This Halloween we are treating you to 2 recipes for gluten free cookies…. gluten free oreo cookies with a pumpkin cacao filling and gluten free almond shortbread. It’s time to get the kids cooking in the kitchen! These are so easy to make it’ll amuse the kids and add to the excitement this halloween! Gluten free cookies have never tasted so good! The oreo cookies are crunchy with a delicious chocolate after taste and the shortbread just melts in the mouth the minute you take your first bite…. but don’t tell the vampires.
These are easiest made in a food mixer or processor but are even more fun for the kids to make by hand.
To make both cookies just mix all your dry ingredients together. Then add your soft butter and mix until it all comes together. With the shortbread you work it more until it all comes together so that you can shape them into your witches fingers.
Just make some markings for the knuckles and a raw almond for the finger nail and place on a lined baking sheet. Bake at 160˚C for 15 minutes.
Perfect for trick-0r-treating without the guilt and they taste better than processed sweets and treats…
For the oreo cookies, roll out the dough to ¼ inch thickness and cut into circles. Place on a lined baking sheet and bake at 165˚C for 15 minutes. Leave to cool before filling.
I tried various fillings but came up with the best! It’s a lot harder to make a refined sugar free filling then you realise as most fillings have icing sugar which we simply do not use. You can use xylitol or coconut sugar if you have a thermomix or a super duper blender to pulp it into powder. If you want a plain filling to be eaten straight away then store your tin of coconut milk in the fridge overnight. The next day scoop off the top creamy layer and use this to fill the cookies. They haves to be eaten straight away though. For me, I wanted a filling that was the prefect consistency to be stored in the cookie jar and eaten when desired. I also wanted something with pumpkin. I had a pack of cacao butter sitting in my cupboard for the last 3 weeks hoping I’d find a use for it and I know I definitely have now and absolutely love it… so look out for more raw cacao butter recipes from me in future posts.
The first thing you need to do is make your pumpkin puree. I cook my chopped pumpkin in cinnamon and cloves in water until soft and then mash with a fork. Allow to cool or the filling will not be the right consistency. Melt the cacao butter then add the honey, coconut cream, pumpkin and cinnamon. Whisk until smooth. For my first attempt I placed it in the fridge but it set in 15 minutes and if you leave it too long then it gets too lumpy (but if that happens then you can remelt it in the microwave). If you are pushed for time then place it in the fridge and whisk every 3 minutes until it thickens. The best results I got was leaving it for 2 hours at room temperature covered with a tea towel and the texture was perfect. You fill your cooled cookies and even the next day they are perfect.
Gluten free oreo cookies taste even better than the real thing! The raw cocoa comes through once you take that first bite and it’s perfect with the filling which is not too sweet yet tastes sweet enough. Happy Halloween!
Too nice to resist!
- 250g fresh or frozen blueberries
- 40g chia seeds
- 150ml coconut water
- 2 tablespoons honey, optional
- Soak the chia seeds in 50ml coconut water for 20 minutes.
- Place the blueberries, the remaining coconut water and chia seed mixture into a saucepan.
- Bring to the boil and simmer for 20 minutes stirring continuously.
- Taste the jam and if using honey sweeten to taste and cook for 1 minute extra.
- Leave to cool slightly and place in sterilised jars or a serving bowl. Allow to set for 1 hour in the fridge before use.
- For a nuttier jam you can add the chia seeds straight to the pan with the blueberries.
- The amount of honey you use depends on the ripeness of the blueberries.
- We prefer this jam with whole blueberries, however, for a smoother jam use a potato masher once cooked.
- 130g rice flour
- 65g cornflour
- 1 tablespoon ground almonds
- 60g xylitol
- 170g soft butter
- 2 tablespoons almond butter
- Whole almonds for decoration
- Place the dry ingredients into a food processor and pulse.
- Add the almond butter and butter to the dry mixture.
- Pulse until it comes together.
- Roll into shapes or roll out and cut into rounds. Decorate with almonds.
- Place on a lined cookie sheet and bake at 160˚C for 15 minutes.
- For plain shortbread you can substitute the ground almonds for rice flour and the almond butter for extra butter.