Cookies & Crackers Chocolate Brownies - wheat-free, gluten-free***
Yield: 12 servings
Mix in a bowl:
1/2 tsp baking powder 1/2 tsp salt 1/2 tsp xanthan gum 1 cup gluten-free flour blend 2/3 cup unsweetened cocoa Mixer Bowl 1/3 cup butter (melted) 1/2 cup brown sugar, packed 1/2 cup granulated sugar 1 large egg 2 tsps vanilla extract 1/3 cup hot water or brewed coffee 1/4 cup chopped walnuts (opt)
Preheat oven to 350 F. Grease an 8 inch square pan. Stir together dry ingredients (flour to xanthan gum). Set aside.
In large mixing bowl, beat butter, sugars, egg, and vanilla with a mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water or coffee. Mix until just blended. Mixture will be somewhat thick. Stir in nuts, if using. Spread batter in prepared pan with wet spatula. Bake 20 minutes. Cool brownies before cutting. Calories 200; Fat 8g; Protein 2g; Carb 34g; Chol 33mg; Sodium 109mg; Fiber 2g
Vanilla Wafers
1 cup rice flour 1/4 cup soy flour
1/2 cup cornstarch 1/2 tsp salt
1 tsp baking powder 2 tsps vanilla
1/2 cup margarine or butter 1/2 cup sugar, plus
1 Tb sugar 1 egg
Mix the first 5 ingredients together in a small bowl. Cream together the butter, sugar, egg and vanilla. Mix until it looks like pastry dough. Add water if necessary. Shape into 1 inch balls and place 3 inches apart on an ungreased cookie sheet. Flatten with a moistened fork to 1/8 inch thick.
Bake at 375ºF for 6 to 10 min or until slightly browned. Makes about 3 dozen cookies.
1/2 tsp guar gum or Xanthan gum 2/3 cup unsifted rice flour
1/2 tsp baking powder 1/4 tsp salt
1 cup light brown sugar, firmly packed 2 eggs, lightly beaten
2 ounces semi-sweet chocolate
baking squares, melted
1/2 cup pecans or walnuts, coarsely chopped
40 minutes 10 mins prep. In a medium bowl mix butter and sugar until creamy. Add all the remaining ingredients except the nuts and keep blending until mixture is very smooth. Stir in the nuts and pour into a greased 8x8 or 9x9" pan. Bake about 30 minutes or until the sides shrink a little from the side of the pan and the top springs back when touched. Cool in the pan on a wire rack. Cut into squares.
Peanut Butter Cookies****
1 cup of crunchy peanut butter 1 cup of sugar
1 egg.
Mix all ingredients together and shape into 1 ½ inch balls. Place on parchment paper. Flatten with a fork to make a nice design. Bake at 350 for about 10-12 minutes. Let cool on the pan for a few minutes before removing to a wire rack to cool.
Mincemeat Cookies***1 cup shortening 1 1/2 cups sugar 3 eggs. (I just blended this with my hands.....not a mixer.) 3 cups unsifted GF flour 1 tsp baking soda 1/2 tsp salt 1 tsp Guar Gum 1 box of Mincemeat I just worked the dough with my hands. I then dipped the cookie dough with an ice cream scoop. I divided that scoop into 2 balls and place on the parchment paper (I love parchment paper now!!!) I then flattened the dough with the palm of my hand and baked the cookies at 375 degrees for about 13 minutes. (due to the altitude and humidity, check your oven and adjust the time for your cookies.)
1 cup gluten-free flour blend 2/3 cup unsweetened cocoa 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp xanthan gum 1/2 cup brown sugar, packed 1/2 cup granulated sugar 3 Tbs shortening, melted 1/2 cup cake flour, measured then sifted 1 egg 3 Tbs water to ¼ cup water….use as little as possible you want the dough to be stiff Filling 3 3/4 cups powdered sugar ½ Tbs granulated sugar 1/2 tsp vanilla extract 1/2 cup shortening 2 Tbs hot water
1. Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
2. Preheat oven teo 350° F.
3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good). Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of nonstick spray. Bake for 10 minutes. Remove wafers from the oven and cool completely.
