Gluten Free Macadamia White Chocolate Cookies

These GLUTEN FREE MACADAMIA WHITE CHOCOLATE COOKIES are irresistible and delicious. After the photo shoot, we had a few, and then some more. The taste lingered in our mouths and we finally had to wash it down with lemonade and some sugarless coffee. That’s how amazing these cookies are! These cookies, in fact, are my friend Daniela’s favorite, and even though she didn’t request them gluten free, I couldn’t resist the challenge (I can actually taste them if gluten free!).

Gluten Free Macadamia White Chocolate Cookies. Delicious! glutenfreeskinny.net

My friend Daniela was moving this week and she found herself in a sea of boxes with her brand new closets unfinished. In fact, there were many other unfinished items at her new dwellings – including a missing stove top and a kitchen sink. Her plan is to have morning smoothies and salad takeout for the next five days…and now cookies. Yay!

Gluten Free Macadamia White Chocolate Cookies. Delicious! glutenfreeskinny.net

These cookies have all the nice crunch of the macadamia nuts and the white chocolate chips, but they are soft and chewy as they never truly flattened while they were baking. They looked kind of funny at first, but once we bit into them, we loved them all the same. The major TRICK here is to mix the nuts and the chocolate chips in 1 teaspoon of cornstarch right before they get folded into the cookie dough. You can also use powdered sugar if you have that handy. This way, the chocolate is “protected”and it doesn’t melt, and the nuts hold their weight atop, never falling (and burning) to the bottom of the cookie.

Happy move, Dani!

Don’t miss the beat with this super easy Macadamia White Chocolate Cookies that are gluten free and delicious.
Recipe type: Dessert
Cuisine: American
Serves: 22
Ingredients:
  • 3.5 oz of raw macadamia nuts (slightly chopped)
  • 1 cup and 2 tbs of all purpose gluten free flour
  • 1.5 tsp of xantham gum
  • ¼ teaspoon sea salt
  • ½ tsp baking soda
  • 75gr of white sugar
  • 82gr of coconut palm sugar
  • 4 tbs of unsalted butter at room temperature
  • 1 large egg at room temperature
  • 1 tsp of vanilla extract
  • 2 oz of white chocolate chips
  • 1 tsp of cornstarch
Gluten Free Macadamia White Chocolate Cookies. Delicious! glutenfreeskinny.netInstructions:
  1. Preheat the oven at 325 degrees. In the bowl of a mixer, cream the butter and slowly add both sugars. In a large bowl, mix well the gluten free all purpose flour, the xantham gum, the salt, and the baking soda. Add half of the dry ingredients mix into the butter and sugar mix, beating at a low to medium speed. Then, add the egg, and slowly again finish adding all your dry ingredients. The dough will be thick and sticky.
  2. In another bowl, mix the macadamia nuts with the white chocolate chips, and add the corn starch. Mix well. The cornstarch will help the chocolate and the nuts not to drop to the bottom of the cookie, once in the oven. When you are ready, fold these into the cookie dough batter, and mix well with a rubber spatula.
  3. The dough needs to rest in the refrigerator for at least 20 minutes.
  4. Line a cookie sheet with parchment paper, and make tiny balls (around 1 inch) with the cookie dough (wet your hands if it’s still too sticky!). Make sure you don’t crowd them on the sheet.
  5. Once in the oven, the cookies will be done in 10-15 minutes. You can remove them once a light golden color appears. Let them rest on the cookie sheet for 5 minutes, and then move them onto a cooling rack.

What is your secret baking tip when making cookies?

Gluten Free Paleo Chocolate Glazed Donuts

Gluten free chocolate glazed donuts that are also delicious and happen to be Paleo, too? Hello. Yes. I’ve been craving something sweet and indulgent to have with my Nespresso macchiato during weekend afternoons, and donuts came to mind. Could there be a donut out there made with no grains, no gluten and also able to satisfy my “bad treat” cravings? Maybe. I think these hit the spot!

