Gluten Free Chocolate Crinkle Cookies

Ingredients:

• 3 eggs
• 1 1/2 cups granulated sugar
• 3/4 cup cocoa powder
• 3/4 cup cooking oil
• 1 teaspoon baking powder
• 2 teaspoons vanilla
• 2 1/2-3 cups all purpose gluten free flour
• Sifted powdered sugar

Directions:

1. In a large mixing bowl, beat eggs, granulated sugar, cocoa powder, oil, baking powder and vanilla with an electric mixer until combined.
2. Beat in as much of the flour as you can with the mixer.
3. Stir in any remaining flour. You want to be able to scoop it easily onto a pan, so add additional flour if needed.
4. Shape dough into 1 1/2 inch balls.
5. Place on ungreased cookie sheet and sprinkle with powdered sugar.
6. Bake in a 375 degree oven for 8-10 minutes or until the tops crackle.
7. Transfer to a cooling rack and enjoy!

[Courtesy of Eleanor's Bakeshop]

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Gluten Free Pina Colada Cookies

Recipe Ingredients:

• 1/2 cup coconut oil, softened
• 1/2 cup beet sugar
• 4 T rum OR 1 T vanilla, 1 T imitation rum extract, 2 T water (if allergic to cane sugar)
• 3/4 cup crushed pineapple, lightly drained
• 1 egg
• 1 banana
• 1/8 tsp salt
• 1 cup coconut flour
• 1/2 cup unsweetened shredded coconut

Directions:

1. Preheat convection oven to 350F (preheat conventional oven to 375).
2. Blend coconut oil and sugar.
3. Add flavoring(s), pineapple, egg, and banana.
4. Sift flour. Blend salt, flour, and shredded coconut into wet ingredients.
5. Line cookie sheet with parchment paper to prevent overbrowning.
6. Bake 10 minutes (12- 15 minutes for conventional oven).

Note: This recipe is free of wheat, gluten, dairy, and sugar! Extra binding agent is not necessary due to the presence of fruit, egg, and coconut oils.

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Gluten Free Almond Butter Cookies

Ingredients:

• 1 cup sugar
• 1 cup almond butter
• 1 egg

Directions:

1. Mix all three ingredients well, spoon teaspoon sized balls onto a cookie sheet and flatten softly. If you make them much bigger the middle won’t cook.
2. Bake at 350 for 8-10 minutes.

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Easy Gluten-Free Peanut Butter Cookies

Ingredients:

• 1 Cup sugar
• 1 Cup Smooth Peanut Butter
• 1 Egg

Directions:

1. Make into teaspoon sized balls and flatten lightly with a fork
2. Bake at 350 for 8-10 minutes

Note: You can also use these cookies crushed and mixed butter as a pie crust

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Gluten Free Peanut Butter Chocolate Fudge Recipe

Fudge Ingredients:

• 3/4 cup butter
• 3 cups white sugar
• 3/4 cup milk
• 3/4 cup peanut butter
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips
• 1 teaspoon vanilla extract
• 1 (7 ounce) jar marshmallow creme

Fudge Directions:

1. Lightly grease a 9×13 inch dish.
2. In a 2-quart saucepan over medium heat, combine butter, sugar and milk.
3. Bring to a boil, stirring constantly.
4. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
5. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted.
6. Stir in vanilla.
7. Fold in marshmallow creme.
8. Pour into prepared pan.
9. Chill in refrigerator until firm.

[Recipe Courtesy of All Recipes]

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If you’d like to try a Devil’s Food cake, below is a nice cake recipe that isn’t to difficult to make from scratch.  Enjoy!

Gluten Free Devil’s Food Cake Recipe

Cake Ingredients:

• 2 cups gluten free flour
• 1 tsp. xanthan gum
• 3/4 cup unsweetened cocoa powder
• 1 1/4 tsp. baking soda
• 3/4 tsp. salt
• 1 stick unsalted butter, at room temperature
• 1/2 cup sour cream
• 1 1/2 cups brown sugar, packed
• 2 large eggs
• 1 tsp. vanilla extract
• 1 1/3 cups water

Cake Directions:

1. Preheat oven to 350 degrees.
2. Grease an 8? or 9? pan. (You can use square, round, whatever you like)
3. Combine first 5 (dry) ingredients in a medium sized bowl. Set aside.
4. In a large bowl, beat butter and sugar together until light and fluffy, like a cute little kitten.
5. Add sour cream, and blend well.
6. Add eggs, 1 at a time, blending well between additions.
7. Beat in vanilla.
8. To the wet ingredients, add dry ingredients alternately with the water, beginning and ending with dry ingredients. Mix until just combined.
9. Pour batter into cake pan and smack it on the counter a few times to break any air bubbles inside.
10. Bake for 45-55 minutes at 350 degrees, until a toothpick inserted in the center comes out clean, maybe with a few moist crumbs attached. (The cake should be a little spongy, not dense. Do not over bake)
11. Allow to cool completely before icing. (You can literally use whatever you like)

[Recipe Courtesy of Gluten Free on a Shoestring]

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To start us off, here is a gluten free dessert recipe which is Vegan-friendly for cookies.  Enjoy!

