Giant Chocolate Raisin Cookies

Posted on February 17, 2013 by Jennifer Grace

A little late for Valentine’s Day, but not too late to make for your sweetheart…Giant Chocolate Raisin Cookies!

My son Kevin whipped these up for me last week, using a recipe from the library and GlutenFree Mama Flour. They are so yummy we can’t wait for Kevin to make them again. Thank you, Kevin!

Ingredients:

2 cups GlutenFree Mama Coconut Blend Flour (or gluten-free flour blend of your choice)
1 teaspoon xanthan gum
1/2 cup cocoa
1 teaspoon salt
1 teaspoon baking soda

3/4 cup coconut oil, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla

2 cups Enjoy Life chocolate chips
1 cup raisins

Preheat oven to 350 degrees. In a medium bowl mix the dry ingredients: flour, xanthan gum, cocoa, salt and baking soda. Set aside. In a large mixing bowl, cream coconut oil and sugars together. Add eggs and vanilla and mix well. Stir half the dry ingredients into the oil mixture, then stir in the other half until well mixed. Fold in the chocolate chips and raisins.

Oil three 9-inch cake pans. Divide dough into three sections and spread into the cake pans (it will be thick and lumpy with all the raisins and chips). Bake all three pans for 20 minutes. Remove from oven and allow to cool on racks before removing from pans.

You now have three Giant Chocolate Raisin Cookies to eat or to share! Happy belated Valentine’s Day!

Beloved, let us love one another, for love is of God; and everyone who loves is born of God and knows God. 1 John 4:7 (NKJV)

Chocolate Chip Pudding Cookies

Posted on January 30, 2013 by Jennifer Grace

Soft, moist and delicious…the pudding and cookie lovers in your life will love these gluten-free cookies!

Ingredients:
1 cup brown rice flour
1 cup white rice flour
1 cup tapioca flour or arrowroot starch
1/3 cup sorghum flour
1 1/2 teaspoons xanthan or guar gum
1 1/2 teaspoons baking soda
1 1/2 cups coconut oil
1 cup brown sugar
1/2 cup white sugar
1 6-serving package instant pudding (1/2 cup dry)
1 1/2 teaspoons vanilla
3 eggs
2 cups Enjoy Life chocolate chips
1 1/2 cups nuts (optional)

Mix flours, xanthan gum and baking soda in a medium bowl and set aside. In a large bowl, combine coconut oil, sugars, dry pudding mix and vanilla. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chocolate chips and nuts (if desired). Batter will be stiff. Drop by rounded teaspoons onto cookie sheets lined with parchment paper. Bake for 9 minutes at 375 degrees, cool, enjoy and share! Makes 5-6 dozen cookies.

Special notes: 3 1/3 cups flour are needed for this recipe. You may experiment with various amounts of gluten-free flours you have on hand. The flours above are the ones that worked well for me. Double check your pudding box to make sure it is instant and gluten-free. My box had modified food starch, but it was listed as corn starch which is gluten-free.

Keep up the good work of reading labels and practicing with new flours; it is worth the effort for your gluten-free diet!

Praise the Lord! Oh, give thanks to the Lord, for He is good!
For His mercy endures forever. Psalm 106:1 (NKJV)

Forgotten Cookies – GF

Posted on December 12, 2012 by Jennifer Grace

I almost forgot to share this recipe with you! Here’s a quick way to use up extra egg whites you may have on hand. These treats are simply gluten-free with only 3 ingredients and no flour. You will want to remember these cookies when you do your holiday baking!

Ingredients:
2 egg whites
1/2 cup sugar
1 cup Enjoy Life chocolate chips, pecans, and/or coconut

Preheat oven to 350 degrees. In a large bowl, beat eggs whites until stiff peaks form. Add the sugar and continuing beating until stiff again. Fold in your extras…chocolate chips, pecans or coconut.

Line a cookie sheet with aluminum foil. Drop batter by rounded teaspoons onto the cookie sheet.

Now, here is the important part: REMEMBER to turn OFF the oven. Then, put the cookies in the oven for 4 hours or overnight. Remove cookies from oven, place in a covered container and share!

Also, before you turn the oven on again, REMEMBER you put those cookies in there!

…forgetting those things which are behind and reaching forward to those things which are ahead, I press toward the goal for the prize of the upward call of God in Christ Jesus. Philippians 3:13b-14 (NKJV)

Seven Layer Cookie Bars – GF

Posted on November 27, 2012 by Jennifer Grace

And on the seventh day God ended His work which He had done, and He rested on the seventh day from all His work which He had done. Genesis 2:2 (NKJV)

Seven has always been one of my favorite numbers because it is God’s perfect number. His creation story is seven days, the Israelites marched around Jericho for seven days, we are to forgive seventy times seven, etc. Use this recipe with your kids as a fun way to discuss these Bible stories!

