Tag Archives: Cookie

{gluten-free} Peppermint Patty Brownie Bars

In general I’m a lady of simple pleasures. But now and then I need a little ooh-la-la!

These bars pack a ton of ooh-la-la and a bit of fa-la-la-la-la and a heaping scoop of ho-ho-ho to boot!

I’d had a package of candy  canes on my baking shelf since October. Yes, October. Because that’s when my roommate (kinda sorta) lets me at least bring up the subject of Christmas without throwing something at me. But with all the molasses-ing and ginger-ing and cookie-ing of various sorts, I didn’t play with peppermint until last weekend. Continue reading

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Peanut Butter Oatmeal Raisin Cookies (gluten free) and a show!

Cookies to get us through a cold weekend of performing

Theatre is awesome.  I love it, and I love doing it.  Though I’m not making performing my main focus for work right now, instead pounding out the pavement from a writing perspective, I do adore it.  And after 6 months of not being on a stage, I’d missed it.  A few months ago a producer of a theatre festival I’d worked at before in Provincetown, Massachusetts emailed me a script, asking if I’d bring it to the festival this year.  I got a director friend on board who drives me batty but is incredibly talented and has one of the biggest hearts of anyone I’ve ever met.  He pulled in an actor he likes, we rehearsed a few times (bashing out “what does this thing mean!?!?”), and then we had a show.

"I" meaning character, not "I" meaning actor Jacqueline

Yesterday I returned from Provincetown, which now seems “more like a dream than an assurance that my remembrance warrants” (100 points if you get that quote, it’s a subtle one).  Our piece went well: a very interesting, subtle, tough bit of theatre, it felt incredibly real and personal.  I felt in control, and calm, and strong.  I now adore the man who played opposite, who was strong and smart and calm as well.

Our piece was only ten minutes, which meant we had a total of 50 active minutes on stage the entire weekend.  So we spent our luscious spare time enjoying the gift that is turning off a bit.  I still did some work, but curled up by the fireplace in my room in the B&B they housed us in, watching snow falling magically on the water from the windows next to my bed.  I took long hot showers and drank coffee from a delicious little shop across the street.  I walked on the beach and wrote words in the snowy sand.  We stayed up late drinking and talking in our rooms until the wee hours.  I laughed.  I met some interesting people and breathed in deliciously fresh air and ate simply.

Provincetown Beach in the snow

Peace, love and a sweet, sweet life...

Bed and Breakfast across from the beach

Oh, and ate cookies.  A lot of cookies.  I had made a batch for the six-hour drive and between the three of us we ate almost 30 of them in four days.  These are the only survivors around to snap pictures of.

I adore these cookies, which I normally label as “kitchen sink cookies”.  It was a busy night before we headed out and I didn’t want to buy anything I didn’t have.  So some organic crunchy peanut butter, gluten-free oats, walnuts and raisins made it into the bowl.  These cookies are both soft and crunchy, hearty, relatively healthy and delightfully sweet.  I cut down the sugar from the basic recipe I use by 1/4 cup and would suggest knocking off another 1/4 cup if you’re not into too-sweet cookies.  These definitely aren’t too sweet for most tastebuds, but if they were less sweet I could have justified how many I ate a bit more.

OH, and I used Better Batter for my flour.  Normally I blend my own and would have put 1/2 cup brown rice flour, 1/2 cup tapioca flour and 1/4 cup millet flour for this mix.  But I had a box of it right there and was in a rush.  It was perfect.  Great flour, I’m a fan.

They’re delicious, promise, one of my favorites now.  Sustenance.  Sweet, sweet comfort.

Raisins and nuts and peanut butter oh my!

 Peanut Butter Oatmeal Raisin Cookies

Aka: Kitchen Sink Cookies

Makes 36

Ingredients:

  • 3/4 cup butter, soft
  • 2/3 cup peanut butter (I used organic crunchy with sea salt from Trader Joes)
  • 3/4 cup white sugar
  • 1/2 cup light brown sugar
  • 1 1/4 cup flour (I used Better Batter)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 2 eggs
  • 2 cups gluten free oats
  • 1/3 cups organic raisins
  • 1/3 cup chopped walnuts

Directions:

  1. Preheat oven to 350°.
  2. Whisk flour, baking powder, baking soda and cinnamon in a small bowl.
  3. Beat butter and peanut butter until fluffy.
  4. Add sugars and beat until light and fluffy.
  5. Add eggs, one at a time, and beat to incorporate.
  6. Add flour and mix in thoroughly.
  7. Fold in oats, nuts and raisins.
  8. Drop with a cookie scoop onto ungreased cookie sheets and bake for 16 minutes or until slightly brown.  Cool slightly before removing from sheets.
  9. Try not to eat 4 of them after a few glasses of wine.  If you do, make sure you’re curled up by a fire and watching old reruns of The Office at 3am. That’s classy, promise.