Gluten Free Vegan Cookies Recipe

Cookie Ingredients:

• 3 large, ripe bananas, pureed
• 1 tsp. vanilla extract
• ¼ cup warm coconut, olive or canola oil
• 2 cups rolled gluten free oats
• 2/3 cup almond meal
• 1/3 cup coconut, shredded and unsweetened
• 1/2 tsp. cinnamon
• 1/2 tsp. fine grain sea salt
• 1 tsp. baking powder
• 6 to 7 oz. chocolate chips

Cookie Directions:

1. Preheat oven to 350 degrees F, and put the racks on the top third.
2. Mix the bananas, coconut, olive or canola oil, and vanilla extract in a bowl.
3. Combine all the dry ingredients, except the chocolate chips, in a separate bowl.
4. Put together the contents of the two bowls, and stir until obtaining a homogeneous mixture. Add the chocolate chips to the dough.
5. Line a baking sheet with parchment paper, and start dropping blobs of approximately 2 tsp. of dough, leaving 1 inch between them.
6. Bake for 12 to 15 minutes.

[Recipe Courtesy of 3 Fat Chicks]

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Gluten Free Gingersnap Cookies Recipe

Ingredients:

• 2 3/4 Cups Bob’s Red Mill Gluten Free Garbvanzo/Fava Flour
• 1 Tablespoon Ground Cinnamon
• 1 Teaspoon Gourmet Collection Whole Cloves
• 1 Teaspoon Gourmet Collection Ground Ginger
• 1 Teaspoon Bob’s Red Mill Gluten Free, Aluminum Free, Baking Soda
• 3/4 Cup Wholesome Sweeteners Organic Sucanat Free-Flowing Organic Brown Sugar
• 3 Tablespoon Tap Water
• 3 Tablespoon Brer Rabbit Mild Flavor Molasses
• 1 Teaspoon Pure Lemon Extract

Directions:

1. In a large bowl, mix flour, spices, baking soda and sugar.
2. With a wooden spoon, stir in margarine until combined.
3. Add water, molasses and lemon extract. Mix thoroughly.
4. Cover bowl with plastic wrap and chill overnight.
5. Preheat oven to 350 degrees.
6. Lightly grease 2 cookie sheets.
7. Using a rolling pin, roll out dough 1/8 inch thickness and cut with your favorite cookie cutters. Repeat until all the dough is used up.
8. Place dough on prepared cookie sheets 1/2 inch apart. Bake for approximately 8 minutes.
9. Cool in sheets on wire racks 2 minutes, then remove.

[Recipe Courtesy of Allergy Sense]

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If you’d like to give this gluten free recipe a try, first you’ll need to make gluten free rice crispie squares!   These of course can be eaten as-is, but below you’ll find an additional recipe to convert these into ice cream sandwiches! 

Gluten Free Rice Crispie Squares

Ingredients:

• 1 10 ounce box of Gluten Free Brown Rice Crisp Cereal (use the entire box)
• 8 tablespoons butter (1 stick)
• 1 10 ounce package of marshmallows
• 1 teaspoon GF Vanilla Extract

Directions:

1. Grease a 13 x 9 inch pan
2. Melt butter over low heat in a large pan.
3. Add marshmallows to melted butter and stir over low heat until melted. Remove pan from heat.
4. Stir in vanilla extract.
5. Stir in rice cereal and gently coat cereal with marshmallow mixture.
6. Pour rice mixture into prepared pan.
7. With buttered fingers press the mixture flat.

[Recipe courtesy of About.com]

Once the rice crispie squares are finished, using the following instructions to finish building your gluten free ice cream sandwich!

Gluten Free Ice Cream Sandwiches

Ingredients:

• One recipe of Gluten Free Rice Crispie Squares
• 1 pint of homemade ice cream OR a premium store-bought brand

Directions:

1. Prepare one recipe of Gluten Free Rice Crispie Squares.
2. Spread the mixture on a large baking sheet instead of a 13×9 baking dish.
3. Butter your hands or a large spatula and press the top of the mixture until it’s smooth and even. Let set up for at least 1/2 hour before cutting.
4. Remove one pint of homemade or premium ice cream from freezer and allow to soften for 10-15 minutes.
5. Cut bars into 2 ½ inch squares.
6. Put one small scoop of ice cream, about ¼ cup, on 10 rice crispie squares and top with another square. Gently push down on the top and smooth ice cream edges.
7. Wrap in parchment or wax paper, and place all sandwiches in a freezer bag.
8. Freeze for at least 2 hours before serving.

[Recipe courtesy of About.com]

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Gluten Free White Birthday Cake Recipe

Cake Ingredients:

• 1/2 C white rice flour
• 1/2 C sorghum flour
• 2/3 C tapioca starch
• 1/3 C potato starch
• 1 C white sugar
• 2 tsp gluten free baking powder
• 1/2 tsp salt
• 1 tsp xanthan gum
• 3/4 C (1 1/2 sticks) softened butter or margarine
• 3 eggs
• 1 1/2 tsp vanilla
• 1/2 C milk (any type, I used rice milk)

Cake Directions:

1. Pre-heat oven to 350 degrees.
2. Grease pans or line muffin pans with paper cupcake liners – this recipe makes 18-24 cupcakes, 2 6-inch round layers, 1 9-inch square cake, or 1 10-inch round cake.
3. Thoroughly combine the first 8 dry ingredients in a bowl.
4. Place softened butter in bowl of stand mixer and beat until fluffy.
5. Add flour mix gradually to butter, blending on lowest setting until combined, then changing to setting “2″ on the mixer until mixture is crumbly, about 1 minute.
6. In small bowl, lightly whisk eggs and vanilla together.
7. Add eggs to mixer and mix until smooth and thick, about 1 minute.
8. Add milk and mix for 1 more minute. Batter will be light and fluffy.
9. Spoon into prepared pan(s) and bake until toothpick is clean.
10. Time will depend on the shape of your pan, but should be about 20-22 minutes for cupcakes, up to 45 minutes for a loaf pan.
11. Allow to cool in pans for about 10 minutes, then remove to a wire rack. Frost when cool.

[Recipe Courtesy of Amanda's Random Ramblings]

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