GLUTEN-FREE COOKIE RECIPES By FrugalSkills.com

My mother found GLUTEN-FREE COOKIE RECIPES By FrugalSkills.com and I figured I'd share the wealth for any readers I might have...



TABLE OF CONTENTS
Brown Rice Flour Mix
Chocolate Chip Cookies
Gingersnaps
Sugar Cookies
Peanut Butter Cookies
Shortbread Cookies
Almond Butter Cookies
Oatmeal Cookies
Linzertorte Cookies
Storage Tips




Gluten-Free Brown Rice Flour Mix
Combine the following ingredients:
Ingredients: Amounts (small batch) Amounts (large batch)
Brown Rice Flour 2 6 cups
Potato Starch (not flour) 2/3 cup 2 cups
Tapioca Flour 1/3 cup 1 cup
Yield: 3 cups 9 cups


Gluten-Free Chocolate Chip Cookies
2 cups plus 2 tablespoons brown rice flour mix (see page 1)
12 oz. package chocolate chips
1 cup granulated sugar
½ cup dark brown sugar
1 cup vegetable shortening
2 large eggs
1½ teaspoons baking soda
½ teaspoon salt
1 teaspoon xanthan gum
1 tablespoon pure vanilla extract
1 cup chopped nuts (optional)
1. Preheat oven to 375F with the oven rack positioned in the middle.
Grease a cookie sheet with cooking spray.
2. Using an electric mixer, beat the shortening, granulated sugar, and
brown sugar at medium speed. Add the vanilla and eggs, and beat until
fluffy. If you do not have an electric mixer, use a fork to beat the
ingredients together.
3. Add the brown rice flour mix, baking soda, salt, and xanthan gum, and
mix at medium speed. Then add the chocolate chips and nuts (if using).
Mix well.
4. Form the cookies by dropping a heaping teaspoon of dough onto the
greased cookie sheet. Spread the cookies out at least 2 inches apart.
Bake for 8-10 minutes, or until the cookies are lightly brown. Transfer
to a wire rack to cool.
Yield: approximately 6 dozen cookies



