Chocolate Oatmeal No Bake Cookies
This is one of my all time favorite cookies since I was a little girl. Veggie hubby likes these too :).
All you really need to do to make the old recipe gluten free is make sure you have gluten free vanilla and oatmeal. All of the other ingredients are naturally gluten free. This recipe is very easy and takes no more than 15 minutes from start to finish.
I used Bob’s Red Mill Gluten Free Old Fashion Rolled Oats that I got from Whole Foods. I also got the vanilla from Whole Foods as well but do not remember the brand. I used a natural peanut butter as well.
Gluten Free Chocolate No Bake Oatmeal Cookies
- 2 cups sugar
- 3 tbls cocoa
- 1 stick butter
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 cup peanut butter
- 3 cups gluten free oatmeal
- Mix sugar, cocoa, butter and milk together in saucepan.
- Boil 40 seconds
- Remove from heat
- Stir in vanilla, peanut butter and oatmeal
- Drop by tablespoon onto wax paper and let cool
What is your favorite cookie or treat? Please leave it in the comments below.
Chocolate Oatmeal No Bake Cookies on parchment paper
Gluten Free Chocolate Macaroons
These Gluten Free Chocolate Macaroons are very yummy. As I stated in last week’s blog I lost the recipe for chocolate macaroons that I made last year, because the link is broken this year, so I searched online and found a new recipe. Here is the link and I will also put the recipe here with my modifications, so we won’t lose it for next year.
- 1 1/3 cups semisweet chocolate chips (about 8 ounces), divided
- 2 large egg whites
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups unsweetened flaked coconut
Gluten Free Chocolate Macaroons – Ready for the oven
- Preheat oven to 325 F.
- Line 2 large rimmed baking sheets with parchment paper.
- place 1 cup of chocolate chips in microwave-safe bowl. Microwave on low setting at 10-second intervals until chocolate is melted. Stirring occasionally.
- Using mixer, beat egg whites and salt in medium bowl until soft peaks form.
- Gradually ad sugar, then vanilla.
- Fold in melted chocolate and coconut, then remaining 1/3 cup of chocolate chips
- Drop heaping teaspoons onto prepared baking sheets, spacing 1 1/2 inches apart.
- Bake cookies 10 minutes. Reverse baking sheets and bake for 1 more minutes.
- Cool on baking sheets or on racks.
- Store airtight at room temperature.
My changes are I used Chocolove full size chocolate chips because I like them and its what I had. I also used unsweetened coconut. These turned out plenty sweet without using sweetened shredded coconut. I also used cane sugar instead of refined white sugar.
I especially love these because the chocolate chips added at the end add a nice chocolate surprise when you bite into them.
Do you have any suggestions for improvement or a recipe for chocolate macaroons that you recommend? If so please leave a comment below.
Holiday Cookies – Gluten Free
Yesterday was one of my favorite days of the year, Cookie Day! I love to bake and there are so many really good Gluten Free recipes. I spent the day baking all kinds of fun treats. In the picture you can see from top to bottom, left to right – Girl Scout Samoa’s, brownies, Chocolate macaroons, peanut butter chocolate chip cookies, homemade almond joys, chocolate sugar cookies, sugar cookies (some with cinnamon sugar), ginger shortbread cookies, chocolate oatmeal no bake cookies, mounds cookies.
Some of these cookies I made last year and if you click on the link you can see the recipes from the blog posts from last year. I will post the other recipes in upcoming blog posts.
I also made caramelized pecans and a new recipe for me for Pecan Carmel Pop Corn Mix. So far everything has been yummy. Still mine and Veggie Hubby’s favorite are the homemade almond joys. This year I did make them smaller than last year and ended up with 25 total.
Holiday Cookies – Gluten Free
This picture is the gifts I made up for friends and family so I could share all the yummy treats. Please let me know if something peaks your interest and I will share that recipe sooner than later.
Some of the recipes use no refined sugar and I actually used cane sugar for those that called for refined white sugar.
The chocolate macaroons was a new recipe. The link for the recipe I used last year is broken, so I will share the new recipe here in my next post.
Please share in the comments some of your favorite holiday treats!
Pecan Carmel Pop Corn Mix
Gluten Free Thanksgiving Stuffing – after cooked
Veggie Hubby loves stuffing at Thanksgiving. He even let me use chicken broth. You could definitely make this with vegetable broth as well. This recipe was very easy and very yummy. It actually got better as left overs. The flavors were even more enhanced when reheated.
