These yummy gingerbread cookies are a fun alternative to gingerbread houses.  Personally, I love them plain, but they're delicious and pretty with piped with royal icing frosting.  They also work perfectly to have the kids use royal icing and decorate with candy!  These cookies are made with the same batter as my gingerbread houses, so if you'd like to make a double batch of dough, I find you can make 4 mini houses from one batch of gingerbread and your second batch of dough will make a pile of cookies for decorating! 

Fresh Gingerbread Cookies!  Yum! 

Gluten Free Gingerbread Cookies!

Makes ~25 cookies, depending on size

In a mixer, combine with a paddle attachment (not a whisk attachment!): 
2 3/4 c Kristin's Gluten-Free Flour Mix
1/3 cup brown sugar

3 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 tsp ginger

1/8 tsp cloves

Add and mix in until nicely combined: 

1/2 cup oil

2/3 cup molasses

1 egg

Divide into two and roll each half of batter out between two large pieces of plastic wrap to 1/4" thick (Don't roll these too thin or they'll be hard to cut and lift off the plastic wrap).  Place each oval on a cookie sheet and put in the refrigerator to chill 30 minutes.  

Two of these sort of dough ovals were chilled. 

While dough is chilling, line cookie sheets with parchment paper.  Preheat oven to 325 F.   

Cut out a gingerbread shape.  I like to press down and wiggle the cutter around a bit to get nice, clean edges. Use the plastic wrap to help you lift the shape off the plastic wrap.  Carefully transfer to the parchment-lined pan.  

Cut the shapes and use the plastic wrap to help you lift them up and off. 

Gingerbread Men and a Candy Cane - ready to bake!

Repeat with your other gingerbread shapes.  It's best to try to have evenly sized cookies on each pan.  Once you've cut out all your gingerbread shapes from your flattened oval, you can use the plastic wrap to lump the dough back together.  Flatten again between the plastic wrap.  You can repeat this until the piece of gingerbread is too small.   Make sure you don't forget about your second piece of chilling gingerbread dough! 

Ready for the oven.  I had enough for about 4 pans worth of medium-sized cookies.

Bake each pan of gingerbread cookies at 325 F for ~15 minutes.  Small cookies may need only 10 minutes, and larger may need up to 18 or so.  I like the cookies to have puffed nicely, and look like they're just getting a touch of crispiness around the edge.  This keeps them slightly soft, but sturdy enough to handle and decorate once cooled.  

Fresh from the oven!  

Let the cookies cool 3-5 minutes on pans before removing them to cooling racks with a spatula.  

Once fully cool, decorate as desired!  Royal icing recipe is below.  Enjoy! 

Believe it or not, there are gingerbread cookies under those candies and icing.

Royal Icing:

Beat the following in a grease-free bowl until stiff: (If needed, add a bit more confectioner’s sugar (very slowly) until desired thickness)

3 egg whites (make sure NO yolk is in whites)

1 lb. confectioner’s sugar

½ tsp cream of tartar

1 tsp vanilla

You can keep the icing in a bowl with a tightly fitting lid if you want to make it in advance.  If you will be taking awhile to decorate, you'll want to keep bowl covered at all times with damp cloth because this icing dries fast and becomes hard.  You can pipe this frosting on, or you can just use a knife or back of a spoon to apply (which we tend to do while working with kids). Enjoy!

My youngest making her gingerbread house before she moved on to decorating gingerbread cookies. 

Gluten Free Gingerbread Cookies by Successfully Gluten Free!

A delicious, quick meal to throw together.  Great with a side of potatoes, veggies or salad.  We've made it many times.  I find the really thin fillets of fish are perfect for this recipe.  They cook up quickly and more evenly than thicker cuts.  Enjoy! 

Fresh cooked haddock with a side of peas and potatoes. A comforting winter meal. 

Easy Herb & Garlic Haddock Fillets

Preheat oven to 400 F.

About 20 minutes before I'm going to start baking the haddock, I like to put into the oven some small, speared potatoes to bake, OR roast some baby potatoes or wedged potato slices that I've tossed in olive oil, salt, pepper, and whatever herbs I am in the mood for: oregano, chives, chili powder, dill, etc.  I find those blends go nicely with the fish.

