Be My Valentine Sugar Cookies


I’m just going to put this out there: who can resist a good sugar cookie? Especially when it’s made with love and- added bonus- heart shaped? With Valentine’s Day just around the corner I thought it was a good time to bring out the heart shaped cookie cutters and whip up a batch. Ari’s favourite are these chocolate chip cookies, but sugar cookies are a close second. We did cut- outs with mini hearts for a fun extra touch and I think they turned out great.

I used this recipe , but cut it in half since it makes a lot of cookies. And even though the original recipe I shared is gluten/ dairy free, you can simply swap in unbleached flour and butter if you’d prefer the classic version (the cookies we made were gluten free but I used butter). It’s a classic recipe that’s versatile and easy to adapt, so whether you have to make some substitutions or not, they’re a crowd- pleaser! (I tried to save a few take a some more photos but they were gone in no time!).

For the recipe we used see this post: Gluten & Dairy Free Sugar Cookies


1. Once you’ve mixed your dough, divide it equally. Add red food colouring to one half and knead until it’s mixed in (or maybe go for a cute marble effect!). Roll dough to 1/8″- 1/4″ thick.

2. Using a large cookie cutter, cut out the cookies in the desired shapes.

3. For the cutouts, use a small heart- shaped cookie cutter in the centre of the large cookies and swap the centres (pink into the plain and vice- versa). You can also leave the centres empty as a cute alternative.

4. Line cookie sheets with parchment paper and place the cookies carefully on the sheets (the shapes can warp, so be careful when transferring them).

5. Bake at 400 degrees for 6- 8 minutes and allow to cool.

6. Optional: add icing & sprinkles for a fun touch.


Yummy Mummy Monday: Sugar Cookies {Gluten & Dairy Free}

For those of you who’ve been looking for an allergy- friendly cookie, this one ain’t bad. When it comes to gluten free baking, there are some great options out there. But remove the dairy too and suddenly your favourite recipe is unrecognizable. This happened to me before Christmas when I attempted to recreate my favourite shortbread recipe with my Mum. They didn’t even resemble cookies when we took them out of the oven and weren’t edible. Ugh. Those are the moments I get frustrated and have to accept that some things just can’t be recreated in a gluten/ dairy free form. Ok, fine, no shortbread. How about sugar cookies? The good news is that these can be whipped up without regular flour, butter, etc and still be not just edible but actually pretty tasty (note: icing them also helps- I fully admit this isn’t a healthy recipe, but a way to enjoy a favourite treat for people who can’t eat dairy/ gluten). I’ve started baking with Ari, and the messes are totally worth the fun we have rolling out the dough, cutting out the cookies, and decorating them together (see photos below for all our messy fun). I’ve also included the regular version for those who can enjoy them in their regular glory, plus the recipe for royal icing I used. I kept seeing cookies iced to look like doughnuts everywhere all over Pintersest and I couldn’t resist making them with my little blondie. They look super cute and are pretty simple to make and decorate- I hope you give this recipe a try next time you’re baking!


For the cookies
1 1/2 cups coconut oil, softened or melted*
2 cups white sugar
4 eggs
1 tsp vanilla extract
5 cups gluten free flour** (for sweet recipes like this one I use a gluten free flour mix for half of the needed amount, then equal parts coconut and tapioca flour for the other half)
2 tsp baking powder
1 tsp salt
1 cup coconut milk (you may need more or less depending on how dry you find the dough- you shouldn’t need this for the regular version)

For the regular version:
* swap for butter
** swap for regular flour 

For the royal icing
1 egg white
4 cups icing sugar, sifted (I’ve made batches that have needed closer to 5 cups)


1. Preheat oven to 400 degrees. In a large bowl, combine the coconut butter and sugar; use a fork to mash lumps of coconut oil if necessary. Add in eggs and vanilla.
2. In a separate bowl, sift together flour, baking powder, and salt. Using a whisk or electric mixer, add the dry mix to the wet mix until well combined (I’ve found aerating the dry ingredients in gluten free recipes helps make them lighter/ less dense, rather than simply mixing by hand). Add coconut milk 1/4 cup at a time until dough reaches a thick, moist consistency- you may need more or less.
3. Dust your rolling surface and rolling pin with flour (I use tapioca flour for gluten free baking) and roll out dough to 1/4- 1/8″ thick. Use cookie cutters to cut out shapes. I used two different sized round ones for the doughnut shape.
4. Place cookies 1″ apart on a baking sheet lined with parchment paper and bake for 6- 8minutes. Allow to cool before decorating.
5. To make the royal icing, use a hand mixer with the whisk attachment to combine the egg white and icing sugar until soft peaks form. Add food colouring if you’d like.
6. Scoop desired amount of icing into a piping bag and pipe out the outline of the design you’d like (if  you’re new to icing like me, the doughnuts are nice and easy to outline!) then fill in your design with icing; top off with sprinkles and allow to dry.