Gluten free paleo chocolate glazed skinny donuts glutenfreeskinny.netThese donuts are not fried, but baked. Plus, for all of us health nuts and enthusiasts out there, the main ingredient is almond flour (a friendly nut!)- not even a pinch of rice, potato, or tapioca. So it’s 100% paleo, and I’m okay with that! (And fewer ingredients make me VERY happy.)

Gluten free paleo chocolate glazed skinny donuts glutenfreeskinny.netIngredients:

For the donuts (makes around 8 in a medium-size donut pan)

  • 2½ cups almond flour (I’m liking Honeyville)
  • ½ tsp baking soda
  • ½ tsp salt
  • 6 tbsp maple syrup
  • ¼ cup coconut oil
  • 1 tbsp vanilla
  • 1 tsp lemon juice
  • 3 large eggs at room temperature

For the chocolate glaze:

  • 1/4 melted coconut oil
  • 2 oz vegan chocolate chips
  • 1 tsp Stevia
  • Sprinkles are not paleo! (But I couldn’t help myself for the pictures. Oops.)

Directions:

Ready? This is my favorite part. Pour all ingredients in your blender, and mix them well, until the batter looks airy.

Pre-heat the oven at 350 degrees, then grease a donut pan. Pour the batter almost (but not really) to the rim, being careful not to cover the opening for the whole. Then hit the pan down against the countertop to release any air bubbles and make sure the donuts rise evenly and beautifully.

Once you have the donuts baking, prepare the glaze. Put the chocolate chips in a microwaveable-safe dish, add the coconut oil and the Stevia, and microwave for 2 minutes at 40% power. Once done, remove from the microwave and give it a good stir.

The donuts will bake for 10-12 minutes depending on your oven. After you are done, remove from the oven, and let them cool for five minutes before placing them on a cooling rack. Once the donuts are completely cold to the touch, glaze them and wait around 10 minutes for the glaze to set.

Gluten free paleo chocolate glazed skinny donuts glutenfreeskinny.net
For this recipe, I used (click on the images to find out more information and consumer reviews on Amazon.com):

Print the Recipe: Gluten Free Cookie Dough Cake

Gluten free cookie dough cake @glutenfreeskinny.netIngredients:

2 8” round vanilla GLUTEN FREE cakes (I made mine using CRAVE BAKERY’S vanilla cupcake recipe. Other alternatives? GLUTINO’s Old Fashioned Cake Mix)

Filling

  • 2 tablespoons unsalted butter at room temperature
  • 3 tablespoons light brown sugar, packed
  • 1/2 cup plus 1 tablespoons all-purpose GF flour
  • 1/2 cup condensed milk hack (click here for recipe)
  • 1/4 teaspoon vanilla extrack
  • 1/8 cup mini semisweet chocolate chips

Frosting

Adapted from Magnolia: Recipes from the World Famous Bakery and Allysa Torey’s Home Kitchen

  • 1 cup (2 sticks) unsalted butter, softened
  • 6-8 cups confectioner’s sugar
  • 1/2 cup almond milk
  • 2 teaspoons vanilla extract

GF Chocolate chip cookies (I made them from scratch too. Here’s the recipe)

Directions

I assume you have your vanilla cakes ready to go. I made them the night before as I didn’t want to be in the kitchen for more than 1 hour at a time!

Start with the filling. Cream in high speed the butter and the sugar with a mixer. About 2 minutes. Add the GF flour, the condensed milk hack, and vanilla. Mix in medium until well blended. Fold in the chocolate chips. Cover in plastic wrap and refrigerate.

Next, tackle the frosting. In a mixing bowl, combine the butter and half the sugar, a drop of milk and the vanilla. Beat on medium to high speed until creamy (around 3 minutes). Gradually add more sugar, a little bit more of the milk, and so forth. Until you get the right consistency. As we will use 3/4 of the frosting unpiped, I recommend keeping it slightly on the creamy side.

Now, you are ready for the most fun part: assembly. Get your cake plate ready. Set one of the first cakes. Spoon in and frost with the buttercream filling (use 1/3 of it). Set aside. Get the cookie dough filling out of the refrigerator and create tiny cookie dough balls. Very tiny ones. Set on top of the frosting until you cover it completely. Set aside.Get the second cake. Turn it upside down on another plate. Spread a thin layer of frosting. Flip and sandwich in the cookie dough balls in between the two frosted sides of the cake. Press lightly. Save some frosting for decoration (fill a piping bag). The rest, drop it onto the cake, and spread evenly to cover the whole cake.