Gluten-Free Almond Butter Cornmeal Cookies

Almond Butter Cornmeal Cookies

You know, I feel very fortunate to be able to say that life is quite rad.  And so are these cookies.  Yes, rad.  I think it’s time for that word to come back in rotation.  Spread it around.  After baking these cookies.

Yesterday I made a batch of My Morning Jolt Cookies (peanut butter, coffee, oatmeal, chocolate chips… they’re gangbusters) to take along to my friend’s company where I was interviewing some filmmakers for a project I’m working on.  It’s exciting and exhausting; assessing working potential, trying to find the chemistry needed for a creative partnership of this kind.  Makes me both grateful to not be on the other side of the casting table (though auditions are a totally different beast) while finally understanding the “please let the next person who walks in the door be the ONE” thing.

I also had a delightful phone appointment with my doctor (hi, Dominiques!) who once again reminded me how rad he is (see, the more I use it the greater the chances are you’ll accidentally start using it yourself and it will take over your social jargon).  I had been nervous to catch up with him since I haven’t been quite as good with my body lately as I should be.  We had started working together during my last serious bout of illness, and it took a long time for me to get on my feet again.  So it was incredibly reassuring to hear him say that, despite said slipping habits, my current health is a testament to all the time and energy we put in for those many months and years, and I deserved a little break from the hardcore discipline to deal with some stuff.  Rad.

I topped off the evening by listening to some delightful bluegrass down in the village (The Six Deadly Venoms, check them out) with the company of someone who… well let’s just say I really enjoyed myself.  And though my late night led to starting late this morning, I’m pretty cool with life right now.

Which, for some horrific reason, inspired Billy Joel to start singing in my head.  I must go turn on some Frenchie jazz music asap and get to work a nap.  So before I go, here’s my new favorite cookie recipe.

Soft and crumbly, perfect with milk!

A few days ago I bought a big, beautiful bag of cornmeal to make a pie crust for an event this weekend, only to open my pantry and see a big, beautiful bag of cornmeal making eyes at me forlornly.  As as I seldom use this kind of flour, I figured there was no time like the present to get started.

After yesterday’s success with the peanut butter I figured I’d move it a step to the left and use some of my favorite Trader Joe’s almond butter along with the cornmeal and other gluten-free flours I’d be blending.  The combo produced a soft, perfectly sweet (mildly), simple cookie with a delicious crumble.  They’re gluten-free, contain no refined sugar, and have some extra protein and fiber thanks to the almonds and the flours.

Start to finish it took me about 35 minutes to make 36 of these little babies.  Though making one HUGE cookie sounds really fun right now too.

Ingredients:

  • 1/2 cup almond meal / flour
  • 1/2 cup cornmeal flour
  • 1/2 cup brown rice flour
  • 1/2 cup arrowroot flour
  • 1/2 cup millet flour
  • 1 tsp baking powder
  • pinch of sea salt
  • 1 tsp xathan gum
  • 12 Tbsp unsalted butter, softened
  • 1/2 cup smooth almond butter
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1/4 slivered almonds

Directions:

  • Preheat oven to 350°.  Line baking sheets with parchment paper or Silpats.
  • In a medium bowl, combine flours cornmeal, baking powder, salt and xanthan gum.  Whisk thoroughly to combine.
  • In the bowl of a standing mixer, beat the butter and almond butter on high until smooth and incredibly fluffy, scraping down the sides of the bowl as needed.  It should look incredibly light – like a dark whipped cream.
  • Add the maple syrup and continue to beat until the mixture expands a bit and, again, looks incredibly light and fluffy (there’s really no better way to describe than light and fluffy, evidently, this morning).
  • Stop the mixer, scrape down, and pour in the flour mixture.  Beat on low until it start to incorporate, then at medium speed until completely combined.
  • Fold in slivered almonds.
  • Drop by rounded tablespoons onto prepared sheets.
  • Baking two at at time, bake for 8 minutes.  Then use spatula to press down on cookies (if desired, this will make them a bit crispier) and rotate the sheets (flip them top and bottom on racks and then turn them around so the cookies bake evenly).
  • Bake for 8 more minutes, or until slightly browned.
  • Cool on sheets for a few minutes, then remove to cool completely.

Pressed version of the cookies

Gluten-and-Dairy-Free Oatmeal Chocolate Chip Cookies

Gluten, Dairy and White Sugar Free Oatmeal Chocolate Chip Cookies

Gluten, Dairy and White Sugar Free Oatmeal Chocolate Chip Cookies

Autumn has hit New York City.  I’m typing at my desk by my window, and a sharp chill sneaks in.

