Peanut butter cookies

Makes 4 dozen cookies.

1 cup unsalted butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
280 g flour mixture
2 tsp xanthan gum
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
chopped peanuts (optional)

1. Cream butters and sugars, then beat in eggs and vanilla.

2. Sift dry ingredients together, then add to butter mixture. Stir in chopped nuts if desired.

3. Cover and cool in the fridge for at least an hour, can be left overnight.

4. Preheat oven to 350 F.

5. Roll cookie dough into balls (about 1" diameter) then press flat using a fork to make a criss-cross pattern. Cookies do not spread much.

6. Bake for 9-11 minutes, until the bottoms just start to brown.

Chocolate chocolate chocolate cookies

225 g (8oz) semisweet chocolate (chips or chopped)
4 Tbsp (half stick) unsalted butter
120 g brown sugar
2 eggs
1 tsp vanilla
60 g flour mix
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
6 oz chocolate chips

1. Melt the chocolate and butter in microwave, 30 seconds at a time.
2. Beat eggs, sugar, and vanilla until fluffy.
3. Add melted chocolate to egg mixture, being sure to not cook the eggs (let the chocolate cool, add slowly while mixing).
4. Stir dry ingredients together, add to chocolate/egg mixture.
5. Stir in chocolate chips. Dough will be more like brownie batter than typical cookie dough.
6. Scoop rounded tablespoons of dough onto a baking sheet and bake at 350 F for 12-14 minutes

Makes about 30 cookies, 13 g carbs/cookie.

These are awesome (and adapted from Martha Stewart's Outrageous Chocolate Cookie recipe).

Sugar Cookies 2

These are easier than the previous recipe and come out somewhat fluffy, but still hold their shape well. The dough rolls out nicely with minimal mess as long as it is kept cool.

makes about 3 dozen

1 c. (2 sticks) unsalted butter, room T
1.33 c. sugar
2 eggs
1 tsp vanilla
500 g GF flour mix (50% starch, 50% whole grain)
1 tsp xanthan gum
1.5 tsp baking powder
1/2 tsp salt
zest of 1 lemon (optional)
powdered sugar for rolling out the dough

Cream the butter, add the sugar, mix until fluffy
Add the eggs one at a time, mixing in between
Add the vanilla and mix well
In a separate bowl, measure out the flour, baking powder, and salt. Stir.
Add the flour mixture to the butter/sugar/egg mixture and mix until incorporated.
Add the lemon zest (if desired).
Add more flour 25 g at a time if dough appears too sticky. It should be stiff.
Chill the dough for at least 2 hours, up to overnight (or freeze for later).

Roll out the dough: cover your surface and rolling pin with powdered sugar. Roll out to 1/4" thick. If the dough sticks to the counter, loosen it with a spatula before cutting out the cookies. Cut out the cookies with cookie cutters, place on parchment paper or a silpat on a pan. The cookies do not spread. Decorate, if desired.
Bake cookies at 375 for 6 minutes. They should be golden brown on the bottom, but otherwise not browned.

Pumpkin Cake Cookies

These are cookies that have a cake-like texture. Adapted from Martha Stewart.

1 stick butter

1.5 cups brown sugar (300 g)

2 eggs

1 can pumpkin

1 tsp vanilla extract

220 g flour mix (I used 25% sweet white rice, 25% tapioca, 25% millet, 25% sorghum)

1.5 tsp xanthan gum

1 tsp baking powder

0.5 tsp baking soda

1 tsp salt

1.5 tsp cinnamon

1.25 tsp ginger

0.75 tsp nutmeg

1. Cream butter. Add sugar, mix until fluffy.
2. Add eggs one at a time, mixing well after each addition. Stir in pumpkin and vanilla.
3. In a separate bowl, stir together flour, xanthan gum, baking powder, baking soda, salt, and spices.
4. Slowly add dry ingredients to wet, mix well. At this point, the dough will be more like batter, but it should be thick enough that you can't pour it.
5. Scoop (or pipe) batter/dough into 1.5" diameter circles on a cookie sheet covered with parchment paper or a silpat. An ice cream scoop works well here. Space them 1" apart- they don't spread when they bake.
6. Bake at 375F for 13 minutes, until they are puffy and don't collapse when you poke them gently.


