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Gluten Free Vanilla Pudding Cookies

October 6, 2018 by officially gluten free 1 Comment

Gluten Free Vanilla Pudding Cookies

These Soft and Chewy Gluten Free Vanilla Pudding Cookies are The PERFECT Gluten Free Chocolate Chip Cookie!!!! These Tried, Tested and True Cookies are Loaded with Chocolate Chunks and Subtle Vanilla Flavour. The Best Part is, These Incredibly Easy-To-Make Cookies can be Made in Under 30 Minutes!

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

To make these delicious Gluten Free Vanilla Pudding Cookies, you use a large mixing bowl to mix the margarine with the white sugar and brown sugar. Then stir in the Pudding Mix and the egg. Then mix until it’s well combined. Stir in the rice flour, potato starch and baking soda. Then stir in the chocolate chunks. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes. Remove From the pan immediately.

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies

These soft and chewy Gluten Free Vanilla Pudding Cookies are really easy to make. I always use margarine instead of butter, when making cookies. That and the Instant Vanilla Pudding Mix are  the Secrets to the Perfect Gluten Free Chocolate Chip Cookies! If you only have butter on hand, it will work too. Just be sure to combine it with the sugar extra well. These Gluten Free Chocolate Chip Cookies will stiffen up if left out but putting them in an air tight container will make them soft and chewy. I use 70 % Cocao Chocolate Chunks  but you can use whichever Chocolate you prefer.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag is ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another delicious Gluten Free Recipe for the Holidays, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Gluten Free Vanilla Pudding Cookies

Ingredients

1/2 Cup Margarine

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1/2 Cup of Instant Vanilla Pudding Mix

1 Egg

1 Cup Rice Flour

1/4 Cup Potato Starch

1 Tsp Baking Soda

3/4 Cup Chocolate Chunks

Directions

1. Pre heat oven to 350 F. In a large bowl mix the margarine with the white sugar and brown sugar. Then stir in the Pudding Mix. Add the egg, then mix well. Stir in the rice flour, potato starch and baking powder and baking soda. Then stir in the chocolate chunks.

2. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes. Remove From the pan immediately.

Recipe Notes:

Store in an air tight container.

Potato Starch may be switched for Tapioca or Corn Starch.

This Recipe Makes 20 Gluten Free Vanilla Pudding Cookies.

 

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Gluten Free Vanilla Pudding Cookies

If you liked this recipe for Gluten Free Vanilla Pudding Cookies, then you may also like these recipes:

Gluten Free Butter Tarts

Gluten Free Butter Tarts 

Gluten Free Blueberry Loaf

Gluten Free Blueberry Loaf 

Two Bite Cherry Brownies

Two Bite Cherry Brownies 

Unicorn Chips with Rainbow Dip

Unicorn Chips With Rainbow Dip 

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Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies
 
Save Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Lyndsay Baker
Recipe type: Gluten Free Cookies
Cuisine: American
Serves: 24 cookies
Ingredients
  • ½ Cup Margarine
  • ¼ Cup White Sugar
  • ¼ Cup Brown Sugar
  • ½ Cup of Instant Vanilla Pudding Mix
  • 1 Egg
  • 1 Cup Rice Flour
  • ¼ Cup Potato Starch
  • 1 Tsp Baking Soda
  • ¾ Cup Chocolate Chunks
Instructions
  1. Pre heat oven to 350 F. In a large bowl mix the margarine with the white sugar and brown sugar. Then stir in the Pudding Mix. Add the egg, then mix well. Stir in the rice flour, potato starch and baking soda. Then stir in the chocolate chunks.
  2. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes.
3.5.3251

Filed Under: Gluten Free, Recipes Tagged With: blog, Chocolate, cookies, delicious, Desserts, easy, food, Gluten Free, random, recipe, recipes, Snacks, sweets, vanilla, wheat free

Keto Snickerdoodle Woopie Pies

June 13, 2018 by officially gluten free 3 Comments

These Gluten Free & Keto Snickerdoodle Woopie Pies are an Easy-to-Make Meringue Style Cookie with Deliciously Rich Cinnamon Cream Cheese Filling. The Super Soft Melt in your Mouth, Grain Free Snickerdoodle is made with only 5 Ingredients. It it goes Perfectly with the Creamy Cinnamon Cream Center.

Keto Snickerdoodle Woopie Pies

What Ingredients Do You Need To Make Keto Snickerdoodle Woopie Pies?

For the Keto Snickerdoodles you’ll need: Eggs, Cream Cheese, Cream of Tartar, Granulated Sweetener, divided (I used this one)  and Cinnamon.

For the Creamy Filling you’ll need: Cream Cheese, Heavy Whipping Cream, Sweetener, Vanilla and Cinnamon

Keto Snickerdoodle Woopie Pies

 

 

 

 

How Do You Make Keto Snickerdoodle Woopie Pies?

To make this Keto Snickerdoodle Recipe:

Step 1: Preheat your oven to 300 F. Then carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.

Step 2: Then in another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. This will take several minutes and will look very thick and not frothy. Carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.

