cookies

Chocolate & Cherry Cookies

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After trying a few recipe variations with chocolate and cherries, this one came out on top! It has so many ways to adapt it, I think it’s probably pretty much perfect. The one thing I have to stress is when you take the cookies out of the oven, leave them to sit on the baking tray for at least 5/6 mins – don’t touch them – after that, you can use a wide palette knife to gently move them to a wire tray to fully cool. This will be the difference between having a batch of cookies and a batch of cookie pieces!

I used baking parchment on the baking trays to prevent sticking and a heaped teaspoon for sizing them. You will get a decent size cookie from this, bigger than shop bought and a bit smaller than those large Smarties cookies.

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Cornflakes Cookies – Gluten & Dairy Free Included

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These amazingly good cookies are chewy with a little bit of crunch and are packed full of delicious ingredients like coconut and pecans. Of course they also have cornflakes! Yes the humble cornflake cereal has been given a boost here and has become a little star in the making.

Interestingly, you would think the cornflakes would get soft and sort of soggy but no, they keep their crispiness and add a perfect balance of chewy and crispy to these sweet and oh so good cookies. It’s really hard to stop at just one … you have been warned!

I’ve given the recipe for making regular cookies and also for Gluten and Dairy Free options too so everyone can enjoy them.

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Gluten Free Chocolate Chip Cookies

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Make these simple Gluten Free Chocolate Chip Cookies that are crispy on the edges, full of chocolate chips and have a deliciously soft centre – everyone will love them. They have very quickly become firm favourites here with just one complaint ….. they’re not big enough! The joys of feeding boys!

One of the tricks to get these cookies perfect is to have your butter cold. I know most cookie recipes ask for melted or soft butter but these work best using cold butter. So that’s cold, not rock solid 😉 Using cornflour in the recipe helps to give the cookies a bit of bulk and the addition of an egg yolk along with the egg help to keep them together and avoid crumbling.

You will need to let them sit in the fridge for about an hour so you can plan this when making them..

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Crunchy Oat Biscuits – Gluten Free

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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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Oatmeal Raisin Cookies – Gluten Free

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These are your classic oatmeal raisin cookie – crispy around the edges and soft and chewy in the middle – basically heavenly perfect!

Oats don’t contain gluten but they would regularly be contaminated with gluten in their processing or storing stages so it’s important to use certified gluten free oats in the recipe.

I love this recipe for it’s simplicity. Just a bowl and a good spoon are needed.  In order to prevent them spreading, I pop them in the fridge for 15-30 minutes before baking.

 

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Apple Tart Cookies – Gluten Free

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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.

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Traditional Scottish Shortbread

~ cozebakes ~ 5 Comments

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.

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Trio Chocolate Cookies

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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 😊

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Cherry & Almond Cookies – Dairy Free version included

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I think practically everyone loves a Bakewell Tart and I’m as big a fan as the rest! These cookies have all those amazing flavours with only a little effort and you can make the dough ahead of time and keep in the fridge till it’s needed.

They contain ground almonds and almond extract to give that delicious Bakewell flavour and the recipe called for glace cherries  but as it’s the season for fresh and sweet cherries, I used half and half and it worked out really well.

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Oat Raisin Cookies – Gluten Free Version included

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I found this recipe on Pinterest and originally from Two Purple Figs and I’m a sucker for a traditional Oat Raisin cookie but wanted to make them healthier and to be fair to everyone in the house, gluten free too so I’ve modified the original and it worked out great!

So these are a healthy cookie compared to what you would purchase or traditionally make. They use organic coconut sugar in smaller quantities, have protein powder and include some mixed seeds. All in all, a lot less guilt and some good stuff for you too 🙂

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Gluten Free Cookies

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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.

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Gluten Free Chocolate Chip Cookies

~ cozebakes ~ 1 Comment

It’s hard to get a good gluten free biscuit recipe that tastes really good and this one seemed worth a go. I’m really glad I tried them as they are ridiculously easy to make and I also feel that the sugar quantity can be greatly reduced while still getting a delicious and decadent chocolate chip cookies to enjoy.

If you like a sweet biscuit or maybe if you are making them for a sweet tooth person then by all means use the full sugar quota but I would be happy to reduce by half. There’s quite a chocolate hit off these too which is a nice surprise as sometimes gluten free biscuits can lack in a flavour hit and all you taste is sugar.

Depending on how much you like your chocolate hit, use either milk or dark chocolate chips.

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