Where is Sweet Ali’s Gluten Free Bakery Located?

They say a picture is worth a thousand words. Therefore I hope the many pictures I took at Sweet Ali’s Gluten Free Bakery give you an idea of the awesomeness of this place. This 100% dedicated gluten-free bakery makes just about anything you can imagine.

Cookies? Check. Donuts? Check. Cake and eclairs? Double check. Just where does one find all these amazing gluten-free baked goods? Sweet Ali’s Gluten Free Bakery is located outside of Chicago, in Hinsdale.

Why did Ali Graeme Open a Gluten Free Bakery?

My husband and I arrived early on a Sunday morning. Owner Ali Graeme personally gave me a back end tour of the bakery. Staff were busy making donuts, and these gorgeous blueberry scones, pictured below. Look at the size of those blueberries! HUGE! As others mixed, cut and decorated, Ali shared the “why” behind Sweet Ali’s Gluten Free Bakery.

Ali’s son received a Celiac Disease diagnosis in 2007. At that time, she felt that all the gluten-free options for her son tasted far from excellent. Then, shortly after his diagnosis, her doctors diagnosed her as well. (Please remember Celiac Disease is genetic. Therefore all family members should be tested as well.) What started as a passion for safe baking for her own household blossomed into a business feeding others.

Are Sweet Ali’s Bakery Items Celiac Safe?

Yes, the entire building is gluten free. In addition, all Sweet Ali Gluten Free Bakery items are certified gluten free through the Gluten Free Certification Organization.

Gluten Free Cupcakes are a Sweet Ali’s Specialty

Sweet Ali’s Gluten Free Bakery makes a large assortment of cupcakes. Each week they highlight a “cupcake” of the week. They include seasonal flavors such as pumpkin, as well as creative cupcakes like chai latte, maple bacon and PB & J. I bought a hot chocolate cupcake (topped with marshmallows) and carrot cake cupcake for my parents.

When I returned the following weekend for the Mend Hunger fundraiser, I sampled the confetti cupcakes for myself. Sweet Ali’s Gluten Free Bakery was honored at that event for donating money to Mend Hunger, which provides food allergy friendly products to 29 different food pantries in the Chicagoland area.

Sweet Ali’s Gluten Free Bakery contains such a wide variety of items. When one walks into the store, your eyes first fall upon a table covered in an assortment of goodies. Apple cakes, pound cakes and toffee bars immediately tempt your taste buds.

One the day we visited, a large bowl of marshmallow treats sat in plain view. I love feasting my eyes on their decorated cut out cookies. Aren’t they just beautiful? I could easily “gobble, gobble” them all!

Their Gluten Free Cinnamon Rolls are Amazing

However, the big draw at Sweet Ali’s Gluten Free Bakery continues to be their cinnamon buns. We purchased a package of these for my parents, who had been watching our dogs. My dad’s review was that they “were to die for!”

You can find these amazing sweets in their stores, at Egg Harbor Cafes in the greater Chicago area, and on their website. If you order them online, they will ship them to you without the cream cheese frosting.

Does Sweet Ali’s Offer Vegan Baked Goods?

Sweet Ali’s Gluten Free Bakery also makes many vegan items. (They are not a dairy or egg free facility, so choose wisely if you have a food allergy to either.) These vegan chocolate chunk cookies look delicious enough to eat as far as I’m concerned!

I love seeing the GFCO certification label on these as well. It shows the level of dedication this bakery takes to safeguard those who need to follow a gluten-free diet. You will find these cookies on their shelves, as well as packaged mixes and her flour blend.

Sweet Ali’s Gluten Free Bakery also serves locally roasted coffee from Dark Matter Coffee. Enjoy a cup inside the shop or get a cuppa to go in one of Sweet Ali’s travel mugs. They also sell t-shirts and other swag to show off your Sweet Ali’s love.

Does Sweet Ali’s Bakery Ship to Other States?

Yes! You can order SO many of their gluten free baked goods online. That includes their cinnamon roll, breads, brownies, angel food cake, cookies, mixes and more.

There are certain times during the year that they will have a $5 flat shipping fee for nationwide orders. It’s a great time to stock up on your Sweet Ali’s favorites. Please note that orders ship within 4-8 days after an order is received.

Sweet Ali’s Bakery Was Voted 1 of 10 Best in Illinois

After all, when you’re voted one of the 10 best bakeries in Illinois (even amongst regular bakeries), it’s definitely something worth representing! I’ve been a huge fan of Sweet Ali’s for years, also meeting them at the GFAF Expo. I’m so glad I finally ventured into the bakery to experience all they have to offer. Make sure to plan a stop yourself the next time you’re in the Chicago area!

Sweet Ali’s Bakery Location and Contact Info

Sweet Ali’s Gluten Free Bakery
13 W. 1st Street Hinsdale IL 60521
630-908-7175
Open Tuesday-Saturday 9 am – 4pm (Open until 5 on Thursdays)
Webpage | Facebook | Instagram | Twitter

More Chicago Gluten Free Dining Suggestions

Looking for more gluten free options in the Chicago area? Check out my guide to Chicago Gluten Free Dining and Sights to see.

Have you visited Sweet Ali’s Gluten Free bakery? What yummy treat is your favorite? Leave a comment below!

Originally Published November 2017

The post Sweet Ali’s Gluten Free Bakery appeared first on MI Gluten Free Gal.

Inspired by Cashew Butter

My idea for these gluten free almond butter chai cookies came to me after receiving a container of Yumbutter’s special edition “Be Present” Cashew Butter. In truth, I wasn’t sure what to think when I received it. Cashew butter with cardamom in it? But upon opening the jar, the aroma of chai spices greeted my senses.

Aside from devouring the whole jar with a spoon, I immediately thought about making cookies. I did a little research on getting the spices right for these cookies. Since the cashew butter already contained cardamom and cinnamon, I just had to figure out how much ginger, cloves and allspice to add. I consulted other recipes on the internet and came up with my own spice blend.

Better with Barney Butter

I first wrote this post in 2016. However, YumButter no longer makes that flavor of cashew butter. When I traveled to my local store, I found no cashew butter on the shelves. I did, however, find many varieties of almond butter. After looking over various brands, I settled on Barney Butter.

One selling point for me is that Barney Butter bears a gluten free certification. When living with Celiac Disease, every bit or reassurance helps. Among the beliefs that guide them, they source all their almonds from local growers. In addition, their products also bear a B Corporation certification, and use 100% recycled packaging.

Cookies Made with Tea

When I first made these cookies, it took making a few small batches to get them perfect. After the first baking I added some additional allspice. They still needed something though. Then it came to me. To taste like chai tea, they needed TEA. So I added a tablespoon of chai tea concentrate. (Regular strong brewed tea works as well.)

