• 1 1/2 cup white rice flour
• 1 teaspoon baking soda
• 1/2 cup sweet rice flour
• 2 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt
• 1/2 cup honey
• 3/4 cup safflower oil
• 2 “whites only” replace egg
• 1 tsp. vanilla
• Optional: Nuts & GFCF Chocolate chips

Pre-heat oven to 375 degrees. Combine all ingredients. Bake 10-12 minutes at 375 degrees on an ungreased cookie sheet until slightly brown around the edges. These store in tupperware well and do not need to be frozen.

• 1/2 cup GFCF margarine (I stick), softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon GF vanilla
• 1 1/2 cups GFCF flour mix (use Bette Mixture)
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 teaspoon of xantham or guar gum
• Topping 2 tablespoons granulated sugar, 1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.

2. In another bowl, combine the Flour mix, salt, baking soda, xantham gum and cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.

5. In a small bowl combine the sugar with the cinnamon for the topping.

6. Take about 1 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12-14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle. Makes 16-18 cookies.

• 1 cup margarine (or acceptable fat like coconut butter or palm oil spread)
• 1/2 cup sugar
• 1 cup DariFree (dry potato milk)
• 1/2 cup brown sugar
• 1 dash ground vanilla or 1/2 teaspoon liquid vanilla

Cream together. Add 2 eggs and mix well.

• 1 1/2 cup white rice flour (or use equal amount sorghum instead)
• 1/2 cup potato starch flour
• 1/4 cup tapioca flour
• 1 1/2 teaspoon xantham gum (use equal amount guar gum instead)
• 1 teaspoon salt
• 1 teaspoon baking powder  
• 1 teaspoon baking soda

Preheat oven to 375 degrees. Combine and add to egg/sugar mixture. Mix and add 12 ounces of GFCF (NO DAIRY) chocolate chips and one cup chopped nuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 375 degrees for 12 minutes or until golden brown.

3 large egg whites, at room temperature 30 minutes, divided
1 teaspoon pure vanilla extract
3 pinches of cream of tartar, divided
3/4 cup superfine granulated sugar, divided
1-1/2 teaspoons instant-espresso powder
2 teaspoons unsweetened cocoa powder
1 (3-1/2-ounce) bar 70%-cacao bittersweet chocolate, melted
1 tablespoon vegetable oil

Equipment: 3 (12-inch) disposable pastry bags; a 1/2-inch star tip

Make vanilla and coffee meringues:
Preheat oven to 200°F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). Line 2 or 3 large baking sheets with parchment paper.

Beat 1 egg white with vanilla (for vanilla meringues) and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.

Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.

Make coffee meringues using same amounts and procedure as above but using espresso powder (1 1/2 teaspoons) in place of vanilla.

Make chocolate meringues:
Sift cocoa through a fine-mesh sieve and whisk together with 2 tablespoons superfine sugar.

Beat remaining egg white with a pinch each of cream of tartar and salt with mixer at medium-high speed until it just holds soft peaks. Add remaining 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in cocoa mixture gently but thoroughly.

Transfer meringue to a pastry bag and pipe more stars.

Bake meringues:
Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)

Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.

Dip meringues in chocolate:
Line a large baking sheet with parchment or wax paper.

Stir together chocolate and vegetable oil until completely smooth. Peel meringues off parchment, then dip bottom of each into chocolate, allowing excess to drip off. Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. Remove meringues from freezer.

Cook's notes:
• We used a Wilton 2110/1M star tip for our meringues. An Ateco 885 swirl star tip also works well.
• To avoid stickiness, try to bake meringues on a dry day.
• Dipped meringues keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 1 week or frozen, container tightly wrapped in plastic wrap, 1 month. Thaw frozen meringues, still in wrapped container, until container reaches room temperature, at least 30 minutes. (Do not unwrap and open container until completely thawed.)