Oatmeal Cookie Bars (dairy free)

These are gluten-free and dairy free. Simply good.

Oatmeal Cookie Bars (dairy free)
INGREDIENTS:
1 cup sugar
1 cup brown sugar
1 cup oil
2 eggs
1 tsp vanilla
1 tsp baking soda
½ tsp baking powder
½ tsp salt
3 cups oats
2 cups gluten-free flour

Blend sugars and oil together. Add in eggs and vanilla. Stir in the rest of the ingredients. Mix together. Spray 9 x 13" pan and pour in cookie dough, spreading it out evenly (dough is thick).

Bake at 350° for 25 minutes or until done.

Chocolate Pixies

Chocolate Pixies are chocolate cookies that are rolled in powdered sugar before baked. My Grandma made this recipes for years for Christmas. She always kept them in Christmas cookie tins and had them on the counter whenever we would visit her. They are delicious and Christmastime requires for me to make them and remember my dear Grandmother.

Chocolate Pixies


Photo found here.

INGREDIENTS:
1/2 cup oil
2 cups sugar
4 squares unsweetened chocolate, melted
4 eggs
2 tsp vanilla
2 cups GF flour
2 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts, optional
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Powdered sugar

HOW TO PREPARE:
In a medium-sized bowl, blend together oil, 2 cups sugar, and melted chocolate.

Blend in eggs and vanilla. Then mix in flour, baking powder, and salt. Stir in walnuts, if desired.

Chill in the fridge for 1 hour, covered. Use a cookie scoop to form cookies and roll them in powdered sugar. Place on a parchment-paper lined cookie pan. Bake for 10-12 minutes or until the tops crack and the cookies are cooked through. Allow to cool. Store in an airtight container.

Chocolate Chip Cookies

I have been getting a bit tired of the regular Tollhouse chocolate chip cookie recipe, so when I saw this recipe then I jumped on it. And I so glad that I made them because they were delicious!









Chocolate Chip Cookies:

24 Servings

Ingredients
1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-2/3 cups GF flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

Directions
In a large bowl, cream the butter, brown sugar and sugar until light
and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda
and salt; gradually add to creamed mixture and mix well. Stir in
chocolate chips and walnuts.

Use ice cream scoop to scoop out uniform cookie dough portions onto parchment paper-lined baking sheets. Press a shallow indentation in the center of each
with your thumb, reshaping sides to smooth any cracks.

Bake at 375 degrees for 10-11minutes or until edges are golden brown.
Cool for 2 minutes before removing from pans to wire racks; cool.
Yield: 2 dozen.

Molasses Cookies

I love molasses. And cookies. These are divinely soft and oh, so good. Enjoy! I found the recipe here. 

Molasses Cookies
INGREDIENTS:
1-1/2 cups butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4-1/2 cups brown rice GF flour mix
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup chopped pecans
3/4 cup coarse sugar

HOW TO PREPARE:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans.

Shape into 1-in. balls and roll in coarse sugar. Place 2-1/2-in. apart on parchment-lined baking sheets. Bake 10-12 minutes or until tops are cracked. Remove to wire racks to cool. Yield: 2 dozen.

Coconut Oatmeal Cookies

I tried these in Oklahoma when my mom made them. I was hooked! I was easily able to adjust the flour to make them gluten free. Enjoy!

Coconut Oatmeal Cookies:
1 cup butter, softened
1 1/4 cup brown sugar
3/4 cup sugar
2 tsp vanilla
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup manini's flour
1 1/4 cups better batter flour
1 cup quick oats
1 1/2 cups coconut

Preheat your oven to 350 degrees. Cream butter and sugars. Add the first egg and then the second egg and vanilla. Add the dry ingredients and mix until everything is just incorporated. You don't want to overmix. Roll dough into balls or use cookie scoop. Put the doughballs on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Bake for 8-10 minutes until edges are very light brown but the center is still light in color. Once the cookies are on the baking sheet out of the oven, let them sit on the baking sheet for about five minutes. And then move them to the cooling rack.

S'mores Cookies

This is one of my prior non-gluten-free recipes that I adapted. They turned out beautifully! I bought those super-size marshmallows and made the cookies extra big to accommodate the large marshmallow size. They were a HUGE hit. And these are perfect for summertime picnics and outings.

S'mores Cookies
INGREDIENTS:
¾ cup softened butter
½ cup sugar
½ cup brown sugar
1 egg
2 tbsp milk
1 tsp vanilla
1 ¼ cup gluten free graham cracker crumbs (I bought Kinnikinnick brand)

1 1/4 cup gluten free flour (with xanthan gum included)
½ tsp baking soda
¼ tsp salt
1/8 tsp cinnamon (optional)
1 cup mini chocolate chips
24 large marshmallows (I used the gigantic ones!)

HOW TO PREPARE:
Cream butter & sugars. Beat in egg, milk, & vanilla. Combine flour, crumbs, soda, salt, & cinnamon; mix. Stir in chips. Use parchment paper to line baking sheets. Bake at 375° for 8-10 minutes or until done. Let cool on racks. Place ½ of cookies on a plate and place 1 marshmallow on each cookie. Cook in microwave for 15 seconds until puffed. Immediately place other cookie on top & press down to make a sandwich.

Monster Cookies

This is a recipe from my stepmother, Suzanne. I remember baking these huge monstrous cookies with her in my youth. I love how versatile & delicious this recipe is. :D


Photo found here.

Monster Cookies
INGREDIENTS:
1 dozen eggs
2 lbs brown sugar
1 tbsp vanilla
1 tbsp corn syrup
3 lbs JIF (this brand is gluten free) peanut butter
1 lb butter, softened
18 cups GF* quick oats
8 tsp baking soda

HOW TO PREPARE:
Mix together. Then add: m&ms, chocolate chips, nuts, raisins, whatever! Bake at 350° for 13 minutes. 6 cookies per sheet.

GF* = Gluten Free

No-Bake Chocolate Cookies

This is the best recipe ever! When we went to Ukraine to adopt our twins, I made this recipe and it was a huge hit! Thank goodness peanut butter is much cheaper here in the US.

No-Bake Chocolate Cookies
INGREDIENTS:
1/2 cup milk
1/2 cup butter
1/2 cup cocoa
2 cups sugar
1/2 cup JIF (this brand is gluten free) peanut butter (I use creamy)
1/2 cup coconut
1 tsp vanilla
3 cups GF* quick cooking oats

HOW TO PREPARE:
Combine milk, butter, cocoa and sugar; bring to a rolling boil. Remove from heat; blend or stir in peanut butter, coconut, vanilla, and oats. Drop from a tbsp onto waxed paper. Let cool. These actually taste fabulous when they are still warm. Yummy.

Photo found here.

GF* = Gluten Free

Snickerdoodles

Snickerdoodles

INGREDIENTS:
1 cup butter or shortening
1 ½ cup sugar
2 eggs, lightly beaten
2 ¾ cups rice or almond flour

1 ¼ tsp xanthan gum
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt

---------------

2 tbsp sugar
2 tbsp cinnamon

HOW TO PREPARE:
Mix dough together. Chill several hours or overnight. Mix the 2 tbsp sugar & cinnamon together. Roll dough into balls and roll into sugar/cinnamon mixture. Bake at 400° for 10 minutes on well greased pan.