Seriously Good Gluten-Free Vegan Peppermint Almond Cookies

Gluten? What's Gluten?

Seriously Good Gluten-Free Vegan Peppermint Almond Cookies

mint chocolate almond cookies

I’m fairly new to the world of gluten-free baking; I’m more of a gluten-ful girl, to be honest. However, I have friends with Celiac disease and friends who avoid gluten and wheat, and I like to accommodate them when making treats, especially around the holidays. Should we exclude people from holiday cookie exchanges and treat sharing, just because of the inability to eat gluten? No! We should not!

Great Gluten-Free Desserts You Don't Want To Miss

Enter this cookie recipe, which is not only gluten-free, but is also vegan and packed with protein, fibre, and mint chocolatey deliciousness. It’s simple to make with ingredients that are easily found in any grocery store. Whip up a batch of these, and all your friends—the gluten-free and the gluten-ful alike—will be sharing in the holiday spirit, holding hands in a circle like the Whos down in Whoville.

A note about these cookies: they are delicate little snowflakes that require care when storing. They need to be keep in an airtight container with wax paper between each layer of cookies to avoid sticking together, unless you like eating cookies in stacks of fours and fives—in which case, by all means, store them however you wish.


2 tablespoons ground flax
6 tablespoons water
1 cup dark chocolate chips
2 tablespoons coconut oil
1 1/4 cup (100 gram package) ground almonds
1/4 teaspoon sea salt
1/2 cup granulated sugar
1 teaspoon peppermint extract
icing sugar for rolling

  Whisk together ground flax and water; refrigerate for 15 minutes.

  In the top of a double boiler, melt together chocolate chips and coconut oil, stirring often. Alternatively, use the microwave and stir every 30 seconds until chocolate chips are melted and smooth.

  Remove from heat, if using the double boiler, and stir in the ground almonds and salt.

  Whisk together sugar and flax mixture. Add peppermint extract and almond mixture. Refrigerate for 3 hours until firm enough to handle.

  Preheat oven to 350 degrees and line two baking sheets with parchment paper.

  Roll dough into balls 1 inch in diameter, then roll in icing sugar. Space out on baking sheet with a minimum of 2 inches between dough balls. The cookies flatten and spread a lot—you want them to be very spaced out (like Spicoli).

  Bake 13-15 minutes until firm around the edges. Allow to cool completely before removing from the baking sheets. These cookies are very fragile! Be gentle!

Yield: 24 marvelous cookies

Adapted from Canadian House and Home


Grandma's Gingersnap Recipe


Grandma's Gingersnap Recipe

gingersnap cookie tower

There is one cookie recipe I make without fail every year around the holidays, and that is my grandma's recipe for gingersnaps. I make these delectable cookies annually, for a few reasons: a) I love filling the house with the cozy and warm smell of ginger and molasses on a dark, wintry afternoon, b) gingersnaps seem like a cookie for the festive season, a perfect accompaniment to hot cocoa after a day of sledding or snowman making, and c) these cookies are like crack. They are so addictive that if I made them oftener, I would not be able to fit into any of my clothes.

This Caramel Corn Is Deliciously Addictive

This is my grandma's recipe, and every time I make these I think of her fondly. This is such a fun recipe to make with kids, especially around the holidays when you're looking for a good indoorsy activity. For years I've recruited my kids to roll the balls of dough in the sugar and arrange the cookies out on the baking sheets properly, and they take those responsibilities SERIOUSLY, as though getting the cookies evenly coated with sugar was an integral part of the space program. It's important to allow for room between the dough balls because they do flatten and spread more than you may expect — although having the cookies stick together and being forced to eat two instead of one is not the worst tragedy. One bite of these gingersnaps and you will sort of wish that the entire sheet of cookies stuck together, just to give you an excuse to eat them all.

It's a matter of taste, of course, but I think that soft and chewy cookies are far, far superior to crunchy ones. I tend to underbake my cookies just the teensiest bit to get that elusive chewiness. If you prefer a crunchier cookie, add a few minutes to the bake time. I won't mind; we can still be friends (more chewy cookies for me!).


1 cup butter, softened
1 1/4 cups granulated sugar
1 cup brown sugar
1 cup molasses
2 eggs
1 tablespoon vanilla extract
2 teaspoons baking soda
2 1/2 teaspoons ground ginger
4 cups all-purpose flour
Extra granulated sugar for rolling

  Preheat oven to 375 degrees and line baking sheets with parchment paper.

  In a large bowl, cream the butter together with the granulated sugar and the brown sugar until fluffy. Add the molasses and beat until smooth.

  Add eggs and vanilla, beating until very smooth and creamy.

  Add the baking soda, ginger, and flour. Mix well. Refrigerate mixture for 15 minutes.

  Roll dough into 1 1/2 inch balls; roll the balls in the sugar until coated. Place on a cookie sheet at least 2 inches apart — cookies will flatten and spread while they bake.

  Bake for 10 minutes for a perfectly chewy, addictive, magical cookie.

Yield: about 5 dozen perfect, chewy, addictive, and magical cookies

Want more delicious cookie recipes? Try Sarah's Oatmeal Raisin Cookies, Lara's Pumpkin Pie Cookies, or my (not) Red Velvet Macarons. Cookie....nom nom nom.


Rachael Ray's Ratatouille Recipe


Rachael Ray's Ratatouille Recipe

bowl of ratatouille with garlic croutons

I think we all can agree that weeknights are crazy. Whether you're trying to make dinner one-handed with a weeping toddler clinging to your leg and a baby on your hip, or if you walked in the door at 6:30 pm and need to get kids fed, homework done, bathed, and in bed at a reasonable time, or if you're just trying to get your kids off to their various activities with some semblance of nutritious food in their system, we can all unite in the fact that weeknights are hectic at the best of times, and pure chaos at the worst. Wouldn't it be nice to have an easy solution to the suppertime scramble?

