Tag: cookies

Gluten-Free, Low FODMAP Peanut Butter Choc Chip Cookies Recipe
baking · food · gluten free · recipes

Gluten-Free, Low FODMAP Peanut Butter Choc Chip Cookies Recipe

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I wanted to share this recipe for gluten-free, low FODMAP peanut butter chocolate chip cookies with you. We’ve known about my husband’s gluten intolerance for a number of years, so I’m well versed in creating gluten free recipes. But in the autumn he also went onto the low-FODMAP diet, to try to help us work out what other food intolerances he has. So I’ve also had the fun of trying out low FODMAP baking for the first time. I think these peanut butter choc chip cookies are a great treat even if you don’t have any dietary requirements! Plus they’re really easy to make.

This recipe will make around 9 – 14 gluten-free low FODMAP peanut butter choc chip cookies. It takes about fifteen minutes to prepare and another 12 minutes to bake. You can also freeze these cookies and reheat them later (10 minutes in an oven preheated to 160 degrees C).

Gluten-Free Low FODMAP Peanut Butter Choc Chip Cookies

The ingredients:

You will need the following ingredients for your gluten free low FODMAP peanut butter chocolate chip cookies:

  • 225g salted butter
  • 225g caster sugar
  • 2 egg yolks (or one egg – but two yolks gives a more chewy, cookie-ish consistency)
  • 2tbsp peanut butter
  • 250g gluten free self-raising flour (or add 3tsp baking powder to plain flour)
  • 1tsp xanthan gum
  • 1tsp vanilla extract
  • 50g gluten free oats
  • 100g dark chocolate drops or chopped dark chocolate

Gluten-free Peanut Choc Chip Cookies: The Recipe:

1. First, mix together the butter and sugar until light and fluffy. Then mix in the egg, a little at a time.

2. Sieve in the flour and xanthan gum, add the peanut butter, oats and vanilla extract and mix well.

3. Lastly, add your chocolate chips and mix until well combined into a thick dough… See the picture of the cookie dough below.

4. Preheat the oven to 180 degrees C.

5. Next, roll the cookie dough into balls, a little smaller than golf ball size. Put the balls onto a baking sheet, well spaced apart.

6. Bake your cookies for around 12 minutes, until they are slightly brown at the edges. They will look a bit undercooked in the middle – that’s okay.

7. Cool the cookies on the tray for 2 – 3 minutes, then transfer onto a cooling rack.

Tips and Tricks for your Gluten-free Peanut Butter Choc Chip Cookies:

The aim is to make peanut butter chocolate chip cookies with a slightly soft, chewy centre. This is harder to achieve with a gluten free recipe! The use of egg yolks, oats, peanut butter and xanthan gum should help to give more of a chewy texture, but the most important thing is not to leave them in the oven too long – if you do, they’ll still be delicious, but they’ll have more of a crunchy biscuit texture.

Another thing that helps with the chewy texture is putting the cookie dough onto the baking sheet in balls rather than dough that’s already rolled flat – so make sure you don’t skip that step!

To keep things low- FODMAP, make sure you use dark chocolate chips. Also ensure that your peanut butter doesn’t contain high-FODMAP ingredients such as high fructose corn syrup.

More yummy gluten-free recipes…

If you’re in the market for delicious gluten free treats, why not check out my recipe for gluten-free chocolate cappuccino brownies, or this one for yummy gluten-free pumpkin muffins?

Gluten Free Rocky Road Recipe – No Baking Required!
baking · gluten free

Gluten Free Rocky Road Recipe – No Baking Required!

The Sickly Mama2 Comments
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Gluten free rocky road is one of my absolute favourite recipes! I don’t make it that often – because (as my husband says) it’s about as addictive as crack, but much more fattening. In fact, I made a batch of gluten free rocky road specifically so I could take pictures for this blog post, and we had already eaten three quarters of it before I had a chance to take photos of the finished product. That speaks for itself!

Gluten Free Rocky Roads – Overview

It’s a super easy recipe. This is a gluten free tray bake, but there’s no baking required! Instead of cooking the traybake, you just need refrigeration – so it’s a great one to make with kids.

It only takes about 10 minutes to prepare from start to finish, and will make about 12 – 16 rocky road bars, depending on how big you cut them!

Gluten Free Rocky Road Ingredients

You will need…

  • 200g butter
  • 6 tbsps golden syrup
  • 200g dark chocolate (you can use milk, but the end product will be VERY sweet)

Then for the filling, you can be super flexible, based on what’s in your store cupboard! You basically want about 350g of dried filling, which needs to be chopped or crushed into small pieces. For the bake in these pictures, I used:

  • 125g Crunchie bars (other chocolate-coated honeycomb is available)
  • 125g gluten-free Viennese biscuits
  • Handful of gluten-free pretzels
  • 3 handfuls of mini marshmallows
  • 2 handfuls of gluten-free cornflakes

Gluten-free Rocky Road – The Recipe

1. First, line a 22cm square baking tin with tinfoil.

2. Take your Crunchie bars or other honeycomb, biscuits and pretzels, put them in a resealable freezer bag, and bash them with a rolling pin until they’re in smallish chunks. Keep back a few pretzels and marshmallows for decoration! Then add the crushed fillings to a mixing bowl along with your marshmallows and cornflakes.

