Delicious, easy, and really--peanut butter and chocolate--need I say much more!? Gluten-free (flourless) cookies that will literally melt in your mouth.

Ingredients:

• 1 pkg Vanilla Candiquik
• 1 pkg Chocolate Candiquik
• 2 ½ cups Peanut Butter
• 1 tsp Vanilla Extract
• 2 tsp Baking Soda
• Two eggs
• 6 oz. flaked coconut, toasted (optional)

• Preheat your oven to 350F degrees!
• Melt Vanilla Candiquik according to directions on the package
• Add all the ingredients and mix well. Tip: place this mix in the fridge to cool (approx 30 min)…This is an important step.
• On a cookie sheet, scoop 1/2"  -1” balls, tightly formed (smaller is usually better since they are gluten free), and bake for 10 minutes
• Let cool on a sheet of wax paper.
• Melt chocolate Candiquik and simply dip half, or however much of the cookie you want... in the Candiquik.
• Set on the wax paper to dry and you're done!

These little gems make a delicious, hard-to-resist treat, but are also great as crusts for mini-cheesecakes and other desserts!

Ingredients:
½ cup butter or non-dairyalternative (e.g. Earth BalanceButtery Sticks), room temperature
1 cup granulated cane sugar
1/8 tsp. salt
1 large egg white
1 Tbs. gluten-free vanilla extract
1 Tbs. vanilla milk (dairy ornon-dairy)
1 tsp. gluten-free baking powder
1 1/3 cup + 1 Tbs. Jules Gluten FreeAll Purpose Flour

Directions:
Beat together the butter, sugar andsalt until light and fluffy. Add in egg white, vanilla and milk. Slowly beat to incorporate the flour and baking powder, mixing untiltotally combined.

Refrigerate until cold for slightlythicker cookies, or bake immediately.

Preheat oven to 350F (static) or 325F(convection).

Scoop dough into a piping bag or other freezer weight plastic bag with a small corner cut out. Evenly squeeze buttons of dough out onto a parchment-lined baking sheet, formingrounds approximately ¾-inch wide, spaced 1/2 inch apart.

Bake for approximately 10-14 minutes,or until edges are lightly browned.

Yield: 7 dozen cookies.

Ingredients:

• 1 ½ cups granulated cane sugar
• 1 cup shortening, butter or othernon-dairy alternative (e.g Earth Balance®Buttery Sticks/Shortening Sticks)
• 2 large eggs
• 2 ¾ cup Jules Gluten FreeAll Purpose Flour
• 1 tsp. baking soda
• 2 tsp. cream of tartar
• ¼ tsp. salt

Topping:

• 2 Tbs. granulated cane sugar
• 2 tsp. cinnamon

Directions:

Cream shortening and sugar untilfluffy. Add eggs and beat until combined.

In a separate bowl, whisk dryingredients together: Jules Gluten Free All PurposeFlour; baking soda, cream of tartar and salt. Add to wet ingredientbowl and mix until thoroughly incorporated.

Cover tightly and refrigerate untilcold, at least 2 hours.

Preheat oven to 400 F (static) or 375 F(convection).

Shape dough into 1-inch balls byrolling in the palms of your hands. Roll each ball in the sugar andcinnamon mixture. Place on a parchment-lined baking sheet and bakefor 8-9 minutes, or until lightly browning and puffed. Remove tocool on a wire rack; the cookies will sink slightly in the middlewhen cooled – this is normal.

Yield: approximately 3 dozen cookies.

Myhusband's favorite cookie is white chocolate chip with macadamias nut;hence, I decided to try making a gluten free version of the cookie forhim. After a few try with different flour mix and ingredients. I got arecipe that not only my husband enjoys but also his co-workers aftertrying them.This is my modified version of gluten-free cookie recipe.The cookies from this recipe has a nice soft texture.

