Cookies

• Cereal Balls
• Gourmet Chocolate Chip Cookies
• Ginger Snap Cookies
• Meringue Kisses
• Peanut Butter Cookies
• Pumpkin Chocolate Chip Cookies
  
  

  ---

  
  Cereal Balls
  
  1 cup ground gfcf cereal
  1 TBL natural peanut butter
  1 TBL honey or molasses
  Milk
  
  Mix first 3 ingredients together, adding milk as needed to make a dough that you can roll into a ball.
  Roll the mixture into balls and then roll balls in your favorite coating: coconut, chopped nuts,etc.
  Store in refrigerator in covered container.
  
  Return to top of page

  ---

  
  Gourmet Chocolate Chip Cookies
  2 1/2 cups of Gf Flour mix
  (1 1/2 cups, plus 3 tbl white rice flour, 1/2 cup, plus 1 tbl potato starch, 1/4 cup tapioca flour)
  1 1/2 cups of packed Brown Sugar
  1 tsp Salt
  1 tsp Baking Soda
  3/4 Cup Sugar
  2 sticks of CF Margarine
  3 eggs
  1 Bag CF Chocolate Chips or Carob Chips
  cooking spray
  
  Preheat oven to 350.
  Using an electric mixer, cream margarine, brown sugar, granulated sugar and eggs together.
  In another bowl mix flour, soda and salt together. Slowly add flour mixture to the creamed sugar, until is is completely mixed.
  Add chocolate chips and stir by hand.
  Spoon cookie dough onto greased cookie sheet.
  Bake 8-10 minutes (or longer if you make big cookies.)
  
  Return to top of page

  ---

  
  Ginger Snap Cookies
  
  3/4 cup Shortening
  1 cup Sugar
  1 Egg
  1/4 cup Molasses
  1 tsp cinnamon
  2 cup GF flour mix
  (1 cup + 5 tbl rice flour, 7 tbl + 2 tsp potato starch, 3 tbl + 2 tsp tapioca flour)
  1 tsp Xanthan Gum
  1 tsp salt
  1 tsp Ginger
  1/2 tsp Baking soda
  Granulated Sugar
  Preheat to 350.
  Cream shortening and sugar, then eggs and molasses. Sift and combine dry ingredients and add to creamed mixture. Roll into walnut sized balls and roll in sugar. Place on baking sheet. Bake 10-12 minutes.
  
  Return to top of page

  ---

  
  Meringue Kisses
  
  6 egg whites
  pinch of salt
  1/4 tsp cream of tartar
  1 tsp vanilla
  1 1/2 c. superfine sugar
  
  Makes about 40 kisses.
  
  Preheat oven to 225 and line 2 large baking sheets with aluminum foil.
  With mixer, beat egg whites until foamy.
  Add salt, cream of tartar and vanilla until soft peaks form.
  Add 1 Tbsp of sugar at a time beating for 20 seconds between each additon.
  When all sugar has been added, beat an additional 6 minutes.
  Egg whites whould be very stiff, glossy and extremely smooth, but not dry.
  Fill pastry bag with 1/2 inch star tip. Pipe out kisses, leaving 1 inch between each.
  Reduce oven to 200 degrees and bake almost 2 hours until they are dry to the touch and can be lifted off.
  Cool completely. Yummy!
  
  Return to top of page

  ---

  Peanut Butter Cookies
  
  1 cup peanut butter
  1 cup sugar
  1 egg
  
  Preheat oven to 350 degrees.
  Mix ingredients, form into balls and place into cookie sheet.
  Use a fork to press the design on the top.
  Bake for about 15 minutes, until golden brown around the edges.
  Adjust cooking time for softer cookies (may only take 10-12 minutes).
  Makes approximately 12-18 cookies.
  
  Return to top of page

  ---

  
  Pumpkin Chocolate Chip Cookies
  
  1 cup cooked canned pumpkin
  1 cup sugar
  1/2 cup oil
  1 cup gfcf chocolate chips
  1 1/2 white rice flour
  1/2 cup potato starch
  2 tsp GF baking powder
  1 tsp cinnamon
  1/2 tsp salt
  1 tsp xanthan gum
  1 egg
  1 tsp Baking soda dissolved in 1 tbsp milk sub
  
  Preheat oven to 375 degrees.
  Mix oil, sugar, pumpkin and egg and set aside.
  Mix flours, baking powder, cinnamon, and salt.
  Add dry ingredients to wet along with the baking soda milk mixture. Stir in chocolate chips.
  Drop by tablespoons or cookie scoop onto greased cookie sheet. (Cookies will keep the shape
  you *drop* them in so a cookie scoop makes a neater cookie.)
  Bake for 10-12 minutes.
  
  Return to top of page

  ---

  
  Breads
  
  Cakes, Pies and Other Desserts
  
  
  Egg Replacers
  
  Main Dishes
  
  
  

  ---

  
  Return to Recipe Main Page
  
  Return to Message Board