COOKIES

Gluten free does not have to mean cookie free ! With the variety of wonderful gluten free flours available now, it is not like 15 years ago when the choice was much more limited... 

so rejoice and "let them eat cookies !" 

LOW CARB PEPPERMINT CHIP COOKIES 

In a bowl mix together :

2 1/4 cups almond flour

3 TBSP coconut flour

1 TSP guar or xanthan gum

In a large bowl, beat together :

1/2 cup softened butter ( not melted) 

2/3 cup of your favorite keto sweetener 

Add: 

1 egg 

2 tsp pure peppermint extract 

& beat again

Add:

1/4 cup mini dark chocolate or stevia sweetened chocolate chips

mix everything together well & chill for at least an hour.

Roll into small balls and place on parchment or silicone lined cookie sheets, and press down slightly. 

Bake in oven preheated to 325 for aprox 10-12 mins or till edges are slightly browned . Let cool on the cookie sheet for a minute or two before removing to a cooling rack .

PUMPKIN SPICE COOKIES

2 1/4 c. GF flour blend of your choice ( I use Bob's red mill )
( for low carb I use 2 cups almond flout and 2 tbsp coconut flour )
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp guar or xanthan gum
1 tsp cinnamon
1 tsp pumpkin pie spice
1 c. light brown sugar
( for low carb use 3/4 of your preferred keto sweetener, such as swerve)
2 eggs
1/2 c. slightly melted butter
1 1/4 c. pure, pureed pumpkin ( not pie filling )
1 tsp maple extract
1/4 c. raisins ( omit for low carb )
1/4 cup pecans or walnuts
1/2 dark chocolate chips

in large bowl mix all dry ingredients
in small bowl beat all wet ingredients together well.
Add wet ingredients to dry and mix thoroughly but do not over blend.
Line cookie sheets with parchment and preheat oven to 350
Drop batter by spoonfuls onto parchment and bake 12-14 mins or until lightly brown on bottom and just set in middle.

Gluten Free, Dairy free nut butter Cookies 

( inspired by Sylas) 

1 cup peanut butter

1 cup almond/hazelnut butter

1/4 cup almond butter

3/4 cup sunflower seed butter

3 lg eggs

2 cups sugar or 1 cup  brown sugar substitute 

mix well, drop but spoonful & flatten slightly with a fork.

 Bake on oiled pan for aprox. 8-10 mins @ 325

cool slightly on cookie sheet before cooling completely on rack 

SOUR CREAM RAISIN SPICE COOKIES 

3/4 cup brown sugar

1/4 cup white sugar
( or 1/2 cup  brown sugar substitute ) 

1/2 cup sour cream

1/4 cup shortening ( organic if possible) 

1/4 cup oil

1 tsp vanilla

1 tsp cinnamon

1 tsp GF pumpkin pie spice 

1 3/4 cups GF flour blend ( I use Pamela's ) or 1 1/2 cups almond flour plus 2 tbsp coconut flour for lower carbs

if your flour blend does not have leavening, add 1 tsp GF baking powder

3/4 cup raisins ( or try fresh chopped cranberries  for lower carbs)

mix all ingredients well. spoon onto greased cookie sheets and bake at 375 for 8-10 mins. 

DOUBLE CHOCOLATE ! 

Ingredients:

1 c. peanut butter

1/2 c. sugar (or powdered swerve) 

1/2 c. packed dark brown sugar ( or 1/4 c. brown sugar substitute) 

2 lg eggs

1 t. baking soda

1/2 c. gluten-free old fashioned oats ( or unsweetened flaked coconut for less carbs) 

1/2 c.  cocoa powder 

1/2 - 3/4 c. chocolate chips of your choice, ( dark, or stevia sweetened are best for lower carbs) 

Instructions:

 Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

 mix all ingredients well, add chocolate chips

 roll the dough into  balls, place on the baking sheets, and flatten with the palm of your hand.  Bake for 10-12 minutes, times will vary depending on your oven and the  size of cookies. 

ZUCCHINI COOKIES ? 

Thanks to the bumper crop of zucchini this year everything that comes from my kitchen will have a prerequisite zucchini component !

Here's a yummy way to use up a bit of zuke !

1/4 cup butter ( softened)

3/4 cup brown sugar ( firmly packed) or 1/2 c. brown sugar substitute

3/4 cup peeled, finely grated zucchini

1 egg

2/3 cup white or brown rice flour ( or almond flour)

1/3 cup cornstarch ( omit and use whey protein isolate below, for low carb

1/3 cup GF pancake mix ( or omit and substitute 1/2- 2/3 cup pfwhey protein isolate) 

1 tsp. GF baking powder

2 tsp xanthan gum

1/2 cup GF certified oatmeal or shredded coconut

1/2 pkg chocolate, white or low carb chips 

cream sugar and butter, mix in zuke and egg with blender, add remaining ingr. and mix well.

drop onto lightly oiled cookie sheet. bake @ 35o for 8-10 mins or until lightly browned.

SUGAR FREE MIX AND MATCH COOKIES

Homemade cookies in your lunchbox...what could be better ?

Just took these ones out of the oven !

1/2 c. butter

1/3 c. honey

1/4 c. molasses

3/4 c. peanut butter

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 c. cornstarch or tapioca starch

1/2 - 1 c. GF flour if dough is too thin.

**I use garbanzo bean but use whatever gf flour mix you like

 1 tsp. xanthan gum.

1 - 1 1/2 cups raisins, choc. chips, carob chips, coconut, chopped nuts or whatever combination you like.

Drop by TBSB, pressing down slightly with moistened fork.

Bake on lightly greased cookie sheet at 375 for 6-8 mins.

GLUTEN FREE MONSTER COOKIES

1/2 cup unsalted butter

3/4 cup white or cane sugar or powdered stevia

1 1/4 cups packed light brown sugar or 2/3 cup  brown sugar substitute

3 lg eggs

1 TBSP pure vanilla

1 1/2 cups smooth GF peanut butter

1 tsp GF baking soda

4 1/2 cups GF quick oats ( oats are not low carb ! ) 

2-3 cups of add ins such as , coconut, chocolate or low carb chips, etc.

Cream butter and sugars. Add eggs and mix well ( using electric mixer if desired ) add remaining ingredients and mix very well. Drop by heaping TBSP onto greased cookie sheets. Bake at 350 for 8-12 mins depending on how big you make them. Makes 5-6 dozen depending on how big you like them ! Feed to your favorite cookie monsters !