Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

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Double Chocolate Chunk Cookies, Gluten Free Dairy Free

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I’m going to toot my own horn for a minute… Double Chocolate Chunk Cookies are the BEST chocolate cookies EVER! (Cue dancing in the kitchen here…) Ok, I’m back. But, honestly, these cookies, with their perfect chewy edge and soft center, intense chocolate flavor and large chocolate chunks are just the thing when chocolate craving hits. The little punch of spice is optional, but I do recommend trying it. The warmth really balances the rich chocolate.  All that AND they are gluten free and dairy free.  I’m telling’ ya – it’s cookie heaven!

These are …

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Gluten & Dairy Free Christmas Cookie Countdown – Spritz Cookies

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Today for the Christmas Cookie Countdown we are baking up Gluten Free Dairy Free Spritz Cookies.  I adore these buttery little morsels.  You can shape them anyway you need for any holiday (just use a different plate in your cookie press) and you can leave them plain, adorned with sprinkles, or lightly glazed with a powdered sugar icing.  So versatile!  I hope you enjoy them as much as we do.  🙂

Gluten Free Dairy Free Spritz Cookies
 
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Author:
Recipe type: gluten free, dairy free, gfcf, desserts, cookies, Christmas, holiday
Serves: 50-60 cookies, depending on size/shape of cookie
Ingredients
  • 1 1⁄2 cups gluten and dairy free margarine or gluten/dairy/soy free shortening
  • 1 cup baker’s sugar
  • 1 egg (or flax seed replacement 1 T ground golden flax + 3 T hot water)
  • 1 teaspoon gluten free almond extract or flavoring (or vanilla, if desired)
  • ½ teaspoon gluten free vanilla extract (or almond, desired)
  • 1¼ cups finely ground rice flour
  • ¾ cup sorghum flour
  • ¼ cup corn starch or arrowroot flour
  • ½ cup plus 2 tablespoons potato starch (NOT flour)
  • ½ cup plus 2 tablespoons tapioca flour/starch
  • 1 teaspoon gluten free baking powder (plus ¼ teaspoon more if using flax instead of egg)
  • 1 teaspoon xanthan gum or guar gum
  • ¼ t salt
Instructions
  1. In a mixing bowl cream sugar and margarine or shortening until fluffy. Add egg (or flax replacer) and flavoring and beat well.
  2. In another bowl whisk together rice flour, sorghum flour, corn starch,potato starch or tapioca flour, baking powder, xanthan gum, and salt. Mix well. Add to sugar mixture in mixing bowl. Add any other flavorings at this time (ie: orange zest, cinnamon, etc.). Beat until combined. Scrape down mixing bowl and mix again until all combined.
  3. Put dough into cookie press, and press out cookies onto baking sheet. Sprinkle with gluten free decorations, if desired before baking. Bake in an oven preheated to 375 for 8-10 minutes.

 

Gluten & Dairy Free Candy Cane Cookies

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  This week I share Candy Cane Cookies at Once a Month Mom.  Stop by and say “Hi!”

Other freezer cooking resources:

My freezer cooking page

It is the time of year that peppermint seems to be everywhere, and I love it!  From the candy canes at the grocery store to the holiday coffee flavors at my local coffee shop, it is officially peppermint season.  There is something so festive about peppermint, don’t you think?  My kids love these cute candy cane cookies sprinkled with crushed peppermint candy and sparkling sugar.  When they see these in the cookie jar they know my holiday baking has begun in earnest.

Gluten and Dairy Free Candy Cane Cookies freeze really well so I usually bake these early in the season.  They dress up any cookie tray and look really cute in cellophane gift bags for giving as gifts.  Try one with hot cocoa when the snow flies.  If you have any of the peppermint candy/sugar mixture left over from making the cookies, stir a bit into your coffee or hot chocolate.  Yum!  Minty goodness!

Lay the ropes of dough side by side...

...twist...

...and curve.

Gluten & Dairy Free Candy Cane Cookies
 
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Author:
Recipe type: gluten free, dairy free, gfcf, desserts, cookies, holiday, Christmas
Serves: about 30 cookies
Ingredients
  • 8 small gluten free candy canes
  • 3 tablespoons sugar
  • 2 cup finely ground rice flour
  • ⅔ cup potato starch
  • ⅓ cup tapioca flour/starch
  • 1½ teaspoon xanthan gum or guar gum
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup gluten and dairy free margarine (I used Earth Balance Buttery Sticks)
  • 1 cup sugar
  • 1 egg (or 3 T ground golden flax mixed with 3 T hot water)
  • 1 tablespoon unsweetened gluten and dairy free milk substitute
  • 1 tablespoon gluten free vanilla extract
  • red food coloring as needed (regular or natural – be sure gluten free if natural dye)
Instructions
  1. Put the peppermint candy into a heavy-duty plastic bag. I usually use two freezer bags because the candy can tear through the bag during this step. Crush the candy using a rolling pin on a hard surface. Mix the crushed candy with the first measurement of sugar. Set aside.
  2. In a bowl whisk together rice flour, potato starch, tapioca starch, xanthan gum, baking soda and salt. In the bowl of you mixer, beat the margarine with second measurement of sugar. When light and fluffy, beat in the egg, milk substitute and vanilla. Mix dry ingredients into wet ingredients until well blended. Divide dough in half, setting half aside. Add red coloring to remaining half of dough, mixing well until color is all incorporated. Wrap each portion of dough well and chill for at least 2 hours or overnight.
  3. When ready to bake, preheat oven to 350 degrees F. Take dough from refrigerator. Working with walnut sized pieces of dough, roll one white piece and one red piece into a rope shape about 5 inches long. Twist one red and one white rope shape together, then curve the end to make the cookie look like a candy cane. Set on baking sheet. Continue with remaining dough. Sprinkle shaped cookies with crushed candy and sugar mixture. Bake at 350 degrees for 12 minutes. After baking allow cookies to set up for 5 minutes on baking pan before removing to cooling rack.
  4. Freezing Directions: Allow cookies to cool completely. Put cookies into a freezer container, separating the layers with waxed paper. Seal, label and freeze.

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Need other holiday cookie ideas?

Freezer Food Friday – Ginger Snap Cookies

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It is starting to cool off and the leaves are beginning to change.   I have got a hankering to bake with cinnamon and ginger.  It must be time for Ginger Snaps.  Enjoy!

Printable freezer labels for Ginger Snap Cookies.

Printable recipe cards for multiple batches of  Ginger Snap Cookies.

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