Gluten Free Lemon Cookies

I’ll be making these all summer!

Yield: about 18 cookies

You will need:

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 1 & 1/2 cups gluten free measure for measure flour (I like King Arthur’s gluten free flours)
  • 1 egg
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt

Directions:

  • Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
  • In a large bowl, cream the butter and sugar together until smooth and fluffy.
  • Add in the egg, vanilla extract, lemon juice, and lemon zest. Mix until combined.
  • Add in the remaining dry ingredients and mix to form the cookie dough. Scrape down the sides of the bowl to incorporate any unmixed ingredients.
  • Scoop out a little over a tablespoon of dough into a ball and place on the prepared cookie sheet. Allow 2 inches of space between each cookie in case they spread out while baking.
  • For thick cookies, chill the dough in the refrigerator for 30 minutes before baking. For flat cookies you can chill the dough for a few minutes or bake immediately.
  • Bake in the oven for 8 to 10 minutes. The cookies should be removed from the oven just before turning golden yellow.
  • Let cool for 5 to 10 minutes, enjoy!

Gluten Free Lemon Poppyseed Biscotti

The perfect cookie for tea time!

Yield: about 8 cookies

You will need:

  • 1 cup gluten free measure for measure flour (I like King Arthur’s)
  • 1/3 cup sugar
  • 3 tablespoons butter
  • 1 egg
  • zest of 1 lemon + 1 tablespoon lemon juice
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Directions:

  • Preheat oven to 350 degrees and grease one cookie sheet.
  • In a large bowl, cream the butter and the sugar together.
  • Add in the egg, baking powder, and salt. Mix until combined.
  • Add in the lemon juice, lemon zest, and poppyseeds. Mix until combined.
  • Add in the flour and mix until a sticky ball of dough begins to form.
  • Place the dough onto the greased cookie sheet and begin forming it into a rectangle. I try to make it about 9 x 5 inches with a 1/2 inch thickness. Smooth the surface of the dough and clean up the edges as you form the rectangle.
  • Bake the dough in the oven for 25 minutes.
  • Remove from the oven and spray or lightly brush the dough with water to make it easier to slice. Let the dough cool for 5 minutes.
  • Cut the dough into about 8 even logs to form the biscotti (about an inch wide). Place the cookie sheet back in the oven and bake for an additional 20 minutes.
  • Remove the biscotti from the oven and let cool for at least 10 minutes, enjoy!

Carrot Cake Banana Bread

The healthiest breakfast bread recipe you’ve ever seen 🙂

Yield: 1 bread loaf

You will need:

For the bread:

  • 1 & 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 1 egg
  • 2 bananas, mashed
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 cup carrots, shredded
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice

For the frosting:

  • 4 ounces cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 to 2 tablespoons milk
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • Optional topping: chopped walnuts

Directions:

  • Preheat oven to 350 degrees and grease a 9×5 pan or line with parchment paper
  • In a large bowl, mash the two bananas.
  • Add in the butter, sugars, and baking soda. Mix until combined.
  • Add in the egg, vanilla, cinnamon, nutmeg, and allspice. Mix until combined.
  • Add in the flour and shredded carrots. Mix well until all ingredients are incorporated. Scrape down the sides of the bowl to make sure there are no dry clumps of flour.
  • Pour the batter into the 9×5 pan and bake in the oven for 40 to 50 minutes.
  • While the bread is baking we can start the frosting. In a large bowl whip the cream cheese until it is smooth and fluffy, about 2 minutes. Add in the sugar, vanilla, and cinnamon. Begin mixing. Add in one tablespoon at a time of the milk until you get the consistency of frosting you prefer. Set this aside until the bread is done.
  • When the bread is finished baking, let it cool for at least 30 minutes before frosting it.
  • Frost the bread and top with chopped walnuts. Slice and enjoy!

Gluten Free Vanilla Cupcakes with Strawberry Frosting

Are these not the cutest things you’ve ever seen?

Yield: 12 cupcakes

You will need:

For the cupcakes:

  • 1 & 1/4 cup gluten free measure for measure flour
  • 2/3 cup sugar
  • 1/2 cup butter, room temperature
  • 1/2 cup milk
  • 2 eggs
  • 2 teaspoons baking powder
  • 1 & 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt

For the frosting:

  • 1/3 cup strawberry purée
  • 1 cup butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Directions:

  • Preheat oven to 350 degrees and line a muffin tin with liners.
  • For the cupcakes: In a large bowl, cream the butter and the sugar together. Add in wet ingredients and mix until combined. Add in dry ingredients and mix until well incorporated. Scrape down the sides of the bowl to ensure there are no clumps of unmixed flour. Fill the muffin tins about 3/4 of the way full. Bake in the oven for 18 to 20 minutes. Remove from the oven and let cool for at least 20 minutes.
  • For the frosting: Cream the butter with the sugar. Add in the vanilla extract and continue mixing. Slowly add in the strawberry purée and mix as you go. Put the frosting in a piping bag or a container and chill until ready to use. When the cupcakes are fully cooled you can frost and decorate as you please. Enjoy!

