Oreo-Style Cookies (Gluten-Free)

The ingredients needed are:
½ cup butter or margarine
¾ cup peanut butter
1 cup white rice flour
¼ cup tapioca flour
½ cup sugar
½ cup packed brown sugar
1 egg
½ teaspoon baking soda
½ teaspoon baking powder
1 bag milk chocolate chips
In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1 inch balls, and flatten by crisscrossing with a fork. Bake at 375 for 6-8 minutes or until lightly browned.

This recipe comes to us from Phil Walker.
Ingredients:
4 medium egg whites
225g/8 oz. caster sugar
1 teaspoon corn flour
Beat egg whites to soft peak, beat in caster sugar, a quarter at a time. Beating for a full minute after adding each quarter. Fold in corn flour. Place in spoonfuls, or pipe onto lined baking trays, allowing room for spreading.
Preheat oven to (gas 2) 300F/150C and when trays go in turn down immediately to (gas1) 250F/140C. Leave for 1 hour, then switch oven off, and leave to cool in oven, (about 1 hour 30 minutes) will keep for a few days in a tin.

This recipe comes to us from Paula King.
2 cups white rice flour
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup butter (or gluten-free margarine), softened
¾ cup sugar
1 cup brown sugar
1 tablespoon vanilla
1 cup real peanut butter (process unsalted peanuts in
food processor)
1 large egg
12 oz. gluten-free semi sweet chocolate chips
2 tablespoons gluten-free cocoa
Preheat oven to 325 degrees.
Sift Rice flour into a mixing bowl and add baking soda, baking powder and salt. Set aside.
In a large bowl, beat together butter and sugars until light and fluffy, then add peanut butter, vanilla and cocoa. Add eggs and beat well, gradually adding flour mix. Add choc chips last.
Drop by rounded ...

Using a pre-made baking mix can often be hit or miss. Truly making them your own comes with the personal ingredients you add. Thick coconut shavings give these cookies phenomenal texture. The cranberries add a nice layer of sweetness that to try and have just one—even two—of these simple indulgences is near impossible.
Ingredients:
3 cups gluten-free baking mix (for these, I like Pamela’s brand)
2 cups sugar
1 cup melted butter
2 tablespoons orange zest
1 ½ teaspoon vanilla extract (check for gluten-free)
1 ½ cups dried cranberries
1 cup unsweetened coconut flakes
2 teaspoons cinnamon
1 egg
Pinch of salt
Directions:
In a medium bowl, combine sugar, butter, orange zest, vanilla and egg.
Slowly add sugar and butter mixture to a larger bowl with ba...