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?

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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Paleo Gluten Free Chocolate Banana Pancakes

Paleo Banana Pancakes is one of my favorite posts here. The recipe has all the goodness of a sweet and indulgent breakfast packed in into just half a banana and one egg per serving. And 9 grams of protein per serving.
Gluten free Chocolate Paleo Banana Pancakes

PLUS, the pancakes are gluten free and paleo…and could be almost vegan if you dare replace the single lonely egg for Egg Replacer (on my bucket list).

Chocolate Paleo Banana PancakesThis little chocolaty variation is the new and improved way to make them. I just got a purple immersion blender and is my new best friend. Batter to batter, you can’t even tell if this one is gluten free or paleo or “normal.”

Save some trees: Print the recipe here and check out the nutritional info.

Ingredients:

For 1 serving. This was inspired by the Paleo Banana Pancakesrecipe.

  • 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
  • 1 pinch of Kosher salt

Directions:

With everything in one single container (minus the 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.

Chocolate Banana Paleo Pancakes http://glutenfreeskinny.netServe with maple syrup, coconut nectar, skinny coconut cream frosting, or solo. Add the pinch of Kosher salt at the very end…it really does the trick!

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 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

How to make macarons

This post is a recount of my first time ever making macarons. Have you ever tried making macarons? I will give you a few great tips and, as my dad has always said, you learn more from the mistakes more than from the successes. These things are tricky, yet delicious to eat (and to tell everyone that yes, you made them all by yourself!). Glutenfreeskinny.net - vanilla on vanilla macaron

 The amazing French magical cookies are as temperamental as pretty. But worth every single minute of the fight, frustration, and solace. Or so I think! I did vanilla on vanilla, in order to focus on the shell and the filling, and more than anything, on the technique. More ** exciting ** flavors to come.

First of all, tons of prep work needed:

  1. 2 days before actual macaron bake day, you have to set around 3 egg whites to “age” in your refrigerator. Crack a few eggs, divide the egg white from the yolk, and store the egg whites in an air-tight container
  2. Almond flour is a must, and not very easy to get. Try Amazon, Whole Foods or your favorite speciality grocery
  3. Other than that, you will just need butter, and powdered sugar, and vanilla extract
  4. And this awesome template, courtesy of a great, great macaron master (thank you!)
  5. Also, to get you in the mood, start by watching her how-to video. It does help to see exactly what your stuff should look like

Ok. Ready for the adventure?

Ingredients

This recipe was adapted from Bouchon Bakery.

For the shells
212 grams almond meal

212 grams confectioner’s sugar

82 and 90 grams of egg whites, divided

236 grams of granulated sugar

158 grams of water

(Sorry – I highly recommend you weigh in everything this time).

For the frosting

Go easy on yourself and do a simple vanilla buttercream…

1/2 stick of unsalted butter at room temperature

2-4 cups of confectioners sugar

1 tsp of vanilla extract

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Directions:

Use a food processor and chop all the almond flour with the confectioner’s sugar, then sift into a bowl. Make a well with the spoon and add the first 82 grams of egg whites. Mix well and set aside.

On a pot, put the granulated sugar with the water. You will need to measure its temperature, and start monitoring around 203F (it will be hot and boiling).

Set the oven temperature to 300F. You will use the middle shelf.

As that gets cooking (or boiling), start beating the 90 grams of egg whites with a pinch of sugar. Keep beating them until they form soft peaks. Around this time, your water and sugar should reach 248F. When that happens, carefully drop the hot sugary liquid into the soft peaks, with the mixer in low. The meringue will collapse a little bit, but keep beating. Around 4 minutes later in medium, the meringue re-appears, and you will have strong peaks (if not, keep beating it). Very important: the meringue has to be cold. If it’s hot or warm, keep beating.

Now, let’s go back to the almond and egg white and sugar blend. Bring that bowl forward and add around 1/3 of your egg white meringue, using a spataula to carefully fold one onto the other. You will now add a little bit at time until the meringue and almond “dough” can be folded and the fold doesn’t collapse or disappear down. It’s better to have it be stiff than loose. Mine wasn’t too loose, and I was able to pipe them just fine…just go slow on the egg whites.

Once this is done (you won’t use all the egg white mixture), you have to pipe it into the cookie sheet. For that, use the template I recommend above – set it flat against the cookie sheet, then add the parchment paper on top of it, and pipe the macarons one at a time, filling each circle. Remove the printed template. Let the macarons “air” for around 20 minutes.

Now stick them in the oven.

Set the timer to 7 minutes. DO NOT OPEN THE OVEN before the 7th minute. When the shells look matte and round, and right before they start to burn, that’s when they are ready.

Now, here’s how I figured out my oven was on the 7th minute mark:

  • My first batch started to burn on minute 8th. They all cracked.
  • I removed the second batch too early – they were not cooked
  • I discovered on the third batch that for my oven, at 300F, the macarons are ready in or around the minute 7

Oven temperatures and air distribution is very different. So EXPECT to have a lot of casualities as you get started. See it as an oven test.

Once they are done, remove from the oven and let them cool completely.

Now for the frosting, cream the butter with your standard mixer and add the confectioner’s sugar and the vanilla. Add the confectioner’s sugar one cup at a time, until the frosting is stiff enough to pipe.

Once the shells are perfectly cold, match each with a pair the best you can, and fill with a thin layer of frosting. You will need to pipe it in for best results.

