Cookie Recipes
Brainstorming List

Apple Pie Cookies.....Banna Bar..... Cinnamon Twists ...... Chocolate Chip Cookies (Soft)

Chocolate Chip Cookies GFCFEF
... Coconut Cookies........Fudge Cookies

Oatmeal Chocolate Chip Cookies ... "Oreo"..............................Peanut Butter Balls

Pumpkin Cookies
Penny Grahams...........Soft Sugar Cookies



















Apple Pie Cookies
Because I have been making small batches until I get it right, I use tablespoons as measurements instead of cups, etc.
1 tbsp garbanzo bean flour
3 tbsp tapioca flour
3 tbsp potato starch
3 tbsp maple syrup or 6 tbsp maple syrup and no maple sugar, add more to taste
3 tbsp maple sugar
2 tbsp safflower oil
1/2 cup chopped pecans
3/4 cup chopped dried apples
1/4 teaspoon of sea salt
Add or subtract any of the above if you think it would improve it. If you don't have garbanzo flour , don't use it - just increase one of the others
I think I baked them for about 15 minutes at 350 degrees.

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Banana Bars

1 c. sugar
1 c. mashed banana
1/3 c. oil
2 eggs (or from Ener-G egg replacer)
1 c. Bob’s Red Mill Gluten Free All Purpose Baking Flour
1 t. baking powder
½ t. baking soda
½ t. ground cinnamon
¼ t. salt
something in the realm of 1 t. xanthan gum
(½ c. nuts)

Heat oven to 350. Mix sugar, bananas, oil and eggs. Stir in flour, baking powder, baking soda, cinnamon, salt, and xanthan gum. (Stir in nuts.)

Spread batter in greased 9 in. × 13 in. pan. Bake 25 – 30 minutes (I did about 20, I think) or until toothpick inserted in center comes out clean. Cool completely. Frost with icing (optional). Store in refrigerator.

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Cinnamon Twists

½ c. sugar
¼ c. Fleischmann’s unsalted lactose-free margarine
1 t. vanilla
1/2 “egg” from Ener-G egg replacer
¾ c. + 2 T. Bob’s Red Mill Gluten Free All Purpose Baking Flour
1 t. baking powder
¼ t. salt
about 1 t. xanthan gum
½ t. cinnamon

Heat oven to 375. Beat sugar, margarine, vanilla, and egg. Stir in flour, baking powder, salt and xanthan gum. Divide dough in half. Stir cinnamon into one half.

Shape 1 level teaspoon each, plain and cinnamon dough, into 3-inch ropes. Place ropes side by side; twist gently. Repeat with remaining dough. Place twists about 2 inches apart on ungreased cookie sheet. Bake 8 – 10 minutes or until very light brown.

Yield – about 1 ½ dozen twists

Note: For some reason (can’t imagine why – it’s not like I changed the recipe from it’s original! ? ), the dough was a little hard to twist. The cinnamon dough was pretty dry and crumbly. When I make these again, I’ll see what I can do about that. Maybe a little less cinnamon? Or perhaps I didn’t add quite enough water when I mixed the egg replacer. Anyway, they turned out okay, they were just difficult to twist!

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Chocolate Chip Cookies (Soft)

½ Cup Earth Balance “butter”
¼ Cup Sugar
½ Cup Brown Sugar
1 Egg
½ tsp. Vanilla
1 Cup Bette Hagman flour blend (rice, potato, tapioca)
1 tsp. Xanthan gum
½ tsp. Baking soda
1 Cup Choc. Chips (Enjoy Life Foods)

Preheat oven to 350*. Cream butter, sugar and brown sugar. Add egg and vanilla and beat well. Slowly blend in flour, xanthan gum and baking soda. Stir in chocolate chips.

Bake on ungreased cookie sheet for 10 or 11 minutes so they stay soft. Any longer and they get crunchy.

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Chocolate Chip Cookies GFCFEF

1 1/8 c brown rice flour (I used Bob’s Red Mill)
1 1/8 c sweet rice flour (I used Ener-G)
1 tsp baking soda
1 tsp salt
½ tsp Xanthan Gum
1 c softened Earth Balance (or other GFCF butter substitute)
¾ c granulated sugar
1 ½ c loose brown sugar
1 tsp vanilla
1 Tbs Ener-G egg replacer mixed with 4 Tbs very warm water (or use two eggs)
1 1/3 c Tropical Source Chips (or other GFCF semi-sweet chocolate chips)

Preheat oven to 375?. Combine first five ingredients and set aside. Cream together next four ingredients. Stir in egg or replacer. Mix well. Gradually beat in flour mixture. Stir in chips.
Drop by teaspoonfuls onto release-lined cookie sheets. Bake 9-11 minutes. Let stand two minutes. These cookies are best and gooey, but also freeze well. Consider warming “leftovers” before eating.