I’ll have to say I’m pretty proud of myself. I love the way they turned out photographed on our china. It belonged to my husband’s grandmother Merle, who was pretty creative in the kitchen too. I’d like to think she’d be pretty proud of me.

Chai Tea Concentrate?

The first time I made these cookies, I used strongly brewed tea. Since then, I’ve discovered the awesomeness that is chai tea concentrate. When I remade these gluten free almond butter chai cookies this week, I used a concentrate from Trader Joe’s. It contains quite a bit of ginger, and offers quite a bite.

When I made my gluten free pumpkin chai snickerdoodles, I used Gray Duck Chai Concentrate. However, that’s only available around South Dakota. Therefore, if you prefer a more subtle chai flavor, I recommend Oregon Chai. I verified with them that it is a gluten free product.

Can You Use Peanut Butter?

To be honest, I’m unsure how peanut butter will pair with chai spice. Peanut butter has a heavier and more distinctive taste. However, I can say that I consulted GF Jules Peanut Butter Cookie recipe for the dough for these cookies. So add whatever spices you’d like and give it a try!

Not used to using almond butter? Try it in these five ingredient Almond Butter Chocolate Chip Cookies from Sally’s Baking Addiction. Or go the savory route and make this Coconut Curry with Almond Butter from Food Faith Fitness. This simple Almond Butter Chicken Salad from Eating Bird Food sounds like a great dish as well!

Print

Gluten Free Almond Butter Chai Cookies

Equipment

• King Arthur, Measure for Measure Flour 3 Pounds
• Oregon Chai Original Chai Concentrate, 32 Fluid Ounce (Pack of 1)
• Barney Butter Almond Butter, Smooth, 16 Ounce Jar

Ingredients

• 1/2 c. butter softened (1 stick)
• 3/4 c. brown sugar
• 1/4 c. sugar
• 1 egg room temperature
• 1 tsp. vanilla extract
• 1 tbsp. Chai Tea Concentrate I also added an addl. tsp
• 1/2 c almond or cashew butter
• 1 1/2 cups gluten-free all-purpose flour I used King Arthur Measure for Measure
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp cinnamon
• 1/8 tsp. ginger
• 1/8 tsp. cloves
• 1/4 tsp. allspice

Instructions

• In a large bowl, cream together butter and sugars. (Approximately 3 minutes.) Once creamed, blend in the egg. Blend in vanilla and tea concentrate. Finally blend in almond butter.
• In a separate smaller bowl, mix together flour, baking powder and soda, and additional spices.
• Slowly mix dry ingredients into wet, in three small additions. Dough will be moist. Like most cookie dough batters, the dough would benefit from being refrigerated, for at least 2-3 hours.
• Preheat oven to 350. 
• Cover cookie sheet in parchment paper. Scooping dough with a teaspoon, roll dough into balls. Place dough balls on covered cookie sheet at least 2 inches apart. Flatten balls using a fork in a hatch pattern.
• Bake cookies 9-10 minutes. Allow to cool on cookie sheet for at least 5 minutes prior to put on cooling rack.

Have you created a cookie creation recently? What’s your biggest inspiration when creating a new recipe? Leave me a note in the comments and we’ll keep encouraging one another!

**YumButter originally me with a free jar of product when I wrote this post. All ingredients used for the updated post were purchased by myself. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published December 2016

The post Gluten Free Almond Butter Chai Cookies appeared first on MI Gluten Free Gal.

A Frequently Requested Recipe

As I mentioned in my Gluten Free Nanaimo Bars post, in 2018 I took requests from Facebook followers on recipes they’d like to see recreated. My dear friend Gloria mentioned gluten free gingerbread cookies. So I went to my trusty Betty Crocker cookbook and set to work trying to turn this classic into a gluten free recipe.

What Is The Best Gluten Free Flour for Cookies?

People often ask “what’s the best gluten free flour.” I feel this to be a trick question. This world holds millions of people, all with different taste and texture preferences. Not to mention additional food restrictions.

So the answer to the question is “the one you like the most.” Probably not the easy answer you wanted, huh? I have multiple favorites, one of which is Cup 4 Cup flour. I chose to use it in these gluten free gingerbread cookies.

How To Measure Flour for Gluten Free Baking

Don’t scoop flour using a measuring cup. Instead, spoon it into the cup (set over parchment paper) and level it off with a flat edge. Of course, you can use a scale to weigh it, but I know not everyone has a scale. I use this Taylor Kitchen Scale daily in my home.

Can I Use A Different Gluten Free Flour Blend?

I’ve successfully made these cookies with Cup 4 Cup and King Arthur Measure for Measure. One must remember one important thing when using different gluten free flour blends. ABSORPTION. Different flour blends absorb fat and liquid differently. This especially applies to coconut and almond flours. Below are links to recipes made with different flours.

• Recipe using Bob’s Red Mill 1 to 1 Flour
• Recipe using Namaste Flour Blend
• Recipe using Almond Flour
• Recipe using Coconut Flour

Can I Make These Gingerbread Dairy Free? Egg Free?

Now that Cup 4 Cup contains no dairy, these cookies are naturally dairy free and egg free. It uses shortening instead of butter. FYI. I did test this recipe using coconut oil, and it did NOT turn out well. The shortening keeps these soft!

Can I Use This Recipe to Make a Gluten Free Gingerbread House?

I have never attempted to make a gluten free Gingerbread House from this dough recipe. However, I assume that it would work. This gingerbread house cookie cutter set on Amazon would be a huge help. Otherwise, you could order from dedicated gluten free businesses that sell gluten free gingerbread house kits.

Can I Make Other Gingerbread Shapes?

Absolutely! One year I couldn’t find my gingerbread men cutters, and made stars instead. (I think I actually like those more!) One year my neighborhood kids baked with me, and they made tulips.

I know someone who makes Wookie gingerbread cookies, and I’ve seen others use ninja cookie cutters. (Click here for my favorite Wilton cookie cutters.)

Other Gluten Free Gingerbread Recipes

Not in the mood for cookies? Try my Gluten Free Gingerbread Cake recipe. You can use it to make cake, cupcakes, and even donuts! Bake it in this Nordic Ware Gingerbread House Pan, and then decorate it with your favorite icing and candies.

Want the taste of gingerbread cookies without the work? I HIGHLY recommend this recipe for Gluten Free White Chocolate Gingerbread Cookies from My Gluten-Free Kitchen. Her recipe may be just one of my holiday favorites!

