Leora’s Chewy Ginger Cookies

gluten-free grain-free dairy-free chewy ginger cookies 2

We have one of those “Giving Trees” in the lobby at work that’s covered with tags. Well, it’s not anymore, but it was last week. Instead of the recipients being children from a shelter of some kind, as I remember most Giving Tree recipients being during my childhood, the tags will filled with names and wishes from people at the local senior center who would be alone for the holidays.

The wishes were all so humble, so practical. They almost all wanted slippers. Hats. Scarves. I’m not sure if they weren’t sure what to ask for, or if they were maybe a little embarrassed and trying to be practical. After all, no one is going to think you’re too extravagant if you ask for gloves in Idaho.

gluten-free grain-free dairy-free chewy ginger cookies

At the same time, I had a hard time picking a tag. Anyone with slippers was out, as I had no confidence in my ability to pick the right size. Ditto gloves and hats. Lotion is tricky because you never know what scents people are going to like. And I wanted a tag that would speak to me, somehow, to give me a sense of this person I’d be sending something to.

Then, I spotted it. A little green tag marked “Leora.” True to form, Leora had asked for socks — but she’d also asked for cookies. A woman after my own heart. Her tag went home with me that night.

These cookies scream “Christmas” to me. Soft and chewy with an explosion of cinnamon, ginger and molasses, these taste like the essence of the holidays. They’re amazingly moist, but also (amazingly) gluten-free and vegan. Though they’re not Paleo, that’s only because of the refined sugar. Which, I mean, it’s Christmas. Maybe splurge a little. 

Anyway, I hope Leora likes them. 

Leora’s Chewy Ginger Cookies
Author: Kate Wutz
Serves: 18
Soft and chewy ginger cookies with flavors of molasses, cinnamon and brown sugar. Gluten-free, dairy-free and soy-free!
  • 1/4 cup coconut oil, melted
  • 1/3 cup brown sugar, packed
  • 1/3 cup granulated sugar, plus more for rolling
  • 1 egg white
  • 3 Tbsp molasses
  • 1 1/2 cups plus 1 Tbsp almond flour
  • 1/4 cup plus 1 tsp coconut flour
  • 1 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, cream together coconut oil, sugars, molasses and egg white. Set aside.
  3. In a separate bowl, whisk together the dry ingredients — almond flour, coconut flour, baking soda, salt, ginger and cinnamon — until there are no lumps.
  4. Add dry ingredients to the wet ones and stir just until a dough is formed. Chill for 10 minutes, then form into balls and roll in granulated sugar.
  5. Place on baking sheet and flatten slightly, Bake at 350 for 11 minutes, or until tops are cracked and the bottoms lift easily from the pan. Cool on pan for 1 minute, then remove to rack to cool completely. Enjoy with tea or lots of milk!



Oatmeal Chocolate Chip Cookies

gluten free chocolate chip oatmeal cookie 2

Welcome to Comfort Food Week! This week, I have three recipes designed to make you feel all warm and fuzzy inside, even though it might be cold and sad and disgusting outside. Part one is here; part two is here

Did you ever have one of those days where you have no idea what you want? I had a very scattered day this weekend when I couldn’t decide what kind of cookies I wanted to make. I wanted Snickerdoodles, but also chocolate chip, wait, maybe oatmeal — wait, I didn’t want any cookies, because if I had any cookies in my house, I was going to eat every single one of them by myself. And then probably explode.

gluten free chocolate chip oatmeal cookie 3

So I compromised. I took my best, most decadent chocolate chip cookie recipe, subbed in gluten-free baking flour, halved the sugar and replaced part of it with maple syrup, added oatmeal (for fiber, I guess) and used a little of the almond flour I had lying around.

I don’t pretend that this process made sense, only that it resulted in a delicious cookie. Crispy from the maple syrup but moist from the almond flour, these little babies will make you so happy that I was so indecisive. Plus, I mean, how guilty can you feel? There’s oatmeal in there.

gluten free chocolate chip oatmeal cookie 1

Oatmeal Chocolate Chip Cookies
Author: Kate Wutz
Serves: 16 cookies
  • 2 sticks butter, softened
  • 1 cup brown sugar, packed
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 1/2 cups gluten-free flour
  • 1 cup almond flour
  • 2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup gluten-free rolled oats
  • 12 ounces chocolate chips
  1. Preheat oven to 350 degrees.
  2. Beat butter, sugar and syrup in a stand mixer until thoroughly combined and creamy. Add eggs one at a time, beating well after each addition.
  3. Gently stir in flours, salt, baking powder and baking soda until combined. Fold in oats and chocolate chips.
  4. Scoop dough onto baking sheets with a 1/4 cup (or 2 ounce) scoop or measuring cup. Bake for 18 minutes, or until perfectly golden brown but not cracked on the top. Remove from oven; allow to cool on pan for two minutes. Remove from pan VERY CAREFULLY and transfer to wire rack. Allow to cool completely before storing.



Homemade Fig Newtons (paleo, vegan, gluten-free)

paleo gluten-free fig newtons

This was not an easy recipe to conquer.

I know, you’re thinking how hard it could possibly be to come up with some sort of cookie dough that can be filled with homemade fig butter. It doesn’t seem hard until you realize that you need a dough that is soft and pliable but not sticky, a dough that will hold its shape without spreading, and that will maybe puff up a little bit to balance the generous amount of fig filling.

That’s a lot of demands on a dough that can’t contain refined sugar, wheat, or grains of any kind. Continue reading