Category Archives: Cookies
One of the many things I love about our Milk Bar Mondays swap is that it helps me branch out with the kinds of baked goods I make. This cookie is a perfect example – I wasn’t totally wowed by them, but I gave a bunch away for my New Years presents (I’ve decided that I’m giving cookies away in January instead of for Christmas, and it’s my new favorite tradition), and tossed some at my roommate.
They got rave reviews.
These still aren’t my favorite Milk Bar cookies… I still stick to my Compost and Confetti cookies loves. But they are incredibly sweet and chewy, with a crunchy edge. Delectably buttery. And when you make them in my size (versus the behemoths that the original batch makes), you get dozens of treats for sharing.
I know my recipe is missing something because my crunch didn’t work out – how do you make Milk Crumb without milk?!?! I’d experimented with powdered non-dairy coffee creamer and the result was a tasty sort of brittle – not a crumb. But the cookies are still darned good without it. So much so that my roommate proclaimed them victorious over the little peanut butter kiss cookies she’s requested for years now.
For the original recipe, head on over to Cassie at Bake Your Day!
Erin of Big Fat Baker
Audra of The Baker Chick
Krissy of Krissy’s Creations
Blueberry and Cream Cookies
225 g / 16 Tbsp butter, at room temperature
150g / 3/4 cup white sugar
150g / 2/3 cup tightly packed light brown sugar
100g / 1/4 cup glucose (or 2 Tbsp corn syrup)
320 g / 2 cups gluten-free cookie flour*
2 g / 1/2 tsp baking powder
1.5g / 1/4 tsp baking soda
6g / 1.5 tsp kosher salt
130g / 3/4 cup dried blueberries
Combine butter, sugars and glucose / corn syrup in a bowl of a standing mixer with the paddle attachment and beat on medium-high for 2-3 minutes. Add the eggs, scrape down the sides of the bowl and paddle on high for 7-8 minutes, until the mixture is extremely fluffy like gorgeous frosting.
Reduce the mixer to low and add all the dry ingredients until just incorporated.
Fold in blueberries.
With a tablespoon, scoop onto parchment or Silpat lined pans about 1 inch apart. Wrap in plastic wrap an refrigerate for 1 hour or up to 1 day.
When ready to bake, heat oven to 350°. Place cookies on lined sheets 3 inches apart and pat domes a bit flat. Bake for 18 minutes or until cookies had spread and browned at edges. Cool on mats until firm, then move to cooling racks to cool completely.
*My cookie flour ratio is about 3 parts flour (millet, brown rice, white rice etc.) to 2 parts starch. So for this if you’re blending your own estimate around 1 1/4 cup flour and 3/4 cup starch. Check out my gluten-free flour page for more info.
I am a DORK for the holidays!
As in, I start listening to Christmas music (privately) in October. This year my roommate let me celebrate a few days before Halloween because of Hurricane Sandy so we watched The Holiday with the wind raging outside. While I’m cooking at work (private chef-ing) I have Christmas tunes playing on low on my iPad. And the day after Thanksgiving I strapped a 6-foot, stubby tree onto my car and lugged it into my apartment where it was decorated within a few hours.
That said, this year I’m overworked and exhausted. The holidays are awesome. But yes, sometimes, they wear us out.
Fortunately one thing that living with chronic Lyme has taught me is to just let go of certain things. If I don’t make 300 gluten-free cookies is Christmas Day not going to come?!?! No! If I don’t blog for two or three weeks is the entire internet world of readers going to put me on a black list?! Ha! I think we’ll all survive (if we make it through that December 21st apocalypse thing).
Letting go of certain things I look forward to means that the things I do participate in have that much more significance and give me that extra boost of joy.
Like the Great Food Blogger Cookie Swap.
Partnering with Cookies for Kids Cancer, this international swap hosted by Love and Olive Oil and The Little Kitchen is a simple concept executed brilliantly: sign up with your dietary preferences, receive up to 3 names/addresses of fellow swappers, send them a dozen cookies, receive a dozen from three bakers to you, and a week later blog your recipe!
