Gluten-Free Recipes Holiday Cookie Swap M Louise Densmore

Gluten-Free Recipes
Holiday Cookie Swap
M Louise Densmore
December 2012
Pamela’s Chocolate Chip Cookies
Yield: approximately 20 cookies
7 TBSP butter
1/4 cup white sugar
1/4 cup light brown sugar
1 egg, large
1 tsp vanilla
1-1/2 cups Pamela's Baking & Pancake Mix
1 cups semi-sweet chocolate chips (1-1/2 cup chips for chocolate lovers)
Optional: 1/2 cup chopped
Preheat oven to 350°. Cream butter and sugars together. Mix in egg and vanilla, then dry mix. Add chocolate
chips and nuts and incorporate. Place scoops of dough (1 TBSP sized) on parchment lined or greased cookie
sheet. Lightly flatten. Bake for approximately 12 to 15 minutes. Let cookies cool slightly and use a spatula to
remove from cookie sheet.
Variation: Try white chocolate chips, milk chocolate chips, or butterscotch chips. Try pecans or macadamia
Fast & Easy: Use a small ice cream scooper or a tablespoon to form dough balls. Place on a greased cookie
sheet, flatten and put in a freezer. When frozen, remove from the cookie sheet and store in a freezer bag. For
hot, fresh cookies, remove from freezer, place dough on a greased cookie sheet and bake in a preheated 350°
oven for 15 minutes.
Pan Cookies: Bake dough in a greased pan (9x12) for 20 to 25 minutes. Cut into bars after cooling.
© Pamela's Products, Inc.
Peppermint Patty Rice Crispy Treats
Published November 29, 2012 | By Alyssa Rimmer
What’s so great about these Peppermint Patty Rice Crispy Treats is that you can have them whipped up in
under 5 minutes. They’re easy to assemble, packed with protein, are refined sugar-free, and of course, glutenfree. Instead of opting for a box of gluten-free Rice Krispies, I chose Attune’s Erewhon Brown Rice Crispy
Cereal, since they’re made with whole-grain brown rice and are much more nutritious. Overall, these
Peppermint Patty Rice Treats are a healthy and nutritious holiday treat.
3 1/2 cups Brown Rice Crispy Cereal
1/2 cup cocoa powder
1/2 cup sunflower seed butter (or nut/seed butter of choice)
1/2 cup honey
1/4 cup water
2 teaspoons peppermint extract
1. Combine the cereal and cocoa powder in a mixing bowl. Stir to coat the cereal in the cocoa and set aside.
2. In a small saucepan over medium heat, combine the remaining ingredients. Stir until slightly melted and a bit
more liquidy.
3. Pour the liquid over the cereal mixture and stir with a wooden spoon until fully coated and the mixture starts
to stick together.
4. Transfer to a greased baking dish (I used an 8″ x 8″) and refrigerate for at least 2 – 3 hours.
5. Cut into squares and serve.
Alyssa Rimmer is the author of Baking with Quinoa – an e-cookbook.
Gluten-Free Pecan Pie Bars from Annalise Roberts
1 cup Brown Rice Flour Mix*
2 tablespoons granulated sugar
2 tablespoons packed dark brown sugar
1 teaspoon xanthan gum
5 tablespoons cold unsalted butter (or Earth Balance)
1. Preheat oven to 350ºF. Position rack in center of oven. Grease bottom of 9-inch square baking pan with
cooking spray and generously dust with rice flour.
2. Put flour, sugar, dark brown sugar, and xanthan gum in large bowl of electric mixer; mix to blend. Add
butter and mix on low speed until crumbly. Gently press into bottom of baking pan (if you pack the
dough too densely, the crust will be hard to get out of the pan. If you pack it too loosely, the crust will be
a bit crumbly).
3. Bake in center of oven for 10 minutes or until very light golden.
Pecan Filling
2/3 cup granulated sugar
2/3 cup light corn syrup
1/3 cup unsalted butter (or Earth Balance)
1/4 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups pecans, chopped
1. Combine sugar, corn syrup, butter, and salt in heavy saucepan over medium heat; stir frequently until
sugar is dissolved. Remove from heat.
2. Beat the eggs in a small bowl and quickly whisk into saucepan. Add vanilla and pecans; mix well. Pour
onto partially baked crust.
Bake in center of oven for about 25 minutes until center is set. Cool on a wire rack and then chill before cutting
into bars. Cut into 16 squares (or triangles) and remove from baking pan. Serve at room temperature or slightly
chilled. Best when eaten within four days of baking. Bars can be wrapped with plastic wrap and then with foil
and stored in freezer for up to three weeks. Pecan Pie Bars freeze well.
