Pumpkin Spice Cranberry Oat Cookies ~ Gluten Free

These wonderful cookies are bursting with flavors of Autumn.
They are soft cake like cookies.
These make a great snack, breakfast or a Thanksgiving dessert.


Pumpkin Spice Cranberry Oat Cookies ~ Gluten Free

In a Medium bowl whisk together:
2 Cups Gluten Free Oat Flour (I used Bob's Red Mill)
½ Cup Gluten Free Flour (I used Bob's Red Mill 1 to 1 Baking Flour)
1 tsp. Baking Soda
½ tsp. Baking Powder
½ tsp. Salt
2 tsp. Pumpkin Pie Spice

I used a stand mixer with a Paddle
Combine until Creamy and Light
½ cup room temperature unsalted Butter
¾ Cup Granulated Sugar
Scrape Bowl then add:
1 eggs whisked with a fork
1 tsp. Vanilla Extract
1-1/2 TBL. Molasses
Beat until smooth

Add:
1 cup Pumpkin Puree beat until smooth

Slowly add the Dry Ingredients a little at a time on low speed until combined. Scrape the Bowl.

Add:
1 Cup Fresh Cranberries until combined

Line Cookie sheets with Silpat liners

I used a #50 cookie scoop to evenly measure out the cookie dough onto the prepared cookie sheets

Take a small rubber spatula, dip in water and slightly flatten the cookies

Bake in a preheated 350* oven
for 10-12 minutes

Cool on the pans for 1 minute then remove and cool on a wire rack

This recipes make a little over 3 dozen cookies

ENJOY!!




Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

Crown Royal Cookies ~ Gluten Free

Crown Royal Cookies ~ Gluten Free

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Crown Royal Cookies ~ Gluten Free:

In a stand mixer with a paddle add:
1 stick  (½ cup) Room Temperature Butter
1-1/2 Cups Sugar
½ Cup Cocoa Powder
Start with the mixer on low, then turn up the mixer and Cream thoroughly

Add and Mix:
2 eggs – 1 at a time
1 tsp. Vanilla

Add and Mix
½ Cup Crown Royal Regular or Maple Whiskey (***See Footnote 1***)


Whisk together in a medium bowl:
2-1/4 Cups Gluten Free Flour (***See Footnote 2***)
1 tsp. Xanthan Gum
½ tsp. Baking Soda
½ tsp. Salt

Slowly add the dry ingredients to the wet ingredients, scrap down the bowl a couple of times. Mix until combined.

Line 2 Cookie sheets with Sil-Pat Baking Mats

Using a 1 TBL size cookie scoop measure out the dough. The dough is sticky,, I would dip the cookie scoop into warm water every 3-4 cookies to easily release the cookie dough.

Bake in a 375* Preheated oven
For 11-12 Minutes.
Cool on the Cookie sheets for 2 Minutes
Remove the cookies and cool on a wire rack.

When the cookies are completely cooled lightly dust with Confectioner's Sugar (Powdered Sugar).

Makes 3-1/2 dozen cookies.

ENJOY!


(***Footnote 1 ***)
http://www.celiac.com/gluten-free/blog/27/entry-85-alcoholic-beverages/
Crown Royal products
from the company: “Please be advised that Crown Royal products, which have been distilled, do not contain glutens or gluten residues. However, as this relates to a medical condition, may we suggest you consult your own physician concerning the consumption of alcohol beverage products?”


http://www.dummies.com/how-to/content/glutenfree-alcoholic-beverages.html


http://www.gfoverflow.com/product.php?id=008536


(***Footnote 2***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


http://www.bobsredmill.com/

http://www.silpat.com/

http://www.crownroyal.com/


Camera:
Canon PowerShot SX230 HS 14X Zoom
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Muesli Cookies - Gluten Free

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Muesli Cookies -  Gluten Free:

In a Kitchenaid Bowl - Cream -- Just until combined:
1 Cup Butter, Soft
1 Cup Sugar
1 tsp. Salt

Add and mix until combined:
2 Eggs
1 tsp. Vanilla Extract
Scrape down the Bowl

In a Medium bowl whisk together:
2 ¼ Cups Bob's Red Mill Gluten Free All Purpose Flour
¾ tsp. Xanthan Gum
1 ½ tsp. Baking Powder
½ tsp. Ginger
½ tsp. Allspice (I used 1 tsp. Pumpkin Pie Spice)

Add the Dry ingredients to the Wet ingredients and mix slightly.

