but it is just as good with pecans or walnuts.

 

Crust:

1 c. brown rice flour

1/2 c. potato starch

1/4 c. tapioca starch

1/2 tsp xanthan gum

1 tsp salt

1-2 T. sugar (granulated)

1/2 c. oil (I usually use canola or vegetable- whatever I have around)

3-4 T. cold water

Directions:

Mix the dry ingredients together.  Add the oil and stir until it is all incorporated, but don’t over stir.  Add 3 Tablespoons water and begin stirring.  If it looks like it’s going to be dry, add the 4th or part of the 4th.  Stir just until it’s all stirred in.  Place the dough ball in the pie shell and press it into the pan.  Don’t bother trying to roll it out.  You want the depth of the shell to be fairly uniform, but it doesn’t have to be perfect as there will be apples on top of it to cover any unevenness.   If there’s extra, I just pinch it off and eat it :-).  Yum!

 

Filling:

1 c. sugar (granulated)

1/3 c. brown rice flour

1 tsp nutmeg

1 tsp cinnamon

dash salt

3 T. melted butter (I use Earth Balance or Smart Balance dairy free)

8 c. thinly sliced apples, unpeeled and tart (I use mainly Granny Smith but I usually use one or two red apples like Gala.)

Directions:

Slice apples (I use a food processor on the slicing setting).  Mix dry ingredients in a very large bowl.  Add in butter and apples and stir until they are completely coated.  Put filling in pie shell.

 

Crumb topping:

1/4 c. brown sugar

1/4 c. brown rice flour

2 T. butter (Earth Balance or Smart Balance dairy free)

1/2 c. chopped walnuts, pecans, or gluten free oatmeal (I use Chex or Bob’s Red Mill Brand- make sure they say gluten free.)

Directions:

Stir ingredients together and press onto top of filling in pie shell.

 

Preheat oven to 425 degrees and cover the edges of the pie with foil or a pie shield.  Bake 35-50 minutes until the sides are bubbling and top is lightly browning.  Remove foil for the last 15 minutes if the crust isn’t looking cooked.

 

This pie is good served still warm.  It reheats well and it also freezes well.  If you look closely at the picture, you can actually see a few ice crystals where it hadn’t quite defrosted yet.  Oops!

 

Peppermint Ice Cream

Nothing tells your mouth it’s Christmas like the taste of peppermint.  I love peppermint ice cream, but there are only a limited number of flavors of dairy free ice cream on the market, so I started looking into how to make my own.  I came across this recipe and thought I’d share.  It happens to be gluten free also!

Peppermint Ice Cream

2 cans of coconut milk or coconut cream (unsweetened- 14 oz each)

1/2 c. honey

1/4 to 1/2 tsp salt (so crucial to making it taste like the stuff from a carton!)

1 tsp vanilla

2 tsp peppermint extract

1/2 c. crushed candy canes (some stores sell crushed candy canes next to the chocolate chips in the baking aisle)

 

Freeze ice cream bowl a day ahead of time (as per your ice cream maker directions.)  Stir together all ingredients except the candy canes.  Refrigerate for a few hours.  Pour ice cream liquid into the frozen bowl as it is turning.  Allow to turn for about 20 minutes until it begins to thicken.  Add crushed candy canes and allow to spin a few more minutes.  Ice cream will be soft.  I usually take a bite and then put the rest of it in a plastic tub in the freezer to harden.  There are a lot of gluten free cones on the market now, so check your store to see if you can find some!

I use a Cuisinart ice cream maker with the bowl that you freeze ahead of time.  Theoretically this recipe should work with any ice cream maker, but I haven’t tested it with others.  Merry Christmas!

Adapted from: http://www.acouplecooks.com/2011/12/easy-peppermint-stick-ice-cream/