January posts sponsored by

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Yummy Mummy Monday: Gluten Free Dairy Free Oatmeal Raisin Cookies

Since we’ve had to take gluten & dairy out of Ari’s diet I’ve been on the hunt for yummy treats and snacks that I can make for her. Rather than stuffing our cupboards with all of the store- bought options (many of which seem to be quite high in sugar and/ or other ingredients that don’t really strike me as healthy) I’m trying to make my own that a) don’t taste like cardboard and b) are packed with nutrients. A little while ago a friend of mine served up some of her own healthy homemade oatmeal raisin cookies and Ari pounced on them (gluten and all). So I took her hint and decided to tempt her with my own version sans dairy & gluten. Low in sugar and high in fibre, these cookies are like granola bars in cookie form. They’re such a hit I’ve been making them in double batches & plan on making a monster batch to freeze to have on hand for when baby #2 arrives.
Yummy Mummy Recipe: Gluten Free Dairy Free Raisin Cookies 
Makes 12- 15 cookies 
1 cup gluten free oats
3/4 cup gluten free flour 
1 1/2 tsp baking powder
1 tsp cinnamon
pinch salt
2 tbsp melted coconut oil
1 large egg (swap in a half cup of apple sauce if you’re allergic)
1 tsp pure vanilla extract
1/2 cup genuine maple syrup or honey (or try a ripe mashed banana)
1/2 cup raisins (dried cranberries would be good too)
1 tbsp flax seeds
1. Preheat oven to 325 degrees.
2. Mix the dry ingredients in one large mixing bowl; mix the wet ingredients in another bowl & then combine, working out any lumps.
3. Line a baking sheet with parchment paper & scoop rounded spoonfuls of dough onto the sheet about an inch apart.
4. Bake for 12- 14 minutes or until the cookies just start to turn golden brown.
5. Allow to cool on baking sheet for a few minutes before transferring.
What’s your favourite combo for cookies? I’d love to hear your ideas for different variations to try. 🙂
For more recipes- with lots of gluten and dairy free options- check out the blog’s Yummy Mummy Recipes page.

March posts sponsored by Little Dreamers Consulting

Yummy Mummy Monday: Gluten Free Oatmeal Chocolate Chip Cookies

Who can resist a good cookie recipe? Especially one packing a nutritional punch? Aaaaaand added bonus: these puppies are sans gluten (and you’d never know it from the taste!). The night I baked these I barely had them out of the oven before Will had his paws on them, and they didn’t last long. These are a great yummy addition to lunches and a delicious late night snack with milk (for another great cookie recipe, check out this one for thin & crispy chocolate chip!). I think Cookie Monster had good taste in food, no? 
Yummy Mummy Recipe: Gluten Free Oatmeal Chocolate Chip Cookies
Makes about 2 dozen cookies

1/2 cup butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup granulated sugar (you can swap with honey if you prefer)
1 egg
1 tsp vanilla
1 1/2 cups gluten free flour
1/2 tsp xantham gum (I’ve found this really makes a difference in GF baking)
1 tsp baking soda
1 tsp ground cinnamon (add more if you love cinnamon!)
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 cup flax seeds, whole (sub ground flax seeds if you prefer)
3 cups oats (not instant)
3/4 cup chocolate chips
1. Preheat oven to 375 degrees & line 2 baking sheets with parchment paper.
2. Beat the butter & sugars until creamy. Add the egg & vanilla and combine well.
3. Follow with the dry ingredients, saving the chocolate chips for last. Add them when the batter is well mixed.
4. Scoop generous tbsp sized balls of batter onto the cookie sheet, allowing approx. 2″ between for them to expand.
5. Bake for 8- 10 minutes, until golden brown. Remove & cool.
Enjoy fresh from the oven with a cold glass of milk, or save for later! 
I told you I could barely get them out of the oven! 😉

October posts sponsored by Cutie Pie Boutique

Yummy Mummy Recipe: Lavender Shortbread

On a recent trip to Megabulk Foods to celebrate their 1 year anniversary, I stumbled upon these amazing- AMAZING!- cookies. There is no way to describe how refreshing and delicious these gluten free gems were. I asked the manager if I could have the recipe, and he kindly sent it to me to share with TPB readers.

A big thank you to Jamal at Megabulk Foods for sharing this beautiful recipe!

Yummy Mummy Recipe: Lavender Shortbread
Courtesy of Megabulk Foods 


Items in bold represent products available from Megabulk Foods
1 cup or 60 g. butter (room temperature)
1 cup (125 g) icing sugar

1 ½ cups (270 g) gluten free all-purpose flour

¼ cup (30 g) arrowroot powder

1tsb lavender

1. Preheat oven to 375 degrees. 
2. Beat butter and icing sugar until light and fluffy. 
3. In separate bowl, mix flour and arrowroot powder together. Add gradually to the butter mixture. 
4. Continue to beat until it forms into a cookie dough texture (mixture will be crumbly at first). 
5. Form dough into round balls and place on cookie sheet covered in parchment paper.  Using a spatula, lightly flatten the top. 
6. Bake 12-14 minutes or until golden brown on bottom and top is firm.
If you are looking for a store that carries natural options, with products catering to gluten- free and other dietary needs, I recommend visiting Megabulk Foods. The staff were friendly and knowledgable, and the prices were some of the best I’ve seen north of the border. 🙂
June posts sponsored by Cutie Pie Boutique