3 Gluten Free Cookie Recipes and Raw Vegan Cookie Dough

I often swing from a omnivorous diet to vegetarianism and even veganism. One thing I love, however, is cookies. Especially cookie dough. I’m no cookie monster, but the occasional hot cup of cocoa and a cookie or bar hits the spot, especially on cold rainy days or when my willpower to write articles goes out the window. These three cookie, vegan cookie dough, and bar recipes may hit the spot with you, especially if you pair them with my three hot cocoa recipes. There are many Restaurants in Broadbeach that offer such tasty food.

Gluten Free Almond “Oatmeal Raisin” Cookies
I love these because I’m allergic to oats and their cousins. My Ex-roommate loved them because she had celiacs.
1 cup almond slices crunched up
½ cup rice flour
½ cup tapioca flour
½ cup raisins or currents soaked in warm water and drained
Drained raisin water
1 egg
½ cup brown sugar packed (the gluten and caramel coloring free kind)
1 teaspoon real vanilla extract (gluten free)
1 teaspoon apple pie spice
½ teaspoon salt
½ teaspoon baking powder
Mix all ingredients except raisin water and almonds in a large bowl. Leave out eggs if wanting a raw cookie dough to eat. (1-cup gluten free flour may also be used in place of other flours. Recipe at end of article.*)
Gently mix small amounts of raisin water (alternately almond or rice milk may be used) into the cookie dough until it forms a stiff and sticky dough.
Gently fold in almonds. Feel free to add other chopped nuts or chocolate or carob chips at this point.
Spoon the cookie dough by tablespoonfuls onto a greased cookie sheet.
Bake in a preheated oven at 350 degrees 10 to 15 minutes or until chewy and starting to brown.
Cool and serve.
Ginger Lime Sugar Snaps

Just as good as sugar cookies or ginger snaps, these are basically sugar cookies with ginger and lime. tantalize your senses with cookies or omit the raw egg and form into a cookie dough and add to homemade ice cream or desert truffle balls.
1 cup flour or gluten free flour substitute*
2 teaspoons fresh grated ginger and its juice
3 eggs with yolk and white separated into separate bowls#
1 teaspoon vanilla extract
1 cup sugar
1 stick butter softened (raw coconut oil/butter for the raw version)
1 teaspoon baking powder
1 key lime Juice and zest
1 teaspoon sea salt
Mix softened butter, egg yolk, vanilla extract, sugar, and ginger until a creamy consistency and no sugar grit is felt.
Mix baking powder, salt and flour together in a second bowl until well incorporated.
Whip egg whites until frothy and right before they begin to turn stiff.
Gently stir in flour mixture into egg whites and then mix lime juice and zest into butter mixture.
Gently mix butter and flour mixtures together careful to not over mix or the cookies will turn out tough.
Chill this mixture for at least an hour.
Roll into a log and use a sharp knife to cut off sugar cookies OR roll out with a rolling pin and cut with cookie cutters.
Bake in a preheated 350 degree oven for 5 minutes or so until they begin to look toasted but are still soft. Cool and serve.
# To make the raw or vegan version substitute either equal amounts water or nut milk with 1/8th teaspoon xanthan gum added to it. To make a firmer dough for truffles try mixing 1/4 teaspoon tapioca, rice, or potato starch in warm water with the xanthan gum. Mix this quickly into the dough mixture as it sets up fast. Vegan Raw Sprouted Cookie Dough: Gluten Free
Actually more delicious than it sounds this high protein cookie dough is a quick and easy snack. It’s a bit high in calories and very high in protein, so take it easy. Its gluten free and if you substitute stevia powder its nearly sugar free too. It may work with other protein powders, but this raw sprouted protein powder has the consistency of pastry flour and does not clump up when mixed with other ingredients.
1 cup garden of life vegan raw sprouted protein powder
½ cup raw cashew butter or raw almond butter (sprouted almonds are best for this)
½ cup raw sesame butter (omit if you have thyroid or weight problems)
1 teaspoon cinnamon
½ cup raw cocoa powder or nibs (optional)
½ cup raw dehydrated cane juice sugar
Warm filtered water
Mix all dry ingredients in a bowl.
Add nut butters and cocoa nibs.
Add warm water as necessary to form a creamy consistency.
Enjoy with a spoon or in your next batch of raw homemade ice-cream. Or even use as the filler for a batch of truffles by rolling it into balls and then rolling the balls in spice mixtures, powdered cocoa, or even powdered sugar or dehydrated raw cane juice.
Enjoy these cookies with delicious home made hot cocoa or roll small balls of the cookie dough in the dry hot cocoa mix for easy truffles. You can find a recipe here: 3 Hot cocoa Recipes to Warm you Up
*Gluten Free Flour Recipe
1 pound rice flour
1 pound tapioca flour
1 pound potato flour
1 teaspoon xanthan gum
Mix all ingredients together with a whisk until well incorporated.
Then put through a flour sifter once or twice.
Store in an airtight container free from any scents, glass is best. The flour will absorb flavors from anything it is stored in.
To replace the use of wheat flour in recipes use it in equal measure called for except use more liquid as the rice flour absorbs vast amounts of water compared to wheat flour.
Special note, use actual rice, tapioca, and potato flours, not starches. The use of starches will create a gummy and hard texture.