Frosting:
1.5 cups confectioners sugar
3 Tbsp unsalted butter
1 tsp vanilla extract
1 Tbsp milk

Melt butter in a saucepan and cook until golden brown (over medium low heat). Add butter to confectioners sugar and mix well. Add vanilla and milk and beat with an electric mixer. Add more milk if necessary to reach desired consistency. Spread about 1 tsp frosting on each cookie, let set at room temp or in the fridge.

Hamantashen

from http://www.myjewishlearning.com/blog/food/2012/02/29/best-hamantaschen-recipe/

½ cup butter (or margarine)

¾ cup granulated sugar

1 egg

1 Tbsp milk (or almond milk)

1 tsp vanilla extract

1 tsp grated lemon zest (or orange)

1/4 cup sorgum flour

1/2 cup sweet white rice flour

1/2 cup tapioca

1/4 cup brown rice

1 tsp. xanathan gum

¼ tsp baking powder

¼ tsp salt

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Beat the butter and sugar together until smooth. Add egg, milk, vanilla and lemon zest until mixed thoroughly.

Sift together the flour, baking powder and salt. Add dry mixture to wet mixture until incorporated.

Note: if the dough is too soft, increase flour amount by ½ cupfuls until firm.

Chill dough for at least 1 hour or up to 24 hours.

Dust surface with powdered sugar to keep from sticking. Roll the dough to about ¼ inch thick.

Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar before each cut!

Fill each round with your favorite filling, and using your favorite method, pinch corners together tightly.

Bake at 400° for about 7-9 minutes.

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332 total carbs in recipe

11 carbs/piece (30 pieces) + ~4g/tsp jam = 15 g/piece

Chocolate Crackles

adapted from Martha Stewart's Cookies.

8 oz bittersweet chocolate, finely chopped
1/3 c brown rice flour (52 g)
1/4 c sorghum flour (34 g)
1/3 c tapioca starch (40 g)
1/4 c sweet rice flour (51 g)
1 tsp xanthan gum
1/2 cups unsweetened dutch-processed (alkali) cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 c butter, room temp
1 1/2 c packed light brown sugar
2 large eggs
1 tsp vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup powdered sugar

1. Melt chocolate, let partially cool.  Sift together flours, cocoa powder, baking powder, and salt.
2. Beat butter and brown sugar until fluffy, add eggs one at a time, add vanilla, add chocolate mixing between each step.
3. Alternate adding flour and milk: flour, milk, flour, milk, flour.
4. Divide dough into 4 equal pieces, wrap in wax paper and refrigerate 2 hours.
5. Preheat oven to 350 F. Divide each into 16 1-inch balls, coat each with granulated sugar than powdered sugar. Bake with cookies 2 inches apart for 14 minutes.

total carbs: 950 g
carbs/cookie: 15

English Toffee Squares

1 C. butter

1C. brown sugar

1 egg yolk

1 t. vanilla

1/2 c brown rice flour (80 g)

1/2 c sorghum flour (68 g)

1/2 c tapioca starch (60 g)

1/3 c sweet rice flour (67 g)
2 tsp xanthan gum

1/4 t. salt

1/2 pound semisweet chocolate (I use a bit more)

1/2 C. chopped walnuts

Cream butter

Add Sugar Beat well.

Add egg and vanilla. Mix

Add flour, salt. Mix

Spread in a 10 x 13 pan to edges.

Bake 350 20 minutes

While warm spread on melted chocolate and sprinkle nuts if desired.

total carbs: 545 g
carbs/piece: 23 g

Ginger cookies

3/4 cup butter 
2 cups sugar 
2 eggs 
1/2 cup molasses 
2 teaspoons apple cider vinegar 
1 cup brown rice flour
1 cup tapioca starch
1 cup sorgum flour
3/4 cup sweet white rice flour
2 teaspoons xantham gum 
1 1/2 teaspoons baking soda 
3 teaspoons ground ginger 
1/2 teaspoon cinnamon 
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Preheat oven to 350
2. cream butter, add sugar, then add eggs one at a time, then molasses, then apple cider vinegar
3. whisk together dry ingredients (flours, xantham gum, baking soda, salt, spices)
4. slowly add dry ingredients to wet and mix until just blended
5. roll 1" balls, roll in brown sugar if desired, and bake on a silpat for 10-12 minutes

total carbs: 832. About 18/cookie (assuming 4 dozen cookies made)

Chocolate Chip Cookies II

These were way better than the first attempt. All measurements are in weights because that's easier (and more precise). I don't think that the flour mixture needs to be exactly the same as the one I used, but I do think it's important to use a mixture of at least 3 flours.

