Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Homemade Gluten-Free Cookies

Katrala

Recommended Posts

Katrala Contributor
Katrala
Posted

I'm not a very good "cook," but I've always enjoyed baking.

After my disastrous attempt at gluten-free muffins last week, I decided to try some cookies this week. I bought a couple of gluten-free baking cookbooks (one of which was specifically for cookies) and bought some new types of flour.

My first attempt was Girl Scout Samoa Cookies and I have to admit, they are very tasty! I wish I had done a few things differently on the actual assembly of the cookies, but the taste is still very good! I got these out of "The Ultimate Gluten-Free Cookie Book" by Roben Ryberg.

Do you have a favorite homemade cookie that you've been very successful making? Any cookbooks (baking) that are particularly good?

IMG_20110514_084139.webp

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Coleslawcat Contributor
Coleslawcat
Posted

I'm not a very good "cook," but I've always enjoyed baking.

After my disastrous attempt at gluten-free muffins last week, I decided to try some cookies this week. I bought a couple of gluten-free baking cookbooks (one of which was specifically for cookies) and bought some new types of flour.

My first attempt was Girl Scout Samoa Cookies and I have to admit, they are very tasty! I wish I had done a few things differently on the actual assembly of the cookies, but the taste is still very good! I got these out of "The Ultimate Gluten-Free Cookie Book" by Roben Ryberg.

Do you have a favorite homemade cookie that you've been very successful making? Any cookbooks (baking) that are particularly good?

IMG_20110514_084139.webp

I was going to suggest the book you mentioned. I've had pretty good luck with the recipes I've tried from there. More often than not when I make cookies, I use my old gluteny favorite recipes and just use Tom Sawyer flour in place of the AP flour. I have had wonderful success with that, no other adjustments necessary. But the Tom Sawyer flour is very expensive so sometimes I use the Ryberg book so I can use brown rice or sorghum flour instead.

clsx2 Newbie
clsx2
Posted

I just started a blog for easy gluten free recipes and 1 of my first posts was a 3 ingredient super yummy peanut butter cookie recipe.

1 cup sugar

1 cup natural peanut butter

1 egg

Bake at 325 for 12-15 minutes.

I have made these for years long before I ever knew anything about gluten and have always gotten numerous compliments.

Hope that helps!

sa1937 Community Regular
sa1937
Posted

I just started a blog for easy gluten free recipes and 1 of my first posts was a 3 ingredient super yummy peanut butter cookie recipe.

1 cup sugar

1 cup natural peanut butter

1 egg

Bake at 325 for 12-15 minutes.

I have made these for years long before I ever knew anything about gluten and have always gotten numerous compliments.

Hope that helps!

They're one of my favorites, too, although I rarely bake cookies...as if I need them sitting around here to munch on. :blink:

sreese68 Enthusiast
sreese68
Posted

I just started a blog for easy gluten free recipes and 1 of my first posts was a 3 ingredient super yummy peanut butter cookie recipe.

1 cup sugar

1 cup natural peanut butter

1 egg

Bake at 325 for 12-15 minutes.

I have made these for years long before I ever knew anything about gluten and have always gotten numerous compliments.

Hope that helps!

My recipe for this includes 1 tsp vanilla, which I think is a nice addition. I learned it when I worked for a cookie stamp manufacturing company 14 years ago. They have 5 gluten-free recipes (some I've never tried): Open Original Shared Link this link takes you to the mint and candies recipes which should be gluten-free (double check, though, cause I just skimmed them). The cream cheese candy is really good - I made it with the chocolate variation. The Unbelievable PNB recipe is the one above. PLEASE NOTE: Their rice flour cookies call for using regular all-purpose flour and are not gluten-free. Technically, you don't have to use cookie stamps to make the recipes, but they're fun to use if you're taking the cookies to a get together or just to brighten up your day.

zus888 Contributor
zus888
Posted

I'm hoping that I can just sub better batter flour or King Arthur or Tom Sawyer flour for all my holiday cookie baking. Time will tell. Eventually, I'll make some cookies. Just haven't tried it yet.

kareng Grand Master
kareng
Posted

I just started a blog for easy gluten free recipes and 1 of my first posts was a 3 ingredient super yummy peanut butter cookie recipe.