Gingersnaps
2 cups gluten-free all-purpose flour
¼ cup flax meal
1¼ cups evaporated cane juice
¾ cup coconut oil
½ cup homemade applesauce or store-bought unsweetened applesauce
3 tbsp molasses
1 tsp baking soda
1½ tsp xanthan gum
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp salt
2 tbsp pure vanilla extract
1. Preheat the oven to 375 F with the oven rack positioned in the middle.
Line a cookie sheet with parchment paper.
2. In a large bowl, combine the gluten-free all-purpose flour, baking soda,
flax meal, xanthan gum, ground ginger, and cinnamon, and mix well.
In a separate large bowl, stir together the evaporated cane juice, coconut
oil, unsweetened applesauce, molasses, vanilla, and salt.
3. Add the dry flour mixture to the bowl of wet ingredients, and mix well
with a greased spatula. The dough should be grainy.
4. Roll the dough into small balls using your hand or a melon baller. Place
on the cookie sheet, leaving a 1-inch space between each ball of dough.
When all of the cookie dough balls are placed on the sheet, gently press
each ball down with the heel of your hand.
5. Bake the cookies for 15 minutes. At the 9 minute mark, rotate the
cookie sheet 180 degrees. Let the cookies sit for at least 10 minutes
before transferring to a wire rack to cool.
Yield: approximately 3 dozen cookies
Sugar Cookies
1¾ cup Brown Rice Flour Mix (see page 1)
¼ cup sweet rice flour
1 cup granulated sugar
¾ cup unsalted butter
1 large egg
1 tablespoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon xanthan gum
¼ teaspoon salt
1. In a large bowl, add the butter and sugar. Using an electric mixer or a
fork, beat the butter and sugar until light and creamy. Then add the egg
and vanilla. Mix until smooth. Add the Brown Rice Flour Mix, sweet
rice flour, the baking powder, xanthan gum, and salt. Beat the
ingredients until dough is thick and smooth.
2. Shape dough into a flat square, wrap in wax paper, and refrigerate for
30 minutes.
3. Drop half of dough in small mounds across a large sheet of plastic
wrap. Fold the plastic over the dough. Shape into a long, 1-inch
diameter log, and leave the plastic wrap open at the ends. Twist ends
and flatten dough at each end. Try to smooth the cookie dough log by
rolling back and forth on counter. Repeat with second half of dough.
Refrigerate both rolls until well chilled.
4. Preheat oven to 350 F with the oven rack positioned in the middle.
Grease a cookie sheet with cooking spray.
5. Using a sharp knife, slice the chilled dough into ¼ -inch slices. Place
each slice 1 inch apart on the cookie sheet. Bake for 12-15 minutes or
until a light golden color. Transfer to a wire rack and cool.
Yield: approximately 7 dozen sugar cookies
Peanut Butter Cookies
1 cup brown rice flour
1 cup bean flour
1 cup peanut butter, creamy
1 stick unsalted butter
½ cup organic or granulated sugar
½ cup honey
½ tsp baking soda
¾ tsp xanthan gum
1/8 tsp salt
sugar for coating
1. In a bowl, stir together the brown rice flour, bean flour, xanthan gum,
baking soda, and salt.
2. In a separate, large bowl, add the butter, sugar, and honey. Using an
electric mixer or a fork, beat the butter, sugar, and honey until light and
creamy. Add the peanut butter and mix well. Gradually stir the dry
ingredients into the butter mixture. Cover the dough and let sit for at
least 1 hour before baking.
3. Preheat the oven to 350 F with the oven rack positioned in the middle.
Lightly grease a cookie sheet and line it with parchment paper.
4. Form a ball of dough using a small or medium-size ice cream scoop.
Roll the ball of dough in the sugar. Place balls of dough at least 1-inch
apart on the cookie sheet. Flatten each ball of dough slightly using a
fork. Bake for 8 to 10 minutes. The cookies will seem underbaked.
Yield: 3 dozen small cookies or 2 dozen medium-size cookies


Shortbread Cookies
¾ cup Brown Rice Flour Mix
¼ cup sweet rice flour
½ cup unsalted butter
¼ cup granulated sugar
1½ teaspoons pure vanilla extract
1/8 teaspoon salt
½ teaspoon xanthan gum
granulated sugar (as topping)
1. In a large bowl, add the butter and sugar. Using an electric mixer or a
fork, beat the butter and sugar until light and creamy. Add the vanilla.
2. Gradually stir in the Brown Rice Flour Mix, sweet rice flour, xanthan
gum, and salt. Mix until a soft dough is formed.
3. Drop the dough in small mounds across a large sheet of plastic wrap.
Fold the plastic over the dough. Shape into a long, 1-inch diameter log,
and leave the plastic wrap open at the ends. Twist ends and flatten
dough at each end. Try to smooth the cookie dough log by rolling back
and forth on counter. Refrigerate the dough until well chilled.
4. Grease a cookie sheet with cooking spray. Slice the chilled dough into
5/8-inch slices using a sharp knife. Place the dough slices on the cookie
sheet at least 1 inch apart, and sprinkle with granulated sugar. Place the
cookie sheet in the refrigerator, and refrigerate until the cookie dough is
cold.
5. Preheat oven to 350 F with the oven rack positioned in the middle.
Bake the cookies for 12-14 minutes, or until golden. The cookies
should not brown. Let the cookies cool slightly on the sheet before
transferring to a wire rack.
Yield: approximately 2½ dozen cookies
Almond Butter Cookies
2 cups Brown Rice Flour Mix
3½ ounces almond paste
½ teaspoon almond extract
2/3 cup finely chopped almonds
¾ cup unsalted butter
½ cup granulated sugar
2 large egg yolks
½ teaspoon xanthan gum
confectioner's sugar (topping)
1. Preheat oven to 350F with the oven rack positioned in the middle.
Grease a cookie sheet with cooking spray.
2. In a large bowl, combine the almond paste, almond extract, egg yolks,
and sugar. Using an electric mixer or fork, beat until the almond paste
is thoroughly incorporated and smooth. Add the butter and beat until
light and creamy.
3. Add the Brown Rice Flour Mix and xanthan gum. Beat until a smooth
dough is formed. Mix in almonds.
4. Create ¾-inch balls of dough using your hands. Place on the cookie
sheet at least 1-inch apart. Bake for 12-14 minute or until a very light
golden color. The bottom of cookies should be a light golden brown.
Cool on a wire rack.
Yield: 5 dozen cookies