On a baking sheet or glass dish lined with foil (to help with clean-up, you don't have to do this) place: 

3 - 4 thin haddock fillets

In a small bowl, mix together: 

2 heaping Tbsp. mayonnaise

2 tsp minced/crushed garlic (I love the jars of garlic you can buy and keep in the refrigerator)

1 tsp freeze-dried basil (or 1 tsp dried basil or 2-3 tsp fresh basil, minced)

1 tsp freeze-dried dill (or 1 tsp dried dill or 2-3 tsp fresh dill, minced)

1 tsp freeze-dried chives (or 1 tsp dried chives or 2-3 tsp fresh chives, finely sliced)

salt & pepper

Spread the herb mixture over the top of the haddock fillets.  Bake at 400 F for 15 minutes, or until fish is cooked and flaky.    

Fish topped with the herb mixture, ready to bake.

Flaky fish, fresh from the oven. 

Delicious served with roasted potatoes, baked potatoes, peas, green beans, or salad.  Enjoy! 

Easy Herb & Garlic Haddock Fillets by Successfully Gluten Free!

 Sometimes it's fun to give or receive a present of just one oversized cookie.  This recipe is perfect for that!  These cookies are so large, you can only bake 6 on a cookie sheet.  So, here you have it - a chocolate-packed delicious cookie - perfect for sharing, giving, and/or freezing for later.  I like to make these packed with a variety of chocolate chips, mint chips, caramel chips, really whatever types of chips you like best together will work in these cookies!  They'd probably be fun with some m&m's or mini rolos, too.  The texture incorporates some coconut flour and egg white, which give a lighter texture than the traditional oversized cookie.  We've really liked them.  Enjoy! 

Fresh, gigantic cookies, ready for taste-testing! 

A fresh cookie packed with dark, semi and mint chips. Yum! 

Huge Cake-style Chocolate Chip Cookies

Makes 12 large chocolate filled cookies!

Preheat oven to 350 F.  Line a cookie sheet with parchment paper or silicon liner.

In a large bowl, combine: (It's important to mix flours first in gluten-free baking to avoid clumping)

1 cups white rice flour (or 1 cup white rice flour + 1 cup brown rice flour)

1/4 cup coconut flour

1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

In a mixer, cream together: 

1/2 cup butter

1/2 cup sugar

1/4 cup brown sugar 

Add and mix in: 

3/4 cup egg white (approx 6 egg whites, but they do sell egg whites in cartons above/near the eggs at most grocery stores, which is really convenient for recipes like this)

1 tsp vanilla extract or vanilla bean paste

Add dry ingredients into wet ingredients.  

Add and mix in: 

3 1/2 - 4 cups variety of high quality chocolate chips (milk, semi, bittersweet, dark, mint, etc.)

Shape cookies into large scoops on a parchment-lined pan.  I find I can fit 6 large cookies on one tray.  I use the largest size cookie/ice cream scoop.  Wet your hands a little if you don't want them to stick and flatten the cookies a bit before baking.

These were just haphazardly pressed a bit flatter.

These were flattened using damp hands, which makes the cookies smoother after baking.

Bake at 350 F for 15 - 16 minutes.  Remove from oven and let rest on pan 5 minutes before moving to a cooling rack to cool.  Leftovers freeze well in a freezer ziploc.  Enjoy!!

These are the messy pressed down cookies.  They end up looking a bit more rustic.

These are the cookies that were smooth a bit more with wet hands, giving a smoother final look.  These were filled with mint chips and a blend of semi and dark chocolate chips.

Huge Cookie Cake-style Chocolate Chip Cookies by Successfully Gluten Free!

I can't be the only one that finds gluten-free granola bars expensive.  This recipe is great, because you can make your own big tray of granola bars, slice and store for eating through the week.   If desired, you could also add some nuts to the mixture that goes in the oven, if you like.  It was inspired by an easy kids recipe for homemade granola bars in my daughter's Highlight's magazine.  Several alterations later, and we have the recipe below!  The kids have been loving them.  Some of our other favorite homemade granola bars are: key lime granola bars, delicious peanut butter granola bars, oatmeal berry jam bars, raspberry baked oatmeal, and several cookie-style varieties like granola bar bites, Aussie bites, and pumpkin granola cookies.  And, if you want something more treat-like, you could make some yummy Monster cookies - a definite favorite!   Enjoy~!

