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Gluten-Free Soft Chocolate Peppermint Cookies

Nothing like a hot cup of coffee or hot chocolate on a cold winter’s night to keep you warm and fuzzy! The perfect companion is a soft and chewy chocolate cookie with a hint of mint!

These soft and chewy chocolate peppermint cookies are like soft pillows of sweet goodness! Bonus – they are made with a “healthier” coconut palm sugar, and they’re gluten-free too.

Gluten-Free Soft Chocolate Peppermint Cookies


1½ cups gluten-free flour + 1/8 tsp xanthan gum

½ cup unsweetened baking cocoa

½ tsp baking soda

½ tsp salt

1 cup coconut palm sugar

½ cup unsalted butter, room temperature

3 tsp peppermint extract

1 egg, room temperature

2 tbsp water

1 cup chocolate chips

Gluten-Free Soft Chocolate Peppermint Cookies | amotherworld.com 


Whisk together flour, cocoa, baking soda and salt. Set aside. In a large bowl on a stand mixer, cream sugars and butter together until light and fluffy.

Add in egg, peppermint extract and water and beat until well blended. Gradually stir in dry ingredients. Fold in baking chips, then refrigerate dough for 1 hour.

Preheat oven to 375 degrees, and line a cookie sheet with parchment paper. Using a cookie dough scoop, scoop out cookie dough onto prepared cookie sheet. You don’t need to press down on the cookie; keeping it fluffy and puffy will keep the cookie soft!

Bake for 7-8 minutes or so, and indulge with a hot cocoa!



Gluten Free Chocolate Chip Toffee Cookies

Disclosure: This post is proudly sponsored by Becel® and  #BakewithHeart. As always, the opinions expressed herein are my own.

Mmmm there is nothing more comforting than freshly baked cookies. During the Christmas holidays, I love baking cookies with my boys. We love a variety of yummy Christmas cookies, but with our hectic schedules, we simply don’t have the time to bake five or six different recipes.

Making delicious cookies starts with the right cookie dough. I’ve been on the hunt for one great cookie recipe that can be the delicious base for a number of delicious variations. With this simple and easy recipe by Becel® , you’ll be able to make soft and chewy cookies every time.

Becel®  is free from artificial preservatives, flavours and colours, and us made from simple blends of plant and seed oils, so you can feel good about using Becel® in your holiday recipes!

Becel Anything Goes Cookie Dough is a simple, customizable cookie dough recipe that makes it easy to make multiple varieties of cookies at once by splitting the dough and adding your favourite mix-ins.

There is also a great gluten-free variation too! For a gluten-free version, simply replace all-purpose flour with 2-1/2 cups (625mL) gluten-free whole grain oat flour, 1/3 (75mL) cup coconut flour and 1/4 (60 mL) cup potato flour. Because I can’t eat oats either, I’ve substituted the flour with my own gluten-free  version.

I also decided to add toffee bits and chocolate chips, because there is nothing tastier than crunchy toffee and creamy chocolate in a chewy cookie! Here is my recipe for Gluten Free Chocolate Toffee Cookies.

Gluten Free Chocolate Skor Cookies | amotherworld | amotherworld.com

Gluten Free Chocolate Skor Cookies | amotherworld | amotherworld.com

Gluten Free Chocolate Chip Toffee Cookies


3 cups (750 mL) gluten-free flour (blend of almond, sorghum, rice and tapioca flours)

1 tsp. (5 mL) baking soda

1/2 tsp. (2 mL) salt

1 cup (250 mL) Becel® Buttery Taste margarine* or Becel® Original margarine

1 cup (250 mL) firmly packed light brown sugar

1/4 cup (60 mL) granulated sugar

2 large eggs

1 tsp. (5 mL) vanilla extract

1 cup semi-sweet chocolate chips

¼ cup toffee bits

Gluten Free Chocolate Skor Cookies | amotherworld | amotherworld.com


Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.

Beat Becel® Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Add toffee bits and chocolate chips. Drop by tablespoonfuls on ungreased or parchment-paper-lined baking sheets, 2-in. (5 cm) apart.

Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.

Becel® margarine can replace butter 1:1 in any of your favourite holiday baking recipes for an alternative. The most convenient part – you can use it straight out of the fridge and it will be smooth and creamy each time, ready to go!

