Two Wheat-Free/Gluten Free Cookie Recipes, Revisited and Revised



One of the things I hope to do from time to time on this blog is to share with you revisions I make to recipes when I attempt them again. Every time I recreate an old recipe, my hope is that I can find a way to make it better than ever. I originally posted a recipe for wheat and gluten-free raspberry gems in December 2010. The version I’m offering today contains walnuts rather than almonds and sunflower seeds, and additionally, I’ve slightly increased the amount of flour, vanilla and cinnamon, and adjusted the baking time and temperature. I first posted a recipe for wheat and gluten-free coconut-peanut macaroons in March of 2011, but last week I made these cookies again, with some revisions.  I’m convinced that the gluten-free versions of both these cookies taste as good, if not better, than the more conventional one. After the jump, you’ll find my updated recipes for both these cookies.  Let me know how you like them.


Photos: Top--Wheat and gluten-free raspberry gems. Above--Wheat and gluten-free peanut-coconut macaroons.



Makes 2 dozen  2 1/2-inch cookies / Preheat oven to 355º

Dry ingredients:

2 cups walnuts, ground fine in a food processor

1 1/2 cups quinoa flakes*

3 cups rice flour*

1 tablespoon cinnamon

pinch of salt

Wet ingredients:

3/4 cup rice syrup

3/4 cup maple syrup

1/2 cup canola oil

1/2 cup soy or rice milk

2 teaspoons vanilla extract


You will also need a 10-ounce jar of fruit sweetened raspberry jam.


1. Combine the dry ingredients in the bowl of a food processor and process until you have medium-fine meal.

2. Whisk together the wet ingredients in a large mixing bowl.

3. Add the dry ingredients to the wet ingredients and mix thoroughly. Allow the dough to rest for 10-15 minutes to firm up.

4. Line cookie sheet pans with parchment paper. Form the cookie dough into 2-inch balls and place them on the cookie sheets. Make a well with your thumb or a small spoon in the center of each ball and spoon about a teaspoon and a half of raspberry jam into that indentation.

5. Bake the cookies in a 355º F oven about 20 minutes, or until crisp on top and light golden brown on the bottoms.  Cool on the pans for 5 minutes or so before removing to wire racks to finish cooling.

* If you are not baking for people with gluten sensitivities, you could substitute rolled oats (ground in a food processor) for the quinoa flakes, and whole wheat pastry flour for the rice flour.



Makes 20 cookies / Preheat oven to 350º F

Dry ingredients:

2 cups roasted peanuts, coarsely chopped

1 1/2 cups shredded, unsweetened coconut

2 1/2 cups white rice flour (I used mochi-ko, sweet rice flour)

2 teaspoons baking powder

1/2 teaspoon baking soda

tiny pinch of salt

Wet ingredients:

1 cup coconut milk

3/4 cup rice sryup

1/2 cup maple syrup

1/4 cup canola oil

1/4 cup peanut butter

1 teaspoon lemon juice

Measure  the dry ingredients into a large mixing bowl and stir together well. Measure the wet ingredients into a blender and blend very well.  Pour the wet ingredients into the dry, stir well.  Chill one half hour in the fridge (this makes the dough much easier to handle). Form into balls two inches in diameter. Place on cookie sheets lined with parchment paper.  Bake in a 350º oven 18-20 minutes or until lightly golden on top and bottom (after ten minutes, switch cookies on top shelf to bottom shelf and vice versa). Cool on wire racks.

8 responses

  1. Reed, At the very end of the recipe, there’s a note telling what to substitute if you want to make these cookies with rolled oats and whole wheat pastry flour.

  2. The raspberry gems are so pretty on the plate! They would make a wonderful cookie for afternoon or evening tea. I had mine with morning coffee. The only sweetness comes from the raspberry. This cookie is quite good and healthy tasting!

  3. I cooked a double-recipe of the gems for the Yoga Societ of San Francisco and they didn’t even last 24 hours. Peanut cookies coming tonight. We’ll see how long they last. ;-D

  4. Greetings Gary,

    We have wanted to tell you that we are so very impressed with your site and and all of your offerings !

    Thank You so much, Gary for all you offer us ! You have enriched the lives of your readers,
    more than you know !

    We have made your special Gingerbread Cake w/ Caramel Sauce every Christmas since you first shared it ~ and I have to say, being a true blue Gingerbread baker & lover myself,
    that your recipe is truly the best !

    For one ~ the taste ~ it’s so very rich with lots of ginger and a wonderful blend of spices !
    ( I dislike recipes that are called Gingerbread and they have almost no quantity of spices ~
    what is that ) ?

    The moist texture and the HEIGHT of the your cake is wonderful and creates some drama for a natural healthy cake !

    The Caramel Sauce is a lovely addition !
    We also like it with freshly whipped cream and toasted carmelized pecans (rice syrup & maple syrup).

    Its a deeply satisfying Dessert Experience ! And, with all the spices, it seems to be a medicinal
    cake to boot, warming you to your toes in the deep cold winter months, and killing any germs within.

    I agree with you ~ this is a Cake for all seasons. We truly believe that Gingerbread should not be delegated to just the winter but eaten year round ~
    as Confusius says: “A meal without ginger, is not a meal.”

    Now that were gluten-free, we make this cake with a mixture of freshly ground toasted brown rice,
    toasted buckwheat (toasting bw makes it alkaline!) and toasted whole oat groats, 33% each.
    It comes out great without the wheat too!

    I wanted to mention that in Sweden gingerbread is a national dish and they add a teaspoon of freshly ground Cardamom to their spice mix, creating a new spice taste that is a bit richer or full bodies with the cardamom addition.
    I promise to send the recipe your way.

    Winter Greetings from ~ Downers Grove, Illinois

    ~ Emily & Trevor

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