Review: XO Baking Gluten Free Oatmeal Gourmet Cookie Mix

So we hosted some family for dinner. Being a celiac family, while the rest of our family is not can sometimes make meal gatherings difficult and stressful.

When our relative brought us this Oatmeal Gourmet Gluten Free Cookie mix by XO Baking Co. as a hostess gift; I have to admit, it sat in our pantry for quite a while.

I wasn’t expecting the picture and “unforgettably delicious” claim to be true. But on a day when I wanted a “quick” baking treat, I thought I’d try it.

At first, I was a bit disappointed that it is a cookie mix only. From the box I adored the cranberries and hearty appearance of the cooked cookie.

Any add ons from the oatmeal cookie mix are optional and not included.

You will need 1 large egg and 1/2 cup of softened butter.

I added 3/4 cup butterscotch chips, 1/2 cup shredded coconut and 3/4 raisins.

It mixed together really well. Almost reminded me how Gluten cookie dough would stick and mix so easily together.

I used a rounded table spoon to measure out the drop dough on the cookie sheet.

I found they needed 16 – 18 minutes – not the estimated 10-12 minutes to reach a lightly golden state with an oven at 350

I have to say my family was pleasantly surprised with how wonderful these gluten free cookies tasted!!

Chewy and delicious!

When you want to bake some cookies, but want something quick and convenient -this would be a great gluten free cookie mix box to keep in your pantry for such a time!

check out: www.xobaking.com

**this is not a paid review**

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Gluten Free Almond Cookies

This is a family recipe that my husband has warm memories of with Christmas.

With a bit of tweaking these taste just as great gluten free!!

Ingredients

1/2 cup butter

1cup brown sugar

1 egg (beaten)

1/2 teaspoon vanilla

1/2 teaspoon pure almond extract

1 + 3/4 cup Gluten Free flour mixture

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup ground blanched almonds

1/4 teaspoon xanthan gum

Cream butter to soften. Add brown sugar and cream thoroughly. Add egg, vanilla, and almond extract. Mix well.

In a separate bowl, mix flour, baking powder, salt and xantham gum. Blend into creamed mixture.

Stir in ground almonds.

Chill.

Roll out between floured parchment paper. *this dough can become sticky very quickly. When that happens, just put back in fridge to chill again.*

Cut with cookie cutters.

Bake at 350.

Watch closely. 10-14 minutes with edges browned. Let sit on cookie tray for 5 min before moving to cooling tray.

And then we turn them into amazing Christmas cookies!!

Hope you enjoy this recipe as much as my family!!

Ultimate Gluten Free Cookies

Finding a wonderful homemade gluten free cookie recipe can be difficult. Prior to my husbands celiac diagnosis, I had many family cookie recipes I would make. But ofcourse they all have wheat flour, so I have been working at converting them all.

The cookie dough base of this recipe can be used to make endless cookie possibilities.

Cookie Dough 

1 cup soft butter 

1 1/4 cup firmly packed Brown sugar 

2 Eggs 

1/2 teaspoon vanilla 

1 cup + 1 table spoon Gluten Free Flour mix (I mix 1/2 cup Bob RedMill All Purpose Gluten Free flour, 1/8 cup + 1 tablespoon Gluten Free Coconut Flour, 1/4 cup Gluten Free Chickpea flour and 1/4 cup Only Oats Gluten Free Flour )

1/4 teaspoon guar gum

1 teaspoon baking soda

1/2 teaspoon salt

Additions: 

Add whatever your heart desires to the cookie dough. For today’s cookie I mixed chocolate chips, raisins and gluten free oatmeal. But shredded  coconut, cranberries and nuts are delicious additions too! 

1 cup semi sweet chocolate chips 

1 cup raisins 

1 cup gluten free oatmeal. 

1/2 teaspoon cinnamon 


1) Preheat oven to 350

2) Beat butter and sugar until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda, salt and spices. Mix well. Stir in gluten free oats. Put in fridge to cool – atleast 20 minutes.

3) use a heaping teaspoon to drop onto parchment paper cookie sheet. Leave space between cookies as they will spread out while cooking


For crispy cookies I bake for 18 minutes:


For more soft cookies I bake for 15 minutes or less. This picture compares my 18min cookies to my 15 min ones. 


As you can see the baked 15 minute cookie on the right is more lighter in colour and less crispy. 

Hope you enjoy these cookies as much as our family does! Even my dad raves about these cookies!

Coconut Raisin Chocolate Chip Gluten Free Cookies 

Is it just me or does the Fall season trigger comfort food?! I have been craving homemade cookies for the last few weeks and finally caved in to make these. (As I’m trying to be good and also shed the last of my pregnancy weight!)

There is one normal ingredient missing from this recipe – Oats. We are currently omitting oats from our diet as we are concerned about gluten exposure. Also my husband was eating homemade oatmeal on a regular basis and he was getting subtle gluten exposure symptoms – which have stopped since we stopped the oats. So if you want to (and oats make this recipe even more yummy!) add 1 cup of quick oats and one cup of large oats to the recipe. 

Coconut Raisin Cocolate Chip Cookies 

1 cup butter

1 1/2 cup packed brown sugar

2 eggs 

1/2 teaspoon vanilla 

1 1/4 cup Gluten Free Flour (I used a mixture of Bob’s Red Mill, Robin Hood, Coconut and Chickpea) 

1 teaspoon baking soda 

1/4 teaspoon xanthan gum

1/2 teaspoon salt

1/2 teaspoon cinnamon 

1 cup swirled milk & white chocolate chips (these are made by President Choice but and chocolate chips will do) 

1 cup shredded coconut 

1 cup raisins 

 (For super moist raisins – at the start of your baking – add boiling water to the raisins and a drop of vanilla. Let the raisins sit until your ready to add!) 

1) preheat oven to 350. Measure out dry ingredients and add to bowl. 

  

2) beat together butter and sugar until light and fluffy. 

3) blend in eggs and vanilla. 

  
4) add dry ingredients. Mix well. 

5) drain the raisins. Admire how moist and plump they are, then stir in raisins to the cookie mixture 

   
 

6) using spoons, dish out small clumps of the cookie dough. Leave space between as these cookies expand while cooking. Or as my husband says “they get skinny”

  
7) bake for about 14 minutes – cookies should be a nice golden colour. I usually let them cool on the cookie sheet for a couple minutes before carefully (these cookies when hot easily break apart) using a spatula to transfer them to a wire rack.  

Once cool these cookies are crispy on the outside and soft on the inside! Enjoy!