(c)2012 by Annalise Roberts
1 Cup extra crunchy
peanut butter
1 Cup brown sugar
1 egg
1 tsp. baking soda
1 Cup dairy-and-wheatfree chocolate chips
(regular chocolate chips
have milk but not
Preheat oven to 350°. In a large mixing bowl, cream together the peanut butter, brown sugar,
egg, baking soda and vanilla. Fold in the chocolate chips. Spoon by the tablespoon onto
parchment paper-lined cookie sheets and bake at 350° for 10-12 minutes, longer if you like
your cookies crispy.
Note: For gluten-free recipes, vanilla must be distilled using wheat-free spirits. PENZEYS PURE
VANILLA EXTRACT is gluten free.
Prep. time: 10 minutes
Baking time: 10-12 minutes
Yield: 26 cookies
Nutritional Information:
Servings 13; Serving Size 2 cookies (53g); Calories 250; Calories from fat 140; Total fat 16g;
Cholesterol 15mg; Sodium 210mg; Carbohydrate 26g; Dietary Fiber 2g
© 2011 Penzeys Spices. All rights reserved.
Holiday Toffee Bars (Gluten Free)
Bisquick Gluten-Free Mix makes giving gluten-free cookies not only possible but delicious.
TOTAL TIME 1 Hr 15 Min
1 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 egg yolk
2 cups Bisquick® Gluten Free mix
1 cup milk chocolate chips
½ cup chopped nuts, if desired
1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix butter, brown sugar,
vanilla and egg yolk. Stir in Bisquick mix. Press in pan.
2 Bake 20 to 25 minutes or until very light brown (crust will be soft). Immediately sprinkle chocolate
chips on hot crust; let stand about 5 minutes or until chocolate is soft. Spread chocolate evenly; sprinkle
with nuts. Cool 30 minutes in pan on cooling rack. For bars, cut into 8 rows by 4 rows.
Expert Tips Three bars (1.55 ounces each) milk chocolate candy, broken into small pieces, can be substituted
for the milk chocolate chips. For easiest cutting, cut the bars while they're still warm. Always read labels to
make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Makes one 9–inch round cake
There is a wonderful variety of flourless chocolate cakes for us to enjoy. Some are
heavy and dense and use incredible quantities of melted chocolate. Some feature
ground nuts or fruit flavors. This recipe has a light soufflé–like texture and a rich
chocolate flavor that is almost brownie–like. Serve it with sweetened whipped cream
and fresh berries on the side. This cake is utterly simple to make, delightful to eat,
and sure to become a favorite.
8 ozs. semisweet chocolate
8 tablespoons unsalted butter, room temperature
¾ cup granulated sugar
7 large eggs, separated, room temperature
1 teaspoon pure vanilla extract
1. Preheat oven to 350° F. Position rack in center of oven. Line 9–inch
springform pan with parchment or wax paper and spray lightly with cooking
2. Melt chocolate in small, heavy saucepan over low heat, stirring constantly.
Remove from heat and cool until lukewarm.
3. Beat butter and sugar in electric mixer 4–5 minutes. Add egg yolks, one at a
time, beating after each addition. Beat in the chocolate and vanilla.
4. Using clean beaters and another large bowl, beat egg whites until soft peaks
form. Use a spatula to fold one–third of the egg whites into the batter to
lighten it. Then fold in remaining egg whites.
5. Pour batter into prepared pan and bake in center of oven for 40–45 minutes or
until cake is puffed and the center is firm and elastic to the touch.
6. Cool cake in pan for 5 minutes (cake will fall). Use a small knife to cut
around pan sides to loosen cake. Remove sides of pan and invert the cake
onto a rack. Peel off paper. Cool completely and slide onto a plate.
Serve at room temperature. Cake can be made up to two days before serving. Wrap
tightly in plastic to refrigerate. Bring to room temperature before serving.
© 2002 by Claudia Pillow and Annalise Roberts
Soft Spiced Cookies From Gluten-Free Living Magazine Holiday 2012 Issues
Makes about 30
5 or 6 large, soft Medjool dates (3 oz.) pits discarded, cut in quarters
1 tablespoon molasses
1 large egg
½ teaspoon vanilla extract
4 oz. (1 stick) unsalted butter, softened
1/3 cup (2 ½ ounces) sugar
1 cup (4 ounces) sorghum flour
1 cup (3 ½ ounces) tapioca starch
¼ teaspoon fine sea salt
1 teaspoon baking powder
½ teaspoon xanthum gum
3 tablespoons sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1. Grind the dates in a food processor to a paste. Add the molasses, egg and vanilla and process until smooth.
2. In a large bowl, beat the butter and sugar together until smooth and creamy. Beat in the date mixture.
3. Combine the sorghum four, tapioca starch, salt, baking powder and blend with a whisk to mix evenly. Stir into
the butter-sugar-date mixture to make soft dough. Cover and refrigerate for at least 1 hour.