4. As the cookies cool, combine the filling ingredients well with an electric mixer.
5. With your hands form the filling into balls about 1/2 to 3/4 inch in diameter.
6. Place a filling ball in the center of the flat side of a cooled cookie and press with another cookie, flat side down, until the filling spreads to the edge.
Tidbits: If the cookie dough seems too tacky, you can work in as much as 1/4 cup of flour as you pat out and roll the dough. Use just enough flour to make the dough workable but not tough.
Sugar Cookies (tastes like the iced cookies Beth likes from Brunos)****
1 cup white rice flour 1/4 cup soy flour 1/2 cup corn starch 1/2 tsp. salt 2 tsp GF vanilla 1 tsp GF baking powder 1/2 cup softened butter 1/2 cup + 1 tbsp. sugar 1 egg
Preheat oven to 375. Combine the flours & powder - set aside Cream butter, sugar, egg & vanilla Add everything to the creamed mixture Roll into balls (like peanut butter cookies) and place on ungreased cookie sheet. Flatten. Bake 6-10 min. This makes about 3 doz cookies
Butter Cream frosting: 4 cups powdered sugar 1/4 cup softened butter 1/4 cup solid vegetable shortening 1/4 cup milk 1 tsp vanilla extract food coloring is optional
This make a huge batch of frosting. You will only use about 1/2 batch for this cookie recipe. But frosting keeps well in the fridge (about 1 month).
Ginger Snaps
1 cup rogers' syrup (golden syrup) 1/2 cup canola oil
1/3 cup white sugar 2 3/4 cups rice flour
1/4 cup potato starch 2 Tbs chickpea flour
1/2 tsp baking soda 1 1/2 Tbs ginger powder
1 tsp salt 1/2 tsp guar gum
or xanthan gum
YIELD 6 dozen. Heat Roger's Syrup to the boiling point; on stove or in large glass measuring cup in the microwave. In large mixing bowl add:. 1/2 cup canola oil. Pour boiling syrup over oil. Let cool. Sift and stir in in the dry ingredients. Make small balls and place on greased or lined cookie sheets. Flatten out with rice floured fork or rice floured glass bottom. Pressing to desired thickness. (I like mine quite thin as this is a crunchy cookie!). Bake at 350 until well browned. About 10 to 12 minutes, depending on your oven. Remove from pan while warm.
Sugar Cookies Adapted from a recipe posted by Karin Parker
1 1/4 cups brown rice flour 3/4 cup sweet rice flour 1/2 cup potato starch 1/2 cup tapioca or cornstarch 1 tsp GF cream of tartar 1 tsp baking soda 1/4 tsp salt 1 cup butter (cold) 2 eggs (cold) 1 cup cane sugar 1 tsp vanilla extract 1/2 tsp almond or lemon extract, if desired 2-3 tsps xanthan gum or 1 teaspoon guar gum
Sift together the flours, cream of tartar, baking soda, xanthan gum and salt. Whisk to blend. Using a pastry cutter or two knives, cut in the butter or margarine until the mixture is in crumbs the size of peas. In a small bowl beat the butter till fluffy, add the sugar, and beat. Add the eggs, vanilla and almond (or lemon) extracts. Add the dry ingredients and mix until the dough pulls away from the sides. Using GF-floured hands, form the dough into a flat ball shape, cover with GF-floured plastic wrap and refrigerate for one hour. Preheat the oven to 350 degrees F. Using a GF-floured rolling pin, roll the dough out on a dusted (sweet rice flour works well or powdered sugar) clean counter (or wax/parchment paper) to 1/4 inch thick. Cut out shapes as desired. Place cookies on a parchment paper lined cookie sheet. Bake at 350 degrees for 12 minutes. Cool the cookies on a wire rack. Frost when cool. Makes approximately 4 dozen cookies. Recipe can be easily halved.