These Seven Layer Cookie Bars are gluten-free when made with an 8 oz. box of gluten-free graham crackers. S’moreables was the brand I found at our local co-op.

Last week I shared a fairly healthy date bar recipe with plenty of oats and dates for fiber. This week I have for you a treat more on the candy-bar lines. Better cut this one into small pieces to enjoy during the holidays!

Seven Layer Ingredients:
1) 1/2 cup butter (1 stick)
2) 1 – 8 oz. box graham crackers, crushed into crumbs
3) 1 cup coconut
4) 1 cup chocolate chips
5) 1 cup butterscotch chips
6) 1 can sweetened condensed milk
7) 1 cup nuts, chopped

Heat oven to 350 degrees. Place butter in 9 x 13 inch pan and melt in oven. Sprinkle graham cracker crumbs over butter and mix to cover pan bottom. Top with remaining layers in this order…coconut, chocolate chips, butterscotch chips, condensed milk and nuts. Bake for 30 minutes. Remove from oven and allow to cool before cutting into bars. Guard well!

p.s. I’d love some comments on how to make this dairy-free, too!

But it came to pass on the seventh day that they rose early, about the dawning of the day, and marched around the city seven times in the same manner. On that day only they marched around the city seven times. Joshua 6:15 (NKJV)

Then Peter came to Him and said, “Lord, how often shall my brother sin against me, and I forgive him? Up to seven times?”Jesus said to him, “I do not say to you, up to seven times, but up to seventy times seven. Matthew 18:21-22 (NKJV)

Daddy’s Date Bars – GF

Posted on November 19, 2012 by Jennifer Grace

A neat way to pray for someone is to bake them a treat or take them a meal. While you are cooking, you are thinking of that person and praying for him/her! Here is a treat I’m baking for my Daddy to take on our next visit. Get well, Daddy!

Daddy’s Date Bars (gluten free variety)

Ingredients:
3 cups chopped dates
1 and 1/2 cups water
3/4 coconut oil
3/4 cup brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 cup brown rice flour
3/4 cup sorghum flour
1 teaspoon xanthan gum
1 and 1/2 cups oats (gluten-free)

Cook dates and water in a small saucepan over low heat until thick. Cool. In a medium bowl, combine coconut oil and sugar. In another bowl, combine salt, baking soda, brown rice flour, sorghum flour and xanthan gum. Add flour mixture to butter and sugar, along with oats. Mix until crumbly. Press half the crumb mixture into a greased 9 x 13 inch pan. Spread cooled dates over filling. Drop remaining crumb mixture over top. Bake at 400 degrees for 25 minutes. Cool, cut and share!

I like to store these in the frig so they last longer. You will want to bake a batch of these for your holiday gatherings!

Dates remind me of the question, “What date is Jesus returning?” Scripture tell us…
“But of that day and hour no one knows, not even the angels in heaven, nor the Son, but only the Father.” Mark 13:32 (NKJV)

Reece’s Chocolate Peanut Butter Cookies – GF

Posted on November 12, 2012 by Jennifer Grace

I recently had a craving for this old favorite recipe, but had never made it gluten-free. So, I dug out the recipe and my gluten-free flours and started mixing. They turned out really well with a combination of brown rice, arrowroot, and sorghum flours. You will enjoy these delicious chocolate peanut butter yummies!

Ingredients:
3/4 cup brown rice flour
3/4 cup sorghum flour
1/2 cup arrowroot flour
1 teaspoon xanthum gum
2/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 3/4 cups sugar
2 eggs
2 teaspoons vanilla
1 bag Reeces Peanut Butter chips

In a medium bowl, mix together the dry ingredients: brown rice flour, sorghum flour, arrowroot flour, xanthum gum, cocoa, baking soda, and salt. Set aside.

In a large bowl, soften butter. Beat in sugar, eggs and vanilla. Add dry ingredients a little at a time, stirring well. Fold in peanut butter chips.

Line baking sheets with parchment paper. Scoop rounded teaspoons of batter onto pan, 12 per sheet. Bake in 350 degree oven for 11 minutes. Let cool on pan 1 minute before moving to cooling racks.

Jesus Christ is the same yesterday, today, and forever. Hebrews 13:8 (NKJV)

Black Bean Blender Brownies

Posted on June 1, 2012 by Jennifer Grace

Here’s a recipe that has become popular in my local circles recently. My daughter found it at college for her simulated bakery business. A friend emailed me the recipe, and it also appeared in our small town newspaper. So, it must be good!
These brownies are easy-to-make and full of protein. The black beans replace flour, making them a gluten-free treat. It was my daughter who just graduated from college with high honors and a degree in sustainable foods (proud Mama!), who discovered the simplicity of using a blender (Good job, Kallie!). You will have time for a TEA CUPP with Jesus while these are baking in the oven.

