cookies

[crisslee]

Happy Holidays to all...first time to this site...my son has celiac sprue and I need some good recipes for chocolate chip cookies and peanut butter cookies...I used to have recipes, but can't find them since my move...thanks

[aklap]

Hi Crisslee,

Ask and you shall receive!! For Choc. chip - you can use the recipe on the back of the toll house chips bag. You'll have to subsitute the flour. But it works. If you use the GF Flour mix found below - you need to add a bit more flour than the actual recipe calls for (not uncommon in GF baking).

Here is a PBC receipe that is award winning. Literally We entered a cookie contest in order to spread the word about Gluten Sensitivity and GF baking. It was in the Healthy Cookie Category. It's only healthy for us that can't have gluten. It took 1st place (You can read about it here and here if your interested. FWIW...we were the only enterant. Next year there will be others.

Cookie Daze GF PB Cookies

1/2 cup of butter or margarine
2/3 cup of peanut butter
1/2 cup of sugar
1/2 cup of brown sugar
2 tblspns of honey
1 egg
1/2 tsp of gluten free vanilla (McCormick brand)
1/2 tsp of gluten free baking power (Calumet brand)
1/2 tsp of baking soda
1/2 tsp Xanthan gum (used to hold ingredients together - replaces gluten)
1 cup of bean flour*
1/2 cup of gluten free flour mix**

Cream butter, peanut butter and sugars together. Blend in honey, egg & gf vanilla. When well mixed add gf baking soda, baking powder, xanthan gum & flours. Mixing well after each is added.

Shape dough into 1 inch balls, roll in sugar and place on an ungreased cookie sheet. Flatten with a fork.

Bake at 375 for 9 to 12 minutes or until bottoms are lightly browned.

* Be aware that Bean flour makes some people gassy. Peg was going to tweak the receipe for the contest, but ran out of time.
**This mix consists of 6 cups rice flour, 2 cups potato flour, 1 cup tapioca flour


I posted this under Christmas cookies I think. But I'll put it here too!


For the lemon flavor...McCormmick Pure Lemon Extract was use in place of Vanilla Extract.

This is a receipe that my very good gluten aware friend made for me. Peg uses this to replace the "cut out" cookies I used to
eat. Man - those were REALLY good - these cookies are about a 99% replacement for them. It was so nice to have Christmas cookies!!

Sugar Cookies:

1 cup white rice flour
1/4 cup soy flour
1/2 cup corn starch
1/2 tsp. salt
2 tsp GF vanilla
1 tsp GF baking powder
1/2 cup softened butter
1/2 cup + 1 tbsp. sugar
1 egg

Preheat oven to 375
Combine the flours & powder - set aside
Cream butter, sugar, egg & vanilla
Add everything to the creamed mixture
Roll into balls (like peanut butter cookies) and place on ungreased cookie sheet. Flatten.
Bake 6-10 min.

This makes about 3 doz cookies

Butter Cream frosting:
4 cups powdered sugar
1/4 cup softened butter
1/4 cup solid vegetable shortening
1/4 cup milk
1 tsp vanilla extract
food coloring is optional

This make a huge batch of frosting. Peg makes a 1/2 batch for this cookie receipe. But frosting keeps well in the fridge (about 1 month).

Hope you like them as much as I do!
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[eyefsk8eh]

For any kind of cooking now that we cannot have wheat, we use Soy Flour, Potato Flour, Brown and Rice Flour. Its really good and maybe I dunno could be cheaper than the other brand of flour they sell at the regular stores. If you use Soy Flour do not eat the Batter if you like to make cookie dough because the Soy Flour taste horrible, it also smells really bad too. This sounds like a great Website.