Freshly cut gluten-free granola bar.  Yum!

Easy Homemade Granola Bars

Makes 9 x 13 pan, which you can slice any size

Preheat oven to 325 F.  Line a cookie sheet with parchment paper.   Line a 9 x 13 pan with parchment paper, set aside for later.

In a large bowl, mix together:
1/4 cup brown sugar
1/4 cup oil
1 tsp ground cinnamon
pinch salt

Add, and mix in, until thoroughly covered with oil/sugar:
3 cups whole oats (GF if celiac or sensitive)
1 cup unsweetened shredded coconut
1/2 cup pumpkin seeds (optional)
1/2 cup sunflower seeds (optional)

Spread the oat mixture onto the parchment-lined pan.  Bake at 325 F for 15-20 minutes.  While this is baking, you can prepare the syrup mixture.

Oats, coconut and seeds (if desired), ready to toast.

In a medium-sized saucepan, mix over medium-low heat, 2-3 minutes, until the mixture is looking nice and smooth:
3/4 cup brown sugar
1/2 cup honey
1/2 cup agave

Add and mix in thoroughly:
6 Tbsp oil 
1 tsp salt
1 tsp vanilla extract

Set to low heat, and mix in, stirring til smooth (chips have melted):
1/2 cup high-quality semi-sweet or dark chocolate chips

Stirring in the chocolate chips - almost time to mix it all together.

In a large bowl (can be the same as before), toss together:
4-5 cups puffed, crispy rice cereal (I like to use the kind made with brown rice)
Oat/coconut/seed mixture from oven (It's fine if it's piping hot, fresh from the oven)

Give your chocolate syrup a final good mix, and then pour on top of the oats and crispy puffed rice mix.  Stir until evenly coated.  Scoop granola mixture into the 9 x 13 pan lined with parchment paper.  Press down with the back of your spoon or spatula.

Just after being pressed into the pan. (We could resist taste-testing before cooling)

Allow granola bars to fully cool.  You can put them in the refrigerator for an hour or so to help them cool faster.  Slice into desired sizes.  You can wrap them in plastic wrap, wax paper, or parchment paper and store for snacks and school lunches.  Enjoy!

Sliced granola bars

Individually wrapped bars

Easy Homemade Granola Bars by Successfully Gluten Free!

 These are soft, tasty rolls that everyone around here enjoys.  I always try to have leftovers in our freezer since they're great for sandwiches, with soup or salad, with sloppy joes (thank you Pioneer Woman - your recipe is probably the only one I've ever liked), and any and all other dishes where a roll or breadstick might be nice to eat.  Enjoy!

Rolls with onion powder and dried minced onion in them.

Rolls with garlic powder and dried garlic flakes.

Piped into breadstick shapes. Fun!

Soft, Versatile Lunch or Dinner Rolls

Makes ~20 large rolls or 30 smaller rolls

In a large measuring cup, combine the following and let rest 5-10 minutes, until it has frothed up nicely: 

2 cups warm/hot water

6 Tbsp honey OR 6 Tbsp sugar (both work - you'll just end up with a slightly different flavor/texture depending on which you use - both are great, although I love the honey best)

4 tsp active dry yeast OR rapid-rise yeast

In a large mixer, combine the following: (It's important to mix the dry ingredients first to avoid clumping in GF baking)

2 cups brown rice flour

1 1/2 cups arrowroot starch

1 1/2 cups tapioca starch

1/2 cup quick-cook steel cut oats (*If you don't want to use these, leave out and use 1/2 cup less water*)

1 Tbsp xanthan gum

1 tsp salt

4 tsp baking powder

Optional add-ins if you'd like some onion/garlic flavor in your rolls:

1 tsp garlic or onion powder

1 - 2 Tbsp dried minced garlic or onion

Add into the flour mixture and beat : 

yeast mixture, from above

6 Tbsp butter, softened

4 eggs

2 tsp apple cider vinegar

Scoop batter or put it into a large ziploc and pipe out roll shapes onto 1, 2 or 3 parchment-lined baking pans (I only use 3 pans if I'm making something like some bread sticks that I'd like more spread out and not bumping into each other).   Smooth batter with water.  Cover with upside down baking sheets and let rise 30 - 40 minutes in a warm location until doubled in size.   

