any one make Gluten free cookies? What's a good recipe?

Answer 1

BAKER'S® ONE BOWL Macaroons

2-2/3 cups BAKER'S ANGEL FLAKE Coconut
2/3 cup sweetened condensed milk
1 tsp. vanilla

HEAT oven to 350°F.
MIX coconut, milk and vanilla in large bowl. Drop by heaping teaspoonfuls about 1-inch apart onto well-greased baking sheets. Press down ends of coconut with back of spoon.
BAKE 10 to 12 minutes or until golden brown. Immediately remove from baking sheets. Cool completely on wire racks.

Chocolate Cashew Kisses

3 egg whites
3/4 cup sugar
3 Tbsp. cocoa powder
1/2 cup PLANTERS Cashews, coarsely chopped

PREHEAT oven to 250°F. Place egg whites in small bowl of electric mixer. Gradually add sugar, beating on high speed until stiff peaks form. (Do not underbeat.)
ADD cocoa powder; stir gently until well blended. Stir in cashews. Drop teaspoonfuls of the egg white mixture onto greased baking sheet.
BAKE 45 to 50 min. or until cookies are dried on the outside but still soft in the centers. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.

Merry Merigues

4 egg whites
1/4 tsp. cream of tartar
3/4 cup sugar
1 pkg. (4 serving size) JELL-O Brand Lime Flavor Gelatin
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin

PREHEAT oven to 225°F. Beat egg whites and cream of tartar in small bowl with electric mixer on high speed 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.
DROP tablespoonfuls of the egg white mixture onto baking sheet covered with parchment paper. Sprinkle each meringue lightly with dry gelatin powders.
BAKE 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven for 1 hour or until completely cooled.

For pictures you can see them all here: http://www.kraftfoods.com/kf

Answer 2

1

Answer 3

I just made these and I'm still trying to figure out how they work without flour.

1/2 cup sugar
1 egg
1 cup of peanut butter
Mix it all together and make into little balls, flatten with a fork.
Bake at 350*F for 12-15 mins.
I got this recipe from the back of the Kraft peanut butter jar. It make about 1 1/2 doz.

Answer 4

Family Fun has a recipe at familyfun.com.

Answer 5

Have you already tried out Paleo Recipe Book process? Look at this site : http://Help.PaleoFoodGuides.com . This will absolutely save person!

Answer 6

There are lots of recipes and other discussions on
http://www.glutenfreeforum.com .

Nancy

Answer 7

Here are some great ones I have tried in the past and folks really seem to like. I really like the easy Chocl
ate chip and peanutbutter...it's great to have a variation on the traditional cookie.

Chocolate Chip Cookies (Gluten Free)

INGREDIENTS
3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute
2 1/4 cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

DIRECTIONS
Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.

In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.

Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks



Perfect Gluten-Free Peanut Butter Cookies


INGREDIENTS
1/2 cup gluten free, casein free margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup salted natural peanut butter
1/2 teaspoon baking soda
1 cup soy flour
1/4 cup tapioca flour
1/4 cup potato flour
DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C).

In a medium bowl, cream together the margarine, brown sugar and white sugar until smooth. Mix in the egg and peanut butter. Combine the baking soda, soy flour, tapioca flour and potato flour; stir into the batter to form a dough. Roll teaspoonfuls of dough into balls and place them 2 inches apart onto ungreased baking sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.



Chocolate Meringue Cookies

INGREDIENTS
3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup white sugar
1 tablespoon unsweetened cocoa powder
1/3 cup semisweet chocolate chips

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).

Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.

Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.




Happy Dreams Cookies


INGREDIENTS
2 egg whites
2/3 cup white sugar
1/2 cup chopped walnuts
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees). Line baking sheets with foil.

Beat the egg whites until creamy. Gradually beat in the sugar and beat until stiff peaks form. Fold in the peanut butter chips, chocolate chips and walnuts. Fold in the vanilla. Drop by teaspoonfuls onto the prepared baking sheets.

Put them in the preheat 375 degrees F (190 degrees C) oven, turn off oven and go to bed. Cookies will be ready in the morning. Happy Dreams!




Coconut Bon Bons

INGREDIENTS
1/4 cup butter
1 pound confectioners' sugar
1 cup sweetened condensed milk
2 cups flaked coconut
9 (1 ounce) squares semisweet chocolate
2 tablespoons shortening

DIRECTIONS
In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.

Melt chocolate and shortening over 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.