TIP: Take the original Becel Anything Goes Cookie Dough and add your choice of mix-ins. Here are some ideas:

Gluten Free Chocolate Chip Toffee Cookies | amotherworld

My Favourite Mix-ins

Chocolate chips + toffee bits

Chocolate chips + walnuts

Toffee bits + pecans

Pecans + butterscotch chips

White chocolate chips + macadamia nuts

Milk chocolate chips + chopped almonds

Crushed peppermint candy

White chocolate chips + dried cranberry

Dried cranberry + pecans

Gluten Free Chocolate Skor Cookies | amotherworld | amotherworld.com

Gluten Free Chocolate Skor Cookies | amotherworld | amotherworld.com

Let Becel® help you #BakewithHeart and gift with love this holiday season using their single, customizable recipe for soft and chewy cookies every time! Be sure to check out becelbakewithheart.ca for more gifting and recipe inspiration.


Greek Molasses Cookies

These Greek Molasses Cookies are tastier than they look – trust me! The traditional Moustokouloura recipe uses grape must or grape molasses. But if you don’t have on hand, you can swap it out with molasses.

So these are a twist on Moustokouloura and are my version of Greek Molasses Cookies, and they are gluten free and vegan! I only had black-strap molasses on hand and used that this time around.

Greek Molasses Cookies


1 cup extra virgin olive oil

1/2 cup molasses

1/2 cup coconut palm sugar

1/2 cup freshly squeezed orange juice

1/2 teaspoon baking power

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

4 cups gluten free flour

Greek Molasses Cookies


Watch my YouTube video here to see how they are made.



Greek Molasses Cookies


Greek Molasses Cookies

Peppermint Sugar Cookies

Sugar cookies are one of the most popular holiday cookie recipes p- they’re easy to make and the kids can help decorate them. Here is a simple sugar cookie recipe with a minty twist! All you have to do is add a Hershey’s Peppermint Bark bell in each cookie by either pressing on top, or rolling the dough around the bell for a minty twist on a holiday cookie favourite.

Peppermint Sugar Cookies


¾ cup butter, softened

1 cup sugar

2 eggs

1/2 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 package Hershey’s Peppermint Bark bells

Peppermint Sugar Cookies


In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour.

Preheat oven to 375 degrees F (200 degrees C). Roll dough into 2 inch balls. Place cookies 1 inch apart on cookie sheets. Press a Hershey’s Peppermint Bark bell in the center of each cookie. Bake for about 10 minutes.


Peppermint Sugar Cookies

Peppermint Sugar Cookies

Peppermint Sugar Cookies

Easy Nutella Cookies You’ll Love

Feel like something sweet but a spoonful of Nutella just won’t do the trick? Well, try these easy Nutella cookies and you’ll thank me later. These easy nutella cookies recipe has only four ingredients. If you don’t have baking powder on hand, then just go with the first three – Nutella, flour and an egg. It’s that simple.

Easy Nutella Cookies

1 cup all-purpose flour

1 cup Nutella

1 extra large egg

1 teaspoon baking powder

Easy Nutella Cookies recipe on amotherworld


Preheat the oven to 350F, and line a baking sheet with parchment paper. Add all ingredients and mix well, until the batter is smooth. Take about a tablespoon and roll into a ball. Add the balls to the parchment paper and flatten them with a sheet of wax paper, or the bottom of a glass. Leave space in between the cookies.

Bake for about 8 minutes, and allow to cool on a baking rack. Enjoy!

Easy Nutella Cookies recipe on amotherworld

Easy Nutella Cookies recipe on amotherworld

Easy Nutella Cookies recipe on amotherworld

Almond Cranberry Orange Cookies (Gluten Free)

I had a craving for cranberry and orange and didn’t have enough time to make this delicious Orange Cranberry Pecan cake that my sister would bake, or to figure out how to make it without using sour cream.

So I opted to try making some Almond Cranberry Orange cookies – gluten dairy and egg free – and they turned out so well, I have to share!

Almond Cranberry Orange Cookies – Gluten, Dairy and Egg Free (Vegan)


½ cup grape seed oil

¾ cup coconut palm sugar

1 flax egg (3 tbsp water to 1 tbsp ground flax meal, mixed together and let stand for 10 minutes)

1 ¼ cup gluten-free flour (I use a mix of 1/2 cup tapioca, 1/2 cup sorghum, 1/4 cup almond meal)

1 tsp orange zest

2 tsp freshly-squeezed orange juice

¼ tsp baking soda

¼ teaspoon sea salt

½ cup dried organic cranberries

½ cup chopped almonds

Almond Cranberry Orange Cookies - Gluten, Dairy and Egg Free


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

Cream together sugar and oil in the bowl of your stand mixer. Add the flax egg, orange zest and orange juice. Beat in the flours, baking soda, and salt, followed by the cranberries and almonds.