The lovely people at Simon and Schuster Canada sent me a copy of Rachael Ray's brand-new cookbook, "Week in a Day" which focuses on batch cooking and advance preparation to quell that old "What's for dinner?" grimness and to bring serenity to your weeknight meals. The premise is that an entire week's meals can be prepared in one day; a welcome prospect to those of us who like to have a plan, Stan. All the work of the meal is done before hand, so dinners can be simply warmed up while you kick back and relax with a glass of wine. Delicious home cooking in a flash. Doesn't that sound lovely?

Not only are there forty-one weeks' worth of recipes, but there are also access codes throughout that can be scanned to access enhanced digital content: bonus recipes and how-to videos. Additionally, there is a very handy bonus section called "1 Grocery Bag, 3 Meals" that includes a shopping list for three quick-and-easy recipes.

There are over two hundred recipes in this book—many of them vegetarian and easily adapted to be vegan—and they are all drool-worthy. I want to try the Portobello-Porcini Cacciatore, Spicy Roasted-Tomato Marinara with Spaghetti Squash, and the Green Pastitsio. These are meals that I have never once even thought of making, so I'm pretty excited to try them. Don't they sound scrumptious?

Even more scrumptious is the way this cookbook is organized. Every week has its own theme, such as "Multinational Make-Aheads," "Cold Weather Comforts," "Amazing Grains," and "Get Saucy." There are seasonal weeks that focus on holiday cooking, Thanksgiving favourites, and even the Super Bowl! The recipe I chose to share with you belongs to "From a Taco to Morocco": Ratatouille with Poached Eggs and Garlic Croutons (although I omitted the egg and made a few other changes, noted below as a "Nicole Note"). This ratatouille was amazing—so delicious and flavourful. The recipe claims to "serve 4" but it is quite large; I found myself eating the leftovers for lunches last week. It was something wonderful to look forward to: a warming bowl of happiness on a cold November day.


4 tablespoons butter (Nicole Note: I used olive oil)
4 cloves garlic: 2 cloves finely chopped, 2 thinly sliced
8 slices (1 inch thick) baguette
2 teaspoons dried herbes de Provence or dried thyme
1/2 cup shredded or grated Parmigiano-Reggiano cheese (Nicole Note: I omitted this)
Salt and pepper
1 eggplant (1 1/2 pounds), cut into 1/2 inch cubes
2 red bell peppers
2 tablespoons extra-virgin olive oil
1 pound small zucchini, cut into 1/2 inch cubes
2 medium onions, cut into 1/2 inch cubes (Nicole Note: I omitted the onions and added a teaspoon of dehydrated onion)
Leaves from 2 sprigs fresh rosemary, finely chopped (Nicole Note: I used 1/2 teaspoon dried rosemary)
1-28 ounce can whole San Marzano tomatoes or fire-roasted diced tomatoes (Nicole Note: I used regular Scarpones diced tomatoes)
1 tablespoon aged balsamic vinegar
4 extra-large eggs (Nicole Note: I omitted the eggs, and for protein I added a 358 mL can of chickpeas, rinsed and drained)
A handful of fresh basil leaves, torn

  Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

  In a small saucepan, melt the butter over low heat. Add the chopped garlic and let it bubble for 2 minutes.

  In a medium bowl, combine the bread, 1 teaspoon of the herbes de Provence, and the Parm. Drizzle the garlic butter over the bread and toss to coat. Arrange the croutons on the baking sheet and bake until golden and evenly browned, about 20 minutes. Remove from the oven and let cool. (Make ahead: Store the croutons in an airtight container in a cool place.)

  Salt the eggplant and drain it in a colander for 30 minutes.

  Meanwhile, char the bell peppers all over on the stovetop over a gas flame or under the broiler with the oven door ajar to let steam escape. Place the blackened peppers in a bowl and cover tightly. When cool enough to handle, rub off the skins with a paper towel, then halve, seed, and dice the peppers.

  In a Dutch oven, heat the EVOO over medium high heat. Add the eggplant, zucchini, onions, sliced garlic, rosemary, the remaining 1 teaspoon herbes de Provence, and salt and pepper. (Nicole Note: I added a can of rinsed and drained chickpeas at this time.) Cover the pot and cook to soften the vegetables, about 15 minutes, stirring occasionally. Add the tomatoes (if using whole tomatoes, break them up) and half a tomato can of water. Stir in the roasted peppers and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavours. (Make ahead: Let cool and refrigerate.) (Night of: Return the ratatouille to room temp before reheating gently over medium heat, covered.)

  Stir in the balsamic vinegar. Make 4 wells in the ratatouille and crack and egg into each. Cover and cook the eggs to the desired doneness, 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.  


And we're giving away FIVE copies of Rachael Ray's "Week in a Day" thanks to Simon and Schuster Canada so you too can experience calm, blissful weeknight dinners! To enter, all you have to do is leave a comment below, and tell me what makes your weeknights so chaotic. You have until November 28, 2013, to enter. You must be a YMC member and please be sure you've registered your email address in our commenting system so we can contact you if you win.

Yummy Rules and Regs: You must be a member to win. Click to sign up! It's free and filled with perks. One comment per member. Entries accepted until November 28, 2013. Contest open to Canadian residents (excluding Quebec). Winners will be picked using See full contest rules.