Today for our Home for the Holidays … Gluten-Free Style event, we have Ali (Nourishing Meals) hosting. Ali is sharing some super cute, very tasty gluten-free Gingerbread Cut-out Cookies that are perfect for all to make and enjoy! And I’m sharing delicious gluten-free Thick and Chewy Peanut Butter Cookies recipe from one of the cookbooks being offered in today’s cookbook giveaway!
You’ll want to check out Ali’s Gingerbread Cut-out Cookies and enter her giveaway (update: giveaway is now closed), but allow me to tell you a little bit about the four books that are included, as well as share another cookie recipe with you!
~ The Pure Kitchen ~ Hallie Klecker’s new cookbook not only offers you a pure kitchen full of recipes made from wholesome unprocessed gluten-free, dairy-free ingredients but also is a pure delight. I had the pleasure of reviewing it recently and have made two totally wonderful recipes so far.
The first was the “Grain Free” Herbed Pretzels, which I turned into Almond Cornbread Twists (a healthy equivalent of a former ready-made Pillsbury product). It was quite easy to do … I simply substituted part of the almond flour with cornmeal. Both Mr. GFE and I loved the Almond Cornbread Twists with chili! I’m sure they are also good as the soft “pretzels” that Hallie intended.
The second recipe I made was Hallie’s Thick & Chewy Peanut Butter Cookies. I used my Two-Ingredient Gluten-Free Flour Mix (because that’s what I had on hand) versus brown rice flour and arrowroot in Hallie’s recipe. The results were great. I made another substitution—certified gluten-free oat flour for certified gluten-free rolled oats—but I couldn’t have been more pleased with the results.
In fact, I loved the feel of the dough so much—it was soft and pliable—that I decided to make a few cut-out cookies! Nothing fancy for sure … just something I did for fun for us, but I plan to repeat this use for the holidays. Incidentally, we have a camel cookie cutter, not because of its significance in the upcoming Christmas holiday, but because that was Mr. GFE’s college mascot. I love kitchen “equipment” that does double duty though. Finally, fortunately, for all of you, Hallie has graciously agreed to share her Thick & Chewy Peanut Butter Cookies recipe with you!
- ½ cup (packed) pitted Medjool dates
- ¼ cup hot water
- ¼ cup virgin coconut oil or grapeseed oil
- ¼ cup dark maple syrup or agave nectar
- 1 cup creamy, unsweetened peanut butter
- 3 tbsp ground flaxseed, preferably golden
- 1 cup certified gluten-free purity protocol rolled oats (I used oat flour)
- ¼ cup (34 grams) brown rice flour (see notes for substitution option)
- ¼ cup (27 grams) arrowroot starch (see notes for substitution option)
- 1 tsp baking soda
- Pinch of sea salt
- Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper. In a small bowl, soak the dates in hot water for 5-10 minutes.
- Transfer the soaked dates (and the water) to a blender. Add the coconut oil and maple syrup. Blend on high until very smooth. Scrape the mixture into the bowl of a stand mixer fitted with the paddle attachment. (If you do not have a stand mixer, transfer the mixture to a large bowl and proceed using a handheld electric mixer.)
- Add the peanut butter and flaxseed to the bowl and beat on medium speed until combined. Add the remaining ingredients and beat until a thick dough forms.
- Roll the dough into 1 ½-inch balls. Arrange the balls on the lined baking sheets. Using the bottom of a small glass, gently flatten each ball to about 1/3-inch thick. Bake the cookies for 10-12 minutes until brown around the edges. Cool cookies completely on sheets before serving or storing. The cookies will be soft to the touch, but will firm up as they cool. Store in an airtight container.
Shirley here: I successfully subbed in my Two-Ingredient Gluten-Free Flour Mix for both the brown rice flour and the arrowroot.
You can use either unsalted or salted peanut butter here. If you use salted, you may want to omit the pinch of sea salt.
~ Healthier Without Wheat ~ I spoke about Dr. Stephen Wangen’s book on my post yesterday. It’s a book that all should read because it addresses more than celiac disease. Many do not have celiac disease, but they do have issues with wheat and gluten as a whole, via allergies, intolerances, and/or non-celiac gluten sensitivity.
~ The Whole Foods Kosher Kitchen ~ Lévana Kirschenbaum and Lisa R.Young
Aptly subtitled, “Glorious Meals Pure and Simple,” this cookbook is a compact one, but full of great simple whole food recipes (250 in all) with beautiful photos. Levana Kirschenbaum is the previous co-owner of the former Levana’s restaurant in Manhattan and is well-versed in kosher upscale dining. Her co-author, Lisa Young is a nationally known nutritionist. Together they’ve created a terrific whole foods cookbook that gives you great recipes and the nutritional logic behind them. One does not have to be kosher to enjoy this one! Note that this cookbook is not 100% gluten free, but all recipes are marked … GF for Gluten-Free, GFA for Gluten-Free Adaptable, and P for Passover.
~ Gluten-Free Baking for Dummies ~ by Jean Layton and Linda Larsen
While I’m not yet familiar with co-author Linda Larsen, I met Jean “a few blogging conferences back.” She’s a naturopathic physician in Bellingham. She’s gluten free and loves to bake! Those are great qualifications for writing this cookbook, aren’t they? In fact, I’ve sampled Jean’s own gluten-free sourdough rolls before—delish! And the recipe for Jean’s Sourdough Rolls is in this cookbook! In fact, there’s more than one variation included!
Originally published December 1, 2011; updated November 27, 2022.