• 2 teaspoon arrowroot powder
• 2 1/4 cups GF flour (use Bette Hagman flour recipe but substitute the rice flour with equal amounts sorghum)
• 1/2 teaspoon salt
• 1/4 teaspoon corn-free baking powder
• 1 cup dairy-free/soy-free margarine or coconut or palm oil substitute
• 3/4 cup sugar
• 1 1/2 tablespoon oil
• 1 1/2 tablespoon water

1 teaspoon baking powder, blend with oil and water 1 dash ground vanilla. Preheat oven to 375 degrees. Blend arrowroot powder, GF flour, salt and baking powder. Set aside. Cream margarine and sugar. Beat in oil/water/baking powder. Gradually blend in flour mixture. Fill cookie press and form cookies on ungreased cookie sheets. Bake 10-12 minutes. Leave on cookie sheet for a few minutes before transferring to cooling racks. Yield: 80-100 cookies

Cookie Variations:

• Chocolate Cookies - add 2 ounces melted baking chocolate, substitute 1/4 teaspoon baking soda for the powder. (Caution: baking chocolate may not be milk-free.)
• Caramel Cookies - Substitute 1/2 cup brown sugar for 1/2 cup sugar, substitute baking soda for baking powder.
• Orange Cookies - add 1/4 cup flour, 1 tablespoon orange juice and 1 teaspoon orange peel grated.
• Spice Cookies - add 1 1/2 teaspoon assorted spices to flour mixture.

• 2 1/2 cup garbanzo bean flour
• 2 tsp. xanthan gum
• 1/2 cup sugar
• 3/4 cup canola oil
• 1 teaspoon arrowroot (w/water) replaces egg
• 1 tsp. baking powder
• 2 teaspoon pear juice
• 1 tablespoon vanilla (get NO ALCOHOL vanilla such as Frontier)

Pre-heat oven to 425 degrees. Combine all ingredients. Wrap in plastic wrap or plastic bag and chill until firm. Roll out dough (half at a time) on a floured surface (using GF flour of course!) Use fun cookie cutters and place on ungreased cookie sheet. Bake 6-10 minutes at 425 degrees until slightly brown around the edges. These store in tupperware well and do not need to be frozen.

2/3 cup shortening
2/3 cup GFCF margarine (I use Nucoa)
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp vanilla
2 3/4 cups GFCF flour (I use mix of 1/2 rice and 1/2 sweet (glutinous)rice
1 1/2 tsp xanthum gum
1 tsp soda
1 tsp salt
1/2 - full bag (depending on preference) of Enjoy Like GFCF mini chocolate chips

Heat oven to 375 Mix shortening, sugars, eggs and vanilla thoroughly. Add dry ingredients. Drop by rounded spoonfuls onto a parchment paper covered cookie sheet. Bake 12 minutes.

Couple of Notes:

I buy my rice flour at the Asian market - much cheaper.

It works really great to make up a bunch of these mixes at the same time. I put all of the dry ingredients in a zip lock freezer bag with all the wet ingredients written on the bag with a sharpie marker and the baking temp and time. These can just be stored in the cupboard. I even hauled several of these "cookie mixes" with me on our recent trip to Branson. We had fresh baked cookies several times while we were there. The relatives didn't even know they were eating "weird food.”

This cookie recipe has a great flavor and kids love them!

• 1 1/3 cup sorghum flour (or rice flour or other GF flour)
• 1 tablespoon cinnamon
• 1 teaspoon ginger
• 2 teaspoon xanthan or guar gum
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup oil
• 1/2 cup maple syrup
• 2 tablespoon water

Pre-heat oven to 350 degrees. Roll out cookie dough using wax paper and rolling pin to at least 1 1/2 “ thick. Cut out cookies with decorator cookie cutters (we use hearts and other shapes for practicing shapes.) Bake at 350 degrees for 14 minutes.

