Tuesday, December 23, 2014 7:24:00 AM

GFCF Holiday Cookies

If you've been watching Autism Live, you know I've been on a quest to find a great gluten-free, casein-free, cookie recipe for the holidays with no refined 
sugar....in the beginning I wanted to make 8 different kinds!  Sanity set in and I agreed to make 4.  "Edit" is 
my meditation word for the month, after all
.  I made the four cookies and brought them into the show for a taste test, recipes are below, you can watch here. http://youtu.be/uxKOxBxndf8
In order of yumminess:
Coconut Date Delights
Dates (the fresher the better)
Organic Unsweetened Coconut flakes 
First, a word on the dates.  I bought mine at my local farmer's market.  The girl had several varieties and she assured me they would all work for my recipe but she had some fresh picked "Honey Dates" that had not been dried in the sun.  The were phenomenal.  Pitting them took seven seconds, chopping them in the food processor was so quick I felt guilty for using the food processor and the taste was unbelievable.  If you can get fresh dates where you live, do it!  If you can't, the girl at the farmer's market assured me that dried dates would be just as good but to take the time to heat them in a very sm
all amount of water to soften them before trying to pit them and shop them.  Heat them in the water, cool them and then pit and chop!
I also love that you can make as many or as few of these cookies as you like, there is no baking and if you needed a fresh treat for your child you could make 2 of these cookies in under 5 minutes.
Pit the dates, I used 14 dates in my batch.
Chop/puree the dates in a food processor.
Form the chopped mixture into a small ball.
Roll the ball in unsweetened coconut.
That's it!  Now you have an elegant, tasty treat that is gluten-free, casein-free, egg-free, nut-free, has no refined sugar and you didn't even have to get our a cookie sheet!!!!
Taste Votes : Nancy gave these an A, Kelby gave these an A and Jim and Jem were too busy eating them and moaning to rate them!
GFCF Rice Crispy Treats
I have always wanted to make a Rice Crispy Treat with no refined sugar but I could never find a marshmallow that would work.  Recently I found a great product  Suza
nne's Ricemellow Creme.  It is gluten-free, vegan, non-dairy and comes in a tub.  It is sweetened with brown rice syrup.  I don't know Suzanne but she is my new best friend!
I also used Barbara's Organic Brown Rice Crisps Cereal.  It's organic, gluten-fee, and guaranteed non-gmo.  It is sweetened with organic pear and or apple juice.  I'm telling you, Suzanne and Barbara together have done some amazing work!!  Here is the recipe:
5 oz. Suzanne's Ricemellow Creme
3 cups Barbara's Organic Brown Rice Crisps

1 1/2 tablespoons of Earth Balance Non Dairy Margarine.
Heat the ricemellow creme and the margarine just enough to mix together for a smooth, shiny mixture.  This took about a minute in my microwave.  Do not overheat.  In a large bowl mix in the rice crisps, stir well to coat all of the cereal.  Pack the mixture into a small pan or dish that has either lined with parchment paper or has been greased with more of the non-dairy margarine.  Pack it down.  Refrigerate. Cut into individual servings.  Yum!
Taste votes:  Nancy gave this a B (because I didn't pack it well)  Kelby gave this a B+, Jem and Jim gave this an A. Jem has asked for it everyday since I first made it.
GFCF Cookie Dough Truffles
Of all of the recipes this one is the only one that is a little complicated and only because I decided to make my own chocolate, which I had never done before and it was more than a little overwhelming to me.
GFCF Chocolate Chips
Ingredients:  1/2 cup coconut oil
                      1/4 cup honey
                      1/2 cup GFCF cocoa powder
Heat the coconut oil just long enough to melt it.  Let it cool.  It is impossible to mix coconut oil and honey if the oil is very hot.  I have found that mixing room temperature honey into coconut oil that is melted but not hot makes the easiest, shiniest chocolate.
Wisk the honey into the oil.  It takes a pretty active and constant whisk.  Mix in the cocoa, keeping the whisk going.  You should get a nice shiny thick chocolate sauce.  Drop small morsels on a parchment-line cookie sheet or spread onto parchment paper.
Place the cookie sheet immediately in the freezer.  After an hour remove and chop 1/2 the chocolate morsels or sheet into the size chip you like.  Keep the chips and the reserved portion in the refrigerator or freezer until ready to use.  
GFCF Cookie Dough Filling
Ingredients: 1cup peanut butter (unsweetened)
                    1 can (15 oz.) garbanzo beans, well drained (shhhh, don't tell anyone how healthy this recipe is)
                    2 tbs. honey
                    GFCF Chocolate chips (see above)
Mix the garbanzo beans, peanut butter and honey in the food processor until it is the smooth texture of cookie dough.  With a spoon, mix the GFCF Chocolate Chips in.  Roll into small balls and place on a parchment paper line cookie sheet.  Put back into the freezer.  
Take the remaining chocolate and melt it on a low temp in a double boiler until it is just smooth and shiny.  This won't take much heating.  Dip each of the cold cookie dough balls in the chocolate, roll them around and then return to the cookie sheet.  As quickly as possible return the truffles to a cold environment.  The coconut oil in the chocolate will met at a very low temp and become gushy so refrigerate until ready to use. 
Votes:  Everyone gave this a B, and claimed that you have to like dark chocolate and peanut butter to like it.  No on believed the main ingredient was garbanzo beans...just saying.
The Two Ingredient Breakfast Cookie
This is a cookie that is not meant to be too sweet, hence the "breakfast cookie" title.  The nice thing is you can customize it to have your favorite healthy ingredients.
Here are the base ingredients:
Ripe Bananas
Gluten-Free Oats (I used Bob's Red Mill)
Put 1 cup of the oats into a food processor, chop until a fine, flour texture.  Add in 2-3 ripe bananas (depending on size) Blend into a thick dough.  Stir in your favorite ingredients. 
I added:
2 tbs. of Honey
The list of what you could add in is endless!  Use your imagination!  You could add coconut,  dried fruit, any nut, maple syrup, chocolate chips, dates, etc.
Bake the cookies for 10 minutes on a parchment lined cookie sheet at 350 degrees.  Store in an air tight container. If refrigerated they last longer.
Votes:  Nancy loved these and gave them an A, in fact she asked for more later!  Kelby gave them an A-, Jim and Jem were unimpressed.