This year, because of both my gluten and dairy preferences, I was matched with only one blogger; Jody from The Hobby Room Diaries. Her blog is stunning; take a peek and you’ll be as blown away as I am by what she creates. I’m especially psyched by her tutorial on making your own cake stands! When I received Jody’s package I was so excited because it was beautiful and almost burst into tears because her note was so loving and made my day.
And then, of course, there were the cookies inside! Light and fluffy pistachio and cranberry macaroons dipped in dark chocolate (great dairy-free minds think alike). Go to The Hobby Room Diaries for her recipe!
Now, I’d had good intentions with sending Jody something special. But then that thing happened… my recipes weren’t working. 3 recipes just weren’t so good I wanted to send them to someone. So I took a deep breath and went for a variation of a classic: biscotti. If I couldn’t get something completely new together for Jody, I was going to send her a reliable classic that make me feel holiday love.
I adapted my Chocolate Almond Biscotti recipe only slightly, dipped them in chocolate, packaged them up and shipped them out on the last possible day :) I loved participating in this swap again, and now am excited to blog-stalk the heck outta Jody, because she’s a lady I have a feeling I will learn much from and have such a joy following.
So Happy Holidays to Jody, and to the Great Food Blogger Cookie Swappers, and to those of you who happened upon here today. There’s a lot of love coming your way from my dusty kitchen right now, where I’m looking out at the gray sky over NYC and feeling so much joy.
Triple Chocolate Gluten and Dairy-Free Biscotti
For biscotti-making tips, watch my video on E:How Foods.
Makes 12-14 cookies
- 2 cups starch-heavy gluten free flour (mine was 1 cup brown rice and 1/3 cup millet and 2/3 cup tapioca)
- 2 Tbsp Sweet Rice Flour, plus more if the dough seems sticky
- 1 tsp xanthan gum
- 1 Tbsp Mesquite flour (optional, but it lends an earthy, spicy kick)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) butter flavored Earth Balance
- 5 Tbsp white sugar
- 5 Tbsp dark brown sugar
- 2 eggs
- 1 tsp gluten-free vanilla extract
- 1/2 tsp gluten-free chocolate extract
- 1/2 cup dairy-free chocolate chips (I used Enjoy Life mini chips)
- 1 cup dairy-free chocolate chips for dipping (I used Enjoy Life Mega Chunks)
Preheat oven to 325°. Line a baking sheet with parchment or Silpat, or lightly grease.
In a medium bowl combine flours, gum, baking soda, baking powder and salt. Set aside.
In the bowl of a mixer with the whisk attachment, beat Earth Balance and sugars until light and fluffy, about 3 minutes, scraping down the bowl occasionally (note, if you use organic sugar, as I do, beat longer as the larger granules take more time to melt or cream into the fat). Add eggs one at a time, beating to incorporate. Beat in vanilla and chocolate extracts. With the mixer on slow, add flour and beat to combine, increasing speed to incorporate. Mix in chocolate chips.
With floured hands, roll into a 12-inch log and place on prepared sheet (or longer if you want smaller cookies). Round top slightly. Bake for 35-40 minutes, or until cracked on top and slightly firm. It shouldn’t be cooked completely, so the center should seem a tad underdone.
Remove to cooling rack and cool for at least 10 minutes. Slice into into 1- inch slices and gently slide onto cookie sheet, cut side down. They will be a bit crumbly, so use a spatula to gently flip them on the sheet. Bake for another 15-20 minutes or until crisp and brown. Cool completely.
Line a cookie sheet with wax paper. Melt the remaining chocolate in a mug in the microwave in 30 second bursts, stirring to melt remaining chocolate. Dip each biscotti and rest it on the cookie sheet. Refrigerate for 10 minutes to firm up. Send to someone AWESOME!
I walk into my kitchen to get a cup of tea and Christmas fills my nostrils. Maybe it’s the strains of Love Actually coming from the living room where my roommate is wiling away the Saturday afternoon. Maybe it’s the fact that now that Halloween is over I can officially start planning menus and dreaming of trees. Maybe it’s needing something to distract me from Hurricane Sandy coverage in NYC. Maybe it’s these things and…
Every year for as long as I can remember, I’ve made those classic little peanut butter cookies with a Hershey kiss on top (even though I’ve never freed them of gluten so haven’t been able to eat a bite). Out of all my holiday collection, they are the most requested and I make them by the hundreds…
Our Milk Bar Monday group took a little hiatus for the past few weeks to give space for Audra Wahab to be renamed Audra Fullerton and Krissy Winnick to welcome baby Ezekiel Vincent Winnick into the world!!! But now we’re back in our kitchens – though with slightly diminished numbers – and still determined to bake our way through Christina Tosi’s Milk Bar cookbook.