Add:
2 Cups Bob's Red Mill Gluten Free Muesli
until thoroughly combined

I used a Cookie Scoop to help evenly measure out the Cookies.
Place on a Parchment or Silpat Baking Mat lined Cookie Sheets

Bake in a Preheated 350*
15-17 minutes until the edges are slightly brown.
Let cool slightly on the Baking Sheet then remove cookies to cool on a Wire rack completely.



Makes 32 Cookies

These cookies freeze well in a Container. They are a great snack or also great for a quick Breakfast with a piece of Fruit.


Recipe from Bob's Red Mill on the side of the package of Gluten Free Muesli.


ENJOY!!


Bob's Red Mill Flours: http://www.bobsredmill.com/


Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/


I used the Pampered Chef Cookie scoop to measure out my cookies evenly
Pampered Chef Cookie Scoop:
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=238&categoryCode=KW


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Shortbread Cookies with Chocolate Glaze ~ Gluten Free

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Shortbread Cookies with Chocolate Glaze ~ Gluten Free
Ingredients:
1 Whole pkg. of Bob's Red Mill Gluten Free Shortbread Cookie mix
1-1/2 Sticks Unsalted Butter
1 Large Egg Yolk
2 TBL. Water

In a Kitchenaid Bowl with the Paddle on medium speed:
Cream the Butter for 30 seconds or until smooth.
Beat in the Egg Yolk
Then beat in the water.

On Low Speed:
Slowly add the Cookie Mix a little bit at a time until combined

The Dough will look dry and crumbly. Gather the dough into a ball with your hands and massage until very smooth. Divide the Dough in half and wrap half in plastic wrap.

Place the remaining dough on a piece of Parchment Paper, then top with a piece of plastic wrap. Roll the dough to 1/4" thick. Cut with a 2"cookie cutter. Gather the scrapes and form back into a ball and
re-roll and cut again.

Place the cookies on Cookie Sheets that have been lined with Parchment Paper or a Silpat Baking Mat.

Bake in a pre-heated 375* Oven
For 12-15 minutes, or until cookies just start to brown on the edges. Cool the cookies on the baking sheet on a wire rack for 10 minutes, then remove from the baking sheet and cool completely on a wire rack.

Makes 36 Cookies.
You can eat them as is or add a glaze.

I made a quick Chocolate Glaze:
Melt 2 TBL. Unsalted Butter
Mix in 3 TBL. Unsweetened Cocoa
Add: ¾ Cup Confectionery Sugar
and 2 TBL. Milk
If the glaze is to thick slowly add a little more milk.
Frost the Cookies with the Glaze

Chop up walnuts Finely
Sprinkle come walnuts on the Cookies.
Place the Cookies in the Refrigerator until the Glaze has hardened. About 10-15 Minutes.

My House tends to be hot due to our Wood Stove,, so I leave my cookies in the Refrigerator and take a couple out and let them sit at room temperature for a few minutes before I eat them. 

ENJOY!



Bob's Red Mill Flours: http://www.bobsredmill.com/



Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/



Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Rice Krispie Chocolate Peanut Butter Gluten Free No Bake Cookies

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Rice Krispie Chocolate Peanut Butter Gluten Free No Bake Cookies:


In a Non-Stick Pan add:
½ Cup Milk
½ Cup Peanut Butter
4 TBL. Cocoa Powder
½ Cup Semisweet Chocolate Chips
2 TBL Vanilla Extract
½ Cup Butter

Melt on Medium/Low Heat.
Once everything has melted turn up to Medium/High and bring to a Boil for a few seconds.

Remove from the Heat.

In a large Bowl add:
4 Cups Gluten Free Rice Krispies

Pour the Chocolate/Peanut Butter Mixture over the Rice Krispies
Use a Rubber Spatula to thoroughly combine.

Place a piece of Wax paper on your counter.
Using 2 Spoons: Scoop the cookies onto the wax paper.
Use your fingers to help shape the cookies.

Cool at room temperature for 2 hours.

I got 21 cookies. Make them any size of your choice.

We like to eat these cookies cold.
I store them in a container in the Refrigerator.

If you want them at room temperature take them out of the refrigerator.. they warm up quickly

ENJOY!!






Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Pizzelles - Gluten Free

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Pizzelles ~ Gluten Free:

In a Kitchenaid Mixer with the Whisk: Add
3 Eggs
¾ Cup Sugar
Beat on Medium High Speed until light yellow and thick ribbons fall from the whisk ~ 2-3 Minutes


Add:
1 Stick of Melted Butter (8 TBL)
1 TBL. Almond Extract or (2 tsp of Vanilla or Anise Extract)


In another bowl mix with a wire whisk:
1 ¾ Cup Gluten Free Flour (***See Foot Note***)
1 tsp. Xanthan Gum
2 tsp. Baking Powder

Add half of the flour mixture to the wet ingredients, folding in with a rubber spatula and fold the remaining flour again just until incorporated.