4. Line a large baking sheet with parchment paper. Combine the sugar, cinnamon and cardamom on a plate. Using
a 1-inch spring-release ice cream scoop, form the dough into 1-inch balls, rounding the tops (add a little more
dough if needed) before you release them onto the spiced sugar mixture. It’s easiest to work with six at a time.
Roll to coat, and transfer to the baking sheet, arranging them about 1 to 1 ½ inches apart. Refrigerate for 15
5. Meanwhile, heat the oven to 375 degrees F. Bake the cookies for about 12 minutes, until risen and golden. Let
rest I on the baking sheet for 5 minutes before transferring to a rack to firm up and cool completely.
Marzipan Cookies
Hodgson Mill GF cookie mix (sugar, brown rice flour, tapioca, amaranth flour, cornstarch, baking soda,
xanthum gum, flake salt)
1 TBS water
½ cup coconut oil
1 tsp. almond extract
1 egg
Cream mix and coconut oil in the mixer, then add 1 egg and the extract. Add M&Ms at the end and roll
dough in coconut flakes. Cook at 350 for 14 minutes.
Taco Dip
2 8oz packages of cream cheese
1 16 ounce package of sour cream
1 envelope of taco seasoning mix
Mix these together (use as bottom layer)
Add 1 jar of salsa
Layer with:
1 green pepper, cut up in pieces
2 large tomatoes, cut up into pieces
1 large can of sliced black olives
Add 1 package of shredded taco seasoned cheese
Makes 1 9x13 dish
½ cup butter
½ cup cocoa powder
1 cup sugar
2 eggs
1 tsp vanilla extract
½ cup all purpose GF flour
½ tsp salt
¼ tsp xanthum gum
Melt butter and remove from heat. Add sugar and mix well. Add eggs one at a time and mix well. Stir in dry
ingredients, do not overmix. Bake at 350 degrees for 20-25 minutes
Holiday Cookie Master Dough
1 ¾ sticks (14 tbsp) unsalted butter
¾ cup sugar
1 large egg
1 tsp vanilla extract
1 tsp baking powder
3 ½ cups flour mix
Cream butter and sugar, add eggs and vanilla and mix well. Add dry ingredients.
Flour mix = ¾ cup sorghum flour, ¾ cup brown rice, ½ cup white rice flour, ¾ cup cornstarch, 1 ½ tsp xanthum
gum, ½ tsp salt. Bake at 350 for approximately 11 minutes.
Magic Cookie Bars
1 stick butter
1 box Kinnikritters (animal crackers), crushed
1-2 bags of chips (chocolate or a mix of any flavors)
14 oz of coconut
1 can sweetened condensed milk
Melt butter and add crushed crackers. Place in the bottom of a 9 x 13 glass pan.
Add other ingredients in order listed. Bake until corners are browned. Enjoy!
Super, Super Easy Fudge
2 lbs powdered sugar
½ cup of milk
¾ cup baking cocoa
¾ cup butter
1 tsp vanilla
Melt butter with milk and cocoa. Remove from heat, stir in sugar until smooth. Pour into buttered 8 x 8 pan.
Set in refrigerator until firm. Enjoy.
Heath Bar Candy
2 sticks butter
1 cup brown sugar
2 cups chocolate chips
½ cup chopped walnuts
1 package Glutino Table Crackers
Line cookie sheet with aluminum foil and spray with a non-stick spray.
Line pan with table crackers, do not overlap.
Boil (hard) butter and sugar for a full two minutes, stir constantly.
Pour hot mixture over crackers and spread evenly.
Bake 5 minutes at 350 degrees.
Pour chocolate chips over the bars, spread evenly when the chips start to melt.
Sprinkle chopped nuts on top.
Refrigerate at least 1 hour.
Peel candy off foil and break into pieces.
GF Tea Time Tassies
Makes 48
8 oz cream cheese, softened
2 sticks butter, softened
2 cups GF flour ( I used Bob’s Red Mill)
Mix cheese and butter together until well blended. Add flour and blend again. Chill for 1 hour. Spray small
cupcake tins. Place walnut sized piece of pastry into each tin. Press center of dough and smooth up along sides,
forming a miniature pie.
4 tsp softened butter
2 eggs
1 ½ cups brown sugar
1 cup crushed walnuts (I used Marini walnuts)
2 tsp vanilla
Mix all ingredients and fill centers of each miniature pie.
Bake at 325 degrees for 25 minutes. Can freeze for up to 2 months (if they last that long).
