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I thought we could start a thread with cookie recipes.  People want them all year round.  I have noticed that some people never cooked much pre-Celiac and now have to learn.  A recipe thread could be added onto over the years.  

 

Future C.com readers -  Check ingredients as products change over the years.  What might be gluten-free today when I post a recipe, may not be in 3 years.

 

Here is what I'm thinking - Post recipes or links to recipes that you have used and turned out well.  Make the instructions as simple as possible - assume someone who has never cooked much before.  Assume they might read this recipe 5 years from now and not be able to contact you with questions.  Add any modifications you know work - for example -" I have used both margarine and butter and they turned out fine."

 

 Watch out for copying a recipe from a copyrighted site.  You may only be able to link to that and give us your comments on any modifications.

 

On your mark, get set, go!

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My tradition:

 

-Almond butter cookie cut outs with red/green sprinkles

 

-Almond/dried cherry cookies with sugar glaze

 

-"Already been chewed gingerbread men" - The cookie molds I use are missing an arm, leg or head. I hand paint them using toothpicks and colored frosting to have "oh no!" or angry faces on them. They are always a hit!

 

 

What are you making?

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WinterSong.  I have merged you Topic with this one to avoid having more than one thread going.  

 

Would you care to share your recipes? 

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Pudding Spice Cookies
 
1 cup soft butter or butter flavor Crisco
¼ cup sugar
¾ cup brown sugar
1 tsp vanilla
1 pkg instant Jello pumpkin spice pudding 
2 eggs
2 ¼ cups gluten-free flour mix (any gluten-free all purpose flour mix seems to work)
¾ tsp xantham gum ***
1 tsp baking soda ***
Hershey cinnamon chips
2 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground ginger
 
Pre-heat oven to 325 F.
In a separate bowl, stir together flour,  xanthum gum, baking soda & spices.
 
Combine, with a mixer,  butter & sugar.
 
 Add vanilla & pudding: beat until smooth.
 
 Beat in eggs.
 
 Mix in, a little at a time, the flour mix.  
 
Stir in chips. 
 
Spoon & press (flat) onto an ungreased cookie sheet.  Bake about 8 minutes.
 
 
*** If you use a mix, like Pamela’s that includes the Xanthum gum and baking soda or powder, leave the xanthum & baking soda out.
 
You can switch up the pudding & chip flavors & omit the spices.  Like chocolate pudding & chocolate chips.  Or sub small pieces of nuts for chips.

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Flourless Peanut Butter Cookies
 
Ingredients
·  1 cup creamy peanut butter (chunky would be good, too)
·  1/2 cup granulated sugar 
·  1/2 cup packed light brown sugar (dark brown is OK,too)
·  1/2 cup semisweet chocolate chips 
·  1 large egg
·  1 teaspoon vanilla extract 
 
1.preheat the oven to 350°F. 
2. Combine all the ingredients except chips in a bowl, and stir with a wooden spoon until smooth. Stir in chips.
3. Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using 
a fork, press on the dough in two directions to form a crosshatch pattern. 
4. Bake the cookies until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula. 
 
Makes about 24 cookies 
 
These freeze very well!  I have heard that others have made them with almond butter with great success.

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these are  billed as 'the forgotten cookie' sometimes, but we always called them 'nitey-nites'.  my grandkids loooove them ;)

 

2 egg whites

1/2 cup sugar

1 - (6 oz) package of chocolate chips

nuts (optional)

 

beat egg whites until stiff.  add sugar and continue beating until dry looking.  add chips (and nuts, if you want) and stir with a spoon.  drop by spoonfuls onto greased cookie sheet (i use parchment paper) put in a heated oven (375) turn off oven when you put them in.  leave overnight.  nitey-nite :)

 

makes 2 tray fulls - probably 48 if you use a teaspoon. 

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these are  billed as 'the forgotten cookie' sometimes, but we always called them 'nitey-nites'.  my grandkids loooove them ;)

 

2 egg whites

1/2 cup sugar

1 - (6 oz) package of chocolate chips

nuts (optional)

 

beat egg whites until stiff.  add sugar and continue beating until dry looking.  add chips (and nuts, if you want) and stir with a spoon.  drop by spoonfuls onto greased cookie sheet (i use parchment paper) put in a heated oven (375) turn off oven when you put them in.  leave overnight.  nitey-nite :)

 

makes 2 tray fulls - probably 48 if you use a teaspoon. 