Black Bean Blender Brownies
15 oz. can black beans, rinsed and drained (best with no salt or onion added)
3 large eggs
1/3 cup melted butter
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoons vanilla
2/3 cup cane sugar
1/2 cup chocolate chips

Preheat oven to 350 degrees. Butter a pie pan or 8 or 9 inch square cake pan. Put all ingredients except chocolate chips in your blender. Blend until beans are smooth. Pour into prepared pan. Sprinkle chocolate chips on top. Bake for 40 minutes or until done. Cool, cut, and enjoy!

And you will seek Me and find Me, when you search for Me with all your heart. Jeremiah 29:13 (NKJV)

Kevin’s Kringla

Posted on May 8, 2012 by Jennifer Grace

Here is a yummy recipe to eat with your TEA. It’s gluten-free when made with Gluten-Free Mama Flour. And it’s easy enough for the kids to make for you!

My son Kevin is in cooking for 4H. He whipped up a batch of these delicious gluten-free Kringla last week. Good job, Kevin! Maybe you’ll see these at the fair this summer!

1 cup half & half or whipping cream
2/3 cup buttermilk
1 Tablespoon canola oil
1 cup sugar

3 1/2 cups Gluten-Free Mama Flour
2 teaspoons xanthum gum
1 Tablespoon baking powder
1 teaspoon salt

Mix together cream, buttermilk, canola oil and sugar. In another bowl, mix together the dry ingredients. Add the dry ingredients to the cream mixture. Mix well. Put dough in a covered bowl and chill overnight. Divide dough into walnut-size balls. Roll each ball into a 7-inch snake and then fold into a pretzel shape. Place on parchment paper on a cookie sheet. Bake at 325 for 10-13 minutes (don’t brown). A perfect “praying arms” cookie for your TEA CUPP time with Jesus!

Gluten-Free Monster Cookies

Posted on September 10, 2011 by Jennifer Grace

Oh, taste and see that the LORD is good. Psalm 34:8 (NKJV)

My favorite cookies of all time have always been gluten-free. I just updated the recipe, so they are also dairy-free, too. These scrumptious cookies have more nutrition than many granola bars…oats, peanut butter and chocolate make Monster Cookies a great energy treat for breakfast, lunch and snacks. Enjoy!

Gluten-free Monster Cookies

Ingredients:
2/3 cups coconut oil
1-1/3 cup sugar
1-1/3 cup brown sugar
2 cups peanut butter
1 t. vanilla
4 eggs
1 T. baking soda
7 cups gluten-free oats
2 cups Enjoy Life chocolate chips

Mix all ingredients. Scoop with ice cream scoop onto parchment paper (8 per pan). Bake at 350 degrees for 15 minutes. Cool. Store in freezer. Enjoy!

p.s. Be sure all your products are gluten-free. I was reading the label of some Great Value peanut butter from Walmart the other day. It said it could contain wheat and anchovies! Stick with the gluten-free brands.

New King James Version (NKJV)

Gluten-Free Choc-Oat-Chip Cookies

Posted on May 24, 2011 by Jennifer Grace

Welcome back to “Gluten-Free with your TEA!” People who need to eat gluten-free foods avoid wheat, barley, and rye products. The gluten in these grains may cause digestive troubles and other health issues. Because oats are often stored near wheat, they are also avoided by many gluten-free eaters. This delicious cookie recipe uses certified gluten-free oats to feed your cookie cravings. Enjoy!

Gluten-Free Choc-Oat-Chip Cookies

1 cup butter, softened
1 1/4 cups brown sugar
1/2 cup white sugar
2 eggs
2 Tablespoons milk
2 teaspoons vanilla
Mix the butter, sugars, eggs, milk and vanilla.
In a separate bowl, blend together the following dry ingredients:
1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup arrowroot or tapioca flour
1 teaspoon xanthum gum
1 teaspoon baking soda
1/2 teaspoon salt
Add flour mixture to butter mixture, then add:
4 1/2 cups gluten-free oats
2 cups chocolate chips
Drop by rounded teaspoons onto a greased cookie sheet. Bake for 9-10 minutes at 375 degrees. Makes about 5 dozen delicious cookies. Store in the freezer.

How sweet are Your words to my taste,
Sweeter than honey to my mouth! Psalm 119:103 (NKJV)

My TEA CUPP Prayers

Praying God's Word … Inviting Ladies to TEA with the King of kings!

Category Archives: Gluten-free Desserts