4 oz (1 stick) unsalted butter

85 g white sugar

85 g brown sugar (light)

1 egg

1 tsp vanilla

200 g gluten free flour blend

1 tsp xanthan gum

1/2 tsp salt

1/2 tsp baking soda

6-8 oz chocolate chips

1. Cream the butter and sugar (you can melt the butter to make this easier but then must refrigerate the dough before baking for 30-60 min)

2. Add the egg and vanilla to the butter/sugar mixture and mix until combined

3. Sift the dry ingredients together and add slowly to the wet. Mix until combined. If dough is dry, add a tablespoon of milk. If dough is too loose, add tapioca starch. Once desired doughiness is reached add chocolate and stir.

4. Refrigerate if necessary.

5. Bake at 350 F for 11-13 minutes on a silpat, probably 2 min less on a cookie sheet.

Makes about 20 normal sized cookies

These cookies taste really good and stay soft and chewy for several days in an airtight container. I use my go-to flour blend: 50 g each of brown rice flour, sweet white rice flour, sorghum flour, and tapioca starch. The dough freezes well.

Gluten Free Sugar Cookies

These cookies take some time but are totally worth the effort. They are somewhat chewy and for those who like a chewy sugar cookie, generally better than their gluten-full counterparts. They taste best frosted, but if you don't want to spend the time on that add a bit more sugar to the basic recipe. Adding some molasses and ginger and frosting with a lemon-ginger icing makes them into delicious ginger snaps, and filling with raspberry jam and covering with white chocolate makes them into thumbprint cookies.

1.5 cups amaranth flour

0.5 cups tapioca flour (or potato starch)

1 cup powdered sugar

1 tsp xantham gum

1 tsp cream of tartar

1/8 tsp salt

1 cup cold butter, cut into small pieces or shredded with a cheese shredder

1 egg

1 tbsp milk

1 tsp vanilla extract

1 tbsp lemon zest

1. preheat oven to 350 F, line baking sheets with parchment paper or silpat

2. throughly blend all dry ingredients with a hand mixer, stand mixer, or food processor

3. add butter and mix for about a minute

4. add egg, milk, vanilla, and zest and mix until combined. The dough should be slightly sticky but stiff. Add more milk if needed, although I rarely need to.

5. wrap dough in wax paper and refrigerate for at least 2 hours

6. roll out dough to 1/4" on wax paper, using either sweet rice flour or powdered sugar (my preference) on the surface and rolling pin to prevent sticking.

7. cut out shapes, place on cookie sheet at least 1" apart, and bake for 9-11 minutes, until edges start to brown.

Icing:

I use a basic recipe of butter, milk, and powdered sugar. Lemon juice is a nice addition. Melt about 3 tablespoons of butter and mix with 3 cups of flour. Splash in lemon juice to taste and use milk to achieve the desired consistency. Food coloring often loosens the frosting more. If it becomes too drippy just add more sugar.

Monster Cookies

3 large eggs
1 1/2 cup dark brown sugar
1/2 cup unsalted butter - softened
1/4 cup sugar
1 1/2 teaspoon vanilla
1 1/2 cup peanut butter - chunk or smooth
1 teaspoon cinnamon

1 teaspoon salt
2 teaspoons baking soda
4 cups oats - old fashioned or quick, but not instant
2 1/2 cups of stuff*

I used 1/2 cup coconut flakes, 1 cup white chocolate chips, and 1 cup semi-sweet chocolate chips

1. Preheat oven to 350F, line baking sheets with parchment paper (no oil)

2. Cream butter, PB, and sugars until smooth

3. Add eggs, one at a time, to butter mixture. Add vanilla.

4. Toss oats with baking soda, cinnamon, and salt.

5. Mix wet ingredients with dry ingredients, then stir in "stuff"

6. Drop by heaping tablespoons onto baking sheet. Press cookies flatter (they don't spread much during baking) and leave about 2" between cookies.

This recipe makes about 40 large cookies. They received rave reviews, even from gluten-lovers.