Mom’s Gluten and Dairy Free Old English Cookies

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After lots of trial and error with various gluten free flours, my Mom and I perfected this cherished family recipe resulting in delicious gluten free and dairy free cookies. Great for any occasion, I’d like to share this cookie recipe that has been passed down through four generations of home bakers.

I still remember baking these cookies with my Mom and Aunt Greta at her farm in Wooster Ohio when I was a little girl. Aunt Greta was an incredible cook, my Mom’s favorite aunt and mother to Mom’s favorite “little brother” Dave.

So, in honor of my Mom and Aunt Greta, I hope you love these cookies as much as we do!

Mom’s Gluten and Dairy Free Old English Cookies:

I. Cook raisins in small pan:

  1. Add 1 cup of raisins to water which covers the bottom of a small panmom koeller
  2. Cook raisins until water evaporates
  3. Drain and cool raisins on paper towel and hold to the side

II. Cream together:

  1. 1/2 cup Earth Balance original buttery spread
  2. 1 cup of white sugar

III. Add wet ingredients to cookie batter:

  1. 1 large egg
  2. 1/2 teaspoon gluten free vanilla extract

IV. Blend in 1/2 cup COLD instant coffee into batter

V. Add dry ingredients to batter and mix thoroughly:

  1. 2 1/2 cups gluten free flour which includes xantham gum
  2. 1/2 teaspoon of gluten free baking soda
  3. 1 teaspoon of gluten free baking powder

VI. Add remaining ingredients to batter:

  1. 1 cup of cooked and cooled raisins per Step I
  2. 1/2 cup of gluten free and dairy free chocolate chips
  3. 1/4 cup gluten free ground nuts

VII. Prepare cookies and bake:

  1. Shape dough into balls (if dough is a bit sticky to the touch add a little more gluten free flour)
  2. Roll dough into small balls and place on un-greased baking sheets
  3. Bake at 350 degrees for approximately 10-15 minutes until golden brown
  4. Take out of oven, let cool and savor your delicious gluten & dairy free cookies

VIII. Product suggestions and notes:

  1. For gluten free cookies, I have baked with both King Arthur’s gluten free baking mix and Domata gluten free all-purpose flour
  2. For dairy free cookies, I baked with Earth Balance original buttery spread (I personally do not recommend using the baking sticks for this recipe) and Enjoy Life semi-sweet mini chocolate chips with great results
  3. If you can eat gluten, use 3 cups of regular flour to replace item #1 in Step V
  4. If you can eat dairy, use 1/2 cup butter or margarine which replaces items #1 in Step II and use your favorite chocolate chips for Step VI

Also be sure to check out some of our other family favorites including Vivi’s chocolate chip cookies and peanut blossom Christmas cookies from Vivi.

Share with us some of your favorite family gluten and dairy free cookie recipes!

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