My best friend insists that plain, ol’ rice krispy treats are the best cookie ever invented. I believe that my Nutella variation is. Try it, and find out. This recipe can be made with gluten-free crispy rice, and requires almost 2 cups of Nutella.
Nutella Crispy Rice Treats
Makes 24 Cookies
6 cups crispy rice cereal, gluten-free or regular
6 tablespoons (3/4 stick) unsalted butter
10 oz. bag mini marshmallows
3/4 cup Nutella
1 cup Nutella
1 1/2 cups semi-sweet chocolate chips
1 tablespoon shortening
3/4 cup chopped, toasted hazelnuts
Line 9- x 13-inch baking pan with foil paper, allowing 2 inches to hang over the sides. Spray lightly with vegetable oil. Set aside.
In a large mixing bowl, add rice cereal. Set aside.
In a medium saucepan over low heat, melt butter and marshmallows. Mix until smooth. Add Nutella and stir until well combined. Pour marshmallow mixture over cereal. Stir to coat evenly. Press into prepared pan.
Prepare topping: Heat Nutella, chocolate chips, and shortening in the top of a double boiler, set over low heat. Mix until smooth. Spread over the top of cookies and sprinkle with chopped hazelnuts. Press nuts down lightly to adhere.
Place in the refrigerator for 1 to 2 hours until topping is firm. Using the foil overhang, lift cookies out of pan, and cut into 24 bars.
Store cookies, layered between wax paper, in an airtight container, in the refrigerator, for up to 3 days.
Baker’s Note: In an oven preheated to 350F, toast hazelnuts for 5 to 7 minutes until fragrant.Read More
My mom had a standard repertoire at Christmas that included a date-walnut cookie that has since become one of my own Christmas standards. This moist, dense cookie is sweetened with dates, coconut and brown sugar. It is gluten-free, giving you another tasty option for people with celiac disease. This recipe is in my book Gluten Free Cookies.
Date Walnut Logs
Makes about 3 dozen
1 cup walnuts, ground
1/2 cup pitted dates, ground
3/4 cup flaked coconut, chopped
1/2 cup dark brown sugar, packed
1 egg, slightly beaten
Coconut and chopped walnuts for rolling.
Preheat oven to 350F. Lightly grease baking sheet.
Mix together walnuts, dates, coconut, sugar and eggs. Shape into rolls 3/4 inch in diameter and 11/4 inches long. Roll in coconut or chopped walnuts.
Bake on greased cookie sheets about 12 minutes or until golden brown. Remove to racks to cool.
Store in airtight containers for up to one week.Read More
I searched everywhere to find a gluten-free linzer cookie recipe that I liked. I couldn’t find one, so I developed my own. The addition of coriander to the raspberry jam gives the cookie a spicy kick. If you prefer a sweeter cookie, leave out the spice.
Luane’s Gluten-Free Linzer Cut-Out Cookies
Makes about 30 to 36 sandwich cookies
2/3 cup brown rice flour
3 tablespoons potato starch
1 tablespoon plus 2 teaspoons tapioca starch (aka tapioca flour)
1/4 teaspoon xanthan gum
1/4 cup almond flour (or slivered, blanched almonds, finely ground)
2 tablespoons toasted hazelnuts, finely ground
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/8 teaspoon fine grain sea salt
1 large egg yolk
1/2 cup seedless raspberry jam
1/4 teaspoon ground coriander
powdered sugar for sprinkling (optional)
In a medium bowl, sift together the brown rice flour, potato and tapioca starch, and xanthan gum. Whisk in almond and toasted hazelnut flours. Set aside.
In the large bowl of an electric mixer, combine the butter, sugar, and salt. Set mixer speed on high and beat about 2 minutes until light and fluffy. Add egg yolk and beat until blended. Reduce mixer speed to low. Add the flour mixture and mix until just incorporated. Gather dough together and divide in half. Wrap each half in wax paper or plastic wrap. Chill for a minimum of 6 hours.
Preheat the oven to 400F. Line cookie sheets with parchment.
Roll dough, between wax paper, to 1/4-inch thickness. Using a cookie or biscuit cutter, cut dough with 1-inch round shapes. Using a smaller cookie cutter, cut-out the centers of half of the cookies. Dip cookie cutter in brown rice or all-purpose gluten-free flour, to aid cutting. Roll once and return scraps to refrigerator or freezer to chill. Place whole cookies on one sheet and ones with cut-out centers on another. Bake about 8 to 10 minutes, until edges are light golden brown. Cool cookies on cookie sheet for 3 minutes. Transfer cookies, still on the parchment, to wire racks to cool completely.
Just before serving, lightly dust the cut-out cookies with powdered sugar. Mix jam and coriander together in a small bowl. Spread 1 teaspoon of jam over bottom of one whole cookie and top with one cut-out cookie. Serve filled cookies immediately.
Unfilled cookies can be stored in an airtight container for 3 to 5 days.Read More
Sweet, dried blueberries and cherries make these melt-in-your-mouth meringues perfect for a light afternoon snack. Their luscious fruity center will have everyone coming back for more. These cookies are featured in my book Gluten Free Cookies
Makes 24 to 30 cookies
1/2 cup superfine sugar
1/4 cup powdered sugar
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/4 cup dried blueberries, chopped
1/4 cup dried cherries, chopped
Preheat oven to 250oF. Line cookie sheets with parchment.
