Tag Archives: Gluten-Free

Vegan, Gluten-Free Linzer Cookies

Vegan, Gluten-Free Linzer Cookies​

After nailing the perfect snappy texture in last week’s Vegan, Gluten-Free Gingerbread Cookies, I couldn’t resist taking that formula and making it into linzer cookies.

Vegan, Gluten-Free Linzer Cookies​

Traditional linzer cookies are made from a dough that isn’t much more than a sugar cookie with a smattering of ground nuts tossed in for depth and tenderness. My vegan, gluten-free cookie formula already gets all its structure from almonds, but I still found a way to make the final product uniquely linzery. Linzerian? Linzeresque? Anyway…

The gist is that I removed the dark molasses and spices from the dough, lightening the flavor profile with maple syrup and a small, but effective amount of toasted ground hazelnuts. If you can’t get your hands on hazelnuts, pecans will work just as well (plus you won’t have to peel them).

Vegan, Gluten-Free Linzer Cookies​

This dough requires a short chill before the usual rolling, cutting and baking. Don’t forget to stamp out a little window in half your cookies for that signature linzer cookie look!

As far as filling goes, you can use any spread you like, but jam is traditional. I’m not much of a jam person, but I had a jar of homemade blueberry jam from my friend Suzette up in Maine, so I used that. Raspberry and strawberry would give festive Christmas red vibes, but I think orange marmalade might be absolute magic paired with the nutty cookies. I’ll have to try that another day though—for now, I’m extremely into these blue-black little picture windows and the signature flavor of my favorite place.

Vegan, Gluten-Free Linzer Cookies​

Vegan, Gluten-Free Linzer Cookies are initially very crunchy, but soften a bit as they soak up some moisture from the jam. This is not a bad thing at all, as it makes them easier to eat without getting crumbs on your shirt. That’s very important if, like me, you plan to casually snag a cookie every time you walk by the plate from now until 2022.

Vegan, Gluten-Free Linzer Cookies​
Vegan, Gluten-Free Linzer Cookies
makes about 2.5 dozen sandwich cookies

1/2 cup whole hazelnuts (or pecans)
2 1/2 cups blanched almond flour
1 teaspoon baking powder
1 teaspoon Kosher or sea salt
1/2 cup vegan butter, softened to room temperature
2/3 cup granulated sugar
1/3 cup confectioner’s sugar
2 tablespoons maple syrup or light corn syrup
2 teaspoons pure vanilla extract

For assembly:
2 tablespoons confectioner’s sugar
~3/4 cup jam or spread of choice

Special equipment:
rolling pin
2-inch cookie cutter
smaller cookie cutter (I used the large end of a piping tip)

toast and peel the hazelnuts. Place hazelnuts in a dry skillet over medium heat. Stir frequently until fragrant, 7-10 minutes. Immediately transfer hazelnuts to a clean, dry hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly. (If you are using pecans, you do not need to peel them.)

Let hazelnuts cool completely. Transfer to a food processor and pulse until they are a fine meal. Do not over-process or you’ll have hazelnut butter (delicious, but not helpful here).

In a medium mixing bowl, whisk together ground hazelnuts, almond flour, baking powder, and salt. Set aside.

In a separate medium-large mixing bowl, use an electric mixer to beat vegan butter until fluffy (about 2 minutes). Add sugar and confectioner’s sugar and beat until fully combined (about 2 minutes). Beat in maple syrup and vanilla.

Add dry ingredients in two installments, mixing completely after each addition. Dough may look rubbly, but should hold together extremely well when pinched.

Divide dough in two. Form each half into a disk, then wrap with plastic wrap. Chill for 1 hour or up to 3 days.

Place oven racks in central positions. Preheat oven to 325F. Line two rimmed baking sheets with parchment.

Use confectioner’s sugar to dust a surface and rolling pin. Unwrap one disk of dough and place it on the surface. Use the rolling pin to roll it out to 1/8-inch thickness. A thin offset icing spatula or bench scraper (or similar) will make moving the dough much easier, as will adding more confectioner’s sugar to the surface and rolling pin.

Use a 2-inch rom d cookie cutter to cut cookies, then use the icing spatula to move them to the prepared pans, keeping them 1.5 inches apart. Use a smaller cutter (I used the wide end of a piping tip) to cut windows in half your cookies—these are the tops of your linzers. Bake cookies 12-14 minutes, rotating the pans top-to-bottom and front-to-back at the 7 minute mark.

