Gluten Free Chocolate Marshmallow Cashew Cookies

This is day 3 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy recipe #1: Snickerdoodle and recipe #2: Hazelnut Biscotti.

gluten free dairy free chocolate marshmallow cashew cookie recipe

Here is the 3rd new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
This gluten and dairy free cookie recipe is a good one. Something about toasted marshmallows on top of cookie just makes me happy.

gluten free dairy free chocolate marshmallow cashew cookie recipe


Gluten Free Chocolate Marshmallow Cashew Cookies

This recipe is gluten free and dairy free. It makes approximately 24 cookies.

Ingredients
  

  • 1/2 cup Enjoy Life chocolate chips
  • 1/2 cup Earth Balance vegan “butter”
  • 2 tbsp  cocoa powder
  • 2 large eggs
  • 1 cup white sugar
  • 1 tsp gluten free vanilla
  • 1 tsp baking powder
  • 1 12 cups gluten free flour blend (I use Compliments gluten free flour)
  • 1/4 tsp salt
  • 1/2 cup toasted cashews
  • 1/2 cup dried cherries
  • 1/2 cup gluten and dairy free dark chocolate chips
  • 3-4 mini marshmallows/cookie

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • Microwave 1/2 cup chocolate chips on high for a minute until chips are melted.
  • In a stand mixer beat the vegan “butter with the sugar until mixture is creamy.
  • Add the eggs and beat again, scraping bowl to combine.
  • Add the melted chocolate and the vanilla and mix again.
  • In a small bowl whisk the gluten free flour, cocoa powder, baking powder and salt.
  • Add dry ingredients to wet and beat again for a minute.
  • Add the cashews, cherries and chocolate chips and mix.
  • Drop dough onto lined cookie sheet and top each cookie with 3-4 marshmallows.
  • Bake in oven for 10-12 minutes.
  • Remove from oven and let cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free chocolate marshmallow cashew cookie recipe

Gluten Free Hazelnut Biscotti

This is day 2 of my #20DaysOfCookies campaign to post a new gluten free dairy free recipe each day. Enjoy recipe #1: Snickerdoodle here.

gluten free dairy free hazelnut biscotti recipe


Biscotti: A twice-baked cookie ideally suited for dunking into a hot beverage.
Biscotti is a hard cookie and that is why it is best used for dunking in a cup of tea or hot coffee. (You know I love my tea! Share your favorite tea with my: #TeaWithCarrie)
Today I am sharing a recipe for gluten free and dairy free hazelnut biscotti. This is recipe two for #20DaysofCookies, where I will share 20 new gluten free cookie recipes from Dec 1-20. Make sure you subscribe to receive each one!
Did you try the Gluten Free Snickerdoodle cookie recipe I posted yesterday?
I hope you did. And you will with today’s as well:

Gluten Free Hazelnut Biscotti

I used hazelnuts in this recipe but you could use raw almonds if you prefer.

Ingredients
  

  • 1 1/4 cups hazelnuts
  • 2 large eggs plus 1 large egg yolk
  • 1 cup white sugar
  • 1 2/3 cup gluten free flour blend (I used Compliments gluten free flour blend)
  • 1/8 tsp salt
  • 1/2 tsp gluten free vanilla
  • 1/2 tsp cloves and cinnamon
  • zest from 1 orange

Instructions
 

  • Preheat oven to 325 degrees.
  • Spread hazelnuts on the cookie sheet and bake for 7 minutes.
  • Remove hazelnuts from oven and wrap in a tea towel.
  • Fold tea towel closed and roll the nuts on counter to remove as much as the skin aspossible.
  • Discard the skin and coarsely chop the nuts.
  • Line the cookie sheet with parchment paper.
  • In a large bowl, beat the eggs plus egg yolk with a hand mixer.
  • Add the sugar and beat until the mixture is pale and thick.
  • In a small bowl mix the gluten free flour blend, spices and salt.
  • Add flour mixture, hazelnuts, vanilla and lemon zest to wet ingredients and beat on low until combined.
  • Form dough into a long flat log and bake in oven for 25-30 minutes.
  • Remove from oven and cool for about 15 minutes.
  • Slice dough into 1 inch slices and lay slices cut-side up on cookie sheet.
  • Bake for another 10-15 minutes.
  • Remove from oven and cool.
  • This recipe made 14 large biscotti cookies.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free hazelnut biscotti recipe
gluten free dairy free hazelnut biscotti recipe