1 cup sugar

1 cup natural peanut butter

1 egg

Bake at 325 for 12-15 minutes.

I have made these for years long before I ever knew anything about gluten and have always gotten numerous compliments.

Hope that helps!

This was a fav at our house pre-gluten-free. I use 1/2 cup brown & 1/2 white sugar, tsp vanilla and chocolate chips.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Katrala Contributor
Katrala
Posted
  • Author

Has anyone tried substituting almond butter (or the like) in any cookies? Does it change anything?

kareng Grand Master
kareng
Posted

Has anyone tried substituting almond butter (or the like) in any cookies? Does it change anything?

I have a friend who told me she subs almond or sunflower butter in the same amounts as the PB. I haven't tried it.

GFreeMO Proficient
GFreeMO
Posted

I made these for the first time yesterday. They are pretty darn good and so very easy! Can't beat good AND easy. :)

Lemon Cookies - Gluten-free Casein-free

Makes 20 cookies

3 tablespoons vegetable oil

1/3 cup sugar

1/2 teaspoon Gluten-free Casein-free Vanilla or lemon extract

1 cup soy flour

2 teaspoons baking powder

1/4 teaspoon salt

4 tablespoon water

Mix together the oil and sugar. Blend in the flavorings. Sift together the dry ingredients three times (to add volume to the flour). Add these to the oil/sugar mixtures. Add water and mix again. Form the dough into a roll. Chill for 1 to 2 hours. Cut into as thin of slices as possible and bake on a well greased cookie sheet. Bake at 325 degrees for about 15 minutes.

kareng Grand Master
kareng
Posted

I made these for the first time yesterday. They are pretty darn good and so very easy! Can't beat good AND easy. :)

Lemon Cookies - Gluten-free Casein-free

Makes 20 cookies

3 tablespoons vegetable oil

1/3 cup sugar

1/2 teaspoon Gluten-free Casein-free Vanilla or lemon extract

1 cup soy flour

2 teaspoons baking powder

1/4 teaspoon salt

4 tablespoon water

Mix together the oil and sugar. Blend in the flavorings. Sift together the dry ingredients three times (to add volume to the flour). Add these to the oil/sugar mixtures. Add water and mix again. Form the dough into a roll. Chill for 1 to 2 hours. Cut into as thin of slices as possible and bake on a well greased cookie sheet. Bake at 325 degrees for about 15 minutes.

Hey! Didn't you just post this somewhere else? You didn't include my great suggestions! :lol:

Have you tried it with any different flours?

GFreeMO Proficient
GFreeMO
Posted

Hey! Didn't you just post this somewhere else? You didn't include my great suggestions! :lol:

Have you tried it with any different flours?

LOL! Yep, it was too good not to repost here in the cookies section. I haven't tried any other flours. I don't think it would work with other flours. I have a cookbook that uses soy flour for gluten free recipes. With soy flour, you don't have to use and of the xan. or guar gums. This makes it easy and cheap and yummy!

Here is another one.

Snickerdoodles!

1 cup butter

1 1/2 c sugar

2 eggs

2 cups + 2 T sorghum flour

1/4 cup + 2 T soy flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

Mix dry ingredients together and set aside. Cream butter, cream in sugar until smooth. Add eggs, beat until fluffy. Add dry ingredients, mix well. Chill. Mix 2 T sugar with 1 1/2 tsp cinnamon. Roll dough into small balls, roll in cinnamon/sugar mix, bake at 400

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,194
    • Most Online (within 30 mins)
      7,748
    Eliana123
    Newest Member
    Eliana123
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.