Piped out rolls before and after rising (covered with upside down pans)

Different sorts of rolls piped out - I like to use a medium cookie scoop for the round rolls. 

Piped out breadsticks.  Yum! 

Brush the rolls with: 

2 - 3 Tbsp butter, melted

Bake rolls at 375 F or 350 F convection for 20 - 30 minutes, depending on the size of your rolls.  If you make large rolls all on 1 pan, they will all be pressed together and bake for 30 minutes.  If you make smaller rolls divided between two pans or three pans, they'll cook closer to 20 minutes.  They should be a nice, dark golden brown color.  

Fresh from the oven. 

Remove rolls to cooling racks.  Let cool fully before slicing.  You can certainly serve them while warm.  They're a favorite!  Enjoy! 

These ones were just so pretty. 

Soft, Versatile Lunch or Dinner Rolls by Successfully Gluten Free!

 I've been making the most delicious chocolate oatmeal brittle for many years.  However, I've generally topped it with crushed candy canes or toffee pieces.  For a beautiful and delicious alternative, I came up with this tasty recipe.  I have been using Callebaut caramel chips for the most delicious and favorite version, however white chocolate chips will give the same beautiful look and also be tasty.  Enjoy! 

After chilling, and ready to slice and eat.  So delicious! 

Sliced and ready to eat! Yum! 

Beautiful Swirl Topped Chocolate Oatmeal Brittle

Makes 1 cookie sheet or ~ 24 pieces (depends on how you cut/break up the brittle)

Mix together in a mixer (or by hand in a bowl):
1 cup whole oats (make sure they're gluten-free if you're sensitive)
3/4 cup Kristin's Gluten-Free Flour Mix
1/4 tsp baking powder

Add to oats/flour and mix until mixture is crumbly:
1/2 cup butter, softened

Mixed together, just until crumbly.  You do NOT want this to look too creamed or well mixed.

Add and mix in until mixture holds together:
1/2 cup powdered sugar
1/3 cup brown sugar
1 tsp vanilla

Mixed just until it holds together.

Press onto a 7" x 10" rectangle on a parchment paper lined pan, since dough will spread during cooking.

Pressed into a rectangle - don't worry about edges being even. 

Bake at 350 F for ~ 17-20 minutes, until brittle is a golden brown (edges will be slightly darker).

Immediately after removing from oven - make sure to immediately put on the chocolate chips so they can start melting!

Remove from oven and immediately top with:
1 - 1 1/2 cup semi-sweet and/or dark chocolate chips

They will start melting right away - you can spread a bit, then let melt a bit more, spread a bit, etc. until they are nice and smoothed. 

Let the chips sit a few minutes to melt.  Then, spread around chips, sometimes letting sit another minute until the chocolate is fully melted.   

While the chocolate chips are melting, microwave for about 45 seconds at 30% power: 

1/4 - 1/3 cup high quality caramel chips OR high quality white chocolate chips (I LOVE the Callebaut caramel chips and Callebaut white chocolate chips - if you can find them, they are amazing.  They melt so much better than other brands, although I've had good luck with Guittard and Ghirardelli chips, too)

Chocolate spread around until chips are nicely melted and smooth. 

Drizzle your melted caramel chips or white chocolate chips over the dark chocolate covered brittle.  You can put the melted chocolate into a ziploc bag or just drizzle with a spoon.  Use a knife to swirl back and forth over your brittle.  I've included a few pictures below: 

This was messily drizzled with a spoon over the warm, melted chocolate.

Using a butter knife, drag the knife through the chocolate back and forth to make beautiful feathered swirls.

Once it's all completed, you'll want it to cool a bit before fully cooling in the refrigerator.

Let the brittle chill until you can remove the parchment paper to a cooling rack.  Place this in your refrigerator until the chocolate has fully hardened.   Chop with a large knife or break the brittle into pieces and serve! Enjoy! 

Beautiful Swirl Topped Chocolate Oatmeal Brittle Recipe by Successfully Gluten Free! 

 So many beautiful fall apples are available this time of year fresh from the trees.  There are many varieties, and you can use a combination of ones that sauté up nicely and retain their shape in this recipe.  You'll want to have about 2 cups of cooked apples - but you can use less or more to your preference.  Because they're cooked before baking, they won't make the bread soggy.  Fresh from the oven, it's a tasty bread to pull apart.  Once it's cooled, you can slice it.  Leftovers freeze and reheat perfectly!  Enjoy!  

