Vanilla Cookie Base Recipe

Vanilla Cookies - Base Recipe

gluten free dairy free nut free soy free egg free corn free refined sugar free

This recipe is versatile and lots of different flavours can be added to change up the taste. Get creative!

Different gluten free flours can be used as well. Adjust to suit your family's tolerances.

Ingredients

125g Nuttelex
1/2C Coconut Sugar
1T Pure Harvest Rice Malt Syrup
3/4C White Sorghum Flour
1C Tapioca Starch
1/2t Baking Powder

Preheat the oven to 180 degrees celcius

 

Traditional method

Cream the Nuttelex and the sugar
Add syrup and mix
Add dry ingredients and mix until you have a smooth dough

Thermomix method

Add coconut sugar to the bowl and refine 1 minute, speed 9
Insert butterfly
Add Nuttelex, mix 2 minutes, speed 3-4
Add Syrup, mix 10 seconds, speed 3
Remove butterfly
Add dry ingredients, mix 15 seconds, speed 4
Scrape down and repeat

Dough should be nice and smooth and soft


Refrigerate for 30 minutes to firm up
Roll into balls and press down with a damp fork or bottom of a glass

Bake on baking paper for approx 15-20 minutes until lightly golden
Cool on trays and then store in pantry in tupperware

Variations

Spice cookies

Add ginger and cinnamon and nutmeg and clove
Add just cinnamon

Jam drops

Use vanilla base recipe, instead of using a fork or glass to press down, use your thumb and full the hole with a dollop of sugar free jam

Tips

Cookies spread too much

Make sure you rest the dough in the fridge before baking

Want the cookies to spread more

Roll and bake without resting in the fridge

Cookies ready to fill with Jam

Jam added - ready to bake

Baked Cookies - Delicious Jam drops

Grain Free Gingerbread Cookies

Grain Free Gingerbread Cookies

This is our favourite cookie creation yet... perfect light crunch (not too hard for little teeth). Use to create your gingerbread house this Christmas!!

Ingredients:

4T coconut flour
180g tapioca starch
60g coconut sugar
100g coconut oil
60g rice malt syrup
1 egg (50-60g)
2t ground ginger
1t bicarb soda

Method:

Blitz coconut sugar in Thermomix bowl, 1 minute, speed 9
Add remaining ingredients and mix 30 seconds, speed 4
Scrape down and mix another 10 seconds, speed 4 if necessary

Remove from the bowl and place on a lined chopping board, knead together into a ball with your hands

Roll and press into small discs/circles, place on lined baking tray
They will spread slightly

Bake 180 degrees Celsius for 15 - 20 minutes until golden
Cool on trays

Store in air tight container in pantry

Variations:

Use 2t cinnamon instead of the ginger for a cinnamon cookie (my favourite!)
Use 2t vanilla instead of the ginger for a plain cookie
Omit the ginger and use one of the above variations and add half a block of chopped chocolate to the mix for a choc chip cookie (we use Loving Earth Creamy Mylk Chocolate)

Crunchy Coconut Cookies

Grain Free, Nut Free, Egg Free Coconut Cookie

perfect for Lunchboxes

Ingredients

2T coconut flour
30g coconut sugar
90g tapioca starch
50g coconut oil
30g rice malt syrup
1t vanilla extract
1/2t bicarb soda

Method

Blitz the coconut sugar in Thermomix until fine, 130 seconds, speed 10
Add remaining ingredients and combine, 30 seconds speed 4
Scrape down well and repeat
The mix will not come together in a ball, but look like moist bread crumbs
(do not be tempted to add more moisture)
Tip out into a bowl and using your hands bring the dough together into a ball
Carefully press small tsp size balls into discs using the palm of your hands
(The mix will fall apart if you try to roll into balls in your hands)

Place onto a lined baking tray
Bake for 10 minutes 180 degrees celcius
Remove from the oven briefly and flatten carefully using baking paper and MC

1. Cookies ready for oven 2. Cookies partially baked
3. Cover with baking paper and carefully press using MC
4. Pressed Cookies now ready to finish baking

Return to the oven for a final 5-10 minutes until golden
Cool on trays
Cookies will be soft when warm and will harden upon cooling

If you do not want to press your cookies mid baking,
they will still work perfectly fine, just be a little puffy like this

Pressed cookies - the crunchy texture is really delicious with the thinner pressed cookie

Store in an airtight container in the pantry

Notes:

Recipe Abbreviations
 A double quantity fits in the Thermomix bowl easily

If you prefer to replace the Rice Syrup with an alternative sweetener, use a liquid like maple syrup or honey

 

Too Crunchy?

If you would like a less crunchy cookie,
use ghee instead of coconut oil - you can use all ghee or half ghee/half coconut oil
use baking powder instead of bicarb soda

 

Other uses:

The mix would make a great crumble topping for fruit or a base for cheesecake or chocolate tart or sandwich between marshmallow

Gingerbread Cookies

Chewy spicy and lovely...

Ingredients:

1 1/2C fine almond meal
1/2C honey
3T coconut oil
1T ghee
1/4t mixed spice
1/4t ground ginger
1/4t salt
1/4t bicarb soda

Method:

Warm honey, oil and ghee in a small pot
Combine all dry ingredients in a large mixing bowl
Add melted liquids and stir until combined with a wooden spoon

Roll into small balls and place on a lined baking tray with space between to allow for spreading (they double in size)
Press flat with either your hand or a damp cup

Bake 180 degrees for 15 minutes until lightly golden... watch carefully as the honey cooks quickly

Cool on the trays (they will harden on cooling)



If you store in the pantry, they will remain chewy... If in the freezer, they are super crunchy






To flatten cookies, use a flat measuring cup... dip in water and press gently but firmly on cookie ball... carefully lift off cup... then repeat for remaining cookies

Sunflower Seed Cookies

A nut free lunch box filler...

Cookies before baking...

 

Ingredients:

1C sunflower seeds
30g ghee
1T raisins
1t cinnamon

Method:

Pulverise sunflower seeds in your Thermomix, 10sec speed 9
Add remaining ingredients and process 15sec speed 4








Roll into balls and flatten with your hand or the back of a flat measuring cup
**If the cup sticks to the cookie, cover the rolled ball with baking paper then press lightly with the cup... remove paper and repeat with remaining cookies

Bake 180 degrees for 10 minutes until lightly golden
Cool on tray

Store in freezer for a crisp snack... can store in the pantry as well