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Coconut Cookies

1 egg
½ c honey
¼ tsp salt
½ c pumpkin-seed flour (roast and grind pumpkin seeds)
1 ½ c dried shredded unsweetened coconut
¼ to ½ c chopped dried low-oxalate fruit (optional)

In mixer, blend egg, honey and salt. Add pumpkin seed flour. Mix until well blended. Add coconut and dried fruit if desired. Mix well.

Refrigerate batter for an hour or more. Shape into about two dozen slightly flattened balls. Bake 10-12 minutes at 350.

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Fudge Cookies

6 ounces Baker’s semi-sweet chocolate chunks
1 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour
¼ c. + 2 T. unsweetened cocoa powder
½ t. baking soda
¼ t. salt
about ¾ t. xanthan gum
1 stick Fleischmann’s unsalted lactose-free margarine
¾ c. brown sugar
1 ½ “eggs” from Ener-G egg replacer
1 t. vanilla

Preheat oven to 300. Melt semisweet chocolate; set aside to cool slightly. Combine flour, cocoa, baking soda, salt, and xanthan gum. In a large bowl, cream margarine and sugar. Beat in eggs and vanilla. Blend in melted (and slightly cooled) chocolate. Blend in flour mixture until just combined.

Make dough into balls; place balls 2 inches apart on ungreased cookie sheet. Bake for 18 – 20 minutes. Cool on cookie sheet for 1 minute, then transfer to wire racks to cool completely.

Yield – about three dozen or so

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Peanut Butter Balls

1 cup GF crunchy or smooth peanut butter (Jif is one that is GF)
2 T butter substitute (Earth Balance), softened
1 c confectioner’s sugar
1 ½ cups Crispy Rice (be sure you get GF!)
1 bag Enjoy Life Chocolate Chips
1 inch of paraffin wax, grated so it will melt easily

Mix the peanut butter, “butter”, sugar, and Crispy Rice together until well blended. Form 1” balls and set on wax paper.

Melt the chocolate chips with the wax. (I did mine in the microwave…one minute on high, stir, another minute, etc…until melted.)

Using toothpicks, chopsticks, etc., dip the PB balls into melted chocolate and set on wax paper. Chill in fridge.

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Penny Grahams
(Substitute for Teddy Grahams or make into Gingerbread People)

¾ c Earth Balance, softened (or other GFCF butter substitute)
¾ c firmly packed brown sugar
1 4-serving Instant French Vanilla Pudding Mix (Jello brand is GFCF)
1 ½ tsp Ener-G egg replacer mixed with 2 TBS very warm water (or one egg)
1 1/8 c brown rice flour (I used Bob’s Red Mill)
1 1/8 c sweet rice flour (I used Ener-G)
½ tsp Xanthan Gum
1 tsp baking soda
2 ½ tsp ground ginger
2 tsp ground cinnamon
WestSoy Rice Beverage

Beat first four ingredients in a large bowl. Combine next six ingredients. Gradually add to the pudding mixture, beating well after each addition. Add just enough Rice Beverage to make a thick, sticky dough. Roll into thin snakes, wrap in plastic wrap and refrigerate at least one hour or until dough is firm.
Preheat oven to 350?. Thinly slice snakces for “pennies.” Bake approximately 10 minutes or until set. Cookies will become crispy as they cool. Freeze in snack-size bags for grab-and-go treats.
TIP: Roll out the dough and cut with cookie cutter for sort-of mock Gingerbread men. We like to make them into cookie sandwiches by putting two together with icing in between.

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Pumpkin Cookies

1 c brown rice flour
1 c sweet rice flour
½ tsp Xanthan gum
1 1/3 c Bob’s Red Mill or other GF oats
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1 c Earth Balance or other GFCF “butter”, softened
1 c packed brown sugar
1 c granulated sugar
1 c Libby’s pure or other GF pumpkin
1 large egg (egg replacer works, too)
1 tsp Giant pure or other GF vanilla
¾ c chopped walnuts (I skip)
¾ c raisings (I skip for preference)

Preheat over to 350. Grease (GFCF!) baking sheets.