Let cookies cool 10 minutes on their pans. Use a spatula to remove them to a cooling rack to cool completely.

Repeat rolling, cutting, and baking as needed, re-rolling scraps as needed. Let cookie sheets come to room temperature between batches.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with jam (amount is based on your preference). Carefully sandwich cookies together. Serve.

Cookies will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Place wax paper between layers for best storage. Cookies will soften a bit over time.

The Best Vegan, Gluten-Free Gingerbread Cookies

I am delighted to present this recipe as part of the Sweetest Season Cookie Exchange. This my fourth year participating in this event during which food bloggers post holiday cookies, raise awareness and donate money in support of Cookies for Kids’ Cancer, a 501(c)3 non-profit organization. We believe in their mission to raise funds for innovative pediatric cancer treatments and research through bake sales and cookie swaps. Many supporters (“Good Cookies”) do this throughout the year, and I am happy to contribute by participating in the Sweetest Season. If you’d like to learn more and/or make a charitable donation to Cookies for Kids’ Cancer, click here. For cookies, keep scrolling!

The Best Vegan, Gluten-Free Gingerbread Cookies

I’ve spent years making different variations on gingerbread cookies, and though I will go to the mattresses for my Maple Spice Stars, I think these Vegan, Gluten-Free Gingerbread Cookies are my best to date. They’re sweet and snappy, and if I didn’t outright tell you that they are egg, dairy, and flour-free, you’d never know it. They just taste like Christmas.

The Best Vegan, Gluten-Free Gingerbread Cookies

These sweet little cookie people are every bit the soul-warming ginger-spiced cookies we all know and love, just made more accessible. Baking is rarely something I do with only myself in mind and that goes double for the holiday season; it makes perfect sense to have recipes that can feed more of my community in my repertoire. My community happens to include a lot of people who are gluten-free or vegan or both, so these festive treats certainly fit the bill!

Let’s talk process. This dough is simple and straightforward, relying on easy-to-find ingredients like almond flour, vegan butter, and confectioner’s sugar in addition to classic gingerbread fare like molasses, brown sugar, and a bevy of spices. It takes just minutes to mix up and only needs an hourlong chill before it’s ready to roll and cut. You can use any cookie cutter you like, of course, but I am a sucker for classic gingerbread people. So cute!

Baking is business as usual. These little buddies take 12-14 minutes at 325F, with crisper results coming more toward the 14 minute mark. Heads up: keep an eye on them in that last minute so they don’t over-brown. Even if they do get a little overdone though, you can fix them right up with icing. Vegan Royal Icing to be exact!

Where classic royal icing is made with egg whites, the vegan stuff uses my favorite egg replacer ever: aquafaba! Yep, the liquid from a can of chickpeas is the secret to pipeable, reliable egg-free royal icing! Its protein structure allows it to whip up just like egg whites do, making it a perfect 1:1 replacement here.

With the exception of swapping aquafaba for my usual mix of water and meringue powder, this Vegan Royal Icing comes together exactly the same way as my traditional recipe, and is just as delicious! I used the icing as-is for decoration, but feel free to dye it any color you like or to thin it for making flood icing if you’re interested in more intricate designs.

The Best Vegan, Gluten-Free Gingerbread Cookies

Oh, and for those concerned, this icing doesn’t taste like beans at all—it just tastes like icing.

The Best Vegan, Gluten-Free Gingerbread Cookies

And these vegan, gluten-free gingerbread cookies? They just taste like Christmas.

The Best Vegan, Gluten-Free Gingerbread Cookies
The Best Vegan, Gluten-Free Gingerbread Cookies
makes about 2 dozen 4-inch cookies

3 cups blanched almond flour
1 teaspoon baking powder
1 teaspoon Kosher or sea salt
3 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup vegan butter, softened to room temperature
2/3 cup dark brown sugar, packed
1/3 cup confectioner’s sugar
2 tablespoons molasses
2 teaspoons pure vanilla extract

For decoration:
Vegan Royal Icing (recipe below)
sprinkles of choice

In a medium mixing bowl, whisk together almond flour, baking powder, salt, ginger, cinnamon, nutmeg, allspice and cloves. Set aside.

