Incredible Gluten Free Butter Cookies Food

MONSTER COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
• In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and chocolate chips and mix until they're evenly incorporated.
• Working with an ice cream scoop or 1/4 cup measuring cup, drop the cookies onto the prepared baking sheets. These cookies spread while baking, so leave several inches around each (I can bake six at a time). If they are irregularly shaped at the base, gently shape them into a more rounded mound. If you'd like your cookies to look extra pretty, dot a few extra M&M's and chocolate chips on each mound of dough before baking.
• Bake 10 to 12 minutes, until they're just starting to turn golden around the edges. Do not overbake. Let the cookies cool for 10 minutes before transferring to a cooling rack. In the meantime, bake your next six cookies, and so on.
• If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

GLUTEN-FREE SHORTBREAD RECIPE

Steps:

• Mix flour and baking powder and set aside.
• Mix butter and sugar with a hand mixer, in a separate bowl, until fluffy.
• Add in almond milk, egg, vanilla extract, mixing until well-combined.
• Slowly add in flour mixture, mixing evenly.
• Form dough into a ball and refrigerate for 20 minutes.
• Preheat oven to 350 F.
• Shape dough into circles about 1½ inches in diameter and about ⅛- to ¼-inch thick.
• Bake for 10-12 minutes.

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

INCREDIBLE GLUTEN-FREE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Puree bananas in a blender. Add eggs, yogurt, applesauce, and vanilla extract; briefly blend until smooth. Drizzle in melted butter while blender is running and mix until combined, about 10 seconds.
• Whisk oats, oat flour, almond flour, brown sugar blend, chia seeds, baking soda, cinnamon, salt, and nutmeg together in a large bowl. Add liquid mixture from the blender; mix until no dry spots remain. Add pecans and chocolate chips and mix until evenly incorporated.
• Pour batter into 2 loaf pans and spread out evenly to the corners.
• Bake in the preheated oven until tops are dark golden brown and a toothpick inserted into the centers comes out with tiny crumbs attached, 70 to 80 minutes.

INCREDIBLE GLUTEN FREE BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees
• In a large bowl sift rice flour, corn starch, almond flour and teff.
• Grind coconut flour TOGETHER with cane sugar until fine, add to flour mixture.
• Add xanthan gum, salt and vanilla sugar and mix all ingredients well, using a wire whisk.
• Cut in butter and egg yolks and knead until you have a nice supple dough. At first it may seem the dough won't come together, but don't panick: it will ;-).
• Shape cookies the way you prefer.
• If dough is a bit too stiff for using a cookie press add a little cold water (no more than one tbsp at a time!)
• Place cookies on a greased cookie sheet or silpat leaving 1/2 inch in between.
• Bake for 15-20 minutes, remove from oven when they start to smell real good and just turned slightly golden.

GLUTEN FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line cookie sheets with parchment paper or use a Silpat liner for best results.
• In a medium bowl, stir peanut butter and sugar together until smooth.
• Beat in the eggs, one at a time.
• Stir in the baking soda, salt, and vanilla.
• Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.
• Press a criss-cross into the top using the back of a fork.
• Bake for 8 to 10 minutes in the preheated oven.
• Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• Store in an airtight container.
• They will get chewier with time, if they last that long!