Gluten Free Jam Donut Cookies (Dairy Free Option)

As you can see with 3 posts in the past hour or so I have been busy baking today.  The freenut butter cornflake slice is in preparation for the kids school lunch boxes that will be frozen,  I also made these as I had this idea to recreate the good ol’ jam cookie!  The girls really enjoyed helping me make these,  we have a new jam in a squeezy bottle that makes these easy for the kids to help make, without having jam all over the place.   I made this with only 1/2 a cup of sugar, usually cookies have 1 or so cups of sugar.  But next time will try this with honey or rice malt syrup.  But just wanted to see how I went with flavour to get the taste of a donut. This recipe is so basic and really tasty!!  The other recipe I made is soooo amazing and so rich.  Gluten Free too….triple layer peanut butter choc brownies!!

Gluten Free Jam Donut Cookies

2 cups gluten free SR flour
140 grams butter (or dairy free spread)
1/2 cup caster sugar
2 eggs
2 tsp cinnamon
1 tsp vanilla

Strawberry Jam

Preheat oven to 180 degrees C. Beat butter and sugar for a couple of minutes in a mixer, add eggs and vanilla and beat til combined. In a separate bowl sift Flour and cinnamon and add to mixing bowl and mix until just combined, making a dough. Roll into balls and place on a baking tray lined with grease proof paper and gently flatten dough a little. Using the back of a wooden spoon create a dent in the centre of each one and drop a little jam in the indent. Bake for about 15-18 minutes.

My younger girls helped make these cookies and they helped set up the photo too, hence the lalaloopsy!

jam donut cookies


Amaranth Carrot Cookies (Low Fodmap, Grain Free, Gluten Free, Egg Free, Dairy Free)

This recipe was adapted from a recipe I got from a packet or amaranth flour, I made these tonight as treats for the kids lunch boxes, the kids were really impressed with these and my 2 carrot hating children (my older 2 – 11 and almost 13) now dont mind eating carrots!!  Surprising what a few healthy carrot cakes can do to show the kids how carrots can be used even in cakes!  They always cringe at the thought of carrot cake, finally I got them to try my home made carrot and zucchini  bread and they absolutely loved it!!  These are so simple to make and really are nice,  just a few tweaks to make them more healthier and low fodmap suitable.

Amaranth Carrot Cookies

makes 12 large cookies (or 24 smaller cookies)

2 cups amaranth flour

2/3 cups arrowroot flour/tapioca flour

6 Tbsp Coconut oil (or dairy free spread or butter if you dont have coconut oil)

1/3 cup rice malt syrup (you can use maple syrup or sugar if low fodmap or use honey if not following a low fodmap recipe but rice malt syrup is lower in sugar)

3/4 cup water

2/3 cup grated carrot

1 tsp baking soda

1/2 tsp sea salt

1 tsp cinnamon

1 tsp ginger

2 tsp vanilla essence

optional extras 1/2 cup raisons and or 1/2 cup fave crushed nut

Preheat oven to 180 degrees.  Line 2 baking trays with grease proof paper. In a bowl combine dry ingredients and mix well to combine.  In a seperate bowl combine wet ingredients.  Mix dry ingredients with the wet until combined. Scoop dessert spoonful into your hand and roll into balls and flatten with a fork.  Or for smaller balls use heaped teaspoonfuls.  Or just use a spoon to plop them on the tray.    Place in the oven for about 18 minutes.

Golden Quinoa ‘Kingston’ or ‘Anzac’ Biscuits (Gluten Free, Lactose Free, Low Fodmap, egg free)

I’ve got your afternoon tea covered… version of a recipe making 2 classic Aussie style biscuits the Kingston Biscuit and the Anzac Biscuit

I was in the mood for an anzac biscuit yesterday arvo so thought I’d play around with some ideas to make one gluten free and low fodmap especially.  Instead of using oats I thought why not try  quinoa flakes since I have a full packet in the pantry.  I did 3 lots all three slightly different, like melting the butter compared to sofened butter and played around with sugar content as I much prefer using as little sugar as possible.  Some recipes I found called for way too much sugar and it really isnt necessary and who wants all those empty wastes calories here you can have a little sugar fix and not feel guilty.  Now I love love love sweets but I now am happy to just have it sweet enough rather than a mass sugar hit, especially since my body cant tolerate too much sugar.     So, what do I do with these masses of kingston style and anzac style cookies I have sitting in my kitchen, well some I have in the freezer, some I took to my parents place and some I dropped off to the kids quickly while they are at their dads for the weekend so everyone could enjoy them for afternoon tea.  The results are in…..they all loved them!  I do too,  I allowed myself 1 kingston style cookie!    I’m gonna share my recipe!