In a separate medium-large mixing bowl, use an electric mixer to beat vegan butter until fluffy (about 2 minutes). Add dark brown sugar and confectioner’s sugar and beat until fully combined (about 2 minutes). Beat in molasses and vanilla.

Add dry ingredients in two installments, mixing completely after each addition. Dough may look rubbly, but should hold together extremely well when pinched.

Divide dough in two. Form each half into a disk, then wrap with plastic wrap. Chill for 1 hour or up to 3 days.

Place oven racks in central positions. Preheat oven to 325F. Line two rimmed baking sheets with parchment.

Use confectioner’s sugar to dust a surface and rolling pin. Unwrap one disk of dough and place it on the surface. Use the rolling pin to roll it out to 1/4-inch thickness. A thin offset icing spatula or bench scraper (or similar) will make moving the dough much easier, as will adding more confectioner’s sugar to the surface and rolling pin.

Use a cookie cutter to cut shapes, then use the icing spatula to move them to the prepared pans, keeping them 1.5-2 inches apart. Bake cookies 12-14 minutes, rotating the pans top-to-bottom and front-to-back at the 7 minute mark.

Let cookies cool 10 minutes on their pans. Use a spatula to remove them to a cooling rack to cool completely.

Repeat rolling, cutting, and baking as needed, re-rolling scraps as needed. Let cookie sheets come to room temperature between batches.

Once cookies are all baked and cooled, decorate with Vegan Royal Icing (recipe below) and sprinkles. Let cookies dry at least 8 hours before layering with parchment paper and stacking.

Cookies will keep covered at room temperature for at least a week.
Vegan Royal Icing
makes more than enough for 1 batch of gingerbread cookies

1/3 cup aquafaba (liquid from a can of chickpeas)
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1 pound (3 3/4 cups) confectioner's sugar, divided
1 tablespoon corn syrup

Special Equipment:
gel food coloring
piping bags (or plastic sandwich bags)
small round piping tips and couplers
sprinkles

Beat aquafaba and cream of tartar with an electric mixer on medium-high speed until doubled in size, about 1 minute. Mix in vanilla. With the mixer running on low, add half of the confectioner's sugar. Mix in corn syrup. Add the remaining half of confectioner's sugar. Scrape down the bowl before beating on medium-low for an additional 30 seconds.

To ice as pictured here, transfer 1/4 of the icing to a piping bag fitted with a coupler and tip. Ice as desired, sprinkling with any sprinkles immediately after piping (the icing hardens very quickly). Let cookies dry in a single layer uncovered for at least 8 hours, or until fully dry, before stacking.

For storage, press plastic wrap to the surface of your container of Vegan Royal Icing, it may be kept covered at room temperature for up to four days or in the refrigerator for a couple of weeks. Beat with a mixer before using, as it may slowly separate over time. If if needs to be thinned, add 1/2 teaspoon water at a time until icing dribbled into the bowl forms a ribbon that fades within a few seconds.

For information on more intricate decorating like outline/fill icing, using multiple colors, etc., click here.

Vegan Chocolate Cream Pie

Hey there! I put all my Thanksgiving recipes on their own page for maximum convenience. Just click the menu at the top of the page and then go to “Thanksgiving Recipes.”

Vegan Chocolate Cream Pie​

It’s funny how recipes sometimes just hit me out of nowhere. Like this past September I was in Maine making Vegan Chocolate Pudding for dessert, and I accidentally made it just a little too stiff. While it worked for a no-frills vacation treat, I knew that I needed to make adjustments for a better pudding consistency, but I also knew I had just made a perfect Vegan Chocolate Cream Pie filling.

Vegan Chocolate Cream Pie​

And I do mean perfect. Sliceable, but not bouncy. Rich and chocolaty, but completely devoid of dairy and eggs. I had a vision of it sitting in a chocolate cookie crust with a whisper of vegan whipped cream on top, and two months later, here we are.

As with my traditional Chocolate Cream Pie, this vegan version is nearly no-bake and very simple to make. The crust is just crushed Oreos (I used gluten-free) and vegan butter that are mixed together and baked just to set. The filling is made by whisking things together in a certain order, as all pudding is. No need to sieve this one though—no eggs means no worrying about solids! To assemble, just pour the filling into the crust and refrigerate until very, very cold.