Awww! My gramma used to makes us nitey-nite cookies!

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The biscotti I made last night (adapted from Elana's pantry)

1.25 cups blanched almond flour

1 tbs arrowroot

1/4 tsp salt (these are salty-sweet. If you want more sweet, use less salt)

1/4 tsp baking soda

1/4 cup honey

1 tbs orange zest

2 tsp anise seed

1/4 cup toasted hazelnuts, chopped

 

Preheat oven to 350

Whisk the dry ingredients together and dump into a food processor. Add honey and orange zest and pulse until it forms wet crumbles. Pulse in chopped nuts.

 

Dump onto a parchment lined cookie sheet and press into a log. Bake for 15 minutes. Let cool for an hour then slice into 1/2" diagonal slices. Bake @ 300 for 12-15 minutes. Let cool completely or they'll be chewy (ask me how I know this. :D )

 

So this recipe only makes about a dozen or so. I will probably be doubling it if I am making it for more than just me n my sweetie. I also think they would be extra tasty dipped in white chocolate.

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-"Already been chewed gingerbread men" - The cookie molds I use are missing an arm, leg or head. I hand paint them using toothpicks and colored frosting to have "oh no!" or angry faces on them. They are always a hit!

lolz!  that is hilarious!  my sister got me some 'ninja bread men' cookie cutters - they are shaped in karate moves.  i got rid of all my old glutenous cookie cutters (some were from when we were kids - boo :( )and i had 30-40 of them.  i think i'm down to 6.  lolz - and no good roll out recipe.  we used to make anise flavored roll outs and paint them with colored egg whites. 

 

last year i made more fudge than cookies, and that was wierdddd.....  :(

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We are not only gluten free, but egg free too.  I have found cream cheese really holds cookies together.  So egg free tips are added at the end of the recipe.  So please use a gluten free flour mix that has xanthan or guar gum.

 

Cream cheese cut outs

(I suggest you double the recipe too, if you have a strong mixer)

 

1 cup butter or margarine, softened

8 ounce package cream cheese

3 1/2 cups flour

1 teaspoon baking powder

1 1/2 cups sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

 

In a large mixer, combine softened butter and cream cheese ~ these need to be at room temp.

Stir together flour and baking powder

beat together the butter and cream cheese now add sugar beat until fluffy

add the egg* , vanilla, almond extract.

add the flour mix with the baking powder

 

you can sepearate dough into workable amounts and chill for 1 1/2 hours or overnight. 

preheat oven to 375 degrees.

Roll out dough to desired thickness (original recipe suggests 1/8 inch thick) cut out shapes and place on a UNgreased baking sheet.  bake for 8 to 10 minutes

 

CREAM CHEESE FROSTING

4 ounces (1/2 package) cream cheese

1/4 cup (half stick) butter or margarine

1 teaspoon almond extract

1/2 teaspoon vanilla

1 pound box confectioner's sugar (powdered sugar)

2-4 tablespoons milk

(use less milk if you plan on adding liquid food color)

 

I personally double the recipe every time (I hate having half a brick of cream cheese in the fridge)  To keep this eggless I use almond paste with added milk or water to the egg replacer powder blended in the food processor)  The almond paste adds a better crispness to the cookie, and taste.

 

My husband likes to use melted chocolate on the cookies, just in case you run out of frosting.

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Use gluten free flour blend with added xanthan or guar gum.  (I do suggest you use half almond flour with and added 1/2 teaspoon of gum for the amount of flour)

 

cream cheese  CHOCOLATE CHIP COOKIES

4 ounces cream cheese

3/4 cup unsalted butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

2 cups plus 3 tablespoons flour

at least 1 1/2 cups semi sweet chocolate chips

(what the hell~ add some hershey M&M's while your at it!)

 

preheat the oven to 325 degrees.  Line baking sheets with parchment paper.

Cream together the butter, cream cheese and sugars until light and fluffy. add the vanilla.

 

(original recipe says to sift the dry ingredients. ~ I might try doing that some day.)  I do however wire whisk dry ingredients in a seperate bowl.  Add dry ingredients.

Stir in chocolate chips.