Triple Chocolate Cookies

Double chocolate cookies dipped in even more chocolate 🙂

Yield: 12 cookies

You will need:

  • 1 cup flour
  • 1/3 cup cocoa powder
  • 2/3 cup sugar
  • 1/2 cup butter, room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips, for cookie dough
  • 1/2 cup to 3/4 chocolate chips, for dipping
  • flaky sea salt, for topping

Directions:

  • Preheat oven to 350 degrees and grease a cookie sheet or line with parchment paper.
  • In a large bowl, cream the butter and the sugar together.
  • Add the egg and vanilla extract. Mix to combine.
  • Add in the dry ingredients and mix until the dough begins to form. Fold in the chocolate chips, excluding the ones set aside for dipping later.
  • Form cookie dough into balls about 1 to 1 & 1/2 tablespoons in size. Spread them out on the cookie sheet leaving about 2 inches between each in case the cookies spread.
  • CHILL THE DOUGH for at least 20 minutes before baking.
  • Bake in the oven for 10 to 12 minutes.
  • Remove from the oven and let cool for 20 minutes. Transfer the cookies to parchment paper when they are cooled.
  • When cookies are cool, melt the chocolate chips that were set aside for dipping. Dip 1/2 of each cookie in the melted chocolate and place them back on the parchment paper. Sprinkle the cookies with flaky sea salt while the chocolate is still wet.
  • Let the chocolate set, this usually takes about a half hour. Enjoy!

Strawberry Cheesecake Bars

Strawberry season is on it’s way!

Yield: 9 cheesecake bars

You will need:

For the cheesecake:

  • 16 ounces cream cheese, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract (you could also substitute for lemon extract)

For the purée:

  • 1 to 1 & 1/2 cups fresh strawberries, chopped
  • 2 tablespoons sugar

For the crust:

  • 15 Oreos
  • 3 tablespoons butter, melted

Directions:

  • Preheat oven to 350 degrees and grease a 9×9 pan with butter or line with parchment paper.
  • For the crust: put Oreos in a food processor and blend until Oreos become dust like crumbs. In a medium sized bowl, melt butter. Combine the Oreo crumbs with the butter and mix until combined. Press the crust mixture into the 9×9 pan creating an even layer along the bottom of the pan. Bake in the oven for 10 minutes. Remove from the oven and set aside.
  • For the cheesecake filling: While the crust is baking we will work on the cheesecake. In a large bowl, mix the cream cheese and sugar together with a hand mixer until fluffy (about 2 minutes). Add the eggs and vanilla extract and mix until smooth (another 2 minutes).
  • When the crust is out of the oven, pour the cheesecake filling over the crust and spread to form an even layer.
  • Bake the cheesecake in the oven for 30 minutes uncovered. After 30 minutes, remove the cheesecake from the oven and cover it with foil to prevent it from getting too golden brown on top. Place the cheesecake back in the oven and bake for 10 additional minutes. Remove the cheesecake from the oven and let cool until the cheesecake is room temperature. Then it can go in the fridge to chill for at least 4 hours or overnight.
  • For the strawberry purée: You can make the purée while the cheesecake bakes. Blend strawberries until smooth. Use a sieve to filter out the smooth purée from the seeds. Mix the smooth purée with sugar to sweeten the mixture. Set aside until serving.
  • When ready to serve, cut into bars and top with purée and a fresh strawberry, enjoy!

Gluten Free Cinnamon Banana Muffins

Talk about a breakfast mash up! Coffee cake meets banana muffins!

Yield: about 15 muffins

You will need:

For the muffins:

  • 3 ripe bananas
  • 1 & 1/2 cups gluten free measure for measure flour
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 & 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the cinnamon topping:

  • 1/2 cup butter, melted
  • 1/3 cup brown sugar
  • 2/3 cup flour
  • 1 teaspoon cinnamon

Directions:

  • Preheat oven to 350 degrees and line a muffin tin with muffin liners or grease with nonstick spray.
  • In a large bowl, mash the bananas with a hand mixer or a fork.
  • Add in the eggs, sugars, and vanilla extract. Mix to combine.
  • Add in the remaining dry ingredients and mix to combine. It’s okay if there are clumps of banana, but try to incorporate any dry flour around the bowl.
  • Fill the muffin tins with batter about 1/2 to 3/4 of the way full. Set aside.
  • To make the cinnamon topping: in a medium sized bowl melt the butter. Add in the dry ingredients and mix to combine.
  • Sprinkle a layer of cinnamon topping over each muffin.
  • Bake in the oven for 20 to 22 minutes.
  • Remove from the oven and let cool for 5 to 10 minutes, enjoy!