4 cups oats (any type will work) 1 cup packed brown sugar 1 tsp. salt Opt. 1 handful chopped walnuts or favorite nut Opt. 1 handful shredded coconut...I don't usually use this Opt. 1 handful favorite dry fruit , or choco chip mini ETC
mix it and bag it ...I will do about 4 bags To Use: 1 bag Mix 1 cup melted margarine 1 cup favorite jelly or jam (strawberry, grape, blackberry, orange marmalade goes great with dried cranberries, ETC) Now mix this all together...Press into a 15 x 10 (or two smaller pans) must be greased...bake for 15-20 min. at 375 degrees or until golden brown... IMPPORTANT: Cut quickly into bars and take immediately out of pan and transfer to a plate to completely cool...the bars will be very fragile so you might have to help them along and form them a bit...as they cool they will stay together ...once totally cool I individually wrap in plastic wrap and then freeze whatever I will not be eating...just take out of freezer and eat as wanted...these are VERY yummy!!!! one bag of mix will make approximately 3 boxes worth!
Cookie Daze GF PB Cookies 1/2 cup of butter 2/3 cup of peanut butter 1/2 cup of sugar 1/2 cup of brown sugar 2 Tbls of honey 1 egg 1/2 tsp of vanilla 1/2 tsp of baking power
1/2 tsp of baking soda 1/2 tsp Xanthan gum
1 cup of bean flour* 1/2 cup of gluten free flour mix**
Cream butter, peanut butter and sugars together. Blend in honey, egg & gf vanilla. When well mixed add gf baking soda, baking powder, xanthan gum & flours. Mixing well after each is added. Shape dough into 1 inch balls, roll in sugar and place on an ungreased cookie sheet. Flatten with a fork. Bake at 375 for 9 to 12 minutes or until bottoms are lightly browned. * Be aware that Bean flour makes some people gassy. Peg was going to tweak the receipe for the contest, but ran out of time. **This mix consists of 6 cups rice flour, 2 cups potato flour, 1 cup tapioca flour
Gluten-Free Crackers (contributed by Carol Fenster, Ph.D. )
These great crackers travel well and can be frozen.
Preheat oven to 350°. Spray a baking sheet with cooking spray, set aside.
In a medium mixing bowl, combine the flour, xanthan gum, baking soda, salt, onion powder and Parmesan cheese. Add the butter and honey and mix until the dough resembles coarse crumbs. Stir in toasted sesame seeds. Add the milk and vinegar. Shape dough into soft ball. (Or, place all ingredients in food processor and blend until mixture forms ball.) Shape the dough into 20 balls, each 1” diameter and place on baking sheet at least 2” apart. Using the bottom of a drinking glass or a rolling pin, flatten the balls to approximately 1/8” thick. Use your fingers to smooth circle edges. Bake 12-15 minutes, or until crackers look firm and slightly toasted. Turn each cracker over and bake another 5-7 minutes or until golden brown. Yield: 20 crackers
Preheat oven to 350 degrees F. Lightly grease a cookie sheet, set aside.
Combine oil, honey and water in saucepan. Heat gently to melt honey and remove from heat to cool. Sift flours before measuring. Combine dry ingredients and sift again. Stir vanilla into liquids, then add dry ingredients. Add any additional ingredients you choose. Drop batter by rounded teaspoon onto prepared cookie sheet. Bake 12-15 minutes, until cookies are brown. Remove to wire rack to cool. Yield: about 2 dozen
Add to Master Cookie batter
Chippies
1/3 cup chocolate chips 1/3 cup chopped nuts (pecans or walnuts)
Carrot Cookies
3/4 cup grated carrot 1/3 cup raisins
1/2 tsp ground cinnamon
Date Doodles
1/2 cup chopped dates 1/2 tsp ground cinnamon
1/2 tsp orang/lemon peel, finely grated 1/3 cup chopped nuts
Spicy Ginger Gems
1/2 tsp ground ginger 1/2 tsp ground cinnamon
1/4 tsp ground allspice
Sift spices with dry ingredients. May omit vanilla. Proceed as directed.
