Tag Archives: cookies


I miss Oreos terribly.  The double stuffs are especially hard to do without.

NOW I DON”T HAVE TO GO WITHOUT!!!!!!    DSRL  lives! : )


 Oh my goodness.  I found this recipe over at: http://bakingforjohn.blogspot.com/search/label/Cookies

and adjusted it for my crazy “no egg, and what flour I happen to have in the cupboard today” lifestyle.   Here’s what I did…

dsrl_logo_2DSRL -GF style

  • 2 eggs (replaced with flax meal and HOT water)
  • 5 T palm shortening
  • 1 C sugar
  •  1/2 C white rice flour
  • 1/4 C millet flour
  • 1/4 C potato starch
  • 1/4 C arrowroot starch
  • 1/2 C Hershey’s cocoa powder
  • 1/2 tsp xanthan gum
  • 1 1/2 tsp soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 T water

Mixed that all up in the trusty red Kitchenaid mixer. The dough is super dense. And thick. Very play-dough like. It works out just fine.

Roll really small balls of dough (use a 1/2 tsp measuring spoon) and then smash them really-really thin on a parchment paper lined cookie sheet. They don’t seem to spread on the pan, but they did puff up. Bake 8 minutes at 350. Remove to wire rack to cool.

Fill with vanilla frosting.

Here’s one way to make the filling:

  • 1/2 C palm shortening
  • 2 C powdered sugar
  • 1 tsp vanilla

Additional rice milk, or water to thin the filling to desired consistancy. I suppose you could cheat and use some frosting in a can, but I would rather make my own.

DSRL ! DSRL ! DSRL ! DSRL ! dsrl_logo_2DSRL ! DSRL ! DSRL ! DSRL !

In case you want to sing along………Here are some Lyrics:
Its the league of the future
for mighty and the bold.
Legends will be made
once the fever takes hold.

Enter the arena.
Battle for the crown.
Who will be the victor?
Who’s the best around?


Make like the thunder.
Twist like the wind.
Dunk like a volcano,
its time for us to win

D.S.R.L…… D
D.S.R.L. …..S
D.S.R.L …..R

Game day has arrived
The future is now
Are you ready? Prepare to lick!




Chocolate-Coffee Brownies

You will never go back….. mmmmm brownies.

This recipe is vegan. Can you stand the excitement? I am surrounded by people that insist that being vegan subjects you to boring food. Not.

These are better than anything I have ever had with eggs in them. And since eggs are out forever here… these will do just fine. Thank you very much. They are good just out of the oven.. but EVEN BETTER the next day. They are moist, and cakey and fab.

Warning: the coffee ingredient may be too much for little kids. Exchange water for the coffee in the recipe- so they won’t zoom around the house after having dessert.
Choc.-Choc.-Coffee brownies.

  • 1/2 C oil
  • 1/2  C coffee
  • 1/2 C pear sauce (this is two gerber baby foods) 
  • 1/2 C potato starch
  • 1/2 C brown rice flour
  • 1/2 C cocoa powder
  • 2 T arrowroot starch
  • 1 C sugar
  • 2 1/4 tsp baking powder
  • 1/4 tsp soda
  • 1/2 tsp xanthan gum
  • 1 tsp salt
  • 2 T vanilla
  • mini choc chips (Enjoy life brand is gluten free) 

Bake in mini muffin tins for 12 minutes at 325
I also tried it in a 9 x 7 baking pan – about 1/2 the recipe… turned out just like brownies.. mmmmmm

The kids like the mini muffin ones better.

12 – 4 = 8…wait.. What happened to the dozen?

Wait. Wasn’t there a dozen cookies on the tray a second ago? Yes, there were… but they have been eaten by the resident cookie monster, who declares them “….SO!!!!…. GOOD!!!!…”

They are actually the first gluten free chocolate chip cookies that have ever turned out like actual cookies. So we are on the right track at least. Finally, a chocolate chip cookie dough that doesn’t spread out all over the pan. Finally. YAY!

