GF Oatmeal Raisin Bars

3/4 cup vegan butter (Can use butter if you aren't dairy free)

3/4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 tsp vanilla

1 1/2 cups GF flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups GF oats, quick or old fashioned

1 cup raisins

Preheat oven to 350 degrees. In large mixing bowl, beat butter and sugars with hand mixer or by hand until fairly smooth. Add eggs and vanilla, mixing well. In a separate bowl mix flour, baking soda, cinnamon and salt. Mix flour mixture into the bowl with the other ingredients. When mixed, add in oatmeal and raisins. Press dough into a 13x9 inch pan. Bake 30-35 minutes or until a light golden browned. Cool on a wire rack and cut into 15 bars. 

Gluten Free Ginger Molasses Cookies

 

2 cups gluten free flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp salt

3/4 cup dairy free margarine or vegan butter

3/4 cup brown sugar

1 egg

1/4 cup molasses

1 tsp vanilla

1/2 cup sugar for rolling

Mix together flour, cinnamon, baking soda, ginger, cloves and salt in a medium bowl. In a large bowl mix the margarine with the brown sugar. Beat with a handheld mixer. Add eggs, molasses, vanilla, and beat til smooth. Add half the flour mixture, mixing until smooth, then add remaining flour. 

Refrigerate at least one hour or overnight. When ready, scoop about 1 1/2 TBS of dough. Roll in ball and roll in sugar. Bake for 8-10 minutes at 375 degrees.

Chocolate Mint Cookies

I was in the mood to experiment with cookies last night. So far, my favorite gluten free cookies are these Peanut Butter Cookies.


I found this recipe for thin mint cookies that are gluten free. I would have followed the recipe exactly (as I'm known to do only occasionally) but I didn't have all of the ingredients. So this is what I came up with:

2 1/4 cups GF Oat Flour
1/4 cup Cornstarch
6 TBS Unsweetened Cocoa Powder
1/2 cup Coconut Oil (Contrary to the name, this is solid at room temperature)
1 cup Sugar
1/3 cups Milk*
1/2 tsp Vanilla Extract
3/4 tsp Peppermint Extract

Chocolate Topping:
2 cups GF Chocolate Chips (Ghirardelli Semi-sweet were perfect)
1/2 cup Butter or Coconut Oil
1/8 tsp Peppermint Extract

Place coconut oil in a large bowl. I microwaved mine for 15 seconds to soften. Cream oil and sugar together. In a separate bowl blend flour, cornstarch, & cocoa. Add in flour until mixed well. Split dough in half. Shape each into logs about 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate at least 2 hours.

Slice each log into 1/4 inch circles. Line baking sheet with non-stick foil. If you don't have non-stick, use parchment paper. Bake for 13-15 minutes at 375 degrees. Cool completely on a wire rack.

Melt chocolate, butter/oil, and mint extract carefully in the microwave or double boiler. Dip each cookie into the chocolate. Use a fork to remove. Place on non-stick foil to harden. (I used the same foil I lined the baking pan.) Can be placed in freezer or refrigerator to harden more quickly.

*For gluten free, casein free omit milk and use coconut milk. Instead of butter, use coconut oil.

Another Peanut Butter Cookie Recipe

1 cup crunchy or creamy peanut butter (I used half of each)
1 cup sugar
1 tsp. baking powder
1 egg, slightly beaten
1 tsp. vanilla
Blend baking powder and sugar, then cream together with peanut butter.  Add egg and vanilla.  In a small bowl, pour additional sugar, 2 TBS or so.  Roll dough into balls, then in sugar.  Place on baking pan lined with silicone lining or non-stick foil.  Dip fork tines into sugar and flatten a criss-cross into each cookie ball.

Bake at 350 for 10-12 minutes.  Let cool on cookie sheet before removing.
Makes 2 dozen cookies.

Gluten Free Peanut Butter Cookies

I adjusted this recipe from one I found online. This was my first attempt to bake gluten-free cookies. These contain no flour whatsoever and are a different texture than regular peanut butter cookies. But they are cookies.

2 cups crunchy peanut butter
2 cups white sugar

4 beaten eggs

1/2 tsp. pure vanilla (make sure it is gluten-free)

2 cups chocolate chips (I made half without)

Mix peanut butter and sugar. Add eggs and vanilla. When fairly smooth, mix in chocolate chips. Dough will look and feel glossier than regular dough.

Drop by spoonfuls onto greased cookie sheet. Bake at 375 degrees for 10 minutes or so. Remove from oven and let cool on cookie sheet for 5-10 minutes before removing to cooling rack.

The batch without the chocolate chips was chewier and they flattened out more. But nobody turned them down.

Butterscotch Bars

1 pkg. pecan cake mix
1 egg
1/2 cup butter, softened
1 12 oz. jar caramel topping



Mix cake mix with butter and egg. Press half mixture into a 13x9 inch pan. Bake 10 minutes at 350 degrees. Remove from oven. Pour caramel over crust and top with remaining mixture. Bake an additional 20-25 minutes, or until light golden brown. Cool completely and cut into bars.

Next time, I might try drizzling with chocolate.

(This recipe came from Betty Crocker)

Easy Peanut Butter Cookies

1 box yellow cake mix

1 cup crunchy peanut butter

2 eggs

1 cube butter

Mix altogether (use a mixer if you have a decent one.) Roll into balls and flatten on a cookie sheet with a fork dipped in sugar. Bake at 350 degrees for 10 minutes or so. You can also leave them shaped into a ball, push your thumb into it and fill the hole with jelly when it is finished baking. Add a chocolate kiss to the center of the ball for something different or throw M&M's or chocolate chips into the dough.

Chocolate Chip Cookies

Finally, I'm not a cookie failure. (You can read about my last failure here.)