Such a delicious gluten-free fall treat.  Fresh, homemade apple cinnamon swirl bread.

All slices look a little different - a mixture of swirls of cinnamon and apples.  It's been so popular we've made it many times now.

Apple Cinnamon Swirl Bread

Preheat oven to 350 F.  Line 3 bread pans with parchment paper. 

Sauté over medium heat until apples have softened, but are not mushy: 

2-3 Tbsp butter

6 - 8 apples, peeled, cored and diced

1 Tbsp cinnamon

Add and cook 1 minute, then remove from heat: 

2 Tbsp maple syrup

Set apples aside to cool while you prepare the dough and filling. 

In a large mixer, combine: (It's important to mix dry ingredients first in gluten-free baking to avoid clumps)

2 cups brown rice flour

1 cup sorghum flour (use extra brown or white rice flour if you do not have sorghum)

3/4 cup arrowroot flour (or cornstarch)

1/4 cup potato starch

1/4 cup tapioca starch

1/2 cup sugar

1 Tbsp xanthan gum

1 1/2 tsp salt

4 tsp rapid-rise/quick yeast

2 tsp baking powder

Add and mix in slowly, then increase speed to medium or medium-high and let beat 4 minutes: 

1/2 cup butter, softened

1 cup milk, warmed (not hot)

1/2 cup water, warmed (not hot)

3 eggs

While batter is beating, stir together: 

1/4 - 1/3 cup melted butter

1/2 cup brown sugar

1 - 2 Tbsp cinnamon

Lay out two large pieces of plastic wrap, overlapping slightly.   Place the dough along the center of the plastic wrap.  Cover with another two pieces of overlapping plastic wrap.  Roll out dough until you have a large, long rectangle approximately 15" x 30".   Remove the top layer of plastic wrap. 

Have a small bowl of warm water available to dip your hands/fingertips in case of any sticky dough. 

Spread the brown sugar/melted butter mixture on the dough using the back side of a spoon.  Evenly spread the cooked apple mixture on top of the brown sugar/butter.  If desired, save a few of the apple pieces to tuck into areas of the bread that don't have as many pieces once it's been rolled up, sliced, and placed into the bread pans.  

Dough rolled out using plastic wrap to avoid sticking, then topped with brown sugar/cinnamon mixture and sautéed apples.  Ready to roll up! 

Use the plastic wrap to carefully roll up the dough into one long roll.   You can use wet hands to help with any sticky spots.

Divide the dough into 3 pieces.  Cut each of those pieces into 5-6 slices that you place upright in prepared parchment-lined bread pans.  Use wet hands/fingers to pick up and move the pieces.  Use wet hands to press the bread flat and even.  

Slices of dough pressed down with wet hands to make an even sized bread. 

Arrange an upside down cookie sheet over the bread, allowing room to rise.  I like to prop it up on the edges of the pans.  Let the bread rise for 45 - 60 minutes in a warm location until nearly doubled in size.  

Risen and ready to bake! 

Bake bread at 350 F for 50 minutes, until a nice golden brown.  Let rest 5 minutes, then remove bread from pans onto wire racks.  

Fresh from the oven - let them rest 5 minutes before removing from pans to a cooling rack.

Mmm.. Fresh apple cinnamon swirl bread, ready to drizzle and eat! 

Stir together to drizzle or pipe on (just put it in a ziploc bag and snip the corner) as a frosting: 

1 - 2 Tbsp butter, very soft

2 - 3 oz cream cheese, very soft

1 1/2 cup powdered sugar

1 tsp vanilla extract or vanilla bean paste

milk to consistency (~2-3 Tbsp usually works well)

After drizzling on the frosting, let the bread cool before slicing.  You can easily tear apart and enjoy this delicious bread while it's still warm.  I usually only end up slicing two of the three loaves for later.  This stores well in the refrigerator for a few days.  It also freezes well if you slice in advance.  Enjoy! 

Delicious gluten-free apple cinnamon swirl bread. Yum! 

Apple Cinnamon Swirl Bread Recipe by Successfully Gluten Free!