This recipe will makes about 2 - 21/2 dozen cookies.
Preparation Time: 10 minutes
Cook Time: 12-15 minutes

INGREDIENTS:

• 2 1/4 cup of Silka Flour Mix (2/3 cup of Brown Rice Flour, 1/2 cupeach of white rice flour, tapioca flour, 1/3 cup of corn starch, 1/4cup of potato starch)
• 1 stick of unsalted butter (melted) or 1/2 cup of oil
• 2/3 cup of light brown sugar
• 2/3 cup of sugar
• 2 eggs
• 1 teaspoon of gluten-free vanilla extract
• 1/4 teaspoon of salt
• 1 teaspoon of gluten-free baking powder
• 1 teaspoon of gluten-free baking soda
• 1 1/2 of teaspoon of xanthan gum
• 1 cup of white chocolate chip
• 1 tbsp of milk (optional)
• 1/2 cup of macadamias nut (optional)

DIRECTIONS:

1. Preheat oven to 375 degree and line 2 baking sheet with parchment pager or use nonstick spray to grease the baking sheet.
2. Mix melted butter, brown sugar and sugar until incorporated, add eggs and vanilla extract until blended
3. In a medium bowl, whisk Silka Flour Mix, baking powder, baking soda, xanthan gum and salt
4. Stir the dry ingredients to the butter mix until incorporated. 
5. Stir in white chocolate chip and Macadamias nut (optional) into the cookie dough 
6. If the dough appears to be a little dry, add in milk but it's entirely optional
7. Use a tablespoon to scoop the cookie dough onto prepared cooking sheet, space them about 2 inches apart
8. Bake for 12-15 minutes or until cookies turn golden
9. cool cookies for 5 minutes before transferring them into a wire rack

Ingredients:
¼ cup shortening (e.g. Earth Balance)
¼ cup canola oil
2/3 cup granulated cane sugar
2 egg yolks
2 tsp. gluten-free vanilla extract
1 ¾ cup Jules Gluten Free All Purpose Flour*
½ tsp. salt
3 Tbs. water (as needed)
food coloring (optional)
colored sugar or frosting (optional – see below)

*See my bio (top right).

Directions:
Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy. Add egg yolks, vanilla extract and food coloring. Mix in the dry ingredients, adding in tablespoons of water as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it's not too dry). Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very cold, at least 3-5 hours (overnight is best).

Preheat oven to 350 F (static) or 325 F (convection).

Lightly flour a clean rolling surface with Jules Gluten Free All Purpose Flour. Roll the dough to approximately 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes. You may also roll thin coils of dough of different colors and braid into candy cane or other fun shapes.

Place cookies onto parchment-lined (or greased) cookie sheets and decorate with colored sugar, if desired. Bake approximately 8-10 minutes, or until they begin to lightly brown at the edges. Cool on a cooling rack and frost with gluten-free frosting, if desired.

Basic (but yummy) Frosting

This frosting works wonderfully for cookies or cakes, made chocolate or vanilla or any other flavor you can devise. It is fast, easy, cheap and has always been gluten-free. Enjoy!

Ingredients:
1 cup sifted confectioner's sugar
½ tsp. vanilla extract (may use peppermint, orange, almond or other extract in the alternative)
Milk (dairy or non-dairy), fruit juice, liqueur
2 Tbs. unsweetened cocoa powder (only if making chocolate frosting)
pinch of salt

Directions:
Whisk together the sugar (and cocoa if using), extract and liquid by gradually adding the liquid, a teaspoon or so at a time. Continue adding liquid until the frosting is the consistency you need for your dessert. The thinner the frosting, the better if you are drizzling it over a cake or cookie; the thicker it is, the better if you want to have a firmer coating.

Preheat oven to 350F. Makes 36 biscotti.

Ingredients:
1 ½ cup cornmeal
1 ½ cup cornstarch
½ cup sugar
1 teaspoon baking powder
9 tablespoons butter, cut into small pieces
¾ cup raisins or currants soaked in 2 tablespoons water or rum
¾ cup toasted walnuts or hazelnuts, chopped into large pieces
Grated zest of one lemon
2 eggs, lightly beaten
1 teaspoon vanilla
2 tablespoons water

Directions:
In a food processor, blend together cornmeal and baking powder.  Add butter and pulse until pea sized.  Transfer to a bowl and mix in currants and nuts.

Beat eggs, lemon zest, vanilla and water into dry ingredients.

