Gluten Free Dairy Free Recipes from "Just 4 U Night!"

Here are the recipes for our yummy treats from our JUST FOR U NIGHT!  We hope you enjoy!  

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GF/DF Coconut Macaroons Made with Sugar

Ingredients:

• 5 cups unsweetened finely shredded coconut
• 1 1/2 cup granulated sugar
• 1/8 teaspoon (or pinch) of salt
• 4 large egg whites, lightly beaten
• 1 teaspoon pure vanilla extract (or substitute with almond extract)

Directions: 
1. Preheat the oven to 350 F.
2. Line 2 large baking sheets with parchment paper.
3. In a large mixing bowl, place eggs whites and vanilla and beat until fluffy
4. Add in the sugar and salt and mix well.  
5. Add the shredded coconut last and coat thoroughly.
6. Using your hands, form the mixture into small 1 1/2- 2 tablespoon mounds and transfer each to the prepared baking sheets (you won't need to space these out much, as they will maintain their form) 
7. Bake until just the peaks of the cookies are light golden brown, about 12-15 minutes. Turn the pan halfway through to ensure even baking.
8. After baking, leave on them on a parchment paper so they can set up.  You can remove the parchment paper from the cookie sheet and replace with another sheet if you have more to make.

Allow the cookies to cool completely on a wire cooling rack on the parchment paper. Serve at room temperature.

These can be refrigerated and stored for a few weeks!  

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GF/DF Coconut Macaroons Made With Honey

Ingredients:

• 6 egg whites, from large eggs
• ¼ teaspoon celtic sea salt
• ½ cup agave nectar or honey
• 1 tablespoon vanilla extract
• 3 cups unsweetened shredded coconut

​Directions:
1. Preheat your oven to 350°F
2. Using a hand blender, whisk egg whites and salt to stiff peaks
3. Whisk in honey and vanilla
4. Stir in coconut
5. Fill a 1 tablespoon ice cream scoop with batter (note: I just used my hands!)
6. Using your hand, firmly pack batter into scoop to level
7. Release batter onto a parchment paper lined baking sheet
8. Pinch each macaroon at the top (like a kiss)
9. Bake at 350°F for 10-15 minutes, until lightly browned
10. Cool for 1 hour leaving on parchment paper to set up

These aren't as sticky as the one's made with sugar and may be more fragile unil.

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GF/DF Chocolate Chip Cookies!

Ingredients:

• 2-1/2 cups Gluten Free Multi-Purpose Flour Blend (Pampered chef, or a blend from Costco or Aldi's)
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup ghee butter melted
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 cups chocolate morsels (I used gluten free, dairy free, soy free, nut free chocolate chips from Lucky's Market)

Directions:

1. Preheat oven to 350°F.
2. In a small bowl, combine flour blend, baking soda and salt and mix well.
3. In a large mixing bowl, beat butter, brown sugar, granulated sugar, and vanilla on medium-high speed of electric hand mixer until creamy (about 2 minutes). 
4. Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture until blended.  
5. Stir in chocolate morsels
6. Using a rounded small scoop, about 1 tbsp, drop dough 2 inches apart, onto ungreased cookie sheet.  
7. Bake 9-11 minutes or until edges are light golden brown.  Do not over bake.  
8. Cool on cookie sheet for 2-3 minutes.  
9. Remove cookies to cooling rack and cool completely

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GF/DF Peanut Butter Chocolate Chip Cookies

• 1/2 cup natural peanut butter
• 3/4 cup ghee butter (from Lucky's Market or Whole Foods)
• 3/4 cup firmly packed brown sugar
• 1/4 cup granulated sugar
• 1   egg
• 1 teaspoon vanilla
• 1 1/4 cups Pampered Chef Gluten Free Flour Mix (or other cup for cup substitute from Costco or Aldi)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 package (6 ounces) chocolate morsels (I used gluten free, soy free, dairy free and nut free chips from Lucky's Market)

Directions:

1. Preheat oven to 350°F. Measure peanut butter, ghee and brown sugar into a bowl
2.  Add granulated sugar, egg and vanilla; beat until thoroughly combined
3. In small bowl, stir together flour, baking soda and salt
4. Add to peanut butter mixture; mix well
5. Stir in chocolate morsels
6. Using Medium Scoop, drop batter 2 inches apart onto baking stone 
7. Schmoosh gently with a fork
8. Bake 10-15 minutes
9. Let stand 2 minutes; remove cookies to cooling rack to cool

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Lemon Complete Bars

Ingredients:

• ​1c vanilla Juice Plus Complete protein powder
• 1c nut butter
• 1/2 c (or less) honey
• Juice of two lemons
• Zest of two lemons
• 1/3 c rolled oats 2/3c
• unsweetened shredded coconut

Directions:  
​​1. Combine all together in a bowl
2. Shape in bars or balls.
3. Refrigerate a couple hrs to make shaping easier

ENJOY!

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