Gluten Free Cranberry Chocolate Biscotti

Yields:12

2 3/4 cups gluten free all purpose flour blend 

2 teaspoons gluten free baking powder 

1 teaspoon gluten free xanthan gum 

1 teaspoon sea salt

3 large room temperature eggs 

1 cup sugar  

1 cup dried orange flavored cranberries 

1 cup dark chocolate chips

Preheat oven to 350 F

Combine all the dry ingredients including chocolate chips and dried cranberries. Beat sugar and eggs until light and fluffy and add to the dry ingredients to combine. The dough will be very sticky so wet your hands to form dough into a log and press down to about 1/2" thickness on a lined cookie sheet. Bake for 40 minutes. Remove from the oven. 

Lower temperature to 325 F

Cut lengthwise when it's cool enough to handle with a very sharp knife. Bake a further 20 to 30 minutes or until dry and firm to touch.

Gluten Free Lavender White Chocolate Shortbread

1 teaspoon dried lavender powder

2 tablespoons white chocolate powder

1 cup of butter

1/2 cup pure vegetable oil

1 cup powdered sugar

2 1/2 cups GF baking and biscuit mix

Preheat oven to 350 F

Sift flour and set aside. Cream butter, oil, and sugar on high speed until fluffy and light (about 6 minutes). Add lavender and white chocolate powder, followed by the dry ingredients to make a firm cookie dough. Transfer dough to a piece of parchment paper. Roll into a rectangle log (about 13" by 2"). Wrap with plastic wrap and put in the freezer until firm (about 30 minutes). Remove from freezer and remove warp. Use a very sharp knife and cut into 1/2" circles.  Arrange in a lined cookie sheet leaving room in between.

Bake for 15 to 17 minutes or until cookies are cooked. Remove from the oven to cool completely before frosting.

Frosting:

1 1/2 cups powdered/icing sugar

1 large Meyer lemon, juice and zest

Combine the ingredients and whisk until smooth. Drizzle over the cookies.

Oatmeal Apricot Chocolate Chip Cookies (gluten-free)

Yield:30

If you are not gluten intolerant, use may use 1 3/4 cup all purpose unbleached white flour instead

1 3/4 cups gluten-free biscuit and baking flour blend (I use Bob's Red Mill)

1 cup oatmeal of your choice

8 tablespoons or 1 stick of salted butter, room temperature

1 cup sucanat or brown sugar

1 large room temperature egg

1 1/2 cups dark chocolate chips

1 cup chopped dried apricots

1 teaspoon pure vanilla essence

Preheat oven to 350 F

Cream butter and sugar until fluffy. Add egg, beating well to combine and vanilla. Turn mixer off and use a spoon to mix in the dry ingredients including chocolate chips and apricots.

Drop teaspoonfuls of the cookie dough into the palm of your hand and roll into a perfect ball. Arrange in a single layer on a lined cookie sheet.

Put cookie sheet in the middle rack and bake for 15 minutes.

Espresso Chocolate Almond Cookies

2 1/4 cup almond meal/flour

1 teaspoon baking powder

1 teaspoon sea salt

3 tablespoons stevia

2 tablespoons cocoa powder
1 tablespoon instant espresso powder

2/3 cup maple syrup
1/2 cup fresh or frozen raspberries

2 cups melted dark chocolate

1/4 cup pure vegetable oil of your choice

Preheat oven to 350 F

Combine all the dry ingredients in one bowl and all the wet in another. Add wet to the dry and stir well to combine.

Line a cookie sheet with parchment paper. Drop small scoops into the cookie sheet, leaving 1 inch in between.

Bake for 15 minutes or until a stick inserted comes out clean.

Leave cookies to cool in a cooling rack.

Gluten-free Lemon Sesame Seed Cookies

2 cups all purpose gluten-free flour

1/2 cup cold butter, chopped

1 cup sugar

2 eggs, room temperature

2 tablespoons lemon zest

2 teaspoons lemon juice

2 teaspoons gluten-free baking powder

1 teaspoon xanthan gum

1 teaspoon sea salt

1 cup sesame seeds

Preheat oven to 350 F

Sift flour, baking powder, xanthan gum, and salt into a bowl. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Add lemon juice and zest, followed by flour. Beat to combine.

Drop teaspoonfuls of the cookie batter into the sesame seeds and roll with a teaspoon to fully coat.  Arrange in a lined cookie sheet about 2 inches apart.

Bake for 20 minutes or until cookies are slightly browned and crispy. Remove from the oven. After about 10 minutes, move cookies to a cookie rack to cool completely.

Chocolate Cookies

Cookies:

2 cups bittersweet chocolate chunks

1 cup all purpose unbleached flour

1/2 stick of butter, room temperature

1 cup raw brown sugar

1 egg, room temperature

1 teaspoon pure vanilla essence

1 tablespoon unsweetened cocoa powder

1 teaspoon baking powder

Pinch of salt

Ganache:

1/4 cup heavy cream

6 ounces semi sweet chocolate chunks

1 teaspoon cold espresso coffee (instant works too)

Preheat oven to 350 F.

Melt 2 cups bittersweet chocolate in a heatproof bowl over a small pot of hot water on a low heat. Leave to cool.

Using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla essence, than melted chocolate.

In a separate bowl, combine all the dry ingredients.

Add dry ingredients to the wet ingredients. Mix to combine. Drop tablespoonfuls onto an ungreased cookie sheet and bake for 15 minutes or until golden brown. Remove from the oven and cool.

Place 1/4 cup heavy cream, espresso, and 6 ounces of semi sweet chocolate chunks in a heatproof bowl over a small pot of hot water on low heat until melted. Whisk to fully combine. 

Dip top half of the cookies to fully coat in chocolate ganache. Place on a wire rack to set.