want recipe for gluten free cookies?

Question

do not want to use any special flours, or starches, need flourless .

Answer 1

hope this web site helps

Answer 2

1

Answer 3

Gluten Free Dutch Sugar Cookies:

43 min 30 min prep
36-40 servings
36-40 cookies

1 cup rice flour
1/2 cup tapioca flour
1 cup cornstarch
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup sugar
1 cup Butter Flavor Crisco
1 egg or 1/4 cup liquid egg substitute
2 teaspoons vanilla
1/4 cup potato starch, for kneading

1. Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets.
2. In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside.
3. In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
4. Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
5. Cut into desired shapes and place on pan.
6. Decorate with coloured sugars before baking or use frosting to decorate after baking.
7. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
8. Bake for about 13 minutes. Cool very slightly before removing from the pan.

Answer 4

Flourless Chocolate Almond Cookies

Ingredients:
2 cups coarsely chopped almonds
3/4 cup premium quality unsweetened cocoa powder 2 1/2 cups confectioner's sugar
1/8 tsp. salt
1 T. pure vanilla extract
4 large egg whites
Preheat oven to 350°F.
Coarsely chop the almonds in a food processor or with a knife. Set aside.

Whisk together the cocoa powder, confectioner's sugar, and salt in the bowl of an electric mixer. Combine the vanilla and egg whites in a measuring cup or bowl, and slowly add to the cocoa mixture, beating at low speed. Increase to medium speed and beat until mixture is glossy, about 2 minutes. Stir in the chopped almonds.

Drop 1/4 cup mounds of batter, 3 inches apart, onto a large baking sheet lined with parchment paper. Immediately reduce the oven temperature to 325°F. Bake until small thin cracks appear in the tops of the cookies and they are nearly firm to the touch, about 16 minutes. Cool cookies on the parchment paper, on a cooling rack, invert, and peel carefully from the paper.

Return the oven to 350°F. and repeat the process with the remaining batter.

When cookies are completely cool, wrap tightly, separated by parchment paper. These freeze well for 3-6 weeks.

Answer 5

here's a few recipes...all delicious & gluten free!

1.Chocolate Chip Cookies
Gluten Free Recipe
Ingredients:
1 egg, beaten
1/4 cup canola oil
1 (4-oz) jar strained baby fruit or 1 mashed banana
1 teaspoon gluten free vanilla

In another bowl, mix:
1 cup instant baby brown rice cereal
1/4 cup quinoa flour
1/4 cup brown sugar
1 teaspoon gluten free baking powder
1/2 teaspoon salt


Directions:
Grease two 8-inch round sandwich cake pans and line with baking paper.

Sift flours, soda, cocoa and sugar into a large bowl and add butter, vinegar and milk. Beat with electric beater on low speed one minute.

Add eggs, banana and jam and beat on medium speed for two minutes.

Bake for 20-25 minutes. They will be perfect when bottoms are lightly browned. These look and taste almost exactly like the regular kind, and are worth the effort.

Oreo-Style Cookies
Gluten Free Recipe
Ingredients:
1/4 cup cocoa or carob powder
1/4 cup potato flour
1/4 cup rice flour
1/2 cup white sugar
3/8 cup stick margarine
One egg


Directions:
Preheat oven to 350-degrees.

Grease cookie sheet.

Mix dry ingredients together. Beat egg.

Mix egg and margarine together; mix in with dry ingredients (may have to use hands). Form dough into 1-inch cylinder-shaped balls and place on cookie sheet. Flatten with a fork dipped in cold water.

Bake at 350-degrees for 12-15 minutes.

Once cooled, put frosting between the smooth halves of the cookies and sandwich two together.

Crispy Quinoa Cookies
Gluten Free Recipe
Dry ingredients:
1/2 cup honey
1/3 cup turbinado sugar
1/2 cup butter
1/2 cup natural peanut butter
1/2 teaspoon vanilla
1 cup rice flour
3/4-cup quinoa flakes
1 teaspoon baking soda
1/4 teaspoon salt (optional)
1/2 cup nuts (optional)


Wet ingredients:
One whole egg and one egg white
2/3 cup milk
1/2 cup applesauce
2 tablespoons oil

Directions:
Heat oven to 350-degrees.

Beat honey, sugar, margarine, peanut butter and vanilla until creamy.

Combine rice flour, quinoa flakes, baking soda and salt. Add to mixture and beat until well blended.

If desired, add nuts.

Drop by teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown.

Cool one minute before removing.

Cherry Chocolate Caramel Cornflake Cookies
Gluten Free Recipe
Ingredients:
3 ounces butter
1 cup brown sugar
4-1/2 cups gluten-free cornflakes
1 cup mixed nuts (or your choice), roughly chopped
1 large egg, lightly beaten
1 cup dessicated coconut
3 ounces glace cherries, halved
3 ounces chocolate bits - gluten-free


Directions:
Preheat oven to 350 degrees.

Melt the butter in microwave or on stove.

Off the heat, add the sugar and mix thoroughly.

Add egg, nuts, coconut, cherries, chocolate bits and cornflakes. Mix well. As you mix, bash the cornflakes so that they are partly crushed.

Place heaped teaspoonfuls on a non-stick oven tray. The mixture won't stick together properly, but don't panic - just push it together with your fingers. The ingredients will stick together as they cook.

Bake at 350 degrees for about 14 minutes.

For the best flavor, remove them from the oven just as any thin, spread out bits start to go dark brown.