Scoop the dough onto the prepared cookies sheets and flatten slightly (the cookies will not spread). Bake 10-12 minutes or until golden on the edges and still soft in the middle.

Cool cookies several minutes before removing to a cooling rack.



Almond Cranberry Orange Cookies - Gluten, Dairy and Egg Free

Apple Cinnamon Cookies

I had a craving for apple cinnamon pie but didn’t have the energy to make a gluten free crust and pie. So I thought I could whip together some soft cookies with apples and cinnamon.

This is a simple apple cinnamon cookie recipe that is free of wheat, gluten, soy, dairy and eggs.


½ cup coconut flour

¼ cup each almond meal and tapioca flour

½ cup applesauce, unsweetened

1 small apple, shredded

¼ cup grape seed oil

¼ cup coconut palm sugar

1 flax egg – 1 tablespoon of flax seed meal in 3 tbsp of water, let sit for 5 minutes

1 tsp baking soda

1 tsp cinnamon



Mix together oil, sugar, flax egg, applesauce, then flours, baking soda, cinnamon and then the shredded apple. Spoon into drops onto a parchment lined baking pan. Bake in a 350 degree oven for 12 minutes.


Linens by Hen House Linens

apple cinnamon cookies


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Gluten Free and Vegan Gingerbread Cookies

I had a craving for gingerbread cookies. But because I’m gluten free and dairy free too, I needed to make up my own version of gluten free and vegan gingerbread cookies.

These gluten free gingerbread cookies are soft, just the way I like them!


1/4 cup butter, softened (substitute with grape seed oil if vegan)

1/4 cup coconut palm sugar

1 flax egg – 3 tbsp water mixed with 1 tbsp flax seed meal (mix these together and let sit for 5 minutes until becomes gel-like)

1/3 cup molasses

1.5 cups GF flour (I use ½ cup each almond, tapioca and sorghum flour)

1/2 tsp ground ginger

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp ground cloves

1/4 tsp ground cinnamon

gluten free gingerbread cookies


In a large bowl, beat butter with sugar until fluffy.  Beat in eggs and molasses.  In another bowl, mix flour, ginger, baking soda and spices.  Add flour mix into molasses mix in batches, mixing well and blending with hands if necessary.

Divide the dough into two flattened balls (discs).  Wrap in plastic wrap and put in fridge for a couple of hours.

Roll out dough to a 1/4″ thickness and cut into shapes using cookie cutters.  Bake at 325F for about 10 minutes on parchment-lined baking sheet or until edges are golden brown.


Grain Dairy and Egg Free Chocolate Chip Cookies

These cookies are grain, dairy and egg free and yet you wouldn’t even know it! Ok maybe a little if you’re able to eat regular flour, eggs and milk chocolate!

But I’m not able to eat those foods right now so I’ve come up with this simple grain, gluten, dairy and egg free chocolate chip cookies recipe that you will enjoy.


½ cup almond flour

½ cup coconut flour

¼ cup grape seed oil

½ cup coconut palm sugar

1 cup dark chocolate chips

¼ cup unsweetened applesauce

1 “flax egg” – 3 tbsp warm water mixed with 1 tbsp flax meal; let sit for 5 minutes until gel-like.

vegan chocolate chip cookies


Mix together the oil/butter and sugar, followed by the applesauce and “flax egg”. Add the flours and mix until well blended. Add the chocolate chips.

Using about a teaspoon of dough, roll into a ball and flatten slightly. These cookies don’t spread so you want to flatten them a little before baking.

Bake at 350 for 12 minutes. Let cool before touching otherwise they will crumble. Enjoy!

paleo chocolate chip cookies

chocolate chip cookies

gluten free chocolate chip cookies

Gluten Free Coconut Chocolate Chip Cookies

These gluten-free coconut chocolate chip cookies can be whipped up in a few minutes. Great for a quick protein, high-fiber snack and they are quite filling!


½ cup extra virgin olive oil (or butter)

½ cup coconut palm sugar

1 cup coconut flour

4 eggs (or 1 egg and 4 egg whites)

½ cup chocolate chips (I use Ghirardelli brand of chocolate chips)

¼ cups walnuts

½ cup unsweetened shredded coconut

½ tbsp vanilla extract

Dash of salt


coconut chocolate cookies


1.            Preheat oven to 375.

2.            In stand mixer, mix together butter, sugar, vanilla, eggs and salt on low speed.

3.            Stir in flour, then chocolate chips, walnuts and coconut. Mix until well combined.

4.            Line a cookie tray with parchment paper.

5.            Using a spoon, form dough into balls. These cookies don’t spread so flatten slightly.

6.            Bake for about 10 minutes until lightly golden.