I found this recipe on allrecipes.com. You may notice that my onions are large pieces. I don’t really like onions so I left them large in size so I could pick them out 🙂 I also added green pepper. I had the tops from the stuffed green peppers I made so I thought they would be good in the stuffing and they were.
The other change I made is I found gluten free bread cubes at Whole Foods so I used them instead of making them myself.
Here is the recipe copied from here with my changes. I divided the recipe in 1/2.
Gluten Free Thanksgiving Stuffing – before cooked
- 1 package of gluten free bread cubes from whole foods
- 2 teaspoons olive oil
- 1/2 onion, diced
- 1 stalk celery, diced
- 1/2 cup green peppers
- 1/2 teaspoon chopped fresh sage
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- ground black pepper to taste
- 1 cup gluten-free chicken broth
- 1 large eggs
- Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
- Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
- Bake in the preheated oven until crisp, 12 to 17 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes.
- Stir sage, thyme, salt, and black pepper into the vegetables.
- Mix toasted bread crumbs, chicken broth, and eggs into vegetables.
- Spoon dressing into the prepared baking dish and cover dish.
- Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.
For Vegetarian option, substitute vegetable broth for chicken broth.
For Vegan option, also substitute eggs with egg replacer.
Please comment below with any suggestions for improvements.
Scalloped Potatoes (could be Gluten Free) – after cooked!
In my last blog post I mentioned the yummy scalloped potatoes we had for Thanksgiving. I did not make these Gluten Free as I just didn’t think about it since there were only 3 tablespoons of flour in the recipe. But it would be quiet easy to substitute in corn starch as the thickener and leave the flour out. Next time I make these I’m going to try that and I’ll let you know how it goes.
I found the recipe on food.com by searching for Scalloped Potatoes (click here for the recipe).
Please note that I have a sensitivity to milk so I used Kalona SuperNatural milk. I’ve found that I don’t have any reactions to it. We also use their butter as well. Veggie hubby has a sensitivity to cheese so we only use organic raw milk cheese we get from Whole Foods or Beyond Organic.
I have to say these were the best Scalloped Potatoes I’ve ever had!
The recipe below is copied from here.
Scalloped Potatoes (could be Gluten Free) – before cooked
- 4 cups thinly sliced potatoes ( I used 5 medium Yukon Potatoes)
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.
If you do try these with corn starch instead of flour, please comment below!
Almost Gluten Free Thanksgiving Table
Veggie Hubby and I celebrated Thanksgiving with just the two of us. It has been a very hectic fall and I’m really sorry that I haven’t been able to blog lately. We decided this year to have a nice quiet day at home. I love to cook, so I spent the afternoon before and morning of Thanksgiving day cooking some of our favorites. All but 2 items are totally Gluten Free. Those two items are the Apple Pie and the Scalloped Potatoes. In hind sight, I could have used corn starch instead of flour as the thickener in the Scalloped Potatoes and they would have been Gluten Free as well. I will share the recipe for the potatoes in a later post, as they were awesome!
Here is a list of what is on the table. I have shared several of the recipes on previous blog posts and have linked to the posts here.
Honey Baked Ham
You can actually order a Mini Honey Baked Ham and they start at between 3-4 pounds in size. The one pictured is 4 1/2 pounds. I freeze the left over in individual packs for later consumption.
I’ll also share the recipes for the Gluten Free Stuffing, Apple Pie, Gluten Free Chocolate Pecan Pie and Green Bean Casserole in later blog posts. If there is one you really really want sooner than later, please share in the comments below and I’ll share it first.
We had a great Thanksgiving Day and indeed a great Thanksgiving Weekend. We wish you all very Happy Holidays!
BelVita Breakfast Biscuits
We have started almost every hike this summer with these yummy BelVita Breakfast Biscuits. These are like cookies and are very flavorful and filling. Our favorite flavor is the Cinnamon Brown Sugar ones. Hands down these are the best. Veggie Hubby likes the Blueberry ones and I like the Apple ones. The Golden Oat ones are pretty good too.
We originally tried them after the BolderBoulder 10K a couple of years ago. They were in our snack pack at the end of the race.
We usually share a pack as there are 4 breakfast biscuits (or cookies) in each pack.
These are not gluten free.
You can find these at Target, Walmart and Amazon.
Have you tried these? Do you like them? What’s your favorite flavor?
Do you have a recommendation for a good on the go Breakfast snack?