Tag Archives: gluten-free cookie recipes

Apple Cinnamon Caramel Cookies (and a studio photography class!)

Photos of apples

I know they are very similar, but which photo do you guys like more? I cannot make up my mind! (Seriously, leave a comment below. I want to add one of them to my portfolio, and cannot decide which one I like more!)

I LOVE working with natural light, especially when it comes to food photography. L-O-V-E. Working with it comes naturally to me, and I love the challenge of adjusting to the weather outside. (Or maybe it has something to do with being cooped up  in a dark control room 40 hours a week… This gal needs her vitamin D!)

But the days are getting short (*SOB*) and I want more photographic flexibility. I’ve played around with studio lights before, used speedlights for portrait photography, but wanted to learn more about lighting glass, reflective objects, and anything involving more studio based commercial photography. So I signed up for a 10-week workshop at New England School of Photography.

The classes in which we photographed reflective objects and food couldn’t have come at a better time because I felt overwhelmed by the amount of apples in my kitchen. (I’m totally experimenting with light and backgrounds in these classes, so the styling between the images above and below are intentional – I’m not going for storytelling! 🙂 )

Apples are easy to transport to class, as are cookies. And I wanted to try using some cinnamon goat milk caramel from Fat Toad Farm in a cake or cookie recipe, so this became a great opportunity to experiment in making another gluten-free cookie. They came out pretty well! The cookies kind of have the texture of a very light and airy cake.

AppleCookies-066

Apple Cinnamon Caramel Cookies
Author: 
Recipe type: Gluten-Free Cookies
Cuisine: Dessert
Serves: 16-18 cookies
 
Ingredients
  • ½ cup quinoa flour
  • ¼ cup millet flour
  • ¼ cup brown rice flour
  • ½ cup quinoa flakes
  • ½ teaspoon baking soda
  • 8 tablespoons unsalted butter, softened
  • ⅔ packed cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon Fat Toad Farm cinnamon goat milk caramel
  • 1 large cortland apple
Instructions
  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  2. Combine the flours, quinoa flakes, baking soda, and set aside.
  3. In a separate bowl, beat the butter and sugar together until light and pale in color.
  4. Stir in the egg, then add the vanilla and flour mixture.
  5. Mix until incorporated.
  6. Fold in the caramel and apples.
  7. Drop heaping tablespoons of batter onto the baking sheets. They will spread while baking, so leave plenty of space between them. Place in the oven and bake for 15 minutes, or until the edges start to darken. Remove from the oven and cool on a cooling rack. Store in an airtight container.

The Great Food Blogger Cookie Swap – Cranberry Chocolate Biscotti

 The Great Food Blogger Cookie Swap 2012

I’m so excited to participate in The Great Food Blogger Cookie Swap this year! It’s a great cause because we’re raising money for Cookies for Kids’ Cancer. Each participating blogger made a donation to the charity, and our donations are being matched by OXO, dollar for dollar, up to $100,000! My friend Julie of The Little Kitchen and Lindsey of Love and Olive Oil put a lot of work into this, and I wanted to support them as well. I also like cookies. A lot. Can’t resist ’em. I mean, who doesn’t love a good cookie?! C’mon!

Gluten-free biscotti

I haven’t tried baking gluten-free cookies yet, so I figured this was a great opportunity to give it a try. Biscotti seemed like a good choice because it would ship well, and it’s a great holiday cookie to dunk in coffee, hot chocolate, or milk. And although it takes some time to bake, it’s a very simple recipe. This recipe is slightly adapted from one on elanaspantry.com – hers calls for pecans and I decided to leave them out. It’s just a personal preference.

gluten-free biscotti

 Thanks to OXO for the adorable “Be a Good Cookie” spatula! They’re being sold to raise money for pediatric cancer research, as part of their partnership with Cookies for Kids’ Cancer. If you’re interested in purchasing one, you can find it here.

And thanks to Heather from A Sweet Simple Life, Desiree at Unconventional Kitchen, and Lesley Palmer from Healthy Meals to You for the cookies they sent me! Happy holidays!

 

The Great Food Blogger Cookie Swap - Cranberry Chocolate Biscotti
Author: 
Recipe type: Cookie
Cuisine: Gluten-Free
Serves: 24 biscotti
 
Ingredients
  • ½ cup agave nectar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3 cups blanched almond flour
  • ¼ teaspoon sea salt
  • 1 teaspoon baking soda
  • ½ cup dark chocolate chips
  • ½ cup dried cranberries
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, combine agave, eggs, and vanilla. Blend with a mixer until fluffy. (About 5 minutes.)
  3. In a separate bowl, stir together the almond flour, salt, and baking soda.
  4. Add dry ingredients to wet, stir until combined, then stir in chocolate and cranberries.
  5. On a parchment paper lined cookie sheet, transfer the mixture and form a log about 12 inches long and 3 inches wide.
  6. Bake at 325 degrees for 30 minutes
  7. Remove from oven and cool for 20 minutes
  8. Transfer the log to a cutting board and cut once lengthwise, then ½ inch slices widthwise.
  9. Place the biscotti back on the parchment lined cookie sheet, and bake for 15 minutes.
  10. Turn each slice over, and bake for another 15 minutes, until they are golden brown.
  11. Remove from oven and allow them to cool for about 20 minutes, until they turn crunchy