Print

Gluten Free Gingerbread Cookies

Course Recipes

Keyword gingerbread, gluten free gingerbread cookies

Prep Time 3 hours hours

Cook Time 10 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Ingredients

• 1/2 c shortening
• 1/2 c sugar
• 1/2 c molasses
• 1/4 c water
• 2 1/2 c Cup 4 Cup Gluten Free Flour
• 1/2 tsp salt
• 1/2 tsp soda
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp allspice

Instructions

• Cream shortening and sugar in a stand mixer or with a hand mixer in a large bowl. Allow it to mix for a good 2-3 minutes until it’s really creamy, and all the sugar is incorporated. 
• Add molasses, and water, and continue to blend until creamy. 
• In a small bowl, combine flour, salt, soda and spices. Whisk together, then sift into molasses mixture. 
• Mix until all ingredients are thoroughly incorporated. 
• Transfer dough to a large container that has a lid. (Or place on saran wrap and wrap up tightly.) Refrigerate for 2-3 hours. 
• Preheat oven to 350 degrees. 
• After dough has chilled, remove from refrigerator. Place on silpat or roll on parchment paper. Cut out cookies. If cutting on parchment paper, remove excess dough and place parchment paper, without cutout dough on cookie sheet.  
• Bake cookies at 350 degrees for 8-10 minutes. Allow to cool on cookie sheet, then transfer to cooling rack. Decorate if desired, once completely cooled. 

Notes

Recipe adapted from Betty Crocker Cookbook

What are your favorite Christmas cookies to make? What holiday treats do you enjoy that connect you with memories of the past? Tell me your story below!

**This post is not sponsored. However, it does contain Amazon affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published December 2018

The post Gluten Free Gingerbread Cookies appeared first on MI Gluten Free Gal.

Michigan Cherries

Did you know that Michigan produces more tart cherries than any other state in the country? No wonder Traverse City is designated as the permanent home of the National Cherry Festival! Usually people think of pie or cobbler when baking with cherries.

However, I think these gluten free cherry chocolate chunk cookies should be just as revered. The blend of the tartness of the cherry with the sweetness of the chocolate chunk tastes like a chocolate covered cherry, wrapped up in buttery cookie dough. One bite and you’ll be hooked!

Enjoy Life Foods Chocolate

If you’ve been following me any length of time, you know I love Enjoy Life Foods chocolate. I often write about their dark chocolate morsels or their semi-sweet chocolate mini chips. However, their semi-sweet chocolate mega chunks deserve a shout out as well. I mean, who doesn’t want more chocolate in every bite, right?

I buy them not just because they taste good. Enjoy Life Foods carries a reputation of food allergy safety in all they do. In fact, they earned the first gluten free certification from GIG. In addition to that, these chips are non-gmo, kosher, halal certified, vegan, fodmap friendly, and paleo. I love brands who try to help as many people as possible.

(One of my favorite uses for Enjoy Life Chocolate is this decadent dairy free, Gluten Free Mocha Cake!)

Coconut Oil vs Shortening VS Butter

So, these gluten free cherry chocolate chunk cookies use a blend of coconut oil and butter. Why? Well, shortening and coconut oil in a cookie recipe prevent spread. Since we want the cookies to flatten a little, not a lot, we use an equal blend of both.

Could you use all butter? Sure. However, know that shortening and butter contain different levels of moisture. Butter contains approximately 80% fat and 20% liquid. Shortening and coconut oil contain no liquid. Therefore, if you choose to sub straight butter in a recipe, you will likely need more flour, or reduce the liquid in the recipe.

(Also, why coconut oil vs. shortening? Simply because I use coconut oil for other purposes, and have it on hand. If you want to use shortening, knock yourself out. Well, not literally. That would hurt.)

King Arthur Flour Gluten Free Measure for Measure Flour

Speaking of flour, my gluten free flour preferences have changed over the years. In all honesty, I used to bake with whatever flour I had handy. However, I recently started using King Arthur Flour Measure for Measure gluten free flour in almost all of my baking. Let me tell you why.

First, one 1/4 cup of KAF GF flour weighs approximately the same as wheat flour. This does not hold true for all gluten free flours. Second, it contains no dairy and no gmo’s. Plus, King Arthur Flour fortifies this GF flour with iron, calcium and B vitamins. Not a common practice among other companies.

(Note – For those with additional food restrictions, this product contains none of the top 8 allergens. However, King Arthur Flour informed me they process it on lines shared with milk, egg, soy and almonds.)

Cherries and their Juice

This recipe for gluten free cherry chocolate chunk cookies uses dried cherries soaked in cherry juice.  (No vanilla!) However, it uses only one tablespoon. So, whaddya do with the extra tart cherry juice? Well, drink it, for one. Or use it in this amazing Tart Cherry Glazed Salmon recipe from Running to the Kitchen.

Some research suggests that that cherry juice may help with sleep regulation. Therefore, I’ve been tempted to try these Tart Cherry Sleep Gummies from WellnessMama. Fruit snacks aren’t just for kids anymore, my friends!

Don’t want to buy cherry juice? You can soak them in water, instead.

Looking for more cherry recipes? Try my easy Gluten Free Black Forest Trifle.

Print

Gluten Free Cherry Chocolate Chunk Cookies

Prep Time 2 hours hours

Cook Time 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Equipment

• USA Pan Bakeware Half Sheet Pan
• Enjoy Life Semi Sweet Mega Chunks, 10 Ounce Bags (Pack of 6)
• King Arthur, Measure for Measure Flour 3 Pounds

Ingredients

• 1 1/2 c King Arthur Flour Measure for Measure Flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup dried cherries chopped
• 1 tbsp tart cherry juice (or water)
• 1/4 c butter softened
• 1/4 c coconut oil softened
• 1/2 cup brown sugar
• 1/4 c white sugar
• 1 egg
• 5 oz. Enjoy Life Semi-Sweet Chocolate Mega Chunks

Instructions

• Chop dried cherries and soak in warm tart cherry juice (or water) for approximately 10 minutes.
• Using stand or hand mixer, cream butter and coconut oil. Add sugars, and continue creaming until well combined. Add egg into the creamed sugar mixture. 
• In smaller bowl, mix together flour, salt and baking soda. Gradually add dry ingredients to wet, about one third at a time. Make sure to scrape bowl in between additions to make sure all flour has been incorporated.
• Add soaked cherries and chocolate chunks and stir well with a spoon. 
• Cover dough and chill for at least one hour or longer.
• Remove dough from fridge, preheat oven to 350, and line a cookie sheet with parchment paper.
• After dough has come to room temperature, use your hands to gather about 2 tbsp of dough. Roll into a ball and then flatten. Place cookies on lined cookie sheet and bake in oven for 10 minutes. Let cool on cookie sheet for 5 minutes prior to moving to cooling rack.

What cookie is your favorite? What’s your favorite regional ingredient with which to bake/cook? Leave me a note in the comments below!