It seems that, practically overnight, we’ve said goodbye to sundresses and sandals, to bare arms and walking in the shade.  One part of me loves this crisp air, and is day-dreaming of pumpkins and pie, of Halloween and Christmas cookies.  The other part of me is mourning how the streets are already a little bit emptier at night, how my dog is going in hibernation mode, how I have to buy new shoes to replace the ones I wore out through the city slush last season.  Of being cold for the next few months.

Saturday I took Mitra for a walk in Central Park with a friend, decked in worn fall boots and a scarf.  And when I got home I knew what I needed to get me through the weekend: oatmeal cookies.

I had spent the morning working out a recipe for a Dusty Baker reader in the UK (Hi, Peter!)  – and it wasn’t quite right.  The night before I had tried a sweet and savory cookie recipe for a local friend – it also wasn’t quite right (all I’ll say is peanut butter and duck fat… it’s coming).  I was a bit of a grumpy dusty baker.

So there was to be no failing with this recipe.  Not only did I have some friends I wanted to bring something sweet to, but I wanted to get back to the gluten-dairy-sugar alternative baking that is a major part of my food lifestyle, which had been neglected a bit by all the baking I’ve been doing for other organizations.  And I had a short amount of time before heading downtown again.

I looked at a bunch of cookie recipes – both those with and without gluten – and was shocked at the amount of sugar or sweetener the recipes called for.  White and brown sugar, and a lot of it?!  A cup and a half of agave syrup? No, thank you!

I wanted my cookies to be simple, wholesome and just-sweet-enough. 

So I used only 1/2 cup of maple syrup for sweetness, added a bit of dark molasses to replace the flavor missing from the absence of brown sugar, and added some flaxseed meal for fiber.  I used shortening for stability.  I added some black pepper for a savory kick, and threw in a healthy spoonful of my favorite Vietnamese cinnamon along with some freshly grated nutmeg (they’re totally worth it).  I followed the advice of Karina at the Gluten-Free Goddess and kept rice flour out of the recipe (I based my proportions off of her recipe, which  is stellar – thank you Karina!).

I love the results.  For me, these are the perfect cookies to dunk.  Slightly sweet and spicy, soft, a perfect vehicle for the delicious chocolate that sits nestled within the oatmeal.

They’d also be stellar with raisins.

Start to finish, it took me 45 minutes to make, bake and wrap 36 of these babies.

I was a happy camper.  I brought a few to a friend to nosh on over some cheap whiskey and a game of chess (which I’m not as bad at as I had previously thought) and to another friend I met up with for a post-show glass of wine.  And may have eaten a few for breakfast before heading off to a late brunch with food-blog people the next morning.  Followed by an awesome Bloody Derby and Stumptown Coffee.

OK, Autumn weekends in New York City can be pretty awesome.  This one was delicious.

Wait, what’s a Bloody Derby, you ask? Oh, let’s just say an incredible cocktail I introduced a few people to at the Ace hotel (and had to name).  I think it will go along swimmingly with a duck-fat cookie. Coming soon to a Dusty Baker near you.

I may have eaten this entire stack of cookies for breakfast today. Yes, salad for dinner.

Ingredients:

  • 1 cup quinoa flour
  • 1/2 cup arrowroot starch
  • 1/4 cup millet flour
  • 2 Tbsp ground flaxseeds meal
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 3/4 cup shortening
  • 2 eggs
  • 1/2 cup pure maple syrup
  • 2 Tbsp dark molasses
  • 1 Tbs vanilla extract
  • 3 cups gluten-free rolled oats
  • 1 cup vegan dark chocolate chips
  • 1/2 cup ground walnuts or pecans, optional

Directions:

  • Preheat oven to 350°.
  • Line 3 baking sheets with parchment paper or Silpats (totally worth the $).
  • In a medium bowl, whisk all dry ingredients up to the black pepper and set aside.
  • In the bowl of a standing mixer (or in a large bowl) beat shortening on high heat until fluffy.
  • Add eggs, maple syrup and molasses and beat until smooth and fluffy, about 2 minutes (beating the eggs gives a little lift and body to the coming flours).
  • Quickly beat in the vanilla.
  • Add all the flour, turn speed down to low, and mix until just combined.
  • Fold in the oats a cup at a time until distributed evenly.
  • Fold in the chocolate chips (or raisins!) and optional nuts.
  • Drop in rounded tablespoons onto mats.
  • Put in upper and lower third of oven and bake for 6 minutes.
  • Press down on each of the cookies with a metal spatula to flatten, then rotate the trays (switch upper and lower) to ensure even baking.
  • Bake for 7-9 more minutes, or until lightly browned. 
  • Cool a few minutes on trays before removing to cooling rack.

These are stellar when warm, and when dunked in a glass of unsweetened almond milk.

These will make soft and chewy cookies. If you like them crispy, turn heat down a bit and bake for about four more minutes.

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