Grandma H's Fresh Apple Cookies
Cookie number 3 in the Grandma H’s cookie series is the Fresh Apple Cookie with Vanilla glaze. My grandma always had more apples than anyone would know what to do with come fall apple harvest time. This fresh apple cookie is a great way to use up some of those apples and a delicious fall treat. This time i didn’t use the glaze, because I’m feeling a little overloaded on sugar. These cookies are still plenty sweet without it.
Grandma H’s Vanilla Glazed Fresh Apple cookies
2 c. Brown rice flour
1/2 c. Tapioca flour
1 tsp. Baking soda
1 tsp. Xanthan gun
1 tsp. Cinnamon
1/4 tsp. Cloves
1/4 tsp. Sea salt
2 c. Brown sugar (coconut)
1/2 c. Coconut oil or butter
1/4 c. Apple juice
1 1/2 c. Chopped apples
1 c. Pecans, chopped
1 1/2 c. Powdered sugar
2 Tb. Coconut milk
1 Tb. Coconut oil or butter
1/2 tsp. Pure Vanilla extract
pinch of Sea salt
Preheat oven to 400 F.
Combine flours, baking soda, xanthan gum, salt, cinnamon and cloves in medium bowl.
In another bowl, cream sugar, coconut oil and egg.
Beat dry mix into egg mixture, until well mixed.
Add apple juice, apples and pecans.
Spoon onto parchment lined baking sheet and bake about 10 – 12 minutes.
Cookies should be golden brown, but not too soft.
Mix all ingredients and beat until smooth. Spread on cookies.
- Grandma H’s Almond Butter Cookies
As you can probably guess, this recipe came from my Grandma H. Although, I did have to add some xanthan gum. The original recipe also called for peanut butter instead of almond butter, but I’m pretty sure she’ll allow it.
Almond Butter Cookie Dough
Use a rounded tablespoon to drop cookies on baking sheet.
Grandma H’s Almond Butter Cookies
1/2 c. Butter, softened
1 c. Evaporated cane sugar
1 tsp. Pure vanilla extract
1 c. Almond butter
1/2 tsp. Baking soda
1/2 tsp. Sea salt
1 tsp. Xanthan gum
1 c. Brown rice flour
1/2 c. Tapioca flour
Preheat oven to 350 F.
Cream butter, sugar, egg, vanilla and almond butter together.
In another bowl, mix baking soda, salt, xanthan gum and flours.
Add flour mix to almond butter mixture and blend.
Using a rounded tablespoon, drop tablespoon size cookies onto baking sheet.
Cookies will expand slightly, so leave an inch or two between cookies.
Bake 12 minutes for slightly chewy cookies or 15 minutes for crunchy cookies.
Almond Butter Cookies
Double Chocolate Chip Cookies
This first post is dedicated to my cousin. She has recently been diagnosed with Celiac and is just getting used to the change. I started this blog to help her and others like her to see that being gluten free can be a blessing instead of a curse. Becoming gluten free opened my world to a whole new view of what healthy eating is. I would never want to change back.
Anything you loved to eat before, it can be done gluten free. It only takes a little mad scientist time in the kitchen to get the hang of it. Until recently, I had been buying all my breads, muffins and mixes from the store. I was intimidated by all the different types of flours and thickening agents. With time researching recipes and experimenting in the kitchen, you will find that gluten free baking, although there are more variables involved, can give you more control over the texture and taste of your baked goods.
Here is my new favorite recipe for Double Chocolate Chip Cookies.
Happy Baking 🙂