Recipes: Gluten-Free Cookies Posts

Recipe: Gluten-Free Pumpkin Cookies

Recipe: Gluten-Free Pumpkin Cookies

Ingredients:

1 tsp Baking soda
1 tsp Baking powder (GF)
1 tsp Cinnamon
1 c  Rice flour
3/4 c  Potato starch flour
1/2 c  Shortening
3/4 c  White sugar
1 ts Vanilla
1 c  Pumpkin
1/2 c  Nuts

Preheat oven to 350 F.  Sift dry ingredients together.  Cream shortening and sugar.  Add vanilla and pumpkin.  Add dry ingredients and nuts. Beat until smooth.  Shape cookies into 1 inch balls and place on a greased cookie sheet.  Press flat with fork.  Bake for 9 to 12 minutes.
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Source:  A Guide for the Diabetic Celiac

Recipe: Gluten-Free Chocolate Chip Cookies

Recipe: Gluten-Free Chocolate Chip Cookies

Ingredients:

3/4 cup  Soya flour
1/4 cup Potato starch flour
1/2 tsp Salt
6 1/2 tbl. Margarine
6 tbl. White sugar
6 tbl. Brown sugar
1/2 tsp Vanilla
1 Egg
1/2 cup semi-sweet chocolate chips
1/2 cup Chopped nuts

Directions:

 This is a special recipe made without gluten. Sift dry ingredients.  Beat sugars and margarine.  Add egg and beat again. Add vanilla and stir.  Add dry ingredients.  Add chips and nuts.  Drop by spoonful onto greased cookie sheet.  Bake at 375 F for 10 to 12 minutes.
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 Source:  A Guide for the Diabetic Celiac

Recipe: Gluten-Free Almond Cookies

Recipe: Gluten-Free Almond Cookies

Ingredients:

1/2 c Butter or margarine
1/2 c Brown sugar, lightly packed
1 t Almond extract
1 Egg
1/2 c Rice flour
2 c Crispy Rice (crushed)
2 tb Chopped almonds

This is a special recipe made without gluten.

Crispy Rice is available from a food distributor or
health food shop.

Preheat oven to 350 F. Cream butter and sugar
together until light and fluffy. Add almond extract
and egg. Beat well. Stir in flour, Crispy Rice and
almonds. Shape into balls, 1″ in diameter and place
on ungreased baking sheet. Press with a floured fork
to flatten slightly. Bake for 12 to 15 minutes until
lightly browned.

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Source: A Guide for the Diabetic Celiac