Gluten Free Double Chocolate Almond Cookies

It’s not always fun and games doing what I do.

You know what the worst part of this job is? To have to post about yummy recipes at 4pm. 4pm when your stomach starts to growl and you’re craving for something sweet and all you can do is stare at the photo of this plate of delicious Gluten Free Double Chocolate Almond Cookies made with our NEW Gluten Free Double Chocolate Cookie Mix and try not to drool too much over your keyboard.

Oh. Too late for that.

GF Double Chocolate Almond Cookies1

You know how I don’t like to go on and on about how delicious our recipes are. Because at the end of the day, there really is only way to find out for sure, and that is to bake it up yourself and let your tummies be the judge of it. So without further adieu, I give you the impossibly easy 10-minute-prep-and-30-minute-from-start-to-finish recipe. It’s Time to Bake Well!

You Will Need:

Cookies

  • 1 box Immaculate Baking Co.™ Gluten Free double chocolate chip cookie mix
  • 1/4 cup vegetable oil
  • 1/3 cup almond butter
  • 3 tablespoons sliced almonds
  • 2 eggs
  • 2 teaspoons gluten-free vanilla

Topping

  • 1/4 cup sliced almonds

 

 Here’s How to Get Your Mix On!

  1. Heat oven to 350°F. In medium bowl, stir Cookie ingredients.
  2. On ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart. Sprinkle 1/2 teaspoon sliced almonds on top of each cookie.
  3. Bake 12 to 14 minutes or until edges are set. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container.

 

Servings: About 24 cookies

1 Cookie: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 100mg; Potassium 35mg; Total Carbohydrate 18g (Dietary Fiber 1g); Protein 2g

% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6%

Exchanges: 1 Starch, 1 1/2 Fat

Carbohydrate Choices: 1

 

Gluten Free Strawberry Lime Cookies

It’s National Sugar Cookie Day! And whadaya know, we have the perfect new goodie to celebrate with!

DRY-SugarCookie

Our new Gluten Free Sugar Cookie Mix makes yummy goodies all on their own, but we’re always looking for new ideas to make even yummier treats! So here’s one more delicious reason why you should keep your oven on even in summer: Gluten Free Strawberry Lime Cookies!

Strawberry Lime Cookies

 

You Will Need:

  • 3/4 cup diced fresh strawberries
  • 1/4 cup gluten-free all-purpose rice flour blend
  • 1 box Immaculate Baking Co.™ Gluten Free sugar cookie mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon gluten-free vanilla

Lime Drizzle

  • 3/4 cup powdered sugar
  • 1/2 to 1 teaspoon grated lime peel
  • 3 to 4 teaspoons milk

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F. In small bowl, place diced strawberries and 2 tablespoons of the flour blend. Gently mix until strawberries are coated. In large bowl, stir cookie mix, softened butter, egg, water, vanilla and remaining 2 tablespoons flour blend until dough forms.
  2. Gently fold strawberries into cookie mix. On ungreased cookie sheet, drop by tablespoonfuls 2 inches apart.
  3. Bake 11 to 13 minutes or until cookies are light golden brown. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. In small bowl, mix powdered sugar and lime peel. Stir in milk, 1 teaspoon at a time, until thin enough to drizzle. Lightly drizzle over cookies.

Nutrition Information

Servings: 36 cookies
1 Cookie: Calories 80 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 85mg; Potassium 10mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 0g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 1 Other Carbohydrate, 1/2 Fat
Carbohydrate Choices: 1

Gluten Free Chocolate Chip Cookie Ice Cream Cups

If you haven’t heard, Immaculate Baking recently launched a whole new line of new scratch baking mixes, which included 3 gluten free cookie mixes! We’ve got a whole bunch yummy recipes for our new goodies that we want to share with you! And since one of the must-eats in summer is ice cream, we thought we’d kick off our new recipe series with these adorable Gluten Free Chocolate Chip Cookie Ice Cream Cups!

GF Chocolate Chips Ice Cream Cups

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Gluten Free Cookie Pops!

Summer time means very different things to different people. For kids, it’s the best time ever! No school to have to wake up early to and no homework to agonize over, oh it doesn’t get any better than this for the kiddos! But, summer’s when the headaches start and the stress level creeps up for moms and dads! What to do with the kids now that they’re in the house ALL. THE. TIME??

Cookie pops to the rescue!

Cookie Pops1

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Gluten Free Choco Layered Bars

Summer has arrived! And I get why people don’t want to bake as much, but com’on, that’s why you have air conditioners in the house! People still need their baked treats! And being able to bake up your own goodies, adding your personal touch, is still as rewarding as ever! So just crank up the AC, and fire up that oven!

