I made ginger biscuits recently that were really good and a big hit. Of course I then had queries as to when would I make a gluten free version to have all things equal. I like a challenge and found a nice recipe from Barefoot Countess and went about adapting it to gluten free.
These oat biscuits should probably come with a warning as they are deliciously crunchy and one is never enough! I thought I had made enough but they disappeared pretty quickly!
You can of course make these biscuits non gluten free by using plain flour, oats, baking powder and omit the xanthan gum.
You can make them dairy free by using a plant based butter in place of the butter needed in the recipe.
If you wanted, you could add in some chocolate chips (GF) but I left them as they were to shine in their simplicity. I replaced the light brown sugar in the recipe with organic coconut sugar for a less refined result but you don’t have to.
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I think these should be called Cakies! They are the perfect combination of a cake and a cookie. They are thick and loaded with chocolate chips; they are very satisfying and filling and full of good stuff like bananas and oats.
I’ve adapted some of the ingredients so you can choose to go with the original or make the recipe a little healthier with less refined products. Either way, they are perfect as an afternoon or mid morning snack to keep you going till lunch or dinner time.
These Apple Tart Cookies are soft and chewy and there’s no shaping to be done before baking. They are full of delicious pieces of apple and you can add white chocolate chips for extra sweetness if you like.
I always think of just “pure comfort” when it comes to apple tarts and they are always such a big hit with everyone. To have them in cookie form is another lovely element without having to make pastry. I love the fact these cookies don’t have lots of sugar in the ingredients and adding a glaze at the end just adds a nice touch of sweetness.
This recipe is based on Mary Berry’s Traditional Scottish Shortbread Recipe. It’s perfect for making with kids as they will love the kneading that has to be done to bring the dough together. It’s wonderful in the simplicity of ingredients that produce such delicious, buttery, melt in the mouth results.
I made mine for Christmas gifts so that’s why there are snowflakes and bauble shaped shortbread biscuits but I also cut them into rectangles for a more traditional look.
I’m always trying out chocolate cookie recipes to see if I can better the ones I already have listed here. I can’t say I find better ones, just different. Different is good and I have very willing testers!
Here are the other recipes for you to try: https://www.cozebakes.com/2016/07/19/soft-chewy-chocolate-chip-cookies/
Gluten Free: https://www.cozebakes.com/2018/03/06/gluten-free-chocolate-chip-cookies/
This latest one is a basic cookie dough recipe and you can add any mixture of what rocks your boat to make them special.
I’ll list some options in the recipe for you to choose from … or try them all 😊
I regularly make my Chocolate Digestive recipe and they are always a big hit. They’re really good and recently made another batch and as they cooled, my husband walked into the kitchen and said the smell was great and could he have them? He’s a coeliac and I felt really bad having to say no, these are not for you 🙁
So the hunt began to find a workable recipe for gluten free digestive biscuits and this is a combination of two I found and together, they worked perfectly. I also like that the ingredients were ones most coeliacs or gluten intolerant bakers would have at home. You will find this recipe along with some other great biscuit and cookie recipes in my Gluten Free Baking from the Heart Recipe Book (available here)
There was one ingredient that did surprise me – Chinese Five Spice! Yep I know it gives a little heat at the back of the throat. Perfect! You can smell the spice while the biscuits are baking but it’s not identifiable once baked. You could replace the Chinese Five Spice with some Mixed Spice if you prefer.
These delicious biscuits are perfect for cutting out using your favourite cutters and can be made at Christmas, Halloween or just because. They work well to different flavour additions and bake up in no time.
I used an embossed rolling pin to get a pattern on the dough and then decorated them with royal icing.
This recipe is free from soya, nuts and is vegetarian also 🙂
These delicious biscuits come from the kitchen of Vanessa Greenwood and they are full of a wonderful buttery flavour which is only enhanced by the fabulous orange cream centres.
They are really simple to make and other than 10 minutes in the fridge before baking, it’s very straightforward with only a few ingredients and just a mixer. Now Vanessa is a better woman than me as she used a wooden spoon, even though you need the butter to be very soft, I still opted for an easier way 😉
If you were having a kid’s party or a pretty Afternoon Tea, you could dye portions of the orange cream in different colours for a really striking display – pastel for the adults and bright and bold for the kids.
Originally these cookies were made to be sugar cookies where you roll the dough in sugar before baking but I’m not a fan of coating biscuits in sugar. I did add some mini chocolate smarties to these, just a handful to make them look nice and as I greatly reduced the sugar content in the cookies, I thought it wasn’t too bad to add a few for flavour.
You should get about 10 out of this recipe but it will depend on what size you make them.
These biscuits are for when you want to be good but still want a treat and using honey instead of any processed or refined sugar helps to make these a perfect choice. Honey has a lot of advantages over refined sugar so is a good choice.
Using oats gives them great texture and if you use gluten free oats and gluten free oat flour, you can serve them to coeliacs too.
Just be aware not to use a large lemon. Only use a standard one and only zest half of the lemon and use the juice of one half only. Otherwise they can be overpowering as you don’t have the sugar to combat the tang.
Lemon and Honey just work really well together and I’ve adapted this US recipe to grams and offered a few options for ingredients.
We’re big fans of anything almond flavoured at cozebakes HQ and when they are gluten free, it’s a bonus for us with two coeliacs to cater for. The added issue of a preferred low sugar diet can complicate things sometimes but this recipe seemed to have lots of potential.
Initially I doubled the quantities as it seemed a very small amount to spread out in a 20cm square tin. Personally, I’ll be making these again and just dropping scoops of the batter onto a baking tray rather than what the original recipe suggests. Either way, they are really, really delicious. As per usual, I reduced the original sugar quantities and think they are lovely but if you like a good sweet kick, then check my suggestions in the ingredients.