Nity-Nite Chocolate Chip Cookies(contributed by Catherine Hanley)
They bake overnight in the oven which has been preheated, turned off and left closed until morning. Since the cookies are quick to make, turn the oven on 10-15 minutes before you expect to bake them.
2 Egg White (room temperature)
2/3 cup Sugar
1 (6 oz.) pkg Semi Sweet Chocolate Chips
1 cup chopped Pecan Halves
Preheat oven to 350 degrees F.Line a baking sheet with parchment paper or foil, set aside. In a medium-sized bowl, beat egg whites until frothy. Gradually add sugar a little at a time, beating until mixture holds stiff peaks. Fold in pecans and chocolate pieces. Drop by teaspoonfuls 2" apart on prepared baking sheet. Place in preheated oven, quickly close door and turn off oven. Let cookies remain overnight or at least 5 hours. Do not open oven door until cookies are baked. Yield: 30 cookies
Chocolate Chip Cookies(contributed by Carol Fenster, PH.D.)
1-2/3 cups GF All purpose Flour 1/2 tsp Baking Soda
1 tsp Xanthan Gum 1/4 tsp Salt
1/4 cup Butter 3/4 cup packed Brown Sugar
1/3 cup Sugar 2 tsp Vanilla
1 large Egg 1 cup Chocolate Chips
1/4 cup chopped nuts
Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper; set aside. Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside. In a large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips and nuts. Shape dough into flat disk, wrap tightly with plastic wrap and chill for 2 hours. Drop by tablespoonfuls 2” apart on baking sheet. Bake 10-12 minutes on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet. Yield: 24 cookies
*These cookies are delicous, quick and absolutely healthy! You'll never know these are gluten free! I really hope you'll try these! You can also make them sugar free by using Splenda® sweetner, making them perfect for low carb and diabetic cooke lovers! Colette
MAGICAL PEANUT BUTTER COOKIES
1 cup peanut butter, creamy or crunchy 1 1/3 cups sugar or Splenda® 1 egg 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
1. Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
2. In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
3. Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
These delicious macaroons are my all-time favourite food. Yummy, chewy and sweet, these macaroons have enough substance to let you know you've had a good snack.
Ingredients:
2 cups coarsely shredded coconut 2 cups dessicated (finely shredded) coconut 1 tin (415g) sweetened condensed skim milk 1 1/2 cups mixed dried fruit 125g hazelnuts, crushed (OR your favourite nuts) 90g (3oz) glace (candied) cherries, halved 90g (3oz) chopped preserved ginger in syrup OR 1 teaspoon ground (powdered) ginger
Method: Turn the oven on. In a large bowl, stir everything except the condensed milk. Add the condensed milk and mix thoroughly.
Dollop teaspoonfuls of the macaroons mixture on to a non-stick baking tray. Bake for 145 C (300 F) until slightly golden - about 25 minutes. Macaroons burn easily, so watch them for the last five minutes. Turn off oven and leave the macaroons in oven for another half an hour. (That stops them from going soggy.) We have an old oven bought for $30 in a garage sale, and it helps to bake macaroons high in the oven.
Leave the macaroons on the baking tray to cool slightly - well, OK, you're allowed to eat ONE now - before putting on a cooling rack.
Note: Use preserved ginger in syrup if you can. Much better than ground ginger. Crystalised ginger, chopped small, also works OK. The macaroons look really tempting if you put half a cherry on top of each one, before putting them in the oven. You'll need about 40 cherry halves.
Lactose-free macaroons: Replace the condensed milk with 3/4 cup of caster sugar, two large beaten eggs and two teaspoons of lemon juice. Bake at 170 C (350 F) for about 16 minutes. Rescue them just before they burn.
