Cookies

Halloween Chocolate Chip Cookies

/ stlmaryland / Leave a comment

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I always have issues with making chocolate chip cookies because of the altitude. Now the challenge is gluten free. But I think I hit on a winning combination that is to please all.

2 sticks butter, softened
3/4 cup brown sugar
3/4 cup granulated white sugar
1 teaspoon gluten free vanilla
2 eggs
2-3/4 cups Gluten Free Flour
3 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
10 ounce bag of Hersey’s Halloween Chocolate Chips

Directions

1. Heat oven to 375°F.

Cookies62. In a bowl – Stir together flour, baking soda, xanthan gum and salt – set aside. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by rounded teaspoons onto a greased cookie sheet. Flatten each ball with a fork.

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3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 3 dozen cookies.

Gluten Free Fig Newton Cookies

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FigNewtons

Originally Written on August 19, 2014

I have never really liked Fig Newtons, but my husband and children love them. And they are quite expensive to buy at the grocery store so I rarely buy them.

We were in Los Angeles at my husband’s grandmother’s house and she had a gorgeous fig tree that had figs that were over ripe and needed to be used. So I pick a bunch with the idea of making fig newtons but gluten free.

Now the funny thing is I tried these and thought they were really good. In fact I ate 3 of these cookies and had to refrain from eating more, LOL.

When my husband came home he said they were really tasty and way better than the fig newtons his mother use to make when he was a kid. So all in all I think I did really well.

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Peanut Butter and Mini Chocolate Chip Cookies

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Cookies.PeanutButterChocolate

Ingredients

  • 2-1/4 cups all-purpose gluten free flour
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 bag mini chocolate chips
  • 1 bag peanut butter chips

Directions

PREHEAT oven to 350° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs. Gradually beat in flour, xanthan gum, salt, and baking soda. Stir in both bags of morsels. Drop by rounded tablespoon onto ungreased baking sheets.
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DIRECTIONS
Refrigerate dough for 1 hour or until firm. Use a cookie scooper, drop by rounded scoops onto ungreased baking sheets.
BAKE for 8 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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