Gluten Free Cashew Butter Cupcakes

gluten free cashew butter cupcakes
My daughter was over recently and we decided to do some baking together.
I had a small bit of goat milk left in the fridge plus a container of homemade cashew butter and thought why not try making some cupcakes.
Homemade cashew butter is delicious. It is really easy to make an find it is an alternative to using peanut butter in curry dishes plus baking.
This cupcake recipe is gluten-free and dairy-free!
I made a dark chocolate vegan frosting for the cupcakes but you could easily leave them plain.
Store these cupcakes in your fridge and they will easily last 3-4 days.
These would be a great addition to school lunches.

gluten free cashew butter cupcakes

Gluten Free Cashew Butter Cupcakes

Ingredients
  

  • 1 cup gluten free flour blend (l like to use Sobeys Compliments gluten free flour)
  • 1/2 tbsp apple cider vinegar
  • 1/4 tsp xanthan gum
  • 1 tsp gluten free baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 6 tbsp vegan Earth balance “butter”
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 3/4 cup cashew butter (link to recipe)
  • 1/2 – 3/4 cup goat milk
  • 1 tsp gluten free vanilla

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 12 cup muffin pan with cupcake liners.
  • In a small bowl whisk gluten free flour, baking powder, xanthan gum and salt.
  • In a stand mixer beat the vegan “butter with the cashew butter until smooth.
  • Add the brown sugar and white sugar and beat until creamy.
  • Add the egg and beat again.
  • In a small bowl whisk 1/2 cup goat milk and the apple cider vinegar.
  • Alternate adding the flour mixture with the goat milk into the cupcake batter.
  • If you find the batter too thick add up to 1/4 cup more goat milk.
  • Beat until batter is smooth.
  • Fill each cupcake about 3/4 full with batter.
  • Bake for 20 minutes until cupcakes are golden and firm.
  • Let cool.
Tried this recipe?Let us know how it was!


gluten free cashew butter cupcakes
gluten free cashew butter cupcakes

Gluten-Free Cashew Macadamia Nut Caramels (Yum!)

gluten free cashew macadamia nut caramels recipe
It is looking a lot like a white Christmas here in Calgary.
I have no doubt the snow will still be here in the next 10 days.
What do you think?
snowy walk
snowy calgary
Yep, this snow is not going away anytime soon.
What do the cooler temperatures and snowy winter landscape inspire you to do?
They inspire me to bake, so today I am sharing a recipe for homemade gluten-free cashew macadamia nut caramels.
I am always shocked when I look at the packaged caramels at the market and check out the long list of ingredients… many ingredient names I cannot even pronounce.
Why buy a packaged caramel when you can make your own.
Using real ingredients that you can pronounce!
This recipe is very easy, really.
There are just TWO must haves when making this recipe: A good heavy saucepan and a good quality candy thermometer.
I purchased mine at Williams Sonoma a few years back and even though it was costly it is well worth the expense when you are making recipes that require exact temperatures.

Gluten-Free Cashew Macadamia Nut Caramels

Ingredients
  

  • 1 cup raw unsalted cashews
  • 1/2 cup chopped macadamia nuts
  • 2 cups  white sugar
  • 1 cup brown sugar
  • 1 tbsp  gluten free good quality vanilla
  • 1 cup butter
  • 1 cup milk
  • 1 cup whipping cream
  • 1 cup corn syrup
  • sea salt for sprinkling optional

Instructions
 

  • Line a ‘9×9’ square pan with parchment paper.
  • Spread the nuts on the bottom of the pan.
  • In a large saucepan add the white and brown sugar, milk, whipping cream, butter and corn syrup.
  • Heat on medium and stir until melted.
  • If your candy thermometer has a clip, now is the time to put thermometer into pot.
  • Increase heat to medium-high and stir constantly.
  • Cook mixture until it reaches 120 degrees C or 248 degrees F.
  • Remove from heat and stir in vanilla.
  • Pour hot mixture over the nuts.
  • * Optional: sprinkle some sea salt on the cooling caramels.
  • Let rest until cool on counter.
  • Cut into squares and wrap individually.
  • Cutting with a scissor makes it much easier.
Tried this recipe?Let us know how it was!



gluten free cashew macadamia nut caramels recipe

gluten free cashew macadamia nut caramels recipe

gluten free cashew macadamia nut caramels recipe
gluten free cashew macadamia nut caramels recipe

gluten free cashew macadamia nut caramels recipe

gluten free cashew macadamia nut caramels recipe