3. Next, put the butter and golden syrup in a small saucepan on a low heat. Heat them together until the butter is melted into the syrup. Mix them regularly and don’t let the mix come to a boil!

4. Remove the saucepan from the heat. It should be warm but not boiling hot! Add the chocolate and stir it in, until it’s melted into a smooth syrupy sauce.

5. Pour the chocolate mixture over your dry ingredients and stir gently until the dry ingredients are all totally coated.

6. Pour the mixture into the baking tray and pat down until the surface is roughly level. Press marshmallows and pretzels into the surface for decoration.

7. Leave the tin out until it’s no longer warm to the touch, then pop into the fridge to finish setting your rocky road mix.

8. Refrigerate for a couple of hours at least. Then you can turn the rocky road out onto a plate, peel off the foil, and slice! Voila, your gluten-free rocky road is ready to serve!

Tips and Hints

The key thing about this is that you’ll want to store it in the fridge. This gluten free rocky road melts in your mouth… But also it melts in your hands, and all over your kitchen! It can be kept out at room temperature for a bit e.g. a party buffet, but I wouldn’t be taking it to a summer picnic.

If you do need it to last longer out of the fridge – or if you want to cut neat non-crumbly slices – the best way to do this is with a pure chocolate coating. Melt some more dark chocolate down and pour half over the bottom of the tin and leave it to set for five minutes before adding the main mix. Then once you’ve smoothed over the main mix in the tin, pour the rest of the chocolate over the top. It just makes it easier to handle.

More gluten free baking recipes

If you enjoyed this recipe and you’re looking for more gluten free cake or cookies recipes, why not check out my gluten free brownies recipe, or this gluten free cookies recipe?

The BEST Gluten Free Oatmeal Raisin Cookies Recipe
baking · food · gluten free · recipes

The BEST Gluten Free Oatmeal Raisin Cookies Recipe

The Sickly Mama2 Comments
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Today, I’m going to share my gluten free oatmeal raisin cookies recipe. I love baking, and as my husband is gluten intolerant, it’s hard to find fresh baked goods for him in the shops. So, whenever the opportunity arises (i.e. Little Man is in a good mood and happy enough on his play mat), I get baking.

Back at the start of lockdown, I was planning on baking some chocolate chip cookies one day, but asked my husband if he had any special requests. He asked for oatmeal raisin cookies. I’d never baked them before so I researched a bit online and made my own substitutions to make them gluten free. They’re actually an ideal cookie to make GF, because the oats help to bind them and reduce the floury/crumbly texture that you often get with gluten free baking. For the busy mum (or dad) on the go, the finished cookies can also be frozen and reheated later – see instructions further down this post.

Now, onto the important bit…

Gluten Free Oatmeal Raisin Cookies Recipe

The Recipe

Assemble the following ingredients:

  • 200g sugar (ideally a golden caster, or a mix of brown and white sugar also works well)
  • 150ml sunflower oil (or other veggie oil)
  • 1 egg
  • 100g raisins or sultanas
  • 120g gluten free flour
  • 300g oats (make sure they’re specifically gluten free oats if you’re baking for a coeliac)
  • 1/2 tsp xantham gum (not essential if you don’t have it, but helps with binding gluten free bakes)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp bicarbonate of soda

Gluten Free Oatmeal Raisin Cookies – The Method

These cookies are super quick and easy to assemble, because the oil base makes mixing them very simple.

1. Pour 50ml of boiling water over your raisins/sultanas and leave to soak.

2. Preheat your oven to 180 C.

3. Line two baking trays with parchment.

4. Mix the sugar, oil and egg in a bowl until well combined.

5. Add the water from the raisins/sultanas, the cinammon and the vanilla extract, and mix.

6. Add the flour, xantham gum and bicarbonate of soda and mix. Then, add the oats and mix.

7. Add the raisins and mix. Your cookie batter is now complete!

8. Dollop the batter into the baking sheets. Gluten free cookies never spread quite as much as regular cookies, so get them into roughly the thickness and shape you want, but still aim to leave a couple of centimetres gap between cookies.

9. Bake for 12 – 15 mins until golden brown, and cool on the trays. Voila! Your cookies are ready.

Freezing and Reheating Your Cookies

These gluten free oatmeal raisin cookies freeze really well! It’s perfect so that next time you can have that fresh baked cookie taste with even less effort. Ideally freeze them on a tray, before transferring into a bag or container for storage.

You can keep the cookies in the freezer for up to two months. To reheat, simply pop them on a baking tray (from frozen) in an oven pre-heated to 140 C, for 10 – 15 minutes. Everyone will think you just baked them!

More Gluten Free Recipes

Looking for more yummy gluten free recipes? Why not try this recipe for (highly addictive) gluten free rocky roads? They’re perfect to make with kids as they don’t even require baking!