Category Archives: Cookies

Cashew Cookies (GFDF)

07 Monday Jul 2025

Posted by in Cookies, Dairy Free, Gluten Free, Soy Free, Vegetarian

≈ Leave a comment

Tags

, , , , , ,

Five cashew

Adapted from https://whattocooktoday.com/cashew-nut-cookies.html

1 cup roasted salted organic cashews plus 30-ish half cashews
⅔ cup organic powdered sugar
1 cup 1-for-1 gluten free flour mix*
1/4 cups cooking oil plus more as needed (I used a blend of sesame and canola)
1 organic egg, separated

Preheat the oven to 350F.

Separate out the 30 ish half cashews (crescent moon shapes) from the 1 cup of cashews. These will go on top later.

Using a food processor, pulverize the cashews into bits slightly larger than a flour.

In a bowl, mix together the sugar, the flour, the food processed cashews, and the egg white. Slowly add in the oil of your choice until the dough makes a round ball. It will be oily to the touch.

Make small balls of dough about 11-13 grams in size. These are very small cookies. Arrange on a cookie sheet without the edges touching. These do not spread at all, so you can pack more on than a typical cookie recipe.

Add a crescent moon half-cashew to the top of each cookie.

Using a pastry brush, brush on the egg yolk onto each cookie as an egg wash.

Bake at 350F for about 15 minutes. The oven I am using cooks a little slow, so be sure to check your cookies before 15 minutes. They will be very lightly browned.

Allow to cool for 5 minutes on the cookie sheet before removing to cool on plates or racks. Makes about 30 cookies

*I used my own blend of 1/4 cup brown rice flour, 1/4 cup organic cornstarch, 1/4 cup millet flour, 1/4 cup sorghum flour, 1/4 teaspoon xanthan gum.

©2025 NaturallyElizabeth.com

GF Lemon Sugar Cookies

02 Monday Jul 2012

Posted by in Cookies, Gluten Free, Nut Free, Soy Free, Vegetarian

≈ Leave a comment

Tags

, , ,

Once again, a strange craving hit me yesterday.  This time the craving was for lemon cookies just because I had seen lemons in the fridge.  I hit the internet, found a good looking recipe, and converted it to this successful result.  The cookies are both tangy and sweet.

GF Lemon Sugar Cookies

Adapted from Two Peas and Their Pod

Zest of 2 large organic lemons
2 tablespoons fresh organic lemon juice (about one large organic lemon’s worth)
1 cup salted organic butter, softened
1.5 cups organic evaporated cane juice (sugar)
1 large organic egg, lightly beaten
1 teaspoon organic GF vanilla extract
3/4 cup organic brown rice flour
3/4 cup organic tapioca starch
3/4 cup almond meal*
3/4 cup sorghum flour
1.5 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
1/3 cup organic evaporated cane juice (sugar) for rolling cookies in
Preheat oven to 350F.

In a large bowl, use an electric mixer to beat together lemon zest, lemon juice, butter, and 1.5 cups sugar until creamy.  Stir in egg and vanilla extract.

In a medium bowl, mix together remaining ingredients except 1/3 cup sugar.  Add the dry ingredients to the wet mixture.  Stir until well mixed.

Form dough into 1.5 inch balls.  Roll in reserved sugar.  Place on ungreased baking sheets spaced about 2 to 3 inches apart as the cookies will spread quite a bit.  Bake at 350F for 9-11 minutes.  Makes 3 dozen.

*Almonds are not true nuts, but they carry a cross-contamination risk. To make this item nut free, substitute millet flour.

©NaturallyElizabeth.com

GFDF “Crack” Cookies

27 Friday Apr 2012

Posted by in Cookies, Dairy Free, Gluten Free, Soy Free, Vegetarian

≈ Leave a comment

Tags

, , , , , ,

Within the past six months, recipes have started popping into my head in a way they never used to.  I will suddenly have the thought, “Oooh!  Wouldn’t XYZ taste good?”  And until I get around to creating XYZ in the kitchen, the thoughts of that recipe haunt my brain.  This is one of those recipes.

When I first made them, I thought, “Yeah, that’s ok.”  I ate one and walked away.  And then I needed another.  And then a third.  They have this addictive quality to them.  You don’t think they’re amazing, but they have you coming back for more.  I gave some to my friend Melia who dubbed them “Crack Cookies” and the name has stuck.  Another friend tried them, and she too refers to them as Crack Cookies.