In a small bowl, whisk together superfine sugar and powdered sugar.
In the small bowl of an electric mixer, combine egg whites, salt, and cream of tartar. Set mixer speed to high. Beat until soft peaks form. Add sugar mixture, 1 tablespoon at a time, until stiff peaks form, about 3 to 5 minutes. Turn off mixer and, using a rubber spatula, carefully fold in dried berries so as not to deflate the batter.
Drop rounded tablespoons of batter onto prepared cookie sheets, spacing them about 2 inches apart. Bake for 30 minutes. Turn oven off and leave cookies in oven for an additional 20 minutes. Transfer cookies, still on parchment sheets, to wire racks to cool completely.
Store cookies in an airtight container for up to 3 days.
Baker’s note: If you prefer, use 1/2 cup of just one type of berry.
Photo by Stacy Cramp, from my book “Gluten-Free Cookies”
These gluten-free pumpkin spice cookies are from my book, Gluten-Free Cookies. The soft, cakelike spice cookies are great made with either fresh or canned pumpkin. The browned-butter frosting lends a celebratory feeling. I like them best with dried zante currants, but chopped raisins or dried cranberries work well too.
Frosted Pumpkin Currant Spice Cookies
Makes 36 to 48 cookies
2/3 cup brown rice flour
3 tablespoons potato starch
1 tablespoon plus 2 teaspoons tapioca flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup almond flour
1/2 cup dried zante currants
1/2 cup chopped walnuts
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/4 cup packed dark brown sugar
1/4 cup honey
1 large egg
1/2 cup canned or fresh pumpkin puree
Browned Butter Frosting:
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 1/2 cups powdered sugar
3 to 4 tablespoons heavy cream
In a medium bowl, sift together brown rice flour, potato starch, tapioca flour, baking powder, baking soda, xanthan gum, salt, and spices. Whisk in almond flour.
In a small bowl, toss currants and walnuts together.
In the large bowl of an electric mixer, with the speed set to medium, cream the butter. Add brown sugar and honey. Beat until fluffy, about 2 to 3 minutes. Add egg and beat another 1 to 2 minutes. Add pumpkin puree and mix until thoroughly combined. Reduce mixer speed to low. Add flour mixture and mix until just incorporated. Mix in the currants and walnuts. Chill in a covered bowl, for 1 to 2 hours, or overnight.
Preheat oven to 375oF. Line cookie sheets with parchment.
Using a small cookie scoop, drop rounded teaspoons of dough onto prepared cookie sheets, spacing them about 2 inches apart. Bake until golden brown, about 15 to 18 minutes. Cool on cookie sheets for 2 minutes. Transfer cookies, still on parchment, to wire racks. Cool for 5 more minutes. Frost while cookies are still warm.
For Browned Butter Frosting: In a small saucepan, melt butter and heat until it foams. Reduce heat to low and cook until the foam along the edges begins to turn golden, about 3 to 5 minutes. Remove from heat and stir in powdered sugar. Add cream slowly, until proper consistency for spreading is attained.
One at a time, invert each cookie, dip top in icing, and swirl. Place cookie on wire rack until icing dries and cookie is completely cool.
Store cookies in an airtight container for up to 1 week, layered between sheets of parchment or wax paper.
Baker’s note: Zante currants are dried, seedless black grapes which are smaller and more tart than raisins.Read More
Needless to say, but when one of my colleagues shared these cookies with me at Christmas, I fell in love with them. Not only are they delicious, but they are gluten-free and no bake. And although they claim to be a cookie, they could also pass for a confection. See why I fell in love? I adapted this recipe from allrecipes.com.
Gluten-Free Peanut Butter Balls
Makes 40 to 48 cookies
1 1/2 cups gluten-free, crisp rice cereal
2 cups sifted confectioners’ sugar
1 cup unsalted creamy, organic peanut butter
4 tablespoons unsalted butter, room temperature
8 ounces semisweet chocolate, such as Ghirardelli’s semisweet bar
Line a small cookie sheet or an 8” x 13” pan with parchment or wax paper.
In a large bowl, combine crispy rice cereal and confectioners’ sugar, and mix well.
Melt peanut butter and butter in medium saucepan, over low heat. Pour melted peanut butter and butter over cereal mixture, and blend together thoroughly.
Using a #80 or #100 cookie scoop, form mixture into 1 inch balls, and press mixture so that it sticks together and holds its shape. Space cookie balls 1/2-inch apart on cookie sheets. Cover and chill in refrigerator till firm, about 2 hours or overnight.
Line 2 8” x 13” pans with parchment or wax paper.
Melt chocolate in double boiler. Remove from heat but keep chocolate on double boiler to stay warm. Dip balls, one at a time, into chocolate, covering completely. Remove carefully using a dipping fork or teaspoon, and tap off excess chocolate. Place on prepared cookie sheet, spacing 1-inch apart. Chill for 20 to 30 minutes until firm.
Store in a sealed container, in the refrigerator for up to 5 days.Read More