Apr 17 2011

Mostaccioli Cookies (Gluten Free, Dairy Free, Soy Free)

Published by at 8:20 pm under Gluten Free Recipes

So a delay in posting again – this time I blame birthday week festivities (that’s right – birthday *week* who only celebrates for one day?) but now I’m settling back into the routine and not being horribly spoiled every day (*sigh*)

I wanted to share a successful recipe conversion for this delicious little Italian cookies! Stefan and I went to a “Venetian Ball” themed party and we catered the food, so we wanted to stick to primarily Italian recipes. These are “Mostaccioli Cookies” and they are FANTASTIC when made gluten/dairy free! People wolfed them down (even the gluten-eaters of the bunch!) and told me how delicious they were and asked if they had more. They are not a particularly *sweet* cookie, but have a delightful flavour from the cloves and cinnamon…very fragrant, they puff up nicely (from the baking soda *and* powder), have chocolate chips *and* walnuts (divine!) and are an easy 1-bite cookie so no crumbs/mess at parties (yes I actually think about things like that since I am totally a klutz and always spilling things all over myself!).

Now I have made these cookies with & without the glaze, and personally prefer them without (easier to transport too – they’re not as messy), but feel free to try it and let me know what you think!

Gluten Free Dairy Free Mostaccioli Cookies from Canadian Living
(converted to be gluten & dairy free by Dee)



  • 1/4 cup (50 mL) Unsalted butter OR non-dairy/non-soy margarine (I use “Earth Balance Soy-Free” margarine)
  • 1/2 cup (125 mL) granulated_sugar
  • 1 egg
  • 1-1/4 cups (300 mL) gluten free flour mix of your choice (I used 1/4 cup + 1 tbsp of tapioca flour, 1/4 cup + 1 tbsp potato starch & 1/2 cup + 2 tbsp white rice flour)
  • 1/2 tsp xantham gum
  • 1/4 cup (50 mL) cocoa powder
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2mL) baking powder
  • 1/4 tsp (1 mL) ground cloves
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (75 mL) milk
  • 1 cup (250 mL) semisweet chocolate chips
  • 1/3 cup (75 mL) chopped walnuts


  • 1-1/4 cups (300 mL) icing_sugar
  • 1/4 cup (50 mL) brewed coffee
  • 1/2 tsp (2 mL) vanilla
  1. In bowl, beat butter with granulated sugar until light and fluffy; beat in egg.
  2. In separate bowl, whisk together flours, cocoa, cinnamon, baking soda, baking powder, cloves and salt; add to butter mixture alternately with milk, making 2 additions of each and scraping down bowl between additions.
  3. Stir in chocolate chips and chopped walnuts.
  4. Cover and refrigerate for 2 hours or until firm.
  5. Roll by generous 1 tbsp (15 mL) into 1-inch (2.5 cm) balls. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. With the “Earth Balance” margarine these do NOT spread at all – so I make them into balls, squish them down into little circles, and can put them really close to each other with no problem!)
  6. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 12 minutes or until tops begin to crack.
  7. Transfer to rack; let cool completely.
  8. OPTIONAL GLAZE: Place rack on baking sheet. In bowl, whisk together sugar, coffee and vanilla; spoon 1 tsp (5 mL) on each cookie. Let set.

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