**This post was not sponsored by Enjoy Life or King Arthur Flour. However, this post does contain Amazon affiliate links. I receive a small commission from those sales, but that does not affect the cost of your purchase. Thanks for supporting my page!**

Originally Published January 2017

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Candy Corn: A Love/ Hate Relationship

What’s your favorite fall or Halloween candy? While I thoroughly enjoy peanut butter cups, I can get those any time of the year. Once September rolls around, I’m ready to indulge in candy corn. That’s right, I’m one of those odd people who really like the taste of candy corn. However, a website made me feel not so odd when it stated (based on sales) that Michiganders have some mad love for candy corn.

Is Candy Corn Gluten Free? 

Of course, you need to verify the gluten-free status of the candy corn you use in these gluten-free white chocolate candy corn cookies. I prefer the Jelly Belly candy corn, as it is made in a gluten-free, peanut-free facility. Use their website to find it in a store near you. You can also order directly from Jelly Belly, or on Amazon. 

What about Brach’s candy corn? Their original candy corn doesn’t contain gluten as an ingredient. However, it is my understanding that there is the potential for cross-contact. In 2017, Brach’s launched a “Natural Sources Candy Corn” which was specifically labeled gluten-free. Unfortunately, it appears to be discontinued. For more on Gluten Free Candy Corn, see this post from Fearless Dining.

Gluten Free White Chocolate Chips

When it comes to white chocolate chips, Nestle and Guittard both mark their bags as being gluten free. The added benefit of Guittard Choc Au Lait chips is their preparation in a dedicated gluten free and peanut free facility. Also, they take as stand against child labor, which is so common in the cocoa industry. Should you need dairy free cookies, Pascha Chocolate and Enjoy Life Foods both make dairy free white chocolate chips.

Peanuts + Candy Corn = Delicious

I don’t know about you, but I love eating candy corn and peanuts together. The combo of sweet and savory lends balance to each other. I personally use Kirkland (Costco) peanuts, which are certified gluten free thru the Gluten Intolerance Group. 

When I tested the peanuts in these gluten free white chocolate chip candy corn cookies, I only used a small portion of dough. My “guess” is that one half cup of chopped peanuts might be enough for the whole batch of cookie dough. 

BUT I HATE CANDY CORN

I get it. Some people will never like Candy Corn. If you’d still like to make cookies with that orange and yellow mix-ins, I suggest adding Reese’s Pieces or M&M’s. How mu ch?  At least 1/2 cup? Maybe a whole cup? As many as your heart desires, I guess. 

Other Gluten Free Candy Corn Themed Desserts 

These other fun desserts have the same yellow, orange and white themed layers. What the Fork’s Gluten Free Candy Corn Pinwheel cookies would be a hit at any Halloween shindig. These Sparkling Candy Corn Cookies have just a hint of orange in them. Tired of cookies? Try these Candy Corn Pudding Parfaits from Butter and Bliss. 

Why We Add The Candy Corn On Top

In the past, I used to chop up the candy corn and add them to the batter. However, the picture above shows why I decided to change my baking methods. You’ll bake the cookie dough for about 8 minutes, and remove the cookie sheet from the oven. Then you’ll press 3-4 pieces of candy corn on top and bake for an additional 2-3 minutes. Just long enough to get them melty, but not a hot mess! 

Other Uses for Candy Corn

If you have extra candy corn, you can use it in this Halloween Chex Mix. Just make sure to use gluten free pretzels. (Such as Glutino or Savor by Suzie). These Candy Corn Peanut Bars from Julie’s Eats & Treats contain no gluten ingredients! (Reese’s PB Chips are gluten free.) I also use candy corn in my Thanksgiving Turkey Treats. Your family is sure to *gobble* them up. 

Print

Gluten-Free White Chocolate Candy Corn Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18 cookies

Calories 303kcal

Author Margaret Clegg

Ingredients

• 1 ¼ c. King Arthur Measure for Measure Gluten Free Flour Blend
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 c butter softened
• 1/4 c shortening
• 1/4 c. sugar
• 1/4 c. brown sugar
• 1 tsp extract
• 1 egg room temperature
• 3/4 c. Guittard White Chocolate Baking Chips
• 1/2 c. gluten free candy corn
• 1/2 c. chopped peanuts optional

Instructions

• 30 minutes prior to making dough, remove egg and butter from the refrigerator, to bring to room temperature.
• In a small bowl, combine flour, baking soda and salt. Set aside. 
• In a large bowl, whip together softened butter and shortening. Next, add the white and brown sugars and cream with butter mixture. Finally, add vanilla paste (or extract) and egg and mix until creamy.
• Add dry ingredients (flour, salt, baking soda) to the wet ingredients, until thoroughly mixed. Use a rubber scraper to scrape sides of the bowl, to make sure all flour gets mixed in. 
• Lastly, add white chocolate chips (and chopped peanuts if using), and mix until thoroughly incorporated. 
• Use a cookie scoop to portion dough onto a parchment paper lined cookie sheet. I would make them no more than 1.5 tbsp.
• Chill dough balls for 2-3 hours. This helps deepen the flavor, and prevents excess spreading while baking. 
• After the dough has chilled, remove from the fridge and preheat the oven to 350 degrees. Spread cookie dough balls at least 2 inches apart to prevent cookies from baking into each other.
• Bake for 8-9 minutes. REMOVE from oven and press 3-4 pieces of candy corn on top of each cookie.
• RETURN cookie sheet into the oven, and bake for 2-3 more minutes. NO more than 3, or you'll have a melty candy corn mess.
• Allow cookies to cool on cookie sheet for 5 minutes, then transfer to a cooling rack. Repeat process with remaining cookie dough.

Nutrition

Serving: 1g | Calories: 303kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 169mg | Sugar: 30g

** This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published Oct 2017

The post Gluten-Free White Chocolate Candy Corn Cookies appeared first on MI Gluten Free Gal.

Naturally Gluten Free (and Grain Free*) Cookies

These Gluten Free Cinnamon Star Cookies, also known as Zimsterne, might be my favorite Christmas cookie. My friend Erica introduced me to them, shortly after my Celiac Disease diagnosis in 2001.

Her family made these cookies every Christmas, for a decade or more. Erica was so excited to give me some, when she realized that they were gluten free. Made with blanched almond flour, egg whites, powdered sugar, cinnamon and lemon zest, they’re naturally gluten free.

Grain Free Powdered Sugar (Premade & Homemade)

Did you know that most powdered sugars contain corn starch? If you need to follow a grain free diet, make sure to buy corn free powdered sugar. Target sells an Organic Powdered Sugar made with tapioca starch instead of corn starch.

However, it’s also fairly simple to make your own powdered sugar. (You do need a powerful blender.) Find a simple Grain-Free Powdered Sugar recipe on the Power Hungry website.

*While some people use coconut sugar, you really want “white sugar” for this recipe. It’s important for the glaze.

