Gluten-Free DoubleTree Signature Cookies

Gluten-Free DoubleTree Signature Cookie (Gluten-Free, Dairy-Free, Soy-Free, Tree nut and Peanut-Free, and Nightshade-Free)

May is Celiac Awareness month along with food allergy awareness month. Having one of these food avoidance diagnosis is difficult, and sometimes adding the second seems overwhelming.  We started off with just food allergies but quickly found out that gluten was a problem.  I have been free of gluten and dairy for more than 10 years.  It is sometimes hard to remember what it was like to cook with wheat flour or what certain cheeses tastes like.

I am a much better baker than cook and really enjoy baking. I have a soft chocolate chip cookie recipe that I make often, so when I came across someone raving about this cookie recipe I had to try it.

During this time of Safe at Home it has been heartwarming to see the sharing and caring coming from so many companies.  Even though I have never been able to partake in the the warm cookie at a DoubleTree, I was curious about the recipe.  It is often the little additions that make a cookie great.  This one has three things added to make it special (four if you count the nuts, but I don’t usually replace those in recipes).  Cinnamon, oats, and a squeeze of lemon make the DoubleTree cookie memorable.

Gluten-Free DoubleTree Signature Cookie (Gluten-Free, Dairy-Free, Soy-Free, Tree nut and Peanut-Free, and Nightshade-Free)

  • Servings: 36cookies
  • Difficulty: easy
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Gluten-Free DoubleTree Signature Cookies
Gluten-Free DoubleTree Signature Cookies

Ingredients

  • 0.5 pounds butter substitute
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 1/4 teaspoons vanilla
  • 1/4 teaspoon lemon juice
  • 2 1/4 cup Namaste Flour
  • 1/2 cup Certified Gluten-Free rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • pinch of cinnamon
  • 2 2/3 Dairy-Free Chocolate Chips (Enjoy Life or Toll House Simply Delicious)

Instructions

  1. Preheat oven to 300℉.
  2. In a bowl combine flour, oats, baking soda, salt, and cinnamon. Set aside.
  3. With a mixer cream together butter, sugar and brown sugar.
  4. Add eggs, vanilla, and lemon juice.
  5. Mix on medium until fluffy.
  6. Slowly add the dry ingredients mixed together in step one.
  7. Stir in chocolate chips until well incorporated.
  8. Using a 2 tablespoon scoop, scoop dough onto a silicon lined baking sheet (12 cookies).
  9. Bake for 20 minutes.
  10. Let cool before transferring to serving plate or container.
  11. Enjoy!

 

 

Beef with Broccoli

Instapot Beef with Broccoli #top9free (Gluten-Free, Dairy-Free, Soy-Free, Tree Nut and Peanut-Free, Nightshade-Free)

FARE is challenging people to make a Top 9 Free (#top9free) dinner on May 13.  This is one dinner that is easy to make and is free of all Top 9 allergens.  I like making this in the instapot but you could easily adapt it to make on the stovetop.  You can brown your beef first, but after trying it as a dump recipe (just dump everything in the pot) I think it tastes just as good without the extra step of browning.

I have more than one pressure cooker so I usually make the rice at the same time in another pot. If you just have one pressure cooker you could make the rice ahead of time and wipe out the pot and then cook the beef.

Pair this with a salad topped with Carrot Ginger Dressing (With olive oil substituting the sesame oil) and you have a meal free of the Top 9 allergens.

Instapot Beef with Broccoli

  • Servings: 3-4
  • Difficulty: easy
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Instapot Beef with Broccoli

Ingredients

  • 1.5 pounds beef stew meat (or other beef roast cut into chunks)
  • 2 teaspoons minced garlic
  • 1/2 cup broth (beef preferred but can be whatever you have on hand)
  • 1/2 cup coconut aminos
  • 2 tablespoons white sugar
  • 1+ tablespoons corn starch
  • 1/2 pound broccoli

Directions

  1. Add the beef, garlic, broth, aminos, and sugar to the bowl of the Instapot.
  2. Secure the lid in the seal position.
  3. Cook on high pressure for 15 minutes.
  4. When the beef is almost done add the broccoli to a microwavable bowl with a few tablespoons of water and microwave on high for approximately 4 minutes.  Broccoli should be tender.
  5. Manually release pressure when the cook time is done.
  6. Remove some liquid from the pressure cooker to a small bowl and stir the corn starch into the liquid.  Once the corn starch is dissolved pour the mixture into the Instapot and turn on the Sauté mode.
  7. Continually stir the beef and sauce until thickened. This usually takes less than 5 minutes.  If it doesn’t seem to be thickening repeat adding some corn starch to some reserved liquid to dissolve and then adding it to the pot.
  8. Once the sauce has thickened add the broccoli and serve over rice.
  9. Enjoy!