Thursday, July 2, 2009

Be kind to a celiac today--My Favorite Gluten Free Cookies

I have two fabulous friends who are both Celiacs and need to stick to a gluten free diet. These are some of my favorite cookies and I need to say that they do not taste like they are gluten free. You will looove my recipe!

Step #1 Besure you have wiped all surfaces down especially if you use gluten in your day to day cooking and baking.

Step #2 Measure into a medium sized bowl
1 cup Coconut
2 cups Gluten Free Rice Krispie Cereal
**note that Kellogg's Rice Krispie are NOT Gluten Free**
1 cup Raisins
1 cup Choc. Chips
3/4 cup Sunflower Seeds
1/2 cup Sesame Seeds
1/2 cup Flax Seeds
**Set aside

Step #3 1/2 cup Flax Seed Meal (this can be found in the health food section)
1 cup Rice Flour
1 cup Brown Rice Flour
1 tsp Baking Powder
1 tsp Baking Soda
**Put asside**

Step #4 Cream together
1 cup Margarine or butter Soften (I Perfer Butter)
3/4 cup Brown Sugar
3/4 cup White Sugar

Step #5 Add
2 Eggs
1 tsp Real Vanilla Extract
Mix together well.

Step #6 Add a spoonful at a time
The flour mixture until it is mix in well.
Step #7 Add a cup at a time of the seedy mixture until it is mixed together fully.

Step #8 Put heeping tablespoons of the dough on to a dark nonstick pan
*** Note dork nonstick cookie sheet is really important for these cookies to turn out properly. Do not know why!***

Step #9 Bake in 350 oven for 10-13 min. ***note I find that it is helpful to chill the dough for about 1 hour before baking***

Because gluten free baking always tastes better the day of baking, I usually only bake one tray at a time and then roll the dough in plastic food wrap and place in the freezer. Then I just slice the dough up and bake just like the pilsbury dough cookies.

Step # 10 Let cookies cool on the cookie sheet until they can be removed without breaking. What ever cookies are not eaten the same day as baking I store in a air tight container or baggie then put them into the freezer. This help the cookie stay fresher.


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