The reason why I turned the golden quinoa cookie into a kingston is because yesterday I made lots of mint slice cupcakes with a chocolate buttercream (My 7yr old daughters request as her fave cookie on the planet is a mint slice) and vanilla cupcakes with chocolate buttercream to take to my daughters friends place as we (thats me and all my 5 kids) were spending the afternoon there,  as I had sooo many kids with me I thought I’d better bring some extra special goodies with me to sweeten the deal for having us all.  My kids were very well behaved (phew lol) and they all loved their cupcakes!  But I made too much buttercream so making these cookies meant I could sandwich 2 between some chocolate buttercream.  But you dont have to make buttercream all you need is dark chocolate (if on a low fodmap diet or lactose free, or use lactose free chocolate – make sure there is no fodmaps in the dairy free chocolate but if you are just gluten free then you can use any chocolate you like milk or dark and for a richer centre add some cream to the chocolate to make a ganache).

Golden Quinoa Biscuits (Kingston or Anzac Biscuits)

Makes about 20-22 single cookies or 10-11 sandwiched together

120 grams dairy free spread, softened (I use nuttelex)

1 cup gluten free plain flour (or brown rice flour which is what I prefer to the refined white flours) but plain is fine.

1/3 cup golden syrup (or you could use maple syrup)

3/4 cup unsweetened shredded coconut

3/4 cup quinoa flakes

1 Tbsp caster sugar

1 Tbsp dark brown sugar

1/2 tsp baking soda

approx 150grams dark chocolate (or chocolate of your choice depending on tolerance)

or make a buttercream ….

BUTTERCREAM (approx measurements)

30 grams dairy free spread (nuttelex)

1 cups gluten free icing sugar

1-2 Tbsp lactose free milk

1-2 Tbsp cocoa powder

Preheat oven to 160 degrees.   Line a baking tray with grease proof paper.  In a mixing bowl beat softened butter, golden syrup and sugars until light and fluffy (either by hand or using a mixer).    Add flour, bi carb soda, coconut and quinoa and beat or mix until just combined.  Take a teaspoon full (cuterly size not measuring spoon size) and roll into a ball and flatten in your hand, gently place on baking tray.  Baking in the oven for about 12 to 15 minutes until nice and golden.  If you want them a little more crispier the longer the better.  Transfer to wire rack to cool.    There you have your anzac style cookie.  Or to make them a kingston style simply melt chocolate and dollop a little in the centre of the back of one cookie and sandwich another on the top carefully.   Or make buttercream (see below) and spread on the back of one cookie then gently press another cookie on top.  And theres your kingston style cookie, only healthier!!!  Store in an airtight container,  they should last about 4-5 days,  I have frozen some too, allow to defrost and you should still get a yummy cookie (cupcakes with buttercream and fine to freeze and defrost fine as does the buttercream so I expect these will be great too).

For Buttercream:

Beat spread in a mixer (or hand held mixer) and slowly add icing sugar and sifted cocoa, if mixture gets stiff just add a tablespoon of lactose free milk,  add one at a time until its the right consistancy to spread.  As its a small amount you may just wanted to mix all by hand than use a mixer, when I made mine I made alot as I had cupcakes,  these measurements are approximate to what i think should be ample to do the cookies.


Buttercream Variations:


Warm 1 tablespoon of the milk from the ‘butter’ cream recipe above and stir in 1tsp tablespoons instant coffee granules.

Add remaining milk (if needed)

Sift 1 tablespoon cocoa powder and mix into the milk.  Add to the icing sugar mix and beat to combine.

Choc Mint

add 2 tablespoons of cocoa and about 1/4 tsp peppermint essence.