Divide dough into 3 parts.  Place dough on parchment paper or silpat pad on sheet pan.   Shape each piece into long, round top flattened log, 2 ½" by 8” by 1”.  Bake about 20 min or until dough is a light gold.  Let cool 5 minutes.

Cut each log diagonally into ¾ inch slices. Place the slices, cut side down onto baking sheet.  Bake 5 minutes, turn them over and bake 5 minutes longer, until firm.   Transfer to a rack and cool completely.  Keep in tightly covered tin.

Experiment with different dried fruits and nuts, apricots, dried cherries, cranberries....cashews, almonds, pistachios, etc.

Ingredients:
½ cup butter
1 cup white sugar
½ cup packed brown sugar
2 eggs, slightly beaten
1 cup pumpkin
1 teaspoon gluten-free vanilla
1 ½ cups white rice flour
3/4 cup tapioca starch
1 ¼ teaspoon xanthan gum
3 teaspoons gluten-free baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
½ cup gluten-free chocolate chips

Directions:
In large mixing bowl beat together butter and sugars; add eggs, pumpkin and vanilla. Mix until well blended.

In medium mixing bowl combine dry ingredients and add to creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto a greased cookie sheet. Bake at 350F degrees for 12 minutes.

Directions:
Preheat oven to 325F. Grease two 12" x 15 1/2" baking sheets. In a medium bowl, whisk together the teff, sorghum, tapioca and cornstarch flours, almond meal, xanthan gum, salt, baking powder, and cinnamon. In a separate mixing bowl, beat together the butter, honey, brown sugar, and vanilla. Add in the dry ingredients and mix by hand. This should form a soft dough ball that will handle easily. (You probably will not need the water, but add small amounts if necessary.

Divide the dough into 2 balls. Place each ball on a cookie sheet and over with plastic wrap; roll it out until it covers the sheet and is about 1/8 inch thick, like pastry dough. Cut with a pastry wheel into 3" squares. Prick each square with a fork 5 times. Bake for about 25 minutes using  one pan at a time.

This recipe makes about 5 dozen crackers. Even though you cut these before you bake them they bake together so I use a knife and cut again as soon as I take them out of the oven. Try to use two identical cookie sheets or jelly roll pans, or bake them one at a time - I found that my dark colored pan cooked it too fast.

The most recent scientific statements on the inclusion of a reasonable amount of oats (1 cup or less per day) in a gluten-free diet indicate that most individuals with celiac disease can actually tolerate uncontaminated oats.  However, health professionals (including the American Dietetic Association) recommend that newly diagnosed celiac patients avoid oats until the disease is well-controlled with full resolution of symptoms and normal blood tests demonstrate that tissue transglutaminase levels (IgA tTG) are under control.  Gastroenterologists also universally caution that introducing oats into your diet should only be done under the guidance of your physician.

Federal food labeling laws and rules have incorporated this recent research and have not per se excluded oats from future "gluten-free" labeling, so long as the manufacturer seeking to dub its oat containing product "gluten-free" demonstrates that there is less than 20 parts per million (ppm) of gluten in that product, just as in any other.  Thus, it seems the greatest hurdle to reintroducing oats to your gluten-free diet will be the shortage of mills and processing plants which produce certified "gluten-free" oats (and the resulting high cost of those few products)!

I decided to try these outrageously expensive "gluten-free" oats myself to expand my baking horizons (of course, I discussed this with my physician first...).  I doubt I will be sitting down to a big bowl of oatmeal anytime soon, since I still love my grits and they are probably 1/5 the price of gluten-free oats!  However, as it would be challenging to make oatmeal-like cookies with grits, I dove into my $12 box of oats to see what happened.  (Granted, as time goes by, companies like Bob's Red Mill are thankfully making gluten-free oats more prolific -- and thus, less expensive -- they will always be more expensive than my grits!)

Just as an aside, I recently found a product available (finally) in the United States that would probably make a mean oatmeal cookie for those of you who are unable or unwilling to give the gluten-free oats a try.  On one of my European adventures many years ago I thoroughly enjoyed German muesli made with rice flakes, but have since been unsuccessful finding them Stateside.  Imagine my surprise when, on a slightly less exciting adventure last week, I discovered them at David's Natural Market in Columbia, Maryland!