Chocolate chip cookies

  • 1/4 C  Spectrum brand organic palm shortening (or 1/2 C butter if you must)
  • 1/2 C brown sugar
  • 1 egg (replaced with 1 T golden flax meal and 3T hot water-left to sit and gel)
  • 1 1/4 tsp xanthan gum
  • 1/4 tsp sea salt
  • 1 tsp soda
  • 2 tsp baking powder
  • 1/2 tsp Gluten free vanilla extract (Costco has it in the baking section)
  • 1 C potato starch (second batch was even better with 1/4 C brown rice flour + 3/4 C potato)
  • 2/3 C Enjoy life Chocolate chips (no wheat, no dairy, no soy)

Mix until creamy and thickened. Drop by teaspoons onto parchment paper lined cookie sheet. Flatten slighty if you want to.

Bake at 375 for 8 minutes or until slightly browned.


Ridiculously delish

Chocolate? please. Who doesn’t love chocolate. These were delicious. I may be just saying that because I have no good cookie options now for over a year… but.. then again.. they were good.

When my favorite cookies of all time became off limits due to the oatmeal contained in them as the main ingredient…. I was lost. I made the original recipe at least twice a month. Ate them for breakfast even.

But now I have concocted a new and improved version that takes into account all that I can’t have and and tastes just like the other ones. Who knew that baked sunflower seeds and coconut flakes taste just like oatmeal. Huh? who? I want to see a show of hands!

What I did:

Boiled 1/2 cup brown sugar with 1/2 cup coconut milk in a saucepan until it was bubbling nicely, then added 1 tsp of vanilla and 1/2 cup of peanut butter (Organic, MaraNatha brand).

poured that over a mix of:

  • 1 1/2 cups of cocoa krispies(GF Koala Krisps)
  • 1/2 cup non-dairy choc chips (Enjoy life)
  • 1/2 cup raw , unsalted sunflower seeds
  • 1/2 cup unsweetened coconut flakes

Stir it until just mixed and pour into a parchment paper lined 8 x 8 pan. Bake at 350 for 20-25 minutes.

Let cool slightly. Here’s where the madness/genius starts. Makes them look like the old ones. hee hee.

Take a cookie scoop. (Mine is red) And scoop scooperfuls of the baked dough, which translates into about 1 1/2 tablespoon, onto either a parchment lined tray, or I just just used a clean dinner plate.

Let the “haystacks” sit there cooling for a bit, then cover and refrigerate them overnight- if you can wait that long. They are a cross between fudge and brownie and just plain yummy.

I am serious. These were way too good. Something must be wrong with them. Low(er) sugar than the original and no gluten? or dairy? I’ll take two, thank you.


Converted Macaroons

I love macaroons. The ones with cream cheese and eggs along with the coconut that we make at Christmas are very yummy. Make that deadly. Yeah. Who knew eggs were such a problem.

So, after dinner today I decided to convert the basic macaroon recipe in the basic all purpose recipe book that’s been in my kitchen for 25 years. Old faithful. It’s red.


So, converting the eggs to flax meal whipped with hot water. VIOLA! cookies!

I even dipped them in chocolate, safe kosher choc. chips melted a bit.

and it WORKED! I think I even like them better.

1 1/2 T ground flax meal

3 T HOT water

let that all gel for a minute, and then whip it with the handy kitchenaid stick blender until creamy and frothy.


1/2 tsp vanilla

2/3 C sugar- a little at a time

Again, blend until you get fussed at that the blender is making too much noise.

Add 1 1/3 C coconut flakes (unsweetened)

I wasn’t impressed with the dryness of the mix at this point so I added about a Tablespoon of orange juice to make it hold together.

Baked at 350 for 12 minutes, on parchment paper. Cool completely and dip in melted chocolate. Let them again completely cool on the parchment paper so that the chocolate sets up properly.