Step 3: Line two baking sheets with parchment paper, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle a little onto each of the cookies. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely.

Step 4: To make the filling you use large bowl to beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.

Step 5: Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of the doodles upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them.  Then cover with the remaining cookies. Store in an air tight container in the refrigerator.

Keto Snickerdoodle Woopie Pies

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Snickerdoodle Woopie Pies

Keto Snickerdoodle Woopie Pies

These Gluten Free & Keto Snickerdoodle Woopie Pies are an Easy-To-Make Sweet Treat that’s So Satisfying. They’re completely Sugar and Grain Free and taste like a Light and Fluffy Pastry. My family absolutely them, including my picker eater 10 year old. I’ll definitely be making these babies again and again. If you’re not on a Ketogenic Diet or you just don’t want to use sweetener,  you can use regular white sugar instead. The measurements are the same.

Looking for some More Delicious Keto Dessert Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their number one favourite are these Keto Raspberry Turnovers. Everyone loves how quick and easy they are to make. Another one of their favourites, is this tasty Keto Pumpkin Spiced Coffee Cake. It’s perfect for impressing party guests or for spoiling someone special.

Keto Snickerdoodle Cloud Woopie Pies

Recipe Notes: 

– This recipe makes 10 Keto Snickerdoodle Woopie Pies.

– Store in an air tight container in the refrigerator.

– If you’re not on a Ketogenic Diet or you just don’t want to use sweetener,  you can use regular white sugar instead. The measurements are the same.

Keto Snickerdoodle Woopie Pies

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Snickerdoodle Woopie Pies. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

Keto Snickerdoodle Woopie Pies

Keto Snickerdoodle Woopie Pies

These Gluten Free & Keto Snickerdoodle Woopie Pies are an Easy-to-Make Meringue Style Cookie with Deliciously Rich Cinnamon Cream Cheese Filling. The Super Soft Melt in your Mouth, Grain Free Snickerdoodle is made with only 5 Ingredients. It it goes Perfectly with the Creamy Cinnamon Cream Center.
5 from 1 vote
Print Pin Rate
Course: Keto Low Carb Gluten Free Cookies
Cuisine: American
Keyword: cinnamon, cookie, gluten free, Keto, Low Carb
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10 whoopie pies
Author: Lyndsay Baker

Ingredients

  • For the Keto Snickerdoodles
  • 3 Eggs separated
  • 3 Tbsp Cream Cheese
  • 1/4 Tsp Cream of Tartar
  • 3 Tbsp Granulated Sweetener divided
  • 1/2 Tsp Cinnamon
  • For the Filling
  • 1/2 Cup Cream Cheese
  • 1/4 Cup Heavy Whipping Cream
  • 1 Tbsp Sweetener
  • 1 Tsp Vanilla
  • 1/2 Tsp Cinnamon

Instructions

  • For the Snickerdoodles
  • Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.
  • In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.
  • Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 - 30 minutes. Watching closely, as they burn easily. Let cool completely
  • For the Filling
  • In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.
  • Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don't have any ziplocks) Then cover with the remaining cookies.
  • Note: Store in an air tight container in the refrigerator.

 

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Keto Snickerdoodle Woopie Pies

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto & Low Carb Snickerdoodle Woopie Pies, check out some of my other Keto Dessert Recipes Here:

  • Keto Pumpkin Pie Bars  
  • Raspberry Cheese Turnovers 
  • Sugar Free Jello Whip 
  • Dairy Free Chocolate Mousse 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Keto Snickerdoodle Woopie Pies

Keywords: Keto Snickerdoodle Woopie Pies; Keto Snickerdoodle Woopie Pie Recipe; Keto Cookie Recipes; Recipes using Egg Whites; Easy Keto Dessert Recipes; Low Carb Cookie Recipes; Keto Holiday dessert recipes; Keto sweet recipes; keto treat recipes; keto cinnamon cookies; Keto Sandwhich Cookie Recipe; Gluten Free Meringue Cookies; low Carb Cinnamon Cookie Recipe

Filed Under: Gluten Free, Keto, Recipes Tagged With: baking, blog, cinnamon, cookies, cooking, delicious, Desserts, easy, eating, food, Gluten Free, grain free, health, keto, low carb, random, recipe, recipes, Snacks, sweets, wheat free

Unicorn Chips with Rainbow Dip

February 3, 2018 by officially gluten free 2 Comments

Unicorn Chips with Rainbow Dip

These Gluten Free Cinnamon Sugar Unicorn Tortilla Chips with Rainbow Cheesecake Dip are perfect for Valentine’s Day, Birthday Parties or for Brightening Someones Day. The best part is they’re so quick and Easy to Make. All you’ll need is a Unicorn Cookie Cutter and a Pack of Corn Tortillas. I got my Unicorn Shaped Cookie Cutter at Michaels. You can also get them from Amazon.

Unicorn Chips with Rainbow Dip

 

This recipe couldn’t be more simple and that’s my favorite part about it. All you do is press the Unicorn Cookie Cutter into the Corn tortilla and cut out the shape.

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

 

Brush with melted butter and dip in the cinnamon sugar. Bake for a few minutes on each side. What results is a Sweet and Crispy Chip that could almost pass as a Cookie. 

