Recipes from the 1st Annual Ladies Holiday Party and Gluten Free Cookie Exchange Sponsored by Challenge Butter and Bob’s Red Mill
Special thanks to the suppliers of our ingredients for the First Annual Ladies Holiday Party and Gluten Free Cookie Exchange: Challenge Butter and Bob’s Red Mill. As you can see above, our ladies put together quite a spread with your line of products.
Challenge Butter sent all baking attendees coupons for their butter and new cream cheese products. Bob’s Red Mill sent 4 packages of coconut, almond and hazelnut flours our way as well. We used these products to make and share the following cookie recipes (I’ll also be sharing other treat and savory recipes using Challenge and Bob’s Red Mill products throughout 2015 as well!):
Grain Free “Oatmeal” Chocolate Chip Cookies
1/4 cup Challenge Butter
1 large egg at room temperature
1/3 cup honey
1 tsp vanilla extract
4 tsp cinnamon
3/4 tsp nutmeg
1 cup Bob’s Red Mill almond flour
2 Tbs Bob’s Red Mill coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
2 tsp finely ground flax seeds
3/4 cup finely shredded coconut
1/2 cup Enjoy Life mini chocolate chips
Preheat oven to 350°F
Place the Challenge Butter and the egg in the bowl of a stand mixer and cream for 1 minute on high. If you don’t have a stand mixer you can use an electric hand mixer.
Add the honey and vanilla and mix for another minute.
Place the cinnamon, nutmeg, Bob’s Red Mill flours, baking soda, salt, and flax seeds in a small bowl and stir to combine.
Slowly add the dry ingredients
Gluten-Free Orange-Cinnamon Lace Cookies
1/3 cup Bob’s Red Mill Gluten-Free All Purpose Flour
1/2 cup Bob’s Red Mill almond flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoons grated orange rind (zest)
5 tablespoons unsalted Challenge Butter
1/3 cup Pyure Organic Stevia
2 tablespoons honey
1/4 teaspoon orange extract, optional
melted dark chocolate for drizzling, optional
Preheat the oven to 350°F. Line two baking sheets with parchment paper or foil.
In a small bowl mix together the flours, salt, cinnamon, and orange zest until well blended.
Combine the Challenge Butter, Pyure Organic Stevia, and honey in a medium saucepan set over low heat. Stir until the butter melts and the stevia dissolves. Increase the heat to medium and bring just to a boil. Remove the pan from the heat.
Stir in the dry ingredients into the pan, followed by the orange extract.
Drop the batter onto the prepared baking sheet by teaspoonfuls, spacing the spoonfuls 4″ apart from one another. Bake no more than six cookies on a pan.
Bake the cookies for 7 to 9 minutes, until they’re an even golden brown. Transfer the cookies, on their parchment or foil, to a rack, and let them rest until they’re completely cool and crisp.
Bake succeeding batches while the first batch is cooling.
Once the cookies are completely cool, drizzle them with melted dark chocolate, if desired.
Caramel Date Thumbprints
1 1/4 cups pecan halves
1 cup Bob’s Red Mill almond flour
1 1/3 cups Bob’s Red Mill gluten free all purpose flour
1/2 cup finely chopped plump Medjool dates
1/2 teaspoon kosher salt
2 sticks unsalted Challenge butter, softened
¾ cup Pyure Organic Stevia
1/2 teaspoon pure vanilla extract
Pulse all ingredients together in a food processor. Remove dough from food processor and wrap in plastic wrap. Chill for at least an hour to firm up the dough. You can also place in the freezer for 10-15 minutes to speed up the process.
Preheat your oven to 350°F.
Shape cookies into little balls and press your thumb into them to make a deep impression. Bake at 350°F until they are golden brown. Take out the cookies and carefully (as the cookies are still hot) press them back down in the center to make sure the impressions are deep enough to hold the caramel date filling.
Caramel Date Filling
20 medjool dates soaked in hot water and drained
2 Tbs Challenge Butter
sea salt to taste
2 tsp vanilla extract
Pulse in a food processor until the filling becomes a caramel texture.
When cookies have cooled, use a pastry bag to fill them with the caramel.
2 cups chocolate (chips or semisweet)
2 Tbs coconut oil
Melt the chocolate and the coconut oil in the microwave in 20 second bursts, stirring in between. When chocolate is melted, drizzle it over the finished cookies and set aside to dry.
Thanks again to Challenge Butter and Bob’s Red Mill for their awesome product supplies. You can find them on Facebook here and follow them on Twitter here. You can find Bob’s Red Mill on Facebook here and follow them on Twitter here.
If you would like to sponsor the 2015 Ladies Holiday Party and Gluten Free Cookie Exchange, you can contact me here. I am looking for wine sponsors, gluten free cookie ingredients, catered items for guests, and goodie bag items for attendees.
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