Oatmeal Cookies
Use butter if you want a chewy cookie. Use shortening if you want a crisp
cookie.
2 cups McCann's Quick Cooking Irish Oatmeal or Bob's Red Mill Soy Flakes
1 cup unsalted butter or vegetable shortening
2 cups brown rice flour
1 cup dark brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup raisins
1. Preheat oven to 350F with the oven rack positioned in the middle.
Grease a cookie sheet with cooking spray.
2. In a large bowl, add the butter or shortening and sugar. Using an
electric mixer or a fork, beat the butter and sugar until light and creamy.
Then add the egg and vanilla. Mix until smooth.
3. Add the brown rice flour, baking soda, baking powder, xanthan gum,
salt, ground ginger, nutmeg, and cinnamon. Beat until a smooth dough
is formed. Mix in the oats and raisins.
4. Form the cookies by dropping a heaping teaspoon of dough onto the
greased cookie sheet. Spread the cookies out at least 1 inch apart.
Bake for 10 minutes. Transfer to a wire rack to cool.
Yield: 5 dozen cookies
Linzertorte Cookies
1½ cups Brown Rice Flour Mix
½ cup sweet rice flour
½ cup seedless red raspberry preserves
1 cup unsalted butter
2/3 cup confectioner's sugar
3 tablespoons well-beaten large egg
½ teaspoon xanthan gum
1 1/3 cups finely ground walnuts
Confectioner's sugar (for topping)
1. In a large bowl, add the butter and sugar. Using an electric mixer or a
fork, beat the butter and sugar until light and creamy. Then add the egg
and mix until smooth.
2. Add the Brown Rice Flour Mix, sweet rice flour, and xanthan gum to
the butter mixture. Beat until a smooth dough is formed, then mix in
the walnuts.
3. Place the dough between two large sheets of wax paper. Roll the dough
until it is ¼-inch thick. Place in the refrigerator and chill overnight, or
until very cold.
4. Grease a cookie sheet with cooking spray. Use cookie cutters to cut the
dough into shapes. Place the cookies on the cookie sheet at least 1 inch
apart. Place the cookie sheet in the refrigerator, and refrigerate until the
cookie dough is cold.
5. Preheat oven to 325 F with the oven rack positioned in the middle.
6. Bake for 12-14 minute or until a very light golden color. The bottom of
cookies should be a light golden brown. Cool on a wire rack. Store the
cookies in an airtight container.
(Recipe continues on next page)
7. Divide the batch of cookies in half. On one half of the batch, place ½
teaspoon of raspberry preserves on each cookie. Top with the
remaining cookies to create a sandwich. Top the sandwiched cookies
with sifted confectioner's sugar. For optimal texture, the raspberry
preserves should be added within 4 hours of serving. Store leftover
cookies in the refrigerator.
Yield: 40 filled cookies




Storage Tips
• You do not need to use all of the cookie dough in one baking session!
Cookie dough can be stored in the refrigerator for up to 3 days or in the
freezer for 1 month.
• Unless otherwise noted in the recipe, cookies can be stored in an
airtight container for up to 3 days. If storing longer than 3 days, the
cookies should be placed in the refrigerator where they will keep for up
to 2 weeks. Cookies can also be frozen for 1 month.