Huge Chocolate Cookies

from heythattastesgood.com
4 oz semisweet chocolate
1 c flour mix
1/2 t xanthan gum
1/4 c cocoa powder
1 t baking powder
1/2 t salt
1 stick butter, softened
3/4 c brown sugar
1 t vanilla
1 cold egg
2 c chocolate chips (I used white)
Melt the 4oz chocolate in the microwave, 20 seconds at a time.
Preheat the oven to 325.
Mix all the dry ingredients. Cream the butter and sugar, then add egg and vanilla. Mix with the dry ingredients, add chips, and drop by large (1/4 c) blobs onto a greased cookie sheet. Bake 16 minutes. Makes about a dozen.

Graham Crackers

Rebecca Reilly's recipe for mock graham crackers is a favorite from our summer 2007 issue. They taste like the real thing and are ideal for s-mores.

2 ¼ cups gluten-free flour mix (see below)
½ cup packed brown sugar
1 ¾ teaspoons cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon salt
7 tablespoons butter or margarine, cut into pieces
3 tablespoons cold water
3 tablespoons honey or agave
1 teaspoon vanilla

1. Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
2. Using your fingertips, work butter into dry ingredients.
3. Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time.
4. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.
5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper.
6. Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about 1/8-inch thickness, depending on how thick you like your graham crackers. Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan.
7. Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.

Gluten-Free Flour Blend
MAKES 4 ¾ cups1 cup sorghum or chickpea flour1 cup tapioca starch1 cup potato starch, corn starch or arrowroot½ cup amaranth, millet, quinoa or oat flour½ cup fine brown rice flour¾ cup sweet rice flourMix ingredients together until well blended. Keep refrigerated until used.

Graham Crackers

Originally found at inthelifeofachild.com

1/3 cup shortening or margarine

3/4 cup brown sugar

2 tsp. vanilla

2/3 Cup Bean Flour

1/3 cup Sorghum Flour,

1 cup Tapioca Flour1 cup Cornstarch

1 Tsp Baking Powder

(3 cups Pamela’s Ultimate Pancake and Baking Mix may be substituted for the previous 5 ingredients if you do not need these to be casein-free. Pamela’s Ultimate Pancake and Baking Mix contains buttermilk)

1 tsp xanthan gum

2 tsp cinnamon

1/2 tsp. ginger

1/4 tsp nutmeg

1/2 tsp salt

1/2 cup rice milk

3-4 Tbsp Cornstarch for rolling

1/3 cup granulated sugar for sprinkling
Preheat oven to 350 Degrees.
Cream together shortening or margerine with brown sugar and vanilla in a large bowl.
Mix in spices, salt and xanthan gum.
Add Pamela’s Mix (or substitute flour mixture) one cup at a time, blending in well with a fork or pastry cutter until all 3 cups have been incorporated.
Add rice milk (may substitute water, soy milk, etc.) a little at a time. You may not need the entire 1/2 cup. Add just enough to make a cookie dough consistency (will be quite sticky) .
Separate dough into tennis-ball size portions, flatten, wrap in wax paper and chill 2-3 hours until firm.
Working with one section of dough at a time, roll out on cornstarch dusted surface to a thickness of 1/8 inch. Cut with 3- 1/4 inch size fluted round cutter and transfer to silpat or parchment lined baking sheet with cornstarch dusted pancake turner or spatula. (You can use a cookie sheet sprayed lightly with cooking spray, but they do cook more evenly on the silpat or parchment when you are going for a crisper cracker.) I place 8 cookies per sheet.
Prick each cookie 4-6 times with a fork and sprinkle with granulated sugar.
Bake at 350 degrees for 30 minutes at 350 degrees or untill edges have lightly browned. the longer they bake, the crisper the cracker and they do harden some as they cool. You may have to experiment a little to find your preference in baking time. (We like ours super-crunchy and actually bake them for around 35-40 minutes)