Pipe the remainder frosting to decorate. I crumbled home-made chocolate chip cookies for the sides, and dropped a lot of chocolate chips in the center.

Refrigerate for a couple of hours.

Eat!

 

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Print the Recipe: Chocolate Paleo Banana Pancakes

DSC_1505Ingredients:

For 1 serving. This was inspired by the Paleo Banana Pancakes recipe.

  • 1/2 ripe banana
  • 1 egg
  • 1.5 tsp raw cacao powder
  • 1 tsp coconut palm sugar, or stevia
  • 1 tsp coconut flour
  • 5 vegan chocolate chips
  • A pinch of Kosher salt to taste

Directions:

With everything in one single container (minus the Kosher salt), use an immersion blender until frothy. If you don’t have an immersion blender, grab a fork, mash the banana, and then beat the rest of the ingredients (skip the chocolate chips).

In a medium pan at medium to low heat, cook SMALL silver dollar pancakes (small is key as these are a little bit tougher to flip versus other ones). Watch them like a hawk – they can burn in extra 3 seconds. Start with the heat at low and build from there. Around 2 minutes for the first side and 20 seconds for the other side.

Serve with maple syrup, or raw coconut nectar, and a pinch of Kosher salt. (That last thing does the trick!)

Nutritional Info: For 1 serving. Calories 259; Total Fat 9.3g, Cholesterol 164mg; Sodium 77mg; Total Carb 36.2g; Dietary Fiber 6.5g; Sugars 17.5g; Protein 9g.

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Print this recipe: Skinny Coconut Cream Frosting (Paleo, GF, Low Fodmap)

DSC_0664Ingredients:

  • A can of FULL FAT Coconut Milk (this is very important – LITE won’t work), refrigerated overnight
  • 1 teaspoon of vanilla extract
  • Stevia, honey or maple syrup to taste (I actually like it without any sugars at all!)

Directions:

Open the coconut milk can and scoop up the cream ONLY.

In a stainless steel bowl, whip the coconut milk until it starts to become thicker. Add the vanilla and the stevia or maple syrup. Whip again.

The final consistency will be slightly runnier than a normal buttercream frosting. You can use it for berries and cream, cupcake frosting, and more.

Only 24 calories per tablespoon (with Stevia).

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Print the Recipe: Sugar-Free Wet Coconut Truffles

Print the Recipe: Sugar-Free Wet Coconut Truffles

Sugar free wet coconut truffles glutenfreeskinny.netIngredients:

For 12 truffles.

  • 6 pitted dates
  • 1 ripe banana
  • 3/4 cup of coconut flakes
  • 2 teaspoons coconut flour
  • 1 pinch of Kosher salt
  • 1/4 cup of semi-sweet chocolate chips (vegan, or gluten free)
  • 2 tablespoons of almond milk

Directions:

Set the dates to rest in warm water for 30 minutes. This softens them and it makes them more food processor friendly.

Pre-heat the oven at 350 degrees.

In your food processor, mix the banana, and the softened dates. Add the coconut flakes and the coconut flour and the pinch of salt until well blended.

With a spatula, make sure everything is well blended. Line a cookie sheet with parchment paper.

I used a small espresso spoon to spoon out a little bit of the batter at the time. Make 12 small little balls in your hands and carefully set them on the parchment paper.

Bake them for at least 20 minutes. You will know they are done when the bottoms are very golden and you start to smell the coconut in your kitchen! It’s ok if they are a little wet or uncooked inside. Remove from oven and place on cooling rack.

In a microwave-safe container, melt the chocolate chips with the almond milk for one minute at 30% power. Remove and mix well until the chocolate is shiny. Drizzle the coconut balls to taste.

The truffles are best when refrigerated for at least a couple of hours, but they are delicious to eat at any stage (yes, I confess! I ate the raw batter too and loved it!)