 

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

 

The Unicorn Chips are Sweet & Crispy and go Perfectly with the Light and Fluffy No Bake Rainbow Cheesecake Dip. The Rainbow Cheesecake Dip is Just as Simple as the Unicorn Chips To make. It can be whipped up in a few minutes and can be any colour under the sun.

 

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Place equal amounts into 4 separate bowls. Add desired colours. Place a large ziplock bag into a bowl. Then put the all coloured cheesecake into the bag.

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Swirl the colours around just slightly. Seal the top of the bag then place it into the fridge until ready to serve.

Unicorn Chips with Rainbow Dip

Unicorn Chips with Rainbow Dip

Unicorn Chips with Rainbow Dip

You can’t beat how simple this Unicorn Chips with Rainbow Dip recipe is. The Light and Fluffy No Bake Cheesecake Dip is bright and colourful and is Lick The Bowl Good and the Sweet and Crispy Cinnamon Sugar Unicorn Corn Chips are the cutest thing you’ve ever seen. They’re so easy and have no guess work. The cookie cutter was able to cut through the corn tortilla with ease making this recipe so easy a small child could make it…almost, lol.

If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Unicorn Chips with Rainbow Dip

Ingredients 

For the Cinnamon Sugar Unicorn Chips:

1 package of Corn Tortillas

1/4 Cup White Sugar

1 Tbsp Cinnamon

1/4 Cup Melted Butter

For the Rainbow Unicorn Cheesecake Dip:

1 Package (8 oz.) Cream Cheese

1 Can Sweetened Condensed Milk

1/3 Cup Lemon Juice

1 Cup Whipped Cream

Food Colouring

Directions

1. In a large bowl whip the cream cheese, until it’s light and fluffy. Then whip in the sweetened condensed milk and lemon juice.

2. Fold the whipped cream into the cream cheese mixture, until well combined. Place equal amounts into 4 separate bowls. Add desired colours. Mix until you get the colours you want.

3. Place a large ziplock bag into a bowl. Then put the all coloured cheesecake into the bag. Swirl the colours around just slightly. Seal the top of the bag then place it into the fridge until ready to serve.

4. Pre heat oven to 375 F.

5. In a small bowl mix the sugar and cinnamon. Use a cookie cutter to cut out unicorn shapes from the corn tortillas. Brush both sides generously with the melted butter. Then dip both side of the shapes into the cinnamon sugar.

6. Place the sugared shapes onto a ungreased baking pan. Bake for 8 – 10 minutes, flipping half way.

Note: Watch the Unicorn Chips Closely. The sugar can burn quickly if left unattended.

Unicorn Chips with Rainbow Dip

If you liked this recipe for Gluten Free Unicorn Chips with Rainbow Dip, you may also these recipes:

Gluten Free Baked Apple Fritters

Gluten Free Baked Apple Fritters

Baked Apple Pie rice Paper Rolls

Baked Apple Pie Rice Paper Rolls 

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Blueberry Cheesecake Tarts 

Gluten Free Perogies 

Gluten Free Perogies 

Lets Connect on Social Media 

Facebook

Twitter

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Unicorn Chips with Rainbow Dip

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns
 
Save Print
Prep time
15 mins
Cook time
8 mins
Total time
23 mins
 
Author: Lyndsay Baker
Recipe type: Cheesecake Dip
Ingredients
  • For the Cinnamon Sugar Unicorn Chips:
  • 1 package of Corn Tortillas
  • ¼ Cup White Sugar
  • 1 Tbsp Cinnamon
  • ¼ Cup Melted Butter
  • For the Rainbow Unicorn Cheesecake Dip:
  • 1 Package (8 oz.) Cream Cheese
  • 1 Can Sweetened Condensed Milk
  • ⅓ Cup Lemon Juice
  • 1 Cup Whipped Cream
  • Food Colouring
Instructions
  1. In a large bowl whip the cream cheese, until it’s light and fluffy. Then whip in the sweetened condensed milk and lemon juice.
  2. Fold the whipped cream into the cream cheese mixture, until well combined. Place equal amounts into 4 separate bowls. Add desired colours. Mix until you get the colours you want.
  3. Place a large ziplock bag into a bowl. Then put the all coloured cheesecake into the bag. Swirl the colours around just slightly. Seal the top of the bag then place it into the fridge until ready to serve.
  4. Pre heat oven to 375 F.
  5. In a small bowl mix the sugar and cinnamon. Use a cookie cutter to cut out unicorn shapes from the corn tortillas. Brush both sides generously with the melted butter. Then dip both side of the shapes into the cinnamon sugar.
  6. Place the sugared shapes onto a ungreased baking pan. Bake for 8 - 10 minutes, flipping half way.
3.5.3229

Filed Under: Gluten Free, Recipes Tagged With: appetizers, baking, cheesecake, cinnamon, cookies, dips, easy, Gluten Free, rainbow, recipe, recipes, sweets, unicorn

Gluten Free Gingerbread Cookies

November 29, 2017 by officially gluten free 1 