S’mores Cookie Cups

The perfect treat to kick off the summer! No campfire required 🙂

Yield: 24 cookie cups

You will need:

  • 1 cup graham cracker crumbs
  • 1 cup + 1 tablespoon flour
  • 2/3 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup butter, room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 marshmallows
  • 2 Hershey’s bars or 24 pieces of chocolate

Directions:

  • Preheat oven to 350 degrees and lightly grease two mini muffin tins with butter or nonstick spray.
  • In a large bowl, cream the butter and the sugar together.
  • Add in the wet ingredients and mix until combined.
  • Add in the remaining ingredients (excluding the marshmallows and chocolate) and mix until combined. The dough should look a little dry but that’s normal!
  • Fill the muffin tins with cookie dough and bake in the oven for 9 minutes.
  • Remove from the oven and use a spoon to make an indent for the marshmallow to go!
  • Cut the marshmallows in half to have 24 marshmallows and place one in each cookie cup.
  • Place in the oven to broil for one to two minutes, or torch them with a lighter until golden brown. Let the cookie cups cool if you put them in the oven for a couple minutes before proceeding to the next step.
  • Put a piece of chocolate on top of each of the marshmallows, now they are ready to eat. Enjoy!

Other cookie cup topping ideas:

  • Reece’s Peanut Butter Cup Minis
  • candied bacon
  • banana slices
  • caramel
  • toasted coconut
  • Nutella
  • Kit Kat Minis

Peanut Butter & Fluff Whoopie Pies

Is a whoopie pie technically a sandwich? A dessert sandwich?

Yield: 8 large whoopie pies

You will need:

For the whoopie pies:

  • 2 & 1/4 cups gluten free measure for measure flour
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1/3 cup cocoa powder
  • 1/2 cup butter, room temperature
  • 1 egg
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

For the fillings:

  • Peanut butter buttercream: 1/4 cup room temperature butter, 1/2 cup peanut butter, 2 cups powdered sugar, 1 to 2 tablespoons milk, and 1 teaspoon vanilla extract
  • Marshmallow cream or Fluffernutter

Directions:

  • Preheat oven to 350 degrees and grease a cookie sheet with non-stick spray.
  • In a large bowl, cream the butter and the sugar together.
  • Add in the egg, vanilla extract, baking powder, and salt. Mix to combine.
  • Slowly add in the flour and cocoa powder. Then gradually add in the milk. Mix to combine. Scrape down the sides of the bowl and mix out any clumps of unmixed flour.
  • Scoop 1/4 cup of batter onto the cookie sheet. Spread out the whoopie pie batter when placing on the cookie sheet so they have room to spread out while baking.
  • Bake in the oven for 15 to 18 minutes.
  • Remove from the oven and let cool.
  • For the peanut butter filling: in a large bowl mix the butter and peanut butter with a hand mixer until smooth. Add in powdered sugar, vanilla extract, and milk. Mix with the hand mixer until fluffy and smooth.
  • When the whoopie pies are cooled, add a layer of peanut butter buttercream to 1/2 of the pies on their flat side. Add a layer of marshmallow cream or Fluffernutter to the other 1/2 of the pies on their flat side. Make a sandwich with the peanut butter and fluff whoopie pies and enjoy!

Strawberry Shortcake Cookies

My go-to recipe when I have extra strawberries in the house!

Yield: 12 cookies

You will need:

  • 1/2 cup of chopped strawberries
  • 2 cups flour
  • 2/3 cup sugar
  • 1/4 cup brown sugar
  • 10 tablespoons butter, room temperature
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

Directions

  • In a large bowl, cream the butter and the sugars.
  • Add in the egg, vanilla extract, lemon juice, and lemon zest. Mix to combine.
  • Add in the remaining dry ingredients, not the strawberries, and mix until the dough begins to form into a ball. Try to fully incorporate the dry ingredients, no lumps in the dough.
  • Fold in the strawberries.
  • Scoop out about 1 & 1/2 tablespoons of dough onto a cookie sheet and space the cookies out about 2 inches apart just in case they spread while baking.
  • CHILL THE DOUGH for at least 30 minutes to an hour before you bake or else the cookies will spread out while baking.
  • When ready to bake, preheat oven to 350 degrees and grease or line a cookie sheet with parchment paper.
  • Bake for 10 to 15 minutes in the oven, the cookies should be just turning golden brown along the edges.
  • Let cool for 10 to 15 minutes, enjoy!