 

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Sugar-free Wet Coconut Truffles

This is a quick and easy sweet snack you can even take on the go. The truffles are sweetened with dates and bananas, and they are under 65 calories per little truffle.  They are naturally gluten free, and paleo, too. But be careful! They are so yummy you will want to eat them all.

Sugar free wet coconut truffles glutenfreeskinny.net

Tips:

  • Soak the dates in warm water to soften them and make them easier to mash or blend with the other ingredients
  • Coconut is great for your skin and your thyroid gland
  • The most calorie-heavy ingredient here is the chocolate – skip it for naked truffles and save almost 50% of the calories!

Sugar free wet coconut truffles glutenfreeskinny.net

Print the Recipe Here.

Ingredients:

For 12 truffles.

6 pitted dates

1 ripe banana

3/4 cup of coconut flakes

2 teaspoons coconut flour

1 pinch of Kosher salt

1/4 cup of semi-sweet chocolate chips (vegan, or gluten free)

2 tablespoons of almond milk

Directions:

Set the dates to rest in warm water for 30 minutes. This softens them and it makes them more food processor friendly.

Pre-heat the oven at 350 degrees.

In your food processor, mix the banana, and the softened dates. Add the coconut flakes and the coconut flour and the pinch of salt until well blended.

With a spatula, make sure everything is well blended. Line a cookie sheet with parchment paper.

I used a small espresso spoon to spoon out a little bit of the batter at the time. Make 12 small little balls in your hands and carefully set them on the parchment paper.

Bake them for at least 20 minutes. You will know they are done when the bottoms are very golden and you start to smell the coconut in your kitchen! It’s ok if they are a little wet or uncooked inside. Remove from oven and place on cooling rack.

In a microwave-safe container, melt the chocolate chips with the almond milk for one minute at 30% power. Remove and mix well until the chocolate is shiny. Drizzle the coconut balls to taste.

Click here to see nutritional info.

The truffles are best when refrigerated for at least a couple of hours, but they are delicious to eat at any stage (yes, I confess! I ate the raw batter too and loved it!)

Sugar free wet coconut truffles glutenfreeskinny.net

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free

This is the skinniest version of a carrot cupcake with frosting you will find! The cake is paleo – no sugar, no grains, no gluten, no lactose. The sweetness comes from dates, and maple syrup. The frosting is hand whipped and made out only of coconut milk and vanilla. The cupcake is 200 calories, and the frosting 24 calories. Hello sweet health success!

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net

The night before, refrigerate a can of FULL FAT coconut milk. You can see the full recipe for the Coconut Cream Frosting here. 

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net


Now, for the real business – the carrot cake cupcake!

Ingredients:

This recipe was adapted from the Cupcake Project.

  • 1 1/2 cups blanched almond flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 eggs
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil
  • 1 1/2 cups carrots, shredded (you can buy the baggie from the supermarkets)
  • 4 dates, no pits
  • 1/4 cup of walnuts
  • 1/4 cup of raisins
  • 2 servings of full recipe of Coconut Cream Frosting

Directions:

Start by setting the oven to 325 degrees. You will use the middle shelf. At this point, also line with a cupcake pan with cupcake liners. The recipe will do about 10 cupcakes.

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net

Step by Step: Carrot Cake Cupcake.

In a food processor (this is the week of the new food processor, so still in love with this one), put the carrots and the dates. Pulse until well blend. Then add the eggs, the maple syrup and the oil. Add the almond flour and the rest of the dry ingredients. Keep processing in low. Finally, remove and fold in the walnuts and the raisins.

Divide evenly amongst ten cupcakes, and bake for around 18 minutes or until a clean knife comes out clean.

Let them cool FULLY, and finish up with a dollop of coconut cream frosting.

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net

Skinny Frosting: Coconut Cream

At 24 calories per tablespoon, this frosting is not only skinny, but also lactose free and sugar free – no evil butter here!

You need strong arm muscles and some patience. The frosting is best when whipped right before serving.

Skinny Frosting: Coconut Cream http://glutenfreeskinny.net

Print the recipe here.

