Gluten Free Cookies and Flower Bouquets for Mother's Day!!


This post is sponsored by Bob’s Red Mill.

Wrapped sugar cookie flower bouquet and gluten free flour


I kind of love my CHOCOLATE COOKIE RECIPE. And judging by the number of emails and messages I get about it every week -- you guys do too! The two questions I get asked most often are:

1) How can you tell when chocolate sugar cookies are done baking? (Find the answer HERE.)

2) How do I make it gluten free? 

The last time I made gluten free chocolate sugar cookies was almost a decade ago! So when the people at Bob’s Red Mill offered to send me some of their Gluten Free 1-to-1 Flour to try out - I jumped a the chance!

Soft and chewy gluten free chocolate sugar cookies

Bob’s Red Mill Gluten Free Flour is designed to be used as a cup-for-cup flour replacement. That means if a recipe calls for 2 ½ cups of all purpose flour, you can use 2 ½ cups of Bob’s Red Mill Gluten Free Flour in the same recipe without making any changes.


I’m going to be honest - I didn’t think it would work very well. I remembered gluten free flour tasting kind of earthy and gritty. (And by “earthy” I mean -- like actual dirt.) I used to have to add additional flavors and binders to recipes to cover the taste and sandy texture.

AND… I already have that problem where I couldn’t make a recipe exactly as written if my life depended on it. My hands just start moving on my own and before I know it my blueberry pancakes have turned into lemon muffins.  I practically had to glue my kitchen cabinets shut to keep from adding extra flavors and binders to the recipe on the first batch.

You guys.

It totally worked. AND they taste AMAZING.

But since I’m not one to leave well enough alone… I made just a few changes to my original recipe to make this gluten free chocolate sugar cookie absolutely incredible. Not a “it's a good substitute” but a cookie that actually rivals the original. Two of my daughters actually prefer the gluten free cookies to the all-purpose flour cookies.

No-Chill Gluten-Free Chocolate Sugar Cookies

Prep Time: 20
Cook Time: 20-30
Ingredients
  • 1 cup slightly softened butter (not quite room temperature)
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2/3 cup unsweetened cocoa powder
  • 3 1/2 - 4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
Instructions
Preheat oven to 375°F. Line baking sheets with silicone baking sheets or parchment paper.
Cream butter and sugar together.
Add eggs, vanilla, baking powder and salt and mix well.
Stir in the cocoa until well blended.
Add 3 1/2 cups flour. Mix until the flour is completely incorporated and the dough holds together in a ball. Add additional flour if necessary to keep it from feeling sticky.
Roll out between two sheets of parchment paper. Bake at 375° F for 7-10 minutes. (I roll my cookies 1/4" thick and bake 3 inch cookies for 8 minutes.)
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wrapped cookie bouquet with flower cookies

And because it’s almost Mother’s Day… can we talk about cookie flower bouquets? You can find my 21 tips for traditional cookie bouquets HERE. But I’m kind of loving the new trend of giving cookies as a wrapped bouquet instead of standing up in a vase or basket. There is an elegance to the simplicity that any mother would appreciate!

Steps for making wrapped cookie bouquet

There are a lot of different ways to get cookies on sticks. As a mother who as lost her ever loving mind trying to raise four children to adulthood while simultaneously minimizing broken bones, broken hearts, and messy rooms...I'm all about doing things the EASY WAY. And this method requires absolutely ZERO advance planning. (Story of my life.) You can make cookie bouquets from any cookie shape and design. (You can even use store-bought cookies if you want - GASP!!) Wrap the cookies in your bag of choice. Turn them upside down and use packing tape to tape the longest treat stick you can find to the back of the cookie. Note: Don't use scotch tape. It won't be secure enough.

How to add tissue paper leaves to cookies on a stick

1. Grab some green tissue paper and cut each sheet into 4 squares about 10 inches by 10 inches.
2. Fold the top corner about 1/3 of the way down and fold the bottom corn so it overlaps.
3. Turn the tissue paper over and poke a hold in the center.
4. Place the cookie stick through the hole and use tape to secure the "leaves" to the stick.


I like to make sure that the tape is tightly wound around the tissue paper first, and then to the stick itself so it doesn't slide up and down the stick. (I use scotch tape for this part.)


Wrapped sugar cookie bouquet tutorial

Cut a square of craft paper to a size of 2ft by 2ft. Place the cookies on the top corner of the square. I like to tape the bottom layer of cookies to the paper so they don't move around too much after I've tied the bouquet. I've found that craft wrapping paper is a little thinner and easier to work with than the same color mailing or packaging paper.

Wrapped sugar cookie bouquet tutorial
 1. To wrap the bouquet, bring the bottom corner up to the cookies. Fold the corner under so you have a straight line.
2. Bring one side of the paper to the center of the bouquet...
3. ...and fold down the center.
4. Wrap the other side across the center and towards the back of the bouquet.


Wrapped cookie bouquet for Mother's Day or Teacher Appreciation

Secure with a wide ribbon.



NEED MORE??

Grab some coupons for Bob's Red Mill Gluten Free 1-to-1 Baking Flour and try it out yourself!!!

Get more tips for COOKIE BOUQUETS.

LilaLoa
LilaLoa

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