It is time to clean out my overflowing pantry. Did you know you can make a delicious gluten free cookie out of the partially empty bags of snacks in your pantry?
These gluten free cookies are called many things, gluten free compost cookies, garbage cookies, etc. Anway you name them, the mantra is to clean out your pantry and make this easy compost cookie recipe with the scraps!
How many of you have family members who eat a bag of gluten free chips, pretzels, nuts, candy, or even steal some of your secret stash of baking chips….only leaving a few bites left in the package?
You know what they do next…they seal the bag back up and stuff it into the back of the pantry. It’s like they can’t manage the last two bites, and just put it away out of sight. These gluten free cookies help you use up those crumbs and leftovers.
How many of these bags reside in the back of your pantry?
Here are some of the things I found:
Garbage or Treasure for “Garbage Cookies”?
How long has that all even been in my pantry?
Gluten free food is EXPENSIVE!
I can’t in good conscience just toss it all.
What if I just smash/chop it all the leftovers up and toss it into a cookie?
Salty and sweet. Everyone loves that combination, right? Since starting my blog, my family is used to my wacky creations…this will just take it to a new level.
(The scraps the first time I made these cookies, and the scraps the second time. This compost cookie recipe works with any scraps!)
More Delicious Gluten Free Cookies to Try:
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Things You Need to Make This Recipe:
- 1 1/2 cup Authentic Foods Multi-Blend Gluten Free Flour
- 1/2 cup Ancient Harvest Organic Quinoa Flakes Gluten Free
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 cup Madhava Organic Coconut Sugar
- 1 stick butter, melted (you can substitute coconut oil)
- 1/4 cup grapeseed oil
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups of mix ins, less if it is all candy!
- Preheat the oven to 350 degrees.
- In a large bowl, add all of your dry ingredients (except the mix ins.) Whisk to blend.
- In a smaller bowl, mix all of the wet ingredients.
- Blend the wet ingredients into the dry ingredients and mix together.
- Add in the mix-ins, breaking apart any ingredients that are too large (ie: pretzels)
- Chill dough for 30 minutes in the refrigerator.
- Put on a greased cookie sheet.
- Bake for 8-10 minutes, until done.
Nutrition Information:Yield: 16
Amount Per Serving:Calories: 178 Saturated Fat: 2g Cholesterol: 22mg Sodium: 109mg Carbohydrates: 26g Fiber: 1g Sugar: 14g Protein: 2g
The dough (from the first time I made these) is fun to look at. Each cookie is so different. One has more pretzels, one I can see the almond slivers, and another actually has one of the few chips that I found in the pantry.
I hope you all enjoy these cookies!
(*Note most of this recipe’s pictures were updated 9/13/16)
More Delicious Gluten Free Cookie Recipes to Try!