Crust:

• 4 cups nut flour (I used a blend of 2 cups almond and 2 cups walnuts, you can play around with what blend you like. Many use straight almond flour for the entire mix.)
• 1/3 cup margarine (I use coconut oil)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey
• cinnamon may be good to add - I haven't tried it yet but plan to with my next batch.

Mix all ingredients well. flatten on (2) greased 9 x 13" pans. Bake at 300 until golden brown.

Cool Filling:

• 1 lb. pitted dates
• 1/3 cup water

Put dates and water in a covered oven-safe pan and bake in the oven until soft. This takes about 15" minutes in a 350 oven. Stir occasionally while in oven. Heat in oven until thick. Cool. Spread date on top of one of the pans. Then I take a spatula and break of a spatula size square from the other pan and place on top. Then I break those squares in half and it is the size of a small granola bar. This makes a nice soft textured bar. These can also be made into cookies by just rolling the crust into balls and flatten into cookie shapes with the back of a butter teaspoon. Cooking, then cooling then spreading the cooled date filling and covering with another cookie. I make my nut flour by just buying the nuts and then throwing them in the food processor. We are trying to avoid all grains so it is a good alternative.

Some variations I am experimenting with are:

Strawberry - Rhubarb Filling

• 2 cups diced rhubarb
• 2 cups quartered strawberries
• 3/4 cup honey (or 1 cup sugar)
• 1 tablespoon coarsely chopped ginger, vanilla bean or seed

In sauce pan over medium heat, place fruit and sugar. Cook until tender 8-10 minutes. Add vanilla seeds or ginger (Can also serve on waffles. I take a cookie from the above recipe and make a pie and use the cookie as the crust for him)

1 stick (8 tablespoons, 1/2 cup) CF margarine
3 1/2 cups of powdered sugar (about 1 lb.)
2 cups of chunky peanut butter
2 cups of GFCF substitute for Rice Krispies (such as Rice Twice)
1 package of GFCF chocolate chips

Mix all ingredients together except for chocolate. Refrigerate for several hours. Overnight is ideal. Form peanut butter mixture into small balls. Melt chocolate in a double boiler. Dip balls into chocolate using small spoon or toothpick. Set on wax paper and let cool.

Makes about 3 dozen peanut butter balls.

1 cup peanut butter
1 egg
1 teaspoon vanilla
1 cup sugar

Combine all ingredients well, form into balls and place on cookie sheet. Cook at 375 degrees for 11 minutes. If you like them a little soft, cook 9 minutes and they will be more “fudgy”, or if you want them crispy, cook them 13 minutes.

• 1/4 cup maple syrup or honey
• 1/2 cup Safflower Oil
• 1/2 cup Peanut butter (or replace with almond butter or cashew butter)
• 1 egg (or 1 egg replacer such as Ener-g)
• 1 1/4 cup sorghum Flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoon guar gum
• 1 tablespoon flaxseed powder
• 1/4 teaspoon salt

Pre-heat oven to 375 degrees. Mix well all ingredients. Roll dough into 1 to 1.5” balls and with a greased fork make the cool crisscross marks on the cookies.  Bake at 375 degrees for 10-11 minutes.

• 1 1/2 cup almond butter
• 1 cup potato flour
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/4 cup maple sugar or honey

Preheat oven to 350 degrees. Mix well. Roll into little balls onto ungreased cookie sheet. For effect, do the criss cross fork print on the little balls of cookie dough. Bake at 350 degrees for 10 minutes. Do not over cook.

NOTE: These need to be eaten or frozen in the same day.

• 1/2 cup safflower oil
• 1/4 cup date sugar
• 1 egg or egg replacer (such an Ener-g)
• 1/2 teaspoon vanilla
• 1/2 cup tapioca flour
• 1/2 cup quinoa flour
• 2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 cup quinoa flakes
• 1/2 cup shredded coconut (no sulfites)

Pre-heat oven to 350 degrees. Mix in all ingredients into a creamy mixture. Sometimes it is easier to use hands. Bake 350 degrees for 10-12 minutes. NOTE: These cookies freeze well. I freeze them in small bags until I need them. They do NOT stay outside the freezer well.