When I chose this recipe for my hosting date, I picked Tosi’s Peanut Butter Cookies because they’re one of her easiest recipes. They don’t take as much time or prep as Confetti Cookies or as many ingredients as Compost Cookies, and far less of both time, prep and ingredients as an Apple Pie Layer Cake or Carrot Cake Truffles.
And, well, there’s the Christmas angle.
I start thinking Christmas around September. I’m not into expensive gift-giving, trendy decorating, making things “perfect” year after year or going insane with stress because things have to be “just so”.
I love Christmas because – if we just relax and let ourselves – we actually can focus for a period on being more generous, more open-minded, more kind-hearted and more patient; to ourselves and others. We can give and receive a little more love. We can sing songs and bake sweet things and bring trees inside (!!!!!!!!) and spend more time together.
And cookies. I believe in baking, eating and giving cookies.
These are extremely sweet cookies. I wasn’t sold on them until I dunked a piece in some cold almond milk. Then I was hooked. They candy aspect gives them some chew, and while they spread much more than other Tosi cookies I’ve adapted to being gluten-free, they still held together well.
The only adaptation I made was to use King Arthur gluten-free flour instead of white flour. It worked okay, but I regretted not blending my own flours. I’m a believer that there is no “all-purpose gluten-free flour” that works “cup-for-cup” in place of wheat flour. Different flours have different weights, and react variously with other ingredients. So this worked, but not ideally. I’ve heard from the other ladies that bread flour worked wonders, so I’m going to look up those particulars for my own blend next time.
But, in general, this is a winning recipe if you like really sweet, chewy, peanut-buttery cookies. I can’t wait to see what the other ladies came up with! Check us out:
The Milk Bar Mondays Ladies!
Erin of Big Fat Baker
Audra of The Baker Chick
Cassie of Bake Your Day
Peanut Butter Cookies
From The Milk Bar Cookbook by Christina Tosi
This is a 2-part recipe, involving crunchy peanut brittle and chewy peanut butter cookies!
- 1 cup sugar
- 1/2 cup peanuts
Line a quarter sheet pan with a Silpat (parchment will NOT work – Silpat works wonders!)
Make a dry caramel: heat the sugar in a small heavy-bottomoed saucepan over medium-high heat. As soon as the sugar starts to melt, use a heat-proof spatula to move it constantly around the pan — you want it all to melt and caramelize easily. Cook until a deep amber, 3-5 minutes.
Once the caramel is all melted, remove from heat and stir in the nuts. Immediately pour onto sheet pan and spread as thin as possible. Work quickly, as it will begin to set in less than a minute.
Let cool completely.
Break the brittle in a ziptop plastic bag with a rolling pin or meat grinder, or break into pieces and pulse in a food processor until the size of short-grain rice.
Store in an air-tight container, and use remaining brittle from this recipe within a month.
Peanut Butter Cookies:
- 12 Tbsp unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1/4 cup glucose (use 2 Tbsp corn syrup in a pinch)
- 1 cup Skippy peanut butter2 eggs
- 1/8 tsp vanilla extract
- 1 1/3 cup flour (I weighed 225g gluten-free flour for this and measured the rest of the ingredients)
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 2 1/4 tsp kosher salt
- 1/2 recipe peanut brittle
Combine the butter, sugar and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl. Paddle in the peanut butter then add the eggs and vanilla and beat for 30 seconds on medium-high speed. Scrape down the sides of the bowl and then paddle on medium-high speed for 3 minutes. During this time the sugar granules will dissolve and the creamed mixture will double in size.
Reduce the mixer speed to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
Still on low speed, mix in the peanut brittle until incorporated, no more than 30 seconds.
Using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie domes flat. Wrap the sheet pan tightly in plastic warp and regfirgerate for at least 1 hour or up to 1 week. Do not bake your cookies from room temperature – they will not bake properly.