Whoopie Pies

Originally found at myglutenfreecookbook.blogspot.com

Cookie Part:
1/2 cup shortening
1 cups sugar
2 egg yolks
1 cups milk
1 1/2 teaspoons vanilla
3/4 cup brown rice
3/4 cup sweet sorghum
1/2 cup soy (next time teff)
1/2 teaspoon salt
1/2 cup cocoa
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 cup shredded coconut, unsweetened
2 teaspoons xanthum gum
Preheat oven to 425 degrees. Cream shortening and sugar. Add egg yolks, milk, and vanilla. Beat until smooth. Sift dry ingredients and add to shortening ingredients. Add the coconut. Mix until combined. Drop by teaspoonful on greased baking sheet. Bake for about 8 minutes, making sure not to burn the bottoms. Cool on counter on wax paper or paper towels.
Filling:
2 egg whites
1 teaspoons vanilla
1/2 cup shortening
2 cups confectionery sugar
1/4 teaspoon salt
Mix until thick. Take one cake and frost the flat side, find another cake that somewhat matches and place on top.

Oreos

These look great! I originally found them on recipezaar.com
Igredients
Dough
3/4 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 teaspoon xanthan gum
2 teaspoons egg substitute
2/3 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla
1-2 teaspoon milk
Filling
2 cups confectioners' sugar
3 tablespoons shortening
1/4 teaspoon vanilla
2 tablespoons hot water
Directions
1Preheat oven to 350 degrees.
2In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.
3In the bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. (Note: I don't have a heavy duty mixer, so I used a hand held one and I did have alittle trouble with the dough sticking to the beaters. So don't be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren't doing anything wrong. And don't worry I promise these cookies are well worth the trouble!).
4Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
5Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes.
6Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
7Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
8For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.).

The Best Chocolate Chip Cookies

Originally from gingerlemongirl.blogspot.com

1/2 cup butter flavored Crisco (or butter)
1/4 cup granulated sugar
3/4 cup brown sugar
1 egg
1 1/2 tsp. vanilla extract
1/2 cup tapioca flour
1/2 cup sorghum flour
1/4 cup brown rice flour
1/2 tsp. kosher salt
1/4 tsp. xanthan gum (optional)
1 tsp. baking powder
1/2 tsp. baking soda
6 oz. GF chocolate chips Directions:Preheat oven to 350 degrees. In a large bowl: cream butter with sugars until light and fluffy. Add egg and vanilla. In a separate bowl mix together flours, salt, xanthan gum (opt.), baking powder, and baking soda. Slowly add flour mixture to butter and sugar mixture. Last, mix in chocolate chips. Place golf-ball sized dough portions 2 inches apart on an UNGREASED cookie sheet. Bake 7-9 minutes or JUST UNTIL edges are light brown.(The cookies WILL NOT look completely cooked when you pull them out of the oven! That's what you want! That's part of the secret to these awesome cookies! DO NOT overbake them!)Let cookies cool on a wire baking rack or the cookie sheet for 5-10 minutes. This will allow cookies to retain their shape for eating

Sour Cream M&M Cookies

Originally from Glutenfreemommy.com

1/2 cup granulated sugar

1/2 cup brown sugar 1/2 cup sour cream

1/4 cup salted butter

1/4 cup canola oil 1.5 teaspoons vanilla

1 3/4 cup Pamela’s Baking Mix (or other gluten-free flour combination with leavening)

1 cup M&Ms

Directions: Preheat the oven to 375 degrees. Mix butter, sour cream, granulated sugar, brown sugar, vanilla, and oil in a medium-sized bowl. Once the mixture is fluffy, add the baking mix a little at a time until combined. Stir in the M&Ms. Drop on greased cookie sheets in teaspoonfuls. Bake for 9-11 minutes or until slightly browned. Makes about 2.5 dozen cookies

Update: These cookies were made for a friend with an egg-allergy; you will need to add an egg and/or xanthan gum if you are not using Pamela’s or a gluten-free flour mix with leavening and xanthan gum. As with all gluten-free cookie recipes, make sure you refrigerate the cookie dough for at least 4 hours (preferably overnight) before baking your cookies.