They are a bit on the crumbly side which makes you feel obligated to eat the pieces that break off into the storage container so no one sees the broken pieces.  Crack cookies, I tell you.

You could leave out the dried cranberries or substitute raisins, but I think the cranberries are part of what’s so good about these.

GFDF “Crack” Cookies

Dry ingredients:
¼ cup organic coconut flour
¼ cup organic brown rice flour
¼ cup gluten free oat flour
¼ cup organic tapioca starch
1 teaspoon xanthan gum
1 cup organic light brown sugar
½ cup organic evaporated cane juice (white sugar)
1 teaspoon organic cinnamon
½ teaspoon baking soda
1 teaspoon sea salt

Wet ingredients:
¾ cup organic palm shortening
3 organic eggs
2 teaspoons organic GF vanilla extract

Stir ins:
3 cups gluten free quick cooking rolled oats
1 cup organic unsweetened shredded coconut
1 cup organic dried cranberries (which also contain organic sugar and organic sunflower oil)  (optional)

Directions:

Preheat the oven to 350F degrees.

In a large bowl, mix together the dry ingredients.  In a smaller bowl, mix together palm shortening, eggs, and vanilla extract.  Stir the wet ingredients into the dry ingredients until well blended.  Stir in the oats, coconut, and cranberries.

Using your hands, shape the dough into approximately 3” flattened cookies.  Place on an ungreased cookie sheet a few inches apart.  They will not expand much.  Bake for 9-11 minutes at 350F.  Cool for a few minutes on the cookie sheet and then transfer to plates or racks to cool completely.

Makes approximately 36 cookies.

©NaturallyElizabeth.com

GFDF Coconut Macaroons

06 Tuesday Mar 2012

Posted by in Cookies, Dairy Free, Gluten Free, Soy Free, Vegetarian

≈ Leave a comment

Tags

, , , , ,

Merry 6th of March, y’all.  Yes, that is a Christmas serving dish.

Because of my health, I can’t host parties the way I used to.  I miss it a lot, but it’s something I know will change with time as my health continues to improve.  I have several serving dishes, especially Christmas ones, that my kids have never seen since we’ve never had a party at our house in their memories.

So last weekend, my kids and I were out at garage sales when we started discussing serving trays.  I told them I had a cookie server that had multiple layers, and they wanted to see it.  Today I finally figured out which cabinet it was in and pulled it out while these macaroons were in the oven.  I’m 99% certain I have another cookie serving tray just like this one but in my everyday pattern instead of the coordinating Christmas one.  However, it is probably in the back of a very deep cabinet, and that would have involved getting out a step stool and I just wasn’t willing to make the effort.  So the Christmas cookie serving tray came out to both show the kids what it looked like and to serve as the display for this photo.

And that’s pretty much how things roll around here.  If it’s easier to use a Christmas dish in March than find a plain one, we’ll celebrate Christmas again for a few hours.  At least we got the Christmas tree and the stockings taken down before February this year!

Everyone in the family loves this recipe, including my child with oral sensory issues who doesn’t eat a large percentage of the baked goods I make.  That amazes me because as a child, I thought coconut was a food that only grown ups liked.  I could not see the appeal.  I’m also not a big macaroon fan, but I think that’s because I’ve had so many macaroons that just taste like sugary egg whites.  These macaroons are sweet bits of coconut heaven.  They go really fast around here.

GFDF Coconut Macaroons

Adapted from AllRecipes.com

Ingredients

  • 2 2/3 cups unsweetened flaked organic coconut
  • 2/3 cup organic sugar
  • 1 T organic brown rice flour
  • 1 T organic tapioca starch
  • 1 T sorghum flour
  • 1 T almond meal
  • 1/8 t xanthan gum
  • 1/4 teaspoon sea salt
  • 4 organic egg whites
  • 1 teaspoon organic vanilla extract

Directions

  1. In a small bowl, combine the coconut, sugar, flours, xanthan gum and salt. Stir in egg whites and vanilla; mix well.
  2. Form into 1 inch balls and place onto ungreased baking sheets. Bake at 325 degrees F for 18-20 minutes or until golden brown. Remove from cookie sheet to cool.

Makes about 20 macaroons

©NaturallyElizabeth.com