Alicia, our Manager of Awesomeness, has recently started a gluten free diet, and so I thought who better than her to help us test out a few gluten free dessert recipes with a little summer flare! And by summer flare, I’m talking about coconut flakes!

GF Choco Layered Bars

We’ve done different variations of cookie bars before, but this particular Gluten Free Choco Layered Bars is a wee bit different because we’ve never really used coconuts or condense milk in our recipes before. But hey, we’re all about trying new things and coming up with more inspirations!

The best part for me about baking with our cookie dough is that you’re already starting out with some uber yumminess, and then you’re topping it with more yumminess (coconut flakes and chocolate chips?), so trust me when I say that our recipes are all pretty fool-proof! So let’s get creative!

Ooh and side bar: If you’re as much of a coconut fan as I am, then you’ve got to try our New Everything But the Kitchen Sink Cookie Dough!

You Will Need:

  • 1 pack Immaculate Baking Co.™ Gluten Free refrigerated chocolate chunk cookie dough
  • 1/2 can (7 oz) sweetened condensed milk (not evaporated)
  • 1 bag (12 oz) white vanilla baking chips (2 cups)
  • 1 cup flaked coconut
  • 1 cup chopped walnuts

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Spoon cookie dough in greased or sprayed 8×8 or 9×9-inch pan; press evenly in bottom of pan.
  2. Bake 15 minutes. Drizzle condensed milk evenly over partially baked crust. Sprinkle with remaining ingredients.
  3. Bake 25 to 30 minutes longer or until golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows.

Gluten Free Chocolate Chip Cheesecake Bars

One of my very first Immaculate Baking recipes that I experimented with was in fact a cheesecake cookie bar. But I never tried making it with our gluten free goodies. Even so, I figured, honestly, whoever complained about duplicate cheesecake bar recipes? So I enlisted Alicia, our Manager of Awesomeness, to bake up some cheesecake bars with our Gluten Free Fudge Brownie cookies. I’m happy to report back that they were delicious!

Gluten Free Chocolate Chip Cheesecake Bars

You Will Need:

  • 1 pack Immaculate Baking Co.™ Gluten Free refrigerated Fudge Brownie cookie dough
  • 2 packages (8 oz each) gluten-free cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon gluten-free vanilla
  • 2 eggs

Add Gluten-free chocolate-flavor syrup, hot fudge or strawberry topping, if desired
gfcheese3
Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Spoon cookie dough into bottom only of greased or sprayed 9-inch square pan; press evenly in bottom of pan.
  2. Bake 15 minutes. Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on low speed about 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Spread filling evenly over partially baked crust.
  3. Bake 28 to 32 minutes longer or until puffed and center is just set. Cool 30 minutes on cooling rack. Refrigerate until cold, at least 1 hour. For bars, cut into 4 rows by 4 rows. Drizzle each serving with chocolate syrup. Store covered in refrigerator.

Rocky Road Gluten Free Cookie Bars

Summer has arrived! And if you’ve got a great mind (haha) like mine, then the first thing that pops into your head is S’MORES! But here’s the thing: I live in an apartment, I share a very tiny lawn with several other neighbors. I don’t own cabins that I can retreat to. It’s probably going to be pretty tricky for me to get a campfire going so I can roast my marshmallows.

But wait! Why would you need a campfire to roast your marshmallows when you can do that in the comfort of your kitchen with a flick of a switch (that would be your oven knob). 4 ingredients (only 4!!??) and roughly 30 minutes later…ta-da! Your very own Rocky Road Gluten Free Cookie Bars are ready to wow and impress and find their way down to some very happy tummies!

Rocky Road Gluten Free Bars

 

It doesn’t get any simpler than this fun recipe! I’d even try it with our Gluten Free Fudge Brownie cookies. Somebody please PLEASE give it a try and let me know how it turns out!

rocky

You Will Need:

  • 1 pack Immaculate Baking Co.® Gluten Free refrigerated Chocolate Chunk cookie dough
  • 2 cups semisweet chocolate chips
  • 1/2 cup coarsely chopped peanuts
  • 3 cups miniature marshmallows

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Spoon cookie dough in bottom only of greased or sprayed 13×9-inch pan; press evenly in bottom of pan.
  2. Bake 15 minutes. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Gently spread chocolate evenly over crust.
  3. Set oven control to broil. Sprinkle peanuts and marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 30 to 45 minutes to serve warm or cool completely, about 2 hours. For bars, cut into 6 rows by 5 rows, using sharp knife sprayed with cooking spray. Store tightly covered.