Combine flours, gum, oats, soda, cinnamon, and salt in a medium bowl. Beat “butter” and sugars in a large mixing bowl until light and fluffy. Add pumpkin, egg, and vanilla. Mix well. Add flour mixture. Mix well. Stir in nuts and/or raisins if desired. Drop ¼ c dough onto prepared baking sheet. Spread into 3-inch circles. Repeat with remaining dough.

Bake for 14-16 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes. Remove to wired racks to cool completely. Sometimes we frost with white icing.

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Oatmeal Chocolate Chip Cookies

2 sticks Earth Balance, softened
1 c firmly packed brown sugar
½ c granulated sugar
2 eggs (or 1 Tbs Ener-G replacer mixed with 4 Tbs hot water)
2 Tbs WestSoy Rice Beverage – Plain or other GFCF “milk”
2 tsp Giant pure or other GFCF vanilla
1 c Brown Rice Flour (recommend Bob’s Red Mill)
¾ c Sweet Rice Flour (recommend Miss Roben’s)
½ tsp Xanthan Gum
1 tsp baking soda
½ tsp salt
2 ½ c Bob’s Red Mill or other GF oats (be careful!)
1 bag (10 oz) Tropical Source GFCF Chocolate Chips
1 c chopped nuts, optional

Heat oven to 375. In a large bowl, beat margarine and sugars with electric mixer until creamy. Add eggs, “milk”, and vanilla; beat well. Combine flour, gum, soda, and salt. Add to sugar mixture and mix well. Stir in oats, chips, and nuts, if desired. Mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes for a chewy cookie or 12-13 minutes for a crisp cookie. Cool 1 minute on cookie sheets and remove to a wire rack. Cool completely before storing tightly covered.

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Soft Sugar Cookies (Converted to GFCFEF)
See Tip at end to make Mock “Nilla Wafers”

1 ½ c brown sugar
1 ½ c granulated sugar
1 ½ c scant cup Earth Balance (or other GFCF butter substitute)
2 TBS + 3/4 tsp Ener-G egg replacer mixed w/ 9 Tbs very warm water (“4 ½” eggs)
2 ¼ c brown rice flour (I used Bob’s Red Mill)
2 ¼ c sweet rice flour (I used Ener-G)
1 1/8 tsp Xanthan Gum
1 ½ tsp baking powder
1 ½ tsp baking soda
1 12-oz tub Toffuti Better-Than-Sour Cream

Preheat oven to 425?. Cream first three ingredients and set aside. Add egg replacer mixture and beat well. Combine next five ingredients. Alternately add flour mixture and sour cream to sugar mixture.
Gather tablespoonfuls and “slap” between hands like hamburger patties to make large smooth cookies. Bake on release-lined cookie sheets for about 8 minutes or until golden. TIP: Make some cookies quarter-sized and bake at least as long until almost crispy (will harden a bit more as they cool) for “Nilla Wafers”. Freeze as needed.

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“Oreo’s” GFCFEF
(OK, calling them “Oreo’s” is a stretch, but they’re good anyway!)

1+ c brown rice flour (I used Bob’s Red Mill)
1+ c sweet rice flour (I used Ener-G)
¼ c cocoa powder (I used Hershey’s)
½ tsp Xanthan Gum
½ tsp baking powder
¾ c Earth Balance, divided (or other GFCF butter substitute)
¾ c granulated sugar
1 ½ tsp Ener-G egg replacer mixed with 2 TBS very warm water (or 1 egg)
¼ tsp vanilla
¾ tsp orange extract, divided
1 ¼ c confectioner’s sugar
1 TBS orange juice

Combine first five ingredients. Beat ½ c “butter” and sugar. Beat in “egg”, vanilla, and ½ tsp orange extract. Beat in flour just until combined. Form into 3 logs, 8 inches long. Wrap in plastic wrap and refrigerate for four hours or overnight. Preheat oven to 350?. Trim ends and cut into ¼-inch slices. Bake on an ungreased (I still use release foil) cookie sheet for 10-12 mintues. Cool completely on a wire rack.
Beat confectioner’s sugar, ¼ c “butter”, orange juice, and ¼ tsp orange extract. Spread on half the cookies and top with remaining half. Refrigerate or freeze. TIP: Extra “cream” works well as icing on GFCF cinnamon rolls!

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