Pre-Heat the Pizzelle Maker.
Mine is by: VillaWare
(Follow the direction for your Pizzelle Maker)

Spray the Pizzelle maker with Cooking Spray

Using a Cookie Scoop,, measure out 1 scoop per-side slightly off center. Close the Lid and bake for about 2 minutes or until desired color. We like them golden brown. Remove with a spatula and cool on a wire rack. Continue until all the dough has been used.

Enjoy!

(***FOOT NOTE***)

You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.





Bob's Red Mill Flours: http://www.bobsredmill.com/


I used the Pampered Chef Cookie scoop to measure out my cookies evenly
Pampered Chef Cookie Scoop:
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=238&categoryCode=KW


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Camera:
Canon PowerShot SX230 HS


Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Peanut Butter Cookies - Gluten Free

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https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Peanut Butter Cookies

In a Kitchenaid Mixer with the Paddle add:

1 ½ cups Peanut Butter
1 Cup Crisco
1 ¼ Cups Brown Sugar
1 ¼ Cups White Sugar
6 Tbl. Milk
2 Tbl. Vanilla

Cream until well combined. Scrap down the bowl

Take 2 eggs and whisk gently
add the eggs to Peanut Butter Mixture and beat well

In a Medium bowl using a wire whisk Mix:
3 1/3 Cups Gluten Free Flour (***See Foot Note ***)
1 heaping tsp. Xanthan Gum
1 ½ tsp. Salt
1 ½ tsp. Baking Soda


(If your not on a Gluten Free Diet use All Purpose Flour and omit the Xanthan Gum)


Add the flour in thirds to the Peanut Butter Mixture. Mix well. Scrap down the bowl

Pre-heat oven to 375*
Line 2 cookie sheets with Silpat Baking Mats
If you don't have the mats place the dough on an Ungreased Cookie Sheets

I used the Pampered Chef Cookie scoop to measure out my cookies evenly

Take some of the Gluten Free Flour and place in a small bowl
Dip a Fork in the Flour and make a Criss/Cross pattern on each cookie

Bake until Golden Brown 9-11 Minutes
Cool for 2 minutes before removing from the cookie Sheet

Cool completely on a Wire Wrack.

These cookies freeze well in a zip-lock bag in a Container.




***FOOT NOTE***


You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.




Bob's Red Mill Flours: http://www.bobsredmill.com/


Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/


Pampered Chef Cookie Scoop:
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=238&categoryCode=KW


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Millet Pumpkin Cookies - Gluten Free

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Gluten Free Millet Pumpkin Cookies
In a Kitchenaid Bowl add: Use the Paddle ~ turn on low speed to mix
½ Cup Canola Oil
1 ¼ Cups Honey
2 Eggs Beaten
1 Tbl. Molasses
1 ½ tsp. Vanilla

In another bowl use a Wire Whisk to blend:
2 Cups Bob's Red Mill Gluten Free Millet Flour
½ Cup Bob's Red Mill Gluten Free All-purpose Flour
3 tsp. Baking Powder
2 tsp. Cinnamon
½ tsp. Nutmeg
¼ tsp. Ginger
½ tsp Pumpkin Spice
½ tsp. Salt
½ tsp. Xanthan Gum

Add the Dry Ingredients to the Wet Ingredients. Turn mixer on low & mix together, scraping the bowl.

Use a Rubber Spatula and fold in
1 ½ Cups Raisins
1 Cup Chopped Walnuts or any nuts of your choice

Line Cookie sheet with Silpat Baking Liner or Parchment Paper

I used a cookie scoop to measure out the cookies.

I originally started the Cookies at 400* and the bottoms got well done.
So I lower the Temperature to 350*
Bake for 12-15 minutes or until done

Cool on a wire wrack

I froze half the batch in a zip-lock bag in container and kept the rest of the cookies on a plate covered in plastic wrap. These are a very moist cookie.

ENJOY!!

I adapted this Recipe from Bob's Red Mill

Bob's Red Mill Flours: http://www.bobsredmill.com/


Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/

Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Chocolate Chips Cookies - Betty Crocker Mix

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When I first went Gluten Free I bought tons of Gluten Free Mixes! This one is by
Betty Crocker
Gluten Free Cookie Mix ~ Chocolate Chip

They are very easy to make.
The directions are on the back on the box.

They taste wonderful.

My Grandson Ricky is 2 1/2 years old and loves to bake with me!

www.BettyCrocker.com
General Mills



Silpat Baking Mat:
Silpat: The Original Non-Stick Mat
http://silpat.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software