I then individually wrap each macaron, and set in the freezer for 24 hours at least. This gives them an opportunity to get moisture and merge the flavors of the shells and the frosting. To defrost, put them in the refrigerator overnight, and then at room temperature (around 30 more minutes!).

Phew.

And this is just vanilla.

 

Vanilla on vanilla macarons

Vanilla on vanilla macarons

What’s your favorite macaron flavor? How about: nutella, hazelnut, chocolate, guava, mango… so many to name ! Oh my.

Gluten Free Strawberry Shortbread Minis

Generous friends gifted me an awesome cookie cutter set for my birthday! Flowers, tulips and hearts…all in mini sizes. Like a kid in the candy store, or an adult food blogger in her own kitchen, I rolled up my sleeves and got to work.

gluten free strawberry shortbread gluten free strawberry shortbread gluten free strawberry shortbread gluten free strawberry shortbread

I love how strawberries get photographed. Something about the way they shine through the camera lens, and the intensity of the red of the good ones could be breath taking. And I read that yesterday was Strawberry Day, so, why not?

Let me introduce you to your new favorite: Strawberry Shortbread Minis. They are about a bite size, and they look like mini flowers. The saltiness and flakiness of the biscuit, plus the softness and sugary goodness of the simple vanilla buttercream are hit anywhere you might go. And they look awesome. So now you know…

Ingredients:

For the biscuits…recipe inspired by Simply Gluten Free.

1 1/2 cups brown rice flour plus more for working with the dough

3/4 cups of cornstarch

1 tablespoon baking powder

1 teaspoon kosher salt

6 tablespoons of butter, cut into cubes

3/4 cups of almond milk

For the buttercream

1/2 cup of confectioners’sugar

1 cup butter (smooth, at room temperature)

1 teaspoon of vanilla extract

1 teaspoon of lemon juice

1 pint of strawberries (fresh, sliced)

Directions

Set the oven at 400 degrees. Get ready: a baking sheet lined with parchment paper.

Mix together (with a mixer and dough attachments or by hand) the baking powder, the rice flour, the cornstarch, and the salt. Add the cubed butter (make sure it’s cold enough to hold the cube). You might have to get dirty and mix and work with your fingers. Then, add the almond milk, a little at a time as you form a ball.

GlutenFree Strawberry Shortbreadasset-10

Get your dough, flour your working surface, and knead 4-5 times until smooth. Then roll out around 1/2 inch thick. Cut into biscuits using your favorite cutter (mine is the mini flour). Place the cut biscuits onto the parchment paper, bake. You will bake them for around 20 minutes or until golden.

Set to cool down.

gluten free strawberry shortbread

For the awesome buttercream, just whip together the butter with 1 cup of sugar, and the vanilla and lemon juice. Then gradually add the rest of the sugar until you get a thick consistency…you might need less or more sugar, depending on your altitude and humidity level.

Pipe the buttercream onto a single cookie, add a slice of strawberry, pipe some more buttercream, and top it with a second cookie. And voila…strawberry shortbread minis!

gluten free strawberry shortbread

This recipe is: GF (gluten free); V (vegan, if you replace the butter for shortening); LF (lactose free, if you replace the butter for shortening); FF (Fodmap friendly). For more information on the FODMAP diet, please click here.

Pink Lemonade Gluten-Free Girly Cupcakes

Getting ready for the summer, and feeling girly… Pink Lemonade Cupcakes!

They are made in a breeze, as I recommend you use a gluten-free cake mix, lemons and frozen or fresh cherries for the pink color. (I try to use fresh ingredients and no dyes if I can).

DSCF2176 DSCF2168

Ingredients

For the cake:

1 gluten-free cake mix (Glutino, for example), plus all ingredients needed to prepare the cake as directed

Lemon zest of 1 lemon

Lemon juice of 1 lemon

For the frosting:

3 cups of powdered sugar

1/4 cups of butter, softened

1/4 cup of lemon juice

Lemon zest to taste

4 frozen cherries, defrosted and pureed to get the juices out

Yields around 12 cupcakes.

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Directions

Set the oven to bake to 325. In a medium-sized bowl prepare the cake mix as directed, and carefully add the lemon juice. Fold the lemon zest towards the end, with a spoon or rubber spatula.

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Line a pan with cupcake liners (make them pink! or yellow! have some fun here), and fill them up to 2/3 each with the mix.

The cupcakes will be done in 25 to 30 minutes. You know when… when you insert a clean fork and nothing comes out with it. Don’t overbake them or you will have a very dry cupcake! Ok, now you can remove them from the oven and place them on a cooling rack.

At this point you can break one and taste it. It’s allowed.

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The frosting is my favorite part. Soften the butter first by beating it at medium to high speed. Add a little bit of the lemon juice, a little bit of the sugar, and so forth. When you are about to be done, add 1 tablespoon of the cherry juice… beat again. You can add more cherry juice until you get the pink of your dreams… If it gets too soft, add a little bit more of powdered sugar.

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And now you are ready to frost your pink cupcakes. I cut very small slices of lemon as a garnish, and use mini straws to keep the motif a little bit more fun.

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Find the right taste of lemon for you… I like them super zesty, but I’ve tamed the lemon quantities in this recipe.

Recipe adapted to gluten-free from Your Home Based Mom. Thank you! 

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