Book of Yum

I have long been a cookie-lover. Cookies are my favorite baked dessert even over pie, and definitely in preference to cake. It is odd that despite this long love for the crackley, sugary-sweet and buttery cookie, I don’t have more cookie recipes on the Book of Yum. I think it is because I often make the same chocolate chip recipe based on the Tollhouse recipe when I do make cookies. And, I like cookies so much that I have no willpower when I finally do make them, so I try to limit the frequency. Besides chocolate chips, one of my favorite cookies is sold at Mariposa Bakery- a nutmeal cookie that I could eat by the dozen. Oh, it is so good. But I’d never really tried to make it until I saw a recipe by Isa Moskowitz in Vegan Cookies Invade Your Cookie Jar for a chewy carrot-raisin cookie. I was inspired by the idea of a cookie with grated carrot, and set off from there to make my version of a yummy, spiced raisin cookie with chewiness from slivered almonds and coconut instead of oatmeal. I tried several variations of flour, oil, sugar and even baking powder before coming up with this one. The first version had too much starch, giving it a chalky taste. The second version was a little too healthy and while it had great flavor, it had an “Enjoy Life” processed cookie texture. Not bad, but not what I was going for. The final version is the kind of cookie that spreads a little, but not too much, and browns around the edges just like a chocolate chip cookie. The DH has liked every version of this cookie I’ve made, and gobbled them up, but I have a feeling this one will be his favorite too, as soon as he gets home and tries some. Baby Yum was content to sniff the cookies deeply and earnestly, but she prefers creamy yogurts and sugar snap peas to cookies. I’m sure she’ll get over that, but until she does, who am I to fight a kid with healthy taste buds? I hope you enjoy this relatively healthy cookie just as much as we do in our house! How often can you actually get your veggies from a cookie? *You will notice I don’t use xanthan gum or guar gum in this recipe. I don’t have anything against them, but I don’t find them necessary in cookie recipes with their forgiving high-ratios of sugar and oils.

Looking for more gluten-free cookie recipes? Try these:
gluten-free cookie roundup
Grain-free coconut raisin cookie recipe
Stevia Sweetened Sugar Cookie Recipe
Rosemary Lime Cookie Recipe
Gluten-free Dairy-free Thin Mint Cookie Recipe
Chocolate Peppermint Cookie Recipe
Soft Molasses Vegan Cookie Recipe
Coyote Cookie Bar Freezer Fudge Recipe
Chocolate Frosted Coconut Cokie Recipe
gluten-free cookie smores recipe
Cocoa Bean Cookie Truffles
Grain free Chocolate Raisin Rum Cookie Recipe
Dairy-free Peanut Butter Chocolate Thumbprint Macaroon Cookie Recipe

This recipe was shared with Gluten-free Wednesdays and Real Food Weekly

Carrot Raisin Un-Oatmeal Gluten-free Cookie Recipe Dessert  Alternative Grains  American

Ingredients 1/2 cup + 1 tbsp Earth Balance Margarine (or oil) – chilled 1/3 cup brown sugar 1/2 cup + 2 tbsp. sugar 1/2 tsp. lemon, lime, or orange zest 2 tsp. gluten-free vanilla (I use Costco’s Kirkland) 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp cloves 1/4 tsp. allspice 1/2 tsp. salt 1/3 cup unsweetened non-dairy milk (I used soy, but you could use almond or hemp milk as well) 1 tbsp +1 tsp. ground flaxseed 3/4 cup sorghum flour 1/4 cup brown rice flour (or millet, or additional sorghum) 1/2 cup tapioca starch flour 1/4 cup arrowroot starch flour 1 1/4 tsp baking powder 1 cup shredded carrots 1 cup raisins 1/2 cup shredded coconut (or coconut flakes if you have them) 3/4 cup slivered blanched almonds, broken up a bit (I use Trader joe’s brand) Directions Prepare cookie sheet with parchment paper and preheat oven to 375F. Combine margarine and both sugars in a bowl and mix until you have a creamy texture. Either a hand-held mixer or standing mixer works well, but you could do it by hand if you like that sort of thing. I’m lazy. Add your zest, vanilla, spices and salt and mix again. Combine your non-dairy milk with ground flaxseed in a blender or small food processor bowl. If you have sweetened or flavored milk you may wish to decrease the sugar and possibly vanilla in the overall recipe, to taste. Process or blend the mixture until it is smooth and has a slimy texture. Add your flax egg to the margarine and sugar mixture and mix it all together. Meanwhile, combine your flours and baking powder in a sifting cup and sift into the mixing bowl with your flax egg, sugar, and margarine. Fold together and add carrots, coconut, almonds, and raisins, folding in one last time. Drop tablespoons of dough in round 1 or 1 1/4 inch cookies onto your parchment paper covered cookie sheets about 2 inches apart. Smooth tops of cookies if necessary and bake for 15-20 minutes, or until they start to brown on the edges and the top is firm. Cool on parchment paper for 10 minutes before removing to a cooling rack. Makes 2 large sheets of cookies and a few extras. Enjoy with some nondairy milk!