Jam Drop Cookies (Low Fodmap, Gluten Free, Lactose Free)

Well its the weekend so its cooking time!!   After whipping up a quick lunch of eggplant and zucchini pizzas I also made my own version of Jam Drop cookies (or thumprint cookies).   I like to revamp recipes or mix them up and see how they turn out thats more suitable to my way of eating, lower in fat, sugars etc or I just chuck in ingredients and hope for the best lol.  So as most cookies tend to call for a cup or so of sugar even more (eek!)  I only used 1/4 cup of rice malt syrup which is not a refined sugar, comes from rice and has half the sugar of honey!!   Some people might want a super sweet cookie, which is fine, I made 2 batches one with only rice malt syrup and one with the syrup plus 1 tablespoon of dark brown sugar just as a test, both were really nice  to be honest.  Besides once you add in a small dollop of sweet strawberry jam you dont need an overly sweet cookie. But hey if you want it sweeter add in more sugar but really theres no need to waste the calories!!   I bought a new jam shopping this week and the ingredients state strawberries and sugar and its THE best jam I’ve ever tasted,  I dont have alot of jam (I used to before my weightloss journey (every day on 3 pieces of toast with lots of butter lol ah those were the days hahaha ), now its a special treat for me.  This jam is called Anathoth Strawberry Jam (pics below).   So here’s what I came up with:

Jam Drop Cookies

makes 16

60 grams of dairy free spread (Nuttelex)

1/4 cup rice malt syrup

1 tsp vanilla

1 egg

1  1/4 cup  brown rice flour

1/4 cup tapioca flour

1/4 tsp bi carb soda

1/4 cup stawberry jam (make sure for those on a low fodmap diet you dont go the 100% natural kind as they are sweetened with apple and or pear juice which is not suitable on the low fodmap diet)

Preheat oven to 180 degrees and line a baking tray with grease proof paper.  In a mixer (or use hand held mixer) beat dairy free spread for a minute until creamy and add in rice malt syrup and continue to beat a further 2 minutes until well combined.  Add in egg and vanilla.  In a seperate bowl sift flours and bi carb soda and add to the wet mixture and beat on low speed until combined.  The mixture shouldnt be sticky and rollable to form your cookies.  If too dry add in a tiny bit of rice malt syrup or a teaspoon of water.  But mine was perfect.

Roll tablespoon full balls and place on baking tray gently squashing a little, do this until you make about 16.  Use the end of a wooden spoon (handle) and make holes in each cookie carefully, edges might split but you can push them back in a little to repair.  Or you can use your thumb to make a dent in each cookie.  Spoon a little jam in each hole and place in the oven for about 10-12 minutes.  Let cool on baking tray for 10 minutes before removing and placing on a wire rack.   Oh and for my American friends ontop of the jam add a small dollop of peanut butter for PB&J cookies!!  Tastes great, I did one as a trial, peanut butter and jam isnt really popular over here in Australia but I can see what the fuss is about, its awesome together!!!


Choc Chip Macadamia Cookies (Gluten Free, Lactose Free, Low FODMAP)

Here’s my 2nd cookie attempt today as my first attempt I wasnt so happy with to put on the blog, they are nice but not the wow factor i was hoping for so will have to play around with it a bit more.  But these ones are absolutely yummy, best cookies ever I reckon lol!!!   Lower in fat too (even less if you omit the macadamia’s!!   I used Sweet Williams dairy free chocolate, as i think i have just worked out dark chocolate sets off my IBS.  I made brownies last night and symptoms started and this has happened before with dark chocolate so lets see how i go with this chocolate but only use the choc chips with the sweet williams brand as the white chocolate and block chocolate contains inulin which is a high fodmap food but the choc chips mention nothing about having inulin in the ingredients.

Choc Chip Macadamia Cookies

1/2 cup rice flour

1/2 cup Millet Flour

1/3 cup tapioca (Arrowroot) flour

1 tsp xanthan gum

1/2 tsp baking powder

pinch of salt

1/2 cup dark brown sugar

1/2 cup lactose free chocolate, like sweet williams choc chips (See image below) or use dark chocolate

1/4 cup roughly chopped macadamia nuts (or crushed, but i love chunky macadamia nuts)

3 Tbl nuttelex dairy spread, melted

3 Tbl unsweetened almond milk

1 tsp vanilla

1 egg lightly beaten

Preheat oven to 160 degrees and line baking trays with grease proof paper.   Sift all flours together until thoroughly combined (or mix thoroughly) add all other dry ingredients.  In a seperate bowl mix all wet ingredients and add to the dry ingredients.  Roll heaped tablespoon fulls and gently flatten and place on baking tray.  Put in oven for about 12 minutes or until slightly golden.  Let cool on tray a few minutes before removing and placing on a wire rack.  To make these even more awesome you can melt some of the chocolate to drizzle over the top!