24 shortbreads
- maple sugar
- unsalted butter
- -2 teaspoon maple extract
- vanilla extract
- unbleached all-purpose flour
24 bars
- large egg
- maple extract
- chopped pecans
- milk chocolate chips
84 cookies
- shortening
- packed brown sugar
- vanilla extract
- maple flavoring
- vanilla or 2 cups white chocolate chips
- chopped pecans
- Frosting:
- powdered sugar
- maple flavoring
- -6 tablespoons milk
- pecan halves
16 bars
- light brown sugar
- maple syrup
- vanilla extract
- semi-sweet chocolate chips
- fresh lemon juice
- granulated sugar
- all-purpose flour
- baking powder
- coarse salt
- heavy cream
- * 2 1/2 cups flour
- * 1 teaspoon baking soda
- * 1/2 teaspoon salt
- * 1 teaspoon cinnamon
- * 1/2 cup granulated sugar
- * 1 teaspoon vanilla
- * 1 cup mini marshmallows
- plain flour
- caster sugar
- crunchy peanut butter
- free-range egg yolk
Rebekah’s favorite cookie “pre-Gluten Free” was a tollhouse with chocolate chunks, lots of pecans and dried cherries. I have been looking for a perfect replacement for two years, and I finally found it thanks to Alton Brown of the Food Network. This recipe is based on his Chewy Gluten Free Chocolate Chip Cookies. Try them, you won’t believe they are gluten-free!
- salt
- xanthan gum
- tapioca flour
- cornstarch
- super fine brown rice flour
- vanilla
- milk
- egg yolk
- egg
- brown sugar
- real butter
- sugar
- baking soda
- Chocolate Chunks and 1 cup chopped pecans
This is a mild flavored, soft cookie that makes a wonderful breakfast. They freeze well. You can also spread the bottom with peanut butter or cream cheese and add a second cookie to make it into a cookie sandwich! Just grab one and go.
- applesauce
- xanthan gum
- Janelle's gluten free all purpose flour
- packed brown sugar
- baking soda
- baking powder
- salt
- cinnamon
They are called Gingersnaps, and the flavor does snap, but these cookies have an amazing chewiness that you won’t be able to stop eating. I had these for the first time in 1983. My friend Janet brought them to a women’s retreat. After the first one I couldn’t stop eating them. I kept getting up and crossing the room to sneak just one more. Finally Janet laughed and said “I have never seen you eat like this!” My next birthday I received a basket of cookies and the recipe. I have adjusted the flours to be gluten free, of course, but the amazing texture and flavor are still there. Try them yourself! This recipe is quick and very forgiving. There is no chilling so they can be baked right away. And more importantly they can be eaten right away. Enjoy!
- shortening
- granulated sugar
- large egg
- molasses
- xanthan gum
- baking soda
- ground cloves
- ground cinnamon
- ground ginger
- Authentic Foods superfine rice flour
- corn starch
- tapioca flour