Use a small ice cream scoop for consistant sized cookies.  (Make sure it is easy release type)   Flatten the ball of cookie dough with your hand.  For about 2 tablespoon size cookie the baking time is 12-14 minutes.

 

Cool for 5 minutes on the cookie sheet, before removing to wire rack to cool completely.

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My mom and I always made Christmas cookies together. We would spend entire days, sunup to dinner in the kitchen making cookies of all sorts. One of the types we made 100% of the time was chocolate cookies with chocolate chips. I saw this recipes this morning and it looks interesting. I know a lot of people are entirely grain free and this will give them cookies! It looks like it could be dairy free too. I plan on making these, but for sure with the dairy.

 

http://www.yammiesglutenfreedom.com/2013/10/flourless-brownie-cookies.html

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Flourless Peanut Butter Cookies
 
Ingredients
·  1 cup creamy peanut butter (chunky would be good, too)
·  1/2 cup granulated sugar 
·  1/2 cup packed light brown sugar (dark brown is OK,too)
·  1/2 cup semisweet chocolate chips 
·  1 large egg
·  1 teaspoon vanilla extract 
 
1.preheat the oven to 350°F. 
2. Combine all the ingredients except chips in a bowl, and stir with a wooden spoon until smooth. Stir in chips.
3. Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using 
a fork, press on the dough in two directions to form a crosshatch pattern. 
4. Bake the cookies until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula. 
 
Makes about 24 cookies 
 
These freeze very well!  I have heard that others have made them with almond butter with great success.

 

This recipe sounds amazing.  I am going to try it tomorrow

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Just noticed it says " wooden spoon". I have never used one for this but it does need a sturdy spoon.

I have some plastic spoons that I got from I think Walmart, but have seen similar ones around, that are the same shape/size as wooden spoons.  These I bought when I tossed my old wooden spoons after diagnosis, and I am pretty sure they were 97 cents, haha.   But they are strong and work just like wooden spoons for those impossibly thick doughs.

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My three recipes come from Carol Fenster's book "1000 Gluten Free Recipes" - love this book! The third recipe is not really in there - I modified a different recipe of hers to make it similar to something else I used to make.
 

Note: I prefer to refrigerate my dough overnight. Once baked, all three can be stored in a tightly covered container for two days or in the freezer for one month, says the instructions. I normally put mine in the fridge. They're all gone in a week. :) 

 

I've also been told that my butter cookies are better than normal gluten-filled ones. All three recipes end up being a big hit whenever I decide to share  :rolleyes: 

 
Almond butter cookies
2 1/4 cup gluten-free flour blend
1 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter (room temperature and cut into tablespoons)
1 cup granulated sugar
1 tbs packed brown sugar
1 large egg
1 tsp pure vanilla extract
1 tsp almond extract
Extra flour for dusting
Extra egg white and sprinkles for decorating 
 
In a large mixing bowl whisk together the flour blend, xanthan gum, baking powder, and salt. With the mixer on low speed beat in the butter pieces until smooth. Blend in the sugar, egg, vanilla and almond extract until well blended. Remove the dough from the mixing bowl and knead it with your hands until it is very smooth. Divide the dough in half and put each half into a flat 1 inch disk. Wrap each disk tightly and refrigerate 1 hour or overnight. Preheat oven to 375 degrees F. Roll out dough and cut out using favorite holiday cookie cutters. Place cookies on a parchment paper lined cookie sheet. Dab egg white on the tops of the cookies and decorate with red and green sprinkles. Bake 10 to 15 minutes or until cookies are golden brown. Cool the cookies on the baking sheet for two minutes then remove and cool completely. 
 
 
Gingerbread cookies
 
1 stick unsalted butter at room temperature
3/4 cup packed brown sugar
1 large egg
3 tbs molasses (not blackstrip)
1 tsp pure vanilla extract
2 1/2 cups + 2 tbs gluten-free flour blend
1 tsp xanthan gum
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
 
In a large mixing bowl, beat the butter and brown sugar with an electric mixer on low speed until smooth, about 30 seconds. Beat in the egg, molasses, and vanilla extract. Gradually add the sorghum blend, xanthan gum, ginger, cinnamon, baking powder, salt, nutmeg, and cloves and beat on low speed just until blended. Gather the dough into a ball and kneed it with your hands until it is soft and pliable. Flatten it into a disk , wrap tightly, and chill for 2 hours or overnight. Preheat the oven to 375 degrees F and line baking sheets with parchment paper. Roll out dough and cut out cookies with cookie cutters. Bake 15 to 20 minutes. Cool them on baking sheet for 2 - 3 minutes, then remove and cool completely.
 
