This cookie recipe has a great flavor and kids (aka the man Jeff) love them!

1 1/3 cup sorghum flour (or other GF flour mix)

1 tbsp. cinnamon

1 tsp Ginger

2 tsp xanthan or guar gum

1 tsp baking soda

½ tsp sea salt

¼ cup oil

½ cup maple syrup

2 tbsp. water

Roll out cookie dough using wax paper and rolling pin to at least 1 ½ “ thick. Cut out cookies with decorator cookie cutters (we use hearts and other shapes for practicing shapes.) Heat at 350 degrees for 14 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)

1 1/4 cup Sorghum Flour

3/4 tsp baking soda

1/2 tsp baking powder

2 tsp guar gum

1 tbsp. flaxseed powder

1/4 tsp salt

Mix well all ingredients!! Roll dough into 1 to 1 ½” 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 tsp baking powder

1/4 tsp sea salt

1/4 cup maple sugar or honey

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. Cook 350 degrees for 10 minutes. Do not over cook.

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

1 2/3 cup GF flour mix (rice flour, sorghum or garbanzo bean works great!)

½ cup honey OR maple syrup

2 teaspoons cinnamon

1 teaspoon allspice

2 teaspoons baking powder

1/4 teaspoons salt

3 eggs (or six quail eggs or 2 teaspoons arrowroot)

1 cup pumpkin (Libby’s or all pumpkin equivalent)

¾ cup oil

3 tbsp. flaxseed meal (ground up flaxseeds)

Mix all ingredients well. Bake 350 degrees for 35 minutes into a greased bread pan. Recipe makes 1 loaf.

Note: this recipe can also make muffins – shorten baking time to 22 minutes and will yield about 12 muffins.

1/2 cup safflower oil

1/4 cup date sugar

1 egg or egg replacer

1/2 tsp vanilla

1/2 cup tapioca flour

1/2 cup quinoa flour

2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

1 cup quinoa flakes

1/2 cup coconut (no sulfites)

Preheat oven. 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. Source: Modified Special Diets for Special Kids Crunchy Krisp recipe.

12oz semi sweet chocolate –chips (GFCF!)

1-1/4 cup nut butter

Put chocolate chips and ONLY 1/4 cup nut butter in top of double boiler over HOT, not boiling water, stirring till smooth.Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the chocolate mixture equally into the liners. Let harden for several hours. Melt the rest of the nut butter over hot water, and spoon this equally over the chocolate layer. Top with remaining melted chocolate. Let firm before serving.

1 1/2 cup white rice flour

1 tsp. Baking soda

1/2 cup sweet rice flour

2 tsp xanthan gum

1/2 tsp baking powder

1 tsp sea salt

1/2 cup honey

3/4 cup safflower oil

2 “whites only” replace egg

1 tsp. Vanilla

Optional: Nuts & GF CF Chocolate chips

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. Source: Modified Special Diets for Special Kids

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