But back to the oats.  I used them quite successfully in the first oatmeal-raisin cookie I have had since 1999, and I'm pleased to share the recipe with any of you who would like to try!  The oats I used were Lara's and the rice flake substitute I found at my local organic market was made by Shiloh Farms.  The cookies are soft, moist, chewy, full of cinnamon-y flavor and are almost totally gone, so I only had 2 left for a picture!  I probably should have doubled the recipe, but my oats were so darn expensive!  Oh well, these are worth splurging for next time.

I hope you enjoy!
~jules

Soft & Chewy Oatmeal Raisin Cookies

½ cup Earth Balance Buttery Sticks or butter
½ cup granulated cane sugar
½ cup firmly packed brown sugar
1 egg + 1 egg white
½ teaspoon gluten-free vanilla extract
1 cup All Purpose Nearly Normal Gluten-Free Flour Mix
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 ½ cups gluten-free oats*
½ cup baking raisins**

Cream the sugars and butter until fluffy.  Add the eggs one at a time and thoroughly incorporate into the batter.  Stir in the vanilla last.

In a separate bowl, combine all dry ingredients (except oats), mixing well.  Stir into the creamed mixture until integrated.  Stir in the oats and raisins.  Cover the bowl and chill until cold, at least 2 hours.

Preheat oven to 350 F for static ovens or 325 F for convection.

Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.  Bake for 8 - 10 minutes, or until lightly brown.  If you can wait, let them cool on a wire rack before removing.

*Note: Not all people with celiac disease can include oats in their diets. For more information on whether they are appropriate for your diet please see our Celiac Disease and Oats section.
**If you do not have baking raisins on hand, gently boil ½ cup of raisins in a saucepan with enough water to cover them.  Drain, then add to your recipe.

Ingredients:
2/3 cup shortening
¾ cup sugar
½ teaspoon vanilla
1 egg
4 teaspoons milk
2 cups gluten free flour (see below *)
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon xanthan gum

Directions:
Cream first 3 ingredients, then add egg and beat until light and fluffy. Stir in milk. Stir together dry ingredients and blend into creamed mixture. Divide dough in half and chill for one hour.

Roll (slightly thick) out on lightly gluten free flour surface (You may need a little gluten free flour on the rolling pin if it sticks). Bake on greased cookie sheet 6-8 minutes at 375F (I used parchment paper and just pulled off the parchment paper and let them cool on the parchment paper on a cooling rack).

* Be careful as the cookies are fragile when warm.

Topping:
I melted a chunk of white chocolate for the frosting and it worked out nicely and then sprinkled with red and green sugar. I think Pillsbury cream cheese frosting is gluten-free, and if so would work well.

Gluten-Free Flour Mix:
You can use any all purpose gluten free flour mix, but I used Bette Hagman’s flour blend:
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Mix the flour and store extra in an airtight container in the refrigerator for future use.

½ cup gluten-free butter or margarine
2/3 cup sugar
3 eggs
2 cups Bette Hagmans 4 Flour Blend
½ teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon gluten-free vanilla
pinch of salt

Melt butter or margarine on a low heat in a small sauce pan. Beat eggs in a large bowl and add vanilla. Add sugar to the egg mixture and beat well. After butter has melted, allow to cool slightly and then add to egg and sugar mixture. Sift in flour and baking powder into the wet mixture, stirring well to ensure all flour is completely mixed. Bake using pizzelle iron. Makes about 2 dozen.

Ingredients:
2 sticks gluten-free butter, softened
1 ½ cups white sugar
2 eggs
2 teaspoons gluten-free vanilla extract
¼ teaspoon salt (½ if you use unsalted butter)
1 teaspoon gluten-free baking soda
1 rounded teaspoon xanthan gum
1 small box Jello vanilla instant pudding mix
2 ¾ cups gluten-free flour blend (You can 1 ½ pounds of rice flour to 1 pound corn starch)
¾ cup coarsely ground pecans

Directions:
Mix all ingredients together in order shown. Dough should be very thick & gooey. If needed stir in more flour. Chill 1 or more hours. Drop by rounded teaspoons onto un-greased cooked sheet. Bake 10 to 11 minutes at 375F.