What Gluten Free Flour Do You Use to Make Cinnamon Stars?

When I first made these Gluten Free Cinnamon Stars, I ground up whole almonds. I think you can skip this step and simply use blanched almond flour. Costco sells a 3 lb. bag that is certified gluten free. Bob’s Red Mill Super Fine Almond flour is available at many stores.

Can I Make These Zimsterne Dairy Free? Egg Free?

This recipe contains no dairy. No milk, no butter. However, my recipe uses three egg whites. I’ve never made them any other way. If you need a vegan options, Ela Vegan includes a Zimsterne recipe on her site. She uses orange juice instead of egg whites.

Gluten Free Cinnamon Stars Baking & Icing Tips

The dough for these cinnamon stars WILL be sticky. When I first made the dough, I swore I messed it up. However, as it chilled, the almond flour absorbed much of the moisture. However, you will need lots of powdered sugar for rolling.

In addition, these cookies will puff when you bake them. Make sure to keep them thin. I used a knife to frost these gluten free cinnamon stars. Next time I make them, I will use a piping bag. It allows more control in keeping the star outline.

More Gluten Free Christmas Cookies

These Zimtsterne Cinnamon Star Cookies are just one of many culturally connected Christmas cookies love to make this time of year. The list includes Gingerbread, Spritz, Speculaas, Pizelles, Macarons and more.

Looking for more almond flour based Christmas cookie recipes? Try these Almond Flour Sugar Cookies from Meaningful Eats. Or maybe these Soft and Chewy Raspberry Thumbprint Cookies from Texanerin are more your “jam”?

Print

Gluten Free Cinnamon Stars- Zimtsterne

Prep Time 3 hours hours 30 minutes minutes

Cook Time 13 minutes minutes

Total Time 3 hours hours 43 minutes minutes

Equipment

• Star Cookie Cutters
• Piping Bags
• Parchment Paper
• Bob's Red Mill Super Fine Almond Flour

Ingredients

• 3 egg whites room temperature
• 2 1/2 cups Confectioners sugar divided plus more for rolling
• 2 cups almond flour
• 1 tsp cinnamon
• ½ tsp grated lemon peel

Instructions

• In medium bowl, with mixer at high speed, beat egg whites until soft peaks form.
• Beat in 2 cups confectioners sugar, 1/4 cup at a time. Don't scrape sides of bowl. Spoon out ¾ c for frosting. Cover and set aside. 
• Into remaining mixture, add almond meal, cinnamon and lemon peel, and ½ c confectioners sugar. Cover, and refrigerate 2 hours. 
• Preheat oven to 350. On a waxed surface, well dusted with confectioners sugar, pat out one third of dough. (Keep remaining dough in the refrigerator until ready to use.)
• Generously sprinkle confectioners sugar on top of dough. Cover with waxed paper and roll out 1/8 inch thick. Peel off paper, and with well dusted star cutter, cut out cookies. (Dust cookie cutter in powdered sugar.)
• With pancake turner or small offset spatula, place stars on cookie sheet. Bake 8 minutes or until lightly browned. With pancake turner, remove cookies to wire racks; cool. Repeat with remaining dough and scraps. Allow to cool completely.
• Turn oven down to 325.
• Frost cookies with reserved frosting. (This may be done easiest with a piping bag.) Return stars to cookie sheets. Bake 5 minutes or until frosting is set but not browned. Cool. Store tightly covered. Makes 3-4 dozen cookies. 

Who are the special people in your life, those friends that are more like family? How have others supported you in your diagnosis, especially during the holidays? Please give a shout out to these special people in the comments below!

Originally Published Dec 2018

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Do Baking Chips and Cocoa Contain Gluten?

Do chocolate chips and other baking chips contain gluten? I’ve lived with Celiac Disease for almost 20 years, and I don’t recall ever seeing gluten as an ingredient in chocolate chips. (In the past Nestle Butterscotch Chips contained gluten, but not anymore.)

That being said, I am always reassured when I find brands that have dedicated gluten free facilities. (Read more on this issue in My Gluten Free Kitchen’s post, Best Gluten Free Chocolate & Baking Cocoa.)

Andes Mints Are Made in A Dedicated Gluten Free Facility

These Gluten Free Chocolate Peppermint Crunch Cookies call for two kinds of baking chips. One, is specifically the Andes Mints Peppermint Crunch Baking Chips. These Andes Mints, like all products made by their parent company Tootsie Roll, are made in a dedicated gluten free facility.

When it comes to chocolate chips, I prefer Guittard, which are made in a dedicated gluten free and peanut free facility. I also appreciate Guittard’s stance on honorable sourcing of cocoa, and their attempts to curb child labor.

What Gluten Free Flour is Best for Cookies?

Full confession. I snagged the recipe for theses Chocolate Peppermint Crunch Cookies off the back of the Andes Peppermint Crunch Baking Chips bag. As written, it uses regular wheat flour. When attempting to recreate a recipe, using gluten free flour, I find it best to use a high quality gluten free flour blend. I prefer King Arthur Flour Measure for Measure, or Cup4Cup Multipurpose flour blend.

You are free to use other gluten free flour blends you have on hand. However, you must remember that they all act and absorb moisture differently. For a primer on gluten free flours, and flour blends, I highly recommend this article on Gluten Free Flours from Flippin’ Delicious. When baking cookies, I recommend baking 2 or 3 cookies, and then adjusting your batter for moisture.

Should You Refrigerate Cookie Dough Before Baking?

While my recipe for Gluten Free Chocolate Peppermint Crunch Cookies doesn’t specify it, all gluten free doughs and batters benefit from a rest. As explained in this article from King Arthur Flour, any dough or batter seems to benefit from 15-30 minutes of rest time.

In addition, cookies benefit from refrigeration. It helps prevent spread, by chilling the fat (butter, etc). As King Arthur Flour explains, chilling cookie dough also helps develop flavor and deepen colors. For more tips, read this article on Gluten Free Cookie Baking Helps from GF Jules. Have an “oops”? Faithfully Gluten Free shares how to correct a Gluten Free Cookie Crisis.

Michigan’s Mindo Chocolate & Lorann Oils

As much as possible, I prefer to support local manufacturers. For instance, I’ve purchased my cocoa from Mindo Chocolate in Dexter, MI. Like Guittard, they place a high value on sourcing their cocoa ethically, and treating farmers fairly. While that means that their products cost more than Hershey or Nestle, I know that my purchase helps treat workers with dignity.

In addition, I discovered LorAnn Oils a few years back.  What started as a Michigan small family business in 1962, has become a major business that ships all over the world. This recipe for Gluten Free Chocolate Peppermint Crunch Cookies calls for vanilla extract. However, substituted it with LorAnn Oils Peppermint bakery emulsion. You can use mint extract, but the Lorann Oils emulsions impart a much richer flavor.