Heat the oven to 375°.
Arrange the chilled dough at least 4 inches apart on parchment or Silpat lined sheets. Bake for 18 minutes. The cookies will puff, crackle and spread. Bake until tan with auburn specks throughout.
Cool completely on sheet pans before transferring to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days, or 1 month if frozen.
Notes: I would cut the size of these cookies in HALF! They were HUGE! Mine spread a lot, but the chewy consistency was great. They taste better a day or two later, and always with milk (almond, for me).
I had two things to accomplish with only a few hours in my kitchen; bringing a gluten-free sweet treat to my sister’s going-away picnic (she’s moving to North Carolina AND THAT DOES NOT MAKE ME HAPPY) and a take on this recipe:
Christianna over at the Burwell General Store really threw me for a loop with this one. Every month for over a year now (in my case) she’s zipped along a vintage recipe to a group of bloggers that I adore. I try to stick relatively close to the original recipe, keeping it in line with the kind of dish (savory, sweet, breakfast etc.) and keeping the prominent flavors included somehow.
But… pork, fruit and cake?!?!
I stewed for a few days and, in Dusty fashion, left this to be done the day before posting with only a couple of hours in my kitchen. But I awoke that morning with a revelation:
It was time to call in a Compost Cookie.
I trotted over to the corner store with Mitra and started grabbing gluten-free snacks and… pork rinds.
At home I opened the bag and – tentatively – ate one.
Um… I’m not quite sure I get the allure. But they totally worked in the cookies, subtly adding some earthy saltiness and helping to balance a bit of sweet. I used dried dark cherries as my fruit and starting tossing other corner-store finds and pantry staples: chocolate chips, slivered almonds, coffee, oatmeal, potato chips, kettle corn, frozen leftover chocolate cake crumb (from Chocolate Chocolate Cookies).
They were polished off at the picnic. My family indulged, my gentleman friend ate three, and they really satiated sweet/salty cravings. They’re intense – I could only have a few bites. But once again I’ve found the basic Compost Cookie recipe to be a winner.
And the best thing about Compost Cookies are they’re really a grab-and-go experience in your pantry. So take the gluten-free cookie base and weight proportions and go hog wild*!
(*couldn’t help myself)
Gluten-Free Pork Rind Compost Cookies
Built around the Compost Cookie by Christina Tosi
Makes about 20-24 cookies
I both weigh and measure my ingredients, based on which is necessary or more accurate.
- 2 sticks of unsalted butter, at room temperature
- 1 cup white sugar (I used palm sugar)
- 2/3 cup light brown sugar
- 1 Tbsp corn syrup
- 1 large egg
- 1/2 tsp vanilla extract
- 75 g brown rice flour
- 75g arrowroot starch (or tapioca starch)
- 50g millet flour
- 25g white rice flour
- 3/4 tsp xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
Compost Ingredients (totaling 475 grams)
- 150g chocolate chips
- 100g slivered
- 40g gluten-free old fashioned oats
- 5g decaf coffee / espresso grounds
- 40g potato chips
- 60g chocolate cake crumb (like a crushed chocolate cookie or brownie)
- 25g kettle corn
- 30g dried cherries, chopped
- 25g pork rinds, crushed to various sizes
In the bowl of a standing mixer with the paddle attachment, cream the butter, sugars and corn syrup for 2-3 minutes. Scrape bowl.
Add egg and vanilla and beat on medium/high speed for 7-8 minutes. This step is vital in getting the sugars and fat to combine ideally, and will help the cookies not over-spread.
Meanwhile, weigh out flours, baking powder, baking soda and salt. Whisk together.
Turn mixer on low and add flour mixture until just incorporated, under a minute.
Add all compost ingredients on low except for potato chips, and mix until just combined. Fold in potato chips, trying not to break them.
Roll out onto parchment or Silpat lined sheets. Wrap tightly in plastic and refrigerate for at least 1 hour (this, again, is vital to them not spreading too much).
Heat oven to 375°. Bake each sheet individually for 18 minutes, or until the outsides are just starting to brown but the middles are soft. Cool on pan for a few minutes before removing to rack to cool completely.