Rating:  9 Original Source:  Inspired by Isa Moskowitz but my own original creation. Please do not replicate without permission. Recipe ID:  1558 Added:  June 7, 2011 Last Modified:  June 7, 2011

I can’t believe how long it has been since I posted a recipe here at the Book of Yum! Between Adopt a Gluten-Free Blogger, San Francisco Restaurant Adventures, and then getting horribly sick with Pneumonia, I just haven’t been doing much of interest in the kitchen. However, I’m feeling better, my kitchen has been organized just how I like it with a billion spices lined up on spice shelves on the counter and my gluten-free flours in nicely labeled tupperware in the pantry, and I’ve been getting inspired by the fruit trees in our new yard to start creating! Recently our persimmon tree reminded us of Autumn by bursting forth with lots of vibrantly orange persimmons. To tell you the truth, I’ve not done much with persimmons. I’ve barely snacked on them, and I don’t see myself developing a passion for the fruit on its own. So, what to do with all of these lovely fruits? Searching online I’ve found some interesting ideas. I followed one suggestion and used the persimmon fruit as pulp in a Pumpkin-inspired bread sans pumpkin. It was good, but turned out a bit too oily for my taste, so I’ll be continuing to work on that one. However, I was perusing an old Veggie Live magazine and came across an article on unusual flours that featured a recipe for amaranth-wheat muffins that used chopped pear as an accent. It occurred to me that since persimmons resemble pears in texture and mild flavor (just go with me here) that maybe I could make something similar using amaranth flour minus the dairy, gluten, and substituting persimmons for pears. I have been somewhat critical of amaranth in the past, but here it harmonizes beautifully with the fresh ground cardamon and is considerably mellowed by the accompanying gluten-free flours. If you really can’t stand amaranth, you could try another high protein flour (garbanzo or chestnut) or brown rice flour as a substitute. I haven’t tried this so you will be venturing into new territory. Muffins are a bit tricky egg free, in my opinion, but you could try substituting ener-g egg replacer eggs or flax seed eggs and see how it goes. A bit of persimmon puree might help things along egg-free as well. I’m thinking of how some people substitute banana or applesauce for one egg in a recipe. One fake egg and perhaps similar quantity of persimmon puree? It might work (but I make no promises). If you do go egg-free, you might want to add a teaspoon of xanthan. With eggs and the sugar in the recipe, I just don’t find it necessary, but I’m a rebel that way. Tell me about it in the comments if you come up with any fun variations!

My father and mother-in-law are visiting from Colorado and so I was happy to have something to offer them as a snack. They both seemed to enjoy them. My husband, who has been away on a business trip overseas for the past two weeks, gobbled them up and told me he would buy them in a store… on purpose. High praise for a humble gluten-free muffin with home-harvested fruit.

I know I should be posting about pumpkin pie and vegetarian stuffing- but right now apples and persimmons are the hot news in my yard. In case you have relatives to feed for brunch and your own persimmon stash lying around- I hope this recipe comes in handy. And if you’ll excuse me, I think I’ll go and have myself a seasonal… and delicious… gluten-free persimmon muffin.

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Amaranth Persimmon Muffins with Streusel Topping Bread  Alternative Grains  American

Ingredients Streusel: 1/3 cup brown sugar 3 tbsp whole grain gluten-free flour like sorghum 2 tbsp amaranth flour 3 tbsp dairy free margarine (I used Earth Balance) Dry Ingredients: 1 cup your favorite gluten-free flour blend OR 3/4 cup sorghum flour and 1/4 cup arrowroot starch 1 cup amaranth flour 1/2 cup brown sugar 1 tbsp baking powder 1/2 tsp baking soda 1 tsp ground cardamom 1/4 tsp nutmeg 1/4 tsp salt 1/2 cup raisins Liquid ingredients: 1 1/2 cup dairy-free milk such as soy with 1/2 to 1 tsp lemon juice added 2 extra-large eggs or your favorite egg substitute 1/4 cup grapeseed oil 1 large persimmon, peeled and diced (can substitute pear, apple, or asian pear if you prefer) margarine, shortening, cooking spray or paper muffin cup liners Directions Prepare 2 regular muffin tins by lining with paper liners, spraying with cooking spray, or greasing with shortening or dairy-free margarine. Preheat oven to 375. Combine streusel ingredients in a small bowl and mix with pastry blender, fork, or your fingers until you have pastry clumps. Put dry ingredients in a large bowl and blend together with a large spoon or spatula. Whisk liquid ingredients through the grapeseed oil together in a medium bowl. When they are combined, add the diced persimmon or other fruit and gently stir to combine. Pour the liquid ingredients including the persimmon in with the dry ingredients and fold together. Combine as efficiently as possible without over-mixing. Carefully fill each muffin cup halfway full, or up to 2/3 full if you have enough batter. I ended up leaving two muffin cups empty because I filled one muffin tin 2/3 full and the other more like 1/2 full. Sprinkle streusel on top of each unbaked muffin. Put in the oven and bake for 25 minutes or until a toothpick comes out clean.

Rating:  9 Original Source:  Modified like crazy from a gluten, dairy recipe from Veggie Life Recipe ID:  1526 Added:  November 20, 2010 Last Modified:  November 21, 2010