Other Gluten Free Christmas Cookie Recipes

Christmastime is definitely peek cookie baking season. I highly recommend my recipe for Gluten Free Gingerbread Cookies, Cinnamon Stars and any of these Culturally Inspired Gluten Free Christmas Cookies. Looking for the best tools for making cookies? You can find my favorite cookie cutters in my list of Favorite Kitchen Accessories

There are many other great gluten free cookie recipes out there. Flippin’ Delicious is the queen of Gluten Free Sugar Cookies. Looking for egg and dairy free cookie recipes? Sarah Bakes Gluten Free created many gluten free vegan cookie recipes.  In addition, this round up of Gluten Free Christmas Cookies from What the Fork should help you make just about anything you desire!

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Gluten Free Chocolate Peppermint Crunch Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 dozen

Ingredients

• 1 c. unsalted butter
• 2 tbsp. instant coffee granules
• 2 c. plus 2 tbsp. all-purpose GF flour
• 3/4 c. baking cocoa
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. brown sugar firmly packed
• 1/2 c. granulated sugar
• 2 large eggs room temperature
• 1 tsp. LorAnn Oils Peppermint Emulsion
• 1 pkg. 10 oz. Andes Peppermint Crunch Baking Chips
• 4 oz semi-sweet chocolate chunks

Instructions

• In a small saucepan melt butter with coffee granules over low heat until completely dissolved. Remove pan from heat and let cool to about room temperature. (Confession – I do this in a microwave safe batter bowl and save myself from having to wash a pot!)
• While that is cooling, sift together flour, cocoa, baking soda and salt in a bowl and set aside.
• Beat butter mixture, sugar, brown sugar and extract in a large bowl. Beat at medium speed with an electric mixer until creamy. Beat in the eggs. Gradually beat in the flour mixture 1/3 at a time, beating at low speed just until blended. Stir in the Andes Peppermint Crunch Baking Chips and semi-sweet chips.
• Drop rounded spoonfuls of dough 2 inches apart onto an ungreased or parchment lined baking sheet. Chill for 1-2 hours.
• Remove dough from refrigerator. Preheat oven to 350 degrees. Bake for 10-12 minutes. Let rest on baking sheet for 1 minute then transfer to wire racks to cool completely.

**This recipe and post is not sponsored. It does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published December 2013

The post Gluten Free Chocolate Peppermint Crunch Cookies appeared first on MI Gluten Free Gal.

A while back, I asked my Facebook friends which cookies they eat during Christmas time. Many of the Cultural Gluten Free Christmas Cookies listed below are suggestions from them. For transparency, I have not made each of the recipes listed here. However, I do know many of these bakers well, and I guarantee they won’t steer you wrong!

P.S. Some of these Cultural Gluten Free Christmas Cookies may be attributed to cultures other than what you are used to. I simply listed them based on the research I did (a.k.a. their blub on Wikipedia.) Regardless of where these cookies originate, I think we can all agree they taste wonderful. Happy baking!

German Gluten Free Christmas Cookies  – Zimtsterne

I recently shared this recipe for Gluten Free Cinnamon Stars (Zimtsterne) on my blog. In addition, I shared how these naturally gluten free (and dairy free!) cookies brought me such great joy when a close friend and her mother made them for me. They require a bit of work, but are well worth it!

German Gluten Free Christmas Cookies- Spritz

Recently I shared these Gluten Free Spritz Cookies by my friend Flippin Delicious on my Facebook page. It practically went viral! Apparently, many people miss these cookies and have been looking for this recipe. Having made spritz cookies over the years, I can attest that they are fun to make. Most cookie presses also have disk shapes for other parts of the year, so pin this recipe to keep it handy!

English Gluten Free Christmas Cookies – Gingerbread Cookies

Regardless of where these Gluten Free Gingerbread Cookies originate, Christmas isn’t the same without them. Gingerbread originated in Greece, while the cookies we know and love started with Queen Elizabeth the first. My above recipe uses shortening, and no eggs. Which makes them vegan! So get on a roll and get baking!

Dutch Gluten Free Christmas Cookies – Pfeffernusse

If you Google Gluten Free Pfeffernusse Cookies, this recipe from my friend Sandi at Fearless Dining tops the list. She explains in her post how Pfeffernusse cookies were part of this childhood. However, now he needed them recreated into a gluten free version. Of course she obliged, and the rest is history! She has a plethora of other cookie recipes on her site you should check out as well!

French Gluten Free Christmas Cookies  – Macarons

Like many other cookies on this list, these Gluten Free Peppermint Macarons from What the Fork start with almond flour. Which therefore makes them naturally gluten free and grain free! Macarons (one “o”) originate from France. (Fun note- my husband and I met in French class in college!) They do not contain (usually) coconut, lest you confuse them with macaroons. (two “o”s) These take a steady hand, and some practice, but are worth attempting!

Belgian Gluten Free Christmas Cookies – Speculaas

Peter Bronksi, of “No Gluten, No Problem,” shared his family recipe for Gluten Free Belgian Speculaas. Pretty special, considering it dates back to the 19th century! The spelling “Speculaas” is a variation of Speculoos, the foundation of the Trader Joe’s cookie butter we all wish we could eat. Would it be odd if we made a batch of these cookies, just so we can have cookie butter? I don’t think so!

Austrian Gluten Free Christmas Cookies – Linzer Cookies

These cookies always impressed me. I love the window of jam, sandwiches between two cookies. In addition to being gluten free, these Gluten Free Linzer Cookies from The Pretty Bee are also vegan. No dairy! No eggs! Now that will put a Christmas jingle in your step!

Russian Gluten Free Christmas Cookies – Tea Cakes

These Cultural Gluten Free Christmas cookies go by many names. Mexican Wedding Cookies. Snowballs. Russian Tea Cakes. On Facebook, people raved about how much they love these cookies. Therefore, I knew I had to include this recipe for Gluten Free Russian Tea Cookies by The Real Food Dietitians! Nuts + powdered sugar = delicious!

Scottish Gluten Free Christmas Cookies – Shortbread

Traditional Scottish shortbread starts with Oat Flour. However, I had a follower ask for a shortbread cookie recipe that did not include rice. I found this recipe for Gluten Free Almond Flour Shortbread Cookies by King Arthur Flour. (Which is ironic, because I used Bob’s Red Mill Almond Flour to make these, lol.) They came together easily, and my non-gf husband said they tasted delicious!

Italian Gluten Free Christmas Cookies – Pizzelles

Many mentioned on Facebook that they miss pizzelles. If you want a quick fix, Bella Lucia makes certified gluten free pizzelles in a range of flavors. However if you want to make a batch with the family, check out this recipe for Gluten Free Pizzelle from my friend, GF Jules.