 
Almond/Dried Cherry Cookies
 
1 stick unsalted butter at room temperature 
1 cup granulated sugar
1 tbs packed brown sugar
1 large egg
1 tsp pure vanilla extract
1 tsp almond extract
2 cups gluten-free flour blend
1 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp salt
1/2 cup silvered, blanched almonds, toasted
3/4 cup coarsely chopped dried tart cherries
 
To toast almonds - preheat oven to 350 degrees F. Arrange almonds in a single layer on parchment paper lined baking sheet. Bake for 6 to 8 minuets until lightly toasted. Cool completely before using. In a large mixing bowl, beat the butter, 1 cup sugar, and brown sugar with an electric mixer on low speed until very smooth, about one minute. Beat in the egg, vanilla and almond extract. Gradually add the flour, xanthan bum, baking powder, and salt and beat on low speed until just blended. Stir in the toasted nuts and chopped cherries. Transfer the dough to a sheet of plastic wrap and shape it into a log about 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least two hours (can refrigerate overnight). Preheat oven to 375 degrees F and line baking sheets with parchment. Cut the long into 1/2 inch slices and place on baking sheet. Bake 12 to 15 minutes until golden brown. Cool for 2-3 minutes on baking sheet then remove completely before frosting.
 
For frosting:
2 3/4 cups powdered sugar
2 tsp vanilla extract
3 tbs water (plus more if needed)
 
Mix frosting ingredients and drizzle over cookies. Let set in refrigerator. 
 
 
ENJOY!!!  :D

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Basic 4 ingredient recipe:

 

Nutellex

Icing sugar

Vanilla

gluten-free Flour

 

I'm not much of a measurer, but I *think* this is roughly it 500g Nutellex, 4 cups of flour, 1/2 cup of icing sugar and a little bit of vanilla essence.  Cream butter, vanilla and icing sugar then slowly add the flour.  Like I said, it might be off, I never measure lol.  Recipe makes about 40 to 50 small shortbread rounds.

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This requires a " lot of ingredient" warning!

This makes yummy gingerbread. Not a crunchy kind but a soft kind like people used to make 200 years ago. It is very sticky. The key, for me, was to get the dough almost frozen, roll out, cut into squares with a knife, re freeze, then peel the cut squares off and onto the parchment on the cookie sheet. As it was 15F on the screened porch, the freezing was easy for me.

http://www.livingwithout.com/recipes/gluten-free-gingerbread-men-3563-1.html?s=FB121513

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i kept meaning to respond to this thread before the holidays, but with all of the running around, i kept forgetting about it.

 

the first recipe is for chocolate chip cookies.  a friend gave me the cookbook for christmas last year, but i was able to find the recipe online as well.  the cookies are crispy and super chocolately - no one ever turns them down:

http://www.artofglutenfreebaking.com/2009/05/gluten-free-chocolate-chipchunk-cookies-2-delicious-recipes/

 

when i was home for christmas, i tried this recipe for cinnamon chocolate chip butterballs.  i used bob's red mill gluten-free flour with xantham gum and enjoy life choc chips.  it was a big hit:

http://www.bettycrocker.com/recipes/cinnamon-chocolate-chip-butterballs/7d9c9bd5-5ff4-4c17-99ae-69f7d838f631

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Excellent. I just found this site while looking for cookies for a new year party.  :) I only made one cookie this Xmas:

 

Ginger Snaps

 

1 cup butter
2 cups white sugar (I use 1 cup and add a bit of stevia)
2 eggs
2 cups rice flour
1 cup tapioca starch
1 cup cornstarch or potato starch or a mix of the two
3 tsp. baking soda
1 tsp.salt
1 cup molasses
2 tsp. ginger
2 tsp. cinnamon

Cream butter and sugar, add eggs and molasses. Mix dry ingredients, then add to creamed mixture. Form into 1 inch balls. Roll in sugar (I skip this). Bake at 350F for about 8 minutes. Makes about 4-5 dozen cookies.
 