Oh yes, this cold, creamy crowd pleaser of a pie is an all-out winner. I mean, who doesn’t love delicious Chocolate Cream Pie and food everyone can eat and enjoy? Dessert and inclusivity are two of my favorite things!

Vegan Chocolate Cream Pie​

Before serving, top the pie with some vegan whipped cream! I went with an easy coconut cream-based recipe by Minimalist Baker, and it’s outrageously good. If you’re not up to making your own vegan whipped cream, Reddi Wip makes a good coconut whipped cream in a can that you can find in most grocery stores. Just put a little on each slice immediately before serving (and then spray the rest in your mouth because you’re a grown-up and you can).

Vegan Chocolate Cream Pie​

Speaking of slices, can we discuss how beautiful this is? Defined layers! Gorgeous chocolaty filling! And it’s gluten-free and vegan? I think it’s safe to say we have a Thanksgiving showstopper on our hands.

Vegan Chocolate Cream Pie​
Vegan Chocolate Cream Pie
makes 1 pie

Crust:
24 regular or gluten-free Oreos (original or Double Stuf)
5 tablespoons vegan butter, melted

Filling:
5 tablespoons cornstarch
2/3 cup granulated sugar
1/2 cup natural unsweetened cocoa powder
pinch of Kosher or sea salt
3 cups unsweetened non-dairy milk (I used almond milk)
1 teaspoon pure vanilla extract
5 ounces dark chocolate, chopped
1 tablespoon vegan butter

Topping:
Vegan Whipped Cream (I made it with Thai Kitchen Coconut Cream)
finely chopped dark chocolate

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate (I find that a 1/4 cup measuring cup works for this). Bake the crust for 10 minutes and then let it cool for 20 (or until you can handle the pie plate).

Make the filling. In a medium pot, whisk together cornstarch, sugar, cocoa powder and salt. Whisk in half the non-dairy milk, followed by the remainder.

Place pot over medium heat. Whisking continuously throughout cooking, cook pudding until it has boiled for 1 minute. This process should take 8-10 minutes from start to finish.

Pour filling into the crust. Tap the full pan on the counter a few times to release large bubbles. Press plastic wrap to the surface. Refrigerate for 6 hours or overnight, until cold.

When ready to serve pudding, peel off and discard plastic wrap. Top with vegan whipped cream of choice and finish with chopped dark chocolate. Refrigerate until ready to slice and serve.

Leftover pie will keep covered in the fridge for 3-4 days.

Vegan, Gluten-Free Apple Crisp

It may surprise you to learn that all our meals in Maine are vegan and gluten-free. While we don’t all subscribe to that diet year-round, keeping everything this way accommodates everyone (and keeps me from making multiple dinners). While those limitations may stymie some cooks, I do my best to lean all the way in, making sure that our baked goods and desserts fit the same parameters—it’s more fun to bake when everyone can enjoy the final product.

Vegan, Gluten-Free Apple Crisp​

Over the years, our Maine menus have included gluten-free graham crackers, baked oatmeal, blueberry popsicles, pumpkin oatmeal, peanut butter cookies, and a sheet cake. Knowing we’d be up there for the autumnal equinox this time around, this year’s major dessert offering was an easy and seasonal Vegan, Gluten-Free Apple Crisp.

Oh, y’all, I love crisps. They’re so easy and so satisfying—they hit all the same buttons as pie, but they’re a tiny fraction of the work. You can make them with pretty much any fruit, changing up the spices and such to suit whatever it is you have on hand, and—oh yeah—you can serve them warm from the oven without any concern for structural integrity. They’re not recipes for instant gratification, but when it comes to baking from scratch, they’re not far off!

This Vegan, Gluten-Free Apple Crisp has the same steps as the traditional variety: make the filling, make the topping, layer them, then bake ‘til bubbly and serve with vanilla ice cream. The only differences here are that the butter is vegan, the flour is made of almonds, and the ice cream is dairy-free. The crispy, nutty, oat-laden topping and the perfectly spiced apple filling you love are all still there, and they are spectacular. Especially when eaten with friends you love on an island off the coast of Maine.