GF Coconut Bon Bons
¼ cup butter
1 lb confectioners sugar
1 cup sweetened condensed milk
2 cups flaked coconut
3 1 oz squares of semisweet chocolate
4 oz chocolate chips
2 tbsp shortening
In a medium bowl mix together butter, sugar and sweetened condensed milk. Mix in the coconut. Roll dough
into 1 inch balls, and refrigerate until set, about 1 hour. Makes about 60.
Melt chocolate and shortening in a double boiler, stirring occasionally until smooth. Remove from heat when
melted and stir to make sure the shortening is fully incorporated.
Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
Banana Bread
¼ cup softened butter
¾ cup sugar
3 very ripe bananas, mashed
1.5 cups gluten free flour mix
1 tsp baking soda
¾ tsp xanthum gum
¼ tsp salt
Cut Out Sugar Cookies from Jules Shepard Blogsite
Cream butter, sugar and eggs until smooth and fluffy. Add mashed bananas and blend.
Add dry ingredients and beat well. Bake at 350 degrees in a greased loaf pan for about 45 minutes. Check to
see if done by use a knife or toothpick into the bread. (Usually takes longer in my oven.)
My cut-out cookie dough is so easy to roll and cut, resilient, elastic, never crumbly and oh so yummy. I’ve led
gluten-free cooking classes with elementary schoolers and pre-teens using this recipe, and they have all had
such fun with this dough! The creative possibilities for this cookie at every holiday are nearly endless, but let
this recipe make any day special in your house! Be sure to double this recipe if you want to have enough to
1/4 cup shortening
1/4 cup canola oil
2/3 cup granulated cane sugar
2 egg yolks
2 tsp. gluten-free vanilla extract
1 3/4 cup Jules Gluten Free™ All-Purpose Flour
1/2 tsp. salt
3 Tbs. water (as needed)
food coloring (optional)
colored sugar or frosting (optional – see below)
Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy. Add egg yolks, vanilla
extract and food coloring. Mix in the dry ingredients, adding in tablespoons of water only as needed to keep the
dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it’s not
too dry). Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very
cold, at least 3-5 hours (overnight is best).
Preheat oven to 350º F (static) or 325º F (convection).
Lightly flour a clean surface or pastry mat with Jules Gluten Free™ All Purpose Flour. Roll the dough to
approximately 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes. You may
also roll thin coils of dough of different colors and braid into candy cane or other fun shapes.
Place cookies onto parchment-lined cookie sheets and decorate with colored sugar, if desired. Bake
approximately 8-10 minutes, or just until they begin to lightly brown at the edges. Cool on a wire rack and frost
with gluten-free frosting, if desired.
Gluten Free Frosting
This frosting works wonderfully for cookies or as a glaze for cakes. It is fast, easy, cheap and has always been
gluten-free. Enjoy!
1 cup sifted confectioner’s sugar
1/2 tsp. gluten-free vanilla extract
(may use peppermint, orange, almond or other extract in the alternative)
Milk (dairy or non-dairy), fruit juice or liqueur
pinch of salt
Whisk together the sugar, extract and milk by gradually adding the milk, a teaspoon or so at a time. Continue
adding liquid until the frosting is the consistency you need for your dessert. The thinner the frosting, the better
if you are drizzling it over a cake or cookie; the thicker it is, the better if you want to have a firmer coating.
Yield: approximately 2 dozen cookies (depending on size).
Flourless Fudge Cookies
From King Arthur Flour Web-Site
(89) rate this recipe »
dairy free, gluten free, quick-n-easy
Hands-on time: 5 mins. to 7 mins.
Baking time: 8 mins. to 10 mins.
Total time: 13 mins. to 17 mins.
16 large (3") cookies.
Published: 01/01/2010
2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup cocoa powder, Dutch-process (European-style) preferred*
3 large egg whites
2 teaspoons gluten-free vanilla extract
*For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process
Tips from our bakers
Want to make more, smaller cookies? Drop the dough in 1 1/8" balls (about 2 measuring teaspoonfuls)
onto the baking sheets; a level teaspoon cookie scoop works well here. You'll make about forty 2 1/4"
Add up to 2 cups of chocolate chips or diced walnuts to the batter. You'll lose the cookies' "no added
fat" attribute, but make some very tasty cookies. With 2 cups of add-ins, you'll make about 24 large
cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2
minutes, to a total of 10 minutes.
1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the
2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till
3) Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2" circles; a tablespoon cookie scoop
works well here.
4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly
5) Remove the cookies from the oven, and allow them to cool right on the pan.
6) Yield: 16 large (3") cookies.
Nutrition information
Serving Size: 1 cookie, 29g Servings Per Batch: 16 Amount Per Serving: Calories: 80 Calories from Fat: 10
Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g. Cholesterol: 0mg Sodium: 47mg Total Carbohydrate: 18g Dietary
Fiber: 1g Sugars: 17g Protein: 1g.