This makes really flat and fairly crisp cookies, although they do soften up after being kept in the fridge for a week. If you want rounder, more mounded cookies you'll need to refrigerate them before baking and perhaps add a bit more flour/starch or another egg.

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We are not only gluten free, but egg free too.  I have found cream cheese really holds cookies together.  So egg free tips are added at the end of the recipe.  So please use a gluten free flour mix that has xanthan or guar gum.

 

Cream cheese cut outs

(I suggest you double the recipe too, if you have a strong mixer)

 

1 cup butter or margarine, softened

8 ounce package cream cheese

3 1/2 cups flour

1 teaspoon baking powder

1 1/2 cups sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

 

In a large mixer, combine softened butter and cream cheese ~ these need to be at room temp.

Stir together flour and baking powder

beat together the butter and cream cheese now add sugar beat until fluffy

add the egg* , vanilla, almond extract.

add the flour mix with the baking powder

 

you can sepearate dough into workable amounts and chill for 1 1/2 hours or overnight. 

preheat oven to 375 degrees.

Roll out dough to desired thickness (original recipe suggests 1/8 inch thick) cut out shapes and place on a UNgreased baking sheet.  bake for 8 to 10 minutes

 

CREAM CHEESE FROSTING

4 ounces (1/2 package) cream cheese

1/4 cup (half stick) butter or margarine

1 teaspoon almond extract

1/2 teaspoon vanilla

1 pound box confectioner's sugar (powdered sugar)

2-4 tablespoons milk

(use less milk if you plan on adding liquid food color)

 

I personally double the recipe every time (I hate having half a brick of cream cheese in the fridge)  To keep this eggless I use almond paste with added milk or water to the egg replacer powder blended in the food processor)  The almond paste adds a better crispness to the cookie, and taste.

 

My husband likes to use melted chocolate on the cookies, just in case you run out of frosting.

 

Pulling this up.  I just made these cookies.  They were pretty easy to work with for gluten-free cookies.  I divided the dough into three balls and wrapped in plastic wrap and put them in the fridge.  When they were firm, I was able to roll out each ball and bake.  They were not too sticky and were pretty easy to get off the wax paper and transferred to the cookie sheet to bake.  Now just need to frost them :D.

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Flourless Peanut Butter Cookies
 
Ingredients
·  1 cup creamy peanut butter (chunky would be good, too)
·  1/2 cup granulated sugar 
·  1/2 cup packed light brown sugar (dark brown is OK,too)
·  1/2 cup semisweet chocolate chips 
·  1 large egg
·  1 teaspoon vanilla extract 
 
1.preheat the oven to 350°F. 
2. Combine all the ingredients except chips in a bowl, and stir with a wooden spoon until smooth. Stir in chips.
3. Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using 
a fork, press on the dough in two directions to form a crosshatch pattern. 
4. Bake the cookies until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula. 
 
Makes about 24 cookies 
 
These freeze very well!  I have heard that others have made them with almond butter with great success.

 

I don't have any my own recipes for cookies, but while searching on web, I found this site. I tried Flourless Peanut Butter Cookies recipes and that's are really delicious. Thanks for sharing. :) 

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Jack "bumped" this back to the top and it was fun to look at this thread.  I think I will add a recipe.  

 

These are sort of a chocolate meringue cookie.  More cookie than meringue.  You could add anything that wouldn't melt.  Drizzle melted caramel or white chocolate or white chocolate with a little peppermint over the top.  I use peanuts and one of my boys likes to microwave them before eating.

 

Flourless chocolate cookies
 
 
Mix 2 cups powdered sugar, 1/2 cup cocoa, 2 tsp. cornstarch, 1/4 tsp. salt, 2 egg whites (not beaten). 
Should be thick enough to form balls; if not, add more sugar. Should be sticky and form a imperfect ball. 
Stir in 1 cup nuts (unsalted
Or salted peanuts, pecans, or walnuts or chocolate/white chips or pieces of candy cane.) Form into 15 balls, place on parchment paper, and bake 16-19 minutes in a 300 oven until crackly and shiny. Cool completely. . They have a sort of crisp-meringue outside, and a soft, chewy inside, 

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