Polish Gluten Free Christmas Cookies – Kolaczki

Michigan is home to a large Polish community. Therefore, I am no stranger to Kolaczki. Many purchase them from Rumi’s Passion in greater Detroit. However, if your family tradition involves making them, you’ll want to view this Polish Kolaczki Apricot Filled Cookies recipe from The Well Essentials. People use various filings for these Cultural Gluten Free Christmas Cookies, and you don’t have to stick with apricot.

Jewish Gluten Free Cookies – Rugelach

Technically, rugelach are a Jewish dessert. And since Jews celebrate Hanukkah and not Christmas, one may not technically call these Christmas cookies. However, some of my Facebook followers stated they make rugelach this time of year. Therefore, I chose to add this recipe for Chocolate Gluten Free Rugelach by Bakerita to the list. Most recipes on her site are gluten, dairy and refined sugar free. (These rugelach, however, do contain dairy.)

What traditional, cultural gluten free Christmas Cookies do you make in your family? Please leave a note, and a recipe link, below! 

The post Cultural Gluten Free Christmas Cookies appeared first on MI Gluten Free Gal.

**This is an interview with the owner. Please scroll to bottom of page for bakery address, phone number, website, email, and social media links.**

A Note About Shared Kitchens

Sweet Millie’s Bakery products are produced in a home where gluten is present, but wheat flour is not. I usually only share about companies who have a completely gluten free facility. However, when I polled my followers, some suggested I share about businesses, and their preparation methods, and let customers make their own decisions.

When polled, 2/3 of people responded that they themselves do not keep a 100% gluten free kitchen. Of those, 2/3 responded that they do NOT keep wheat flour in their household. Also, 3/4 of my followers stated they would by from a baker that may have gluten in the home, but NOT if wheat flour was also present. Therefore, I wanted to share about Sweet Millie’s and allow you to make your own decision. 

1. What inspired you to become a baker? 

I have many memories of my maternal grandmother baking with us, when we would spend the night. She always had pies, cookies, and other baked goods on hand in case someone stopped by. Seeing how she could express her love through food is a memory I hold dear, and grew my own love of baking. Many of the holiday bakes I make are her recipes, and I named my baking business after her.

What Encouraged You to Open a Gluten Free Baking Business? 

About 11 years ago I started to notice issues when I would eat toast and jelly for breakfast. My stomach would hurt, but put the thought aside and dealt with stomach problems for many years after that. About 7 years ago, during a very stressful time in my life, I had a pretty severe reaction after having bread and took it more seriously.

Over these past few years I have tried many gluten free products from local and commercial companies. I struggled to find something that tasted “normal” to me. Therefore, I took it upon myself to test, try, and modify recipes to become gluten free, to my taste and texture preferences. At first, I baked gluten free items for personal reasons. However, family and friends encouraged the idea of selling my baked goods. And that is how all this began.

2. Are there other highlights of Sweet Millie’s Bakery products? Dairy-free, egg-free, nut-free etc? Local ingredients?

At this moment there are no other highlights outside of gluten-free. However, I do use local honey. When farmers markets are open, I try to incorporate local ingredients more often. I do use almond flour in my baked goods, and currently use Bob’s Red Mill gluten free oats in my oatmeal cookies.

3.What steps do you take to ensure that Sweet Millie’s items are truly gluten-free? Your Family Eats Gluten in your Home. How Do You Prevent Cross Contact?

When it comes to baking, I use flours and other products that are certified gluten free. My bakeware, and stand mixer, is solely devoted to gluten free baking. In addition, I use separate bowls, measuring spoons, utensils, and baking trays for gluten free products. I also use parchment paper when baking.

As you mentioned, my kitchen is primarily gluten free with the exception of my family’s snacks which contain wheat. But, wheat flour is never present in my kitchen or home. All measures are taken to put those away prior to any baking and packaging. The area is cleaned before any of my gluten free products are taken out to be used.

I know cross contamination is a serious issue. Therefore I make sure everyone knows there is wheat/gluten in my home, but take great care to prevent cross contact.

4. Can you share a story of a customer who’s been greatly impacted by your business?

I do not have any life changing testimonies available to share at this moment. I have had family and friends tell me personally how they are so excited to have something gluten free that actually tastes good and they no longer feel deprived of delicious treats.

5. What would you like consumers to know about Sweet Millie’s Bakery?

I make all my products for my customers as if they were family, with lots of love and attention to detail. I strive for consistency and aim to bring the joy back in baked goodies. As a Michigan Cottage Law business, I cannot ship orders. As I am a stay at home mother, orders need to be picked up. I can bring it out to the customer or I offer contactless pick up as well.

Sweet Millie’s Bakery Location, Hours and Contact Information

Sweet Millie’s Bakery
Redford, MI
Facebook | Instagram | Email
Preferred Contact Method for Orders: Facebook

Sweet Millie’s Bakery is one of many gluten free bakers across the state of Michigan.  Click this link to see a comprehensive list of all the gluten-free bakeries in Michigan, complete with interactive map! Looking for more local eats? Check out my list of gluten free baked good options at Michigan Farmers Markets. 

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What is a Mallomar?

Mallomars are apparently ALL the rage on the East Coast. They ship only during certain months (September-March), due the chocolate coating. Reportedly, people order lots of them, then stash them in the freezer. After eating one, I totally understand why.

A Mallomar consists of a graham cracker, topped with marshmallow, and covered in chocolate. (Also known as a Whippet, in Canada.) Like a S’more, but without the need for a campfire. While one could easily make my gluten free S’mores bars, this treat somehow seems richer. Pretty sure it’s due to that rich, luscious chocolate coating.

Why You Should Refrigerate Your Graham Cracker Dough

The chocolate and marshmallow creme in Mallomars are basically gluten free. To turn them into gluten free Mallomars, we need to work on the graham cracker base. Just before our gluten free Upper Peninsula trip last summer, I tested a gluten free graham cracker recipe. It needed some work, and this was the ideal time to “play” some more.

In my opinion, real graham crackers always look a big “shaggy.” I think the key to making this happen is cold dough. I made the dough before going to bed, and refrigerated it overnight. Then I rolled it and baked it. Notice how the first cold batch baked up more “rough,” and the second looks more smooth. I suggest rolling and cutting all of your disks, then chilling for 20-30 minutes, and then baking.

Make It One Step Easier Using Schar Honeygrams

In a time crunch? You can use Schar Honeygrams and cut them into circles with a round cookie cutter. The trick is to microwave them under a damp cloth. I recommend at least 30 seconds, if not longer. Then, firmly but gently press down with a 1 1/2 inch cookie cutter. You can buy the Honeygrams in Meijer on the Schar online store.