Ingredients:

A can of FULL FAT Coconut Milk (this is very important – LITE won’t work)

1 teaspoon of vanilla extract

Stevia, honey or maple syrup to taste (I actually like it without any sugars at all!)

Directions:

I opened a can of coconut milk (in this case Thai Kitchen) and left it to refrigerate overnight.

The next day, something wonderful happened: cream! The fat of the coconut milk has risen to the top and now you can spoon it out. Be careful not to get any of the water in the bottom – don’t shake the can or move it too much.

You can see in the picture above how it is cream, but not very thick or stiff. It’s ok.

Put as much cream as you can get into a stainless steel bowl, and with a whisk, beat all you can out of it. You’ll see it starts to get thicker. The moment I see some thickness, I add the vanilla and the stevia, honey or maple syrup (be careful with the honey or maple syrup…you don’t want to add too much liquid back into it). And continue to whip. The frosting won’t be thick enough to pipe, but you can do pretty dollops on top of a muffin or cupcake. I just love this frosting by the spoonful, or on top of my carrot cupcakes!

Serve chilled.

Calories: 24 calories per tablespoon.

 

Three Ways To Make Dulce de Leche (or Caramel), Gluten Free and Lactose Free Options

How’s everyone enjoying the weekend so far? It’s pouring rain here in South Florida. With this humidity, baking is slightly more challenging (I was planning to make macarons again, but so not recommended). Therefore, with a little bit of research and based on all of your wonderful comments and questions, I have an interesting new post for you:

How To Make Dulce de Leche: 3 Ways 

How to make dulce de leche http://glutenfreeskinny.net

I’ve used the wonderful gooey and sweet Dulce de Leche in three of my latest and most popular recipes: Caramel Cake Rolls, Vanilla and Caramel Cupcakes and Coconut and Dulce de Leche Alfajores. However, I know dulce de leche might be hard to come by depending on where you are. Here are three great solutions to bring in all the amazing taste to your kitchen.

Vanilla and Caramel Gluten Free CupcakesDulce de Leche and Coconut Alfajores Gluten FreeDulce de Leche Cake Rolls!

Healthiest: Paleo Dulce de Leche

This recipe is inspired by Living Healthy With Chocolate, from a Brazilian Paleo enthusiast who lives in Hawaii (tough life, I know). This dulce de leche is lacotse free.

Ingredients:

2 tablespoons of water

1/3 cup raw coconut palm sugar

1/2 cup coconut milk

1 teaspoon vamilla extract

pinch of salt

In a sauce pan, bring the water and sugar to a boil, stirring and watching constantly. Then, add the vanilla extract, the coconut milk, and the salt. Make sure the heat is in medium. Cook for estimated ten minutes. The “dulce de leche” is ready when it starts to thicken and darkens. Remove from heat right away. Don’t burn it!

Around 275 calories for the whole recipe- around 1/2 cup or 35 calories per tablespoon!

Homemade Salted Dulce de Leche

Recipe by Nicole Costa and Rebecca Clanton.

Ingredients

1 2/3 cups sugar
1 tablespoon light corn syrup
1 stick unsalted butter, cubed
1 cup heavy cream, at room temperature
1 1/2 teaspoons coarse sea salt

In a small sauce pan, heat the sugar, the 1/3 cup water and the corn syrup. Bring to simmer on medium. Watch closely until the color changes to amber. Then, add the butter, and stir with a wooden spoon. Once incorporated, remove from the heat. Add the heavy cream, make sure it’s well blended. Add the coarse salt, and then, cool completely.

Makes 1 cup – estimated 16 servings at 150 calories per tablespoon.

Traditional: From Condensed Milk

Ingredients

1 can of sweetened condensed milk

Kosher salt

Empty the can of condensed milk into an oven-proof dish. Sprinkle Kosher salt and cover tightly with foil. Place this in  a larger roasting pan or casserole pan filled with water (up to 3/4 of the pan filled…creating a water bath). Bake at 425 degrees for 60-90 minutes. Check every 30 minutes and add more water to the water bath as needed. Dulce de leche is ready when it looks and feels like caramel. Remove from oven and carefully stir. Let it cool down completely.

Around 65 calories per tablespoon.