Sugar and Gluten Free Cookie Recipes

Cookie

Can you remember as a child the smell of fresh cookies baking in the oven on a lazy weekend? Baking is a way that some parents express their love for their children and if you are that kind of parent try one of these three sugar and gluten free cookie recipes.  

By Courtney Bentley

With the amount of high sugar and gluten-based ingredients filling today’s foods, it can be hard for us to ensure that the snacks that we buy from supermarket shelves are healthy for our kids. High sugar foods can not only lead to weight gain and give children a crazy sugar-high, but they can also be very damaging to their health. Over consumption of sugary foods can lead to dangerously high levels of glucose in the bloodstream, which may in turn develop into insulin resistance or diabetes over time. Meanwhile, many people suffer with what is known as gluten intolerance, which can not only lead to digestive problems, but can leave your child experiencing a whole range of other nasty symptoms too, from headaches to lethargy. Below are three recipes for gluten and sugar free cookies that are not only healthy, but that your kids will love too!

 

Chocolate Chip Cookies

Chocolate chip cookies are a favorite for many, kids and adults alike. Fortunately, there is still a way to enjoy this classic combination while limiting your gluten and sugar intake.

Ingredients

  • 1 stick of grass fed organic butter (4 oz)
  • 1 egg
  • 1 splash of organic milk (or water)
  • 1 tsp vanilla essence
  • 4 cups of almond meal
  • ½ cup of Stevia
  • ½ cup of dark chocolate chips
  • ½ tsp of baking soda
  • Pinch of salt

Method

Preheat oven to 350°F and leave butter out of fridge to soften for 15 mins. Mix egg, vanilla, butter, and water (or milk) until well combined. Add remaining ingredients (except for chocolate chips) to a separate mixing bowl and stir. Add wet ingredients to dry ingredients and mix well, then stir in chocolate chips. Using a dessert spoon, scoop mixture onto a parchment paper lined baking tray. Place tray in the oven and cook for 10-12 minutes, or until cookies are golden. Remove tray and allow cookies to cool on a wire rack. Yields approximately 25 cookies.

 

Oatmeal Cookies

Oatmeal cookies are both healthy and delicious. This recipe, which cuts out the gluten and the sugar, makes a delicious lunch-box or after school snack for kids.

Ingredients

  • 1 cup of gluten free rolled oats
  • 2 large, overripe bananas
  • 1/3 cup of cranberries
  • 1/3 cup of shredded coconut
  • 1 tsp vanilla essence
  • 1/2 tsp cinnamon
  • Splash of organic milk
  • Pinch of Himalayan sea salt

Method

Preheat oven to 350°F. In a large mixing bowl, mash bananas with a fork until smooth. Add oats and mix well until thoroughly combined. If mixture seems too dry, add a splash of milk. Add remaining ingredients and stir well. Using a dessert spoon, drop small rounded heaps of the mixture onto a parchment paper lined baking tray. Place tray in the hot oven and bake for about 15 minutes, or until golden and firm to the touch. Remove tray from the oven and cool cookies on a wire rack. Yields approximately 12 cookies.  

 

Shortbread Cookies

Shortbread cookies make a moreish treat, and are a hit with most children. Get the kids to help you with this delicious recipe by cutting the dough into shapes with different patterned cookie cutters before baking.

Ingredients

  • 3 cups of gluten free flour
  • ½ cup of Stevia
  • ¼ cup of organic milk
  • 2 sticks of organic grass-fed butter (8 oz)
  • 2 eggs
  • ½ tsp baking soda
  • ½ tsp baking powder
  • Pinch of salt
  • 1 tsp vanilla essence

 

Method

Preheat oven to 350°F and remove butter from fridge for a few minutes to soften slightly. Combine dry ingredients in a bowl and mix well. In a separate bowl, cream sugar and butter together with an electric beater until a pale yellow color. Next, beat in eggs and vanilla until combined. Add dry mixture and mix with a wooden spoon until just combined, followed by the milk. Collect the dough into a ball, cover in cling wrap, and place in the fridge for at least 20 mins. After chilling, take the ball of dough and roll out on a lightly floured bench top to a thickness of about ¼ inch. Cut into shapes with cookie cutter designs of your choice, and place these on a parchment paper lined baking tray. Place tray in the hot oven and bake for about 10 minutes, or until the cookies begin to turn golden. Remove trays from the oven and cool the cookies on a wire rack. Yields approximately 30 medium sized cookies.

 

photos www.picjumbo.com

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