Speaking of cookie cutters, this little blue cutter comes from my Wilton 101 cookie cutter set. I constantly recommend it. I’ve had this set for over a decade, and not a single cutter has warped or broken. It includes cookie cutters for Christmas, Halloween, Easter, letters, numbers and more. 

Marshmallow Fluff and an Egg Free Option

The original Marshmallow Fluff, made by Durke-Mower, specifically states that it’s gluten free. It also declares on the back that it’s made in a peanut free facility! This is why I chose this brand, versus the Kraft Marshmallow Creme, for these gluten free mallowmars.

However, Marshmallow Fluff does contain egg whites. If you require an egg free option, I recommend this homemade Vegan Marshmallow Fluff recipe from Make It Dairy Free. She can even toast hers with a torch!

Mallomars vs Moon Pies

Layers create the main difference between gluten free mallomars and gluten free moon pies. Mallomars are topped with marshmallow cream, then chocolate. Moon pies start with a larger graham cracker, then marshmallow cream, then another graham cracker, and then all of it encased in chocolate. So technically this recipe can be used to make either treat.

Whichever you choose to create, make sure to quickly put your marshmallow topped graham crackers in the freezer. This prevents the fluff from oozing over the side of your cracker. Also, you want the fluff to be frozen, so it will stand up to the warm chocolate coating.

Tips on Melting Chocolate and Spooning Vs Dipping

I used Hershey chocolate chips, because that’s what I had on hand. If you need these gluten free Mallomars to be dairy free, I recommend using Enjoy Life chocolate chips. While many state you can microwave your chocolate, I prefer to melt mine in a glass bowl, over a pot of boiling water. It allows better temperature control.

In addition, I thin the chocolate with a bit of coconut oil. You can also use shortening. While some prefer to dunk the whole cookie in chocolate, I find that to be messy. Instead, I prefer to pour the chocolate over the frozen marshmallow fluff, using a spoon. Less chance for me to drop the cookie and make a hot mess! I put my cookies on top of a small baking rack, over parchment paper. This makes it easier to recoup the excess chocolate.

Imperfections Are Expected

THIS IS YOUR REMINDER TO CHILL. Once your gluten free mallomars are topped with chocolate, IMMEDIATELY place them in the refrigerator. And let them hang out there, for at least an hour. Or more. You want the chocolate to completely set. Otherwise, if it’s still soft, your fingerprints will be all over them. Literally.

These gluten free mallomars look perfect, right? That’s because I hid the imperfect ones. A few had peeks of marshmallow popping out, or fingerprints. So I tried to add more chocolate, which made it look worse. I wish I would have left well enough alone. Don’t feel the need to be Picasso with these. They’ll still taste great!

Other Marshmallow Treats You’ll Love

Marshmallow fluff has many uses. I love to use it in buttercream frosting, found in my Christmas Tree Snack Cakes and Valentine Snack Cakes. You can also use marshmallow fluff to make this small batch of Fantasy Fudge from Dessert for Two!

Looking for “s’more” dessert inspiration? This no bake (and dairy free!) S’mores Icebox Cake from Iowa Girl Eats requires minimal prep time. If you’re searching for smaller servings sizes, these Gluten and Dairy Free S’mores Parfaits from Allergy Awesomeness also sound great! They also use Schar Honeygrams

Egg Free and Dairy Free Graham Cracker Options

The homemade graham cracker base of these gluten free mallomars contain no eggs. However, they do contain dairy. Should you need gluten and dairy free graham crackers, I recommend the Gluten Free Graham Crackers on Sarah Bakes Gluten Free. Schar Honey Grams contain no dairy or egg, but do contain soy. Egg free options for the marshmallow cream are mentioned above, in the post.

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Gluten Free Mallomars & Moon Pies

Equipment

• Fluff Marshmallow Spread (Pack of 2)
• Cup4Cup Multipurpose Flour, 3 Pounds
• Arrowhead Mills Organic Buckwheat Flour 22 oz

Ingredients

For the homemade graham crackers

• 2 c gluten free flour I used Cup 4 Cup
• 1/4 cup gluten free buckwheat flour I used Arrowhead Mills
• 1/2 c brown sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 7 tbsp cold butter cubed
• 1 tsp vanilla
• 3 tbsp honey
• 3 tbsp ice cold water

For the melted chocolate

• 12 oz chocolate chips
• 1 tbsp coconut oil or shortening

Instructions

• In a food processor, combine flours, brown sugar, salt, soda, baking powder and cinnamon. Give it a few pulses to combine ingredients. 
• Next, add cubed cold butter to the processor and pulse until the mixture starts to look sandy. You want most of the butter to be processed into the dough, but a few unprocessed bits are okay. 
• Next, add vanilla and honey. Pulse to combine. Then add ice cold water, one tablespoon at a time until dough begins to form. If you use a different flour blend, such as Bob's Red Mill you may need to add another tablespoon of water. 
• Turn dough out onto a lightly floured surface. Knead dough until smooth. Wrap in saran wrap (or put in container with lid) and refrigerate overnight, or at least 2-3 hours. 
• Remove dough from the fridge and allow to rest about 10 minutes to allow to warm, slightly. On a lightly floured surface, roll dough so that it measures 1/8 of an inch in depth. Using a 1 1/2" cookie cutter, cut out circles. (If wanting to make Moon Pies, use a 2 1/2" cookie cutter.) Reroll scraps of dough and cut until all is used. 
• Place cut out circles on a parchment lined cookie sheet, and chill for 30 minutes. 
• (**If using Schar Honeygrams, place graham crackers on a flat plate. (Do not stack.) Cover with a damp paper towel and microwave for 30 seconds to one minute. Use a cookie cutter to cut out circles, and discard scraps.) 
• Preheat the oven to 350 degrees. Bake graham crackers for 8-10 minutes, rotating halfway through the baking time. 
• Allow graham crackers to completely cool. Place graham crackers on a cooling rack, on top of the parchment paper. 
• Next, top with marshmallow fluff. I used a Wilton disposable pastry bag to do this. You can also use a plastic sandwich bag with the tip cut off. I find using a bag to be much easier than trying to use a spoon. 
• After graham crackers are topped with fluff, place them in the freezer for an hour. This allows the fluff to harden so it doesn't immediately melt when the chocolate is added. 
• In a small pot, heat water until almost boiling. Place a glass bowl over the pot. Add one tbsp coconut oil or shortening to the bowl, and the chocolate chips. Use a spoon to stir the chocolate until it is completely melted. 
• Remove grahams topped with marshmallow fluff from the freezer. Working quickly, spoon chocolate over the top of the marshmallow fluff. Once finished, place mallomars in the refrigerator to chill for at least an hour, if not more.

**This post is not sponsored. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

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