Vegan, Gluten-Free Apple Crisp
makes one 9-10 inch dish, about 6 servings

Filling:
4-5 large apples, peeled & thinly sliced (5 cups slices)
2 teaspoons apple cider vinegar
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon Kosher or sea salt

Crisp Topping:
1 cup rolled oats
1/2 cup almond flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher or sea salt
1/2 cup vegan butter (or refined coconut oil), melted

For serving:
dairy-free vanilla ice cream (optional)

Preheat oven to 350F. Grease a 9-inch casserole dish or cast iron pan with vegan butter (or refined coconut oil). Set aside.

Make the filling. Place apple slices in a medium mixing bowl and toss with vinegar, sugar, cornstarch, cinnamon, nutmeg, and salt. Transfer to the prepared baking dish.

Make the crisp topping. In a medium mixing bowl (I just wipe out the one I used for the apples), whisk together oats, almond flour, sugar, cinnamon, nutmeg and salt. Add melted butter and stir until everything is saturated. It may seem sandy; this is okay. Scatter topping onto the apples.

Bake 28-30 minutes, until topping is browned and apples are tender. Let cool 10 minutes before serving in bowls with vanilla ice cream, if desired.

Cover and refrigerate any leftovers for up to 4 days. Reheat before serving.

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​

I’ve said it before and I’ll say it again: there are a million way to make a chocolate chip cookie. Soft, chewy, crispy, thin, thick, as a cake, with nuts, whole grain, vegan, gluten-free, or some combination in between—there’s a recipe out there for everyone.

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​

Today’s recipe, made with an almond flour base, is for the soft & chewy, gluten-free, vegan chocolate chip cookie people. And also, everyone (except the people with nut allergies; sorry y’all).

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​

These chocolate chip cookies are so delicious, and not in a “delicious for being vegan and gluten-free” sort of way. They’re great, period. They’re pillow-soft, thick & chewy, have a perfect vanilla-brown sugar balance, and are loaded with chocolate chips. In short, they’re magnificent. A triumph, even.

But that’s just the final product—we haven’t even discussed ease of preparation! And I do mean “ease.” Almond Flour Chocolate Chip Cookies are a no-mixer, no-chill recipe, and with the possible exception of almond flour, you likely have all of the ingredients in your kitchen right now!

The dough comes together in just a few minutes, then gets separated into two-tablespoon increments and flattened into disks before baking. Because this dough doesn’t contain gluten or a particularly high volume of sugar, it doesn’t really spread like a traditional chocolate chip cookie, though it does puff in the most satisfying way.

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​

Almond Flour Chocolate Chip Cookies bake up in ten minutes, and then it’s just a matter of what you consider too-hot-to-handle when it comes to dessert. I’m a “room temperature, but the chips are still soft” lady myself, but just as there is a chocolate chip cookie recipe for everyone, I’m sure there’s an ideal temperature, too.

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​
Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}
makes about 1 dozen cookies

2 cups blanched almond flour
1/2 cup light or dark brown sugar, packed
1/4 cup confectioner’s sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
4 tablespoons vegan butter,* melted & cooled slightly
1 tablespoon lukewarm water
1 1/2 teaspoons pure vanilla extract
2/3 cup dairy-free chocolate chips

Set oven racks in central positions. Preheat oven to 350F. Line two rimmed baking sheets with parchment. Set aside.

In a medium mixing bowl, whisk together almond flour, brown sugar, confectioner’s sugar, baking powder, baking soda, and salt. Set aside.

In a small bowl, whisk together melted vegan butter, water and vanilla. Add wet ingredients to dry, then use a silicone spatula or wooden spoon to combine. Mixture may be crumbly but should hold together when pinched. Fold in chocolate chips with the silicone spatula or your hand.

Scoop dough in 2 tablespoons increments, roll into balls, and set 2 1/2-inches apart on prepared pans. Use the heel of your hand to press each ball into a 1/2-inch thick disk. Smooth edges with your fingers as desired.

Bake cookies 10 minutes, until puffed and starting to turn light golden. Let cool on pans for 7-10 minutes before removing to a rack to cool completely.

Serve cookies. Leftovers will keep covered at room temperature for a few days.

Note:

I use Miyoko’s Cultured Vegan Butter (and occasionally Earth Balance) in vegan baked goods. You may use an equal volume of refined coconut oil in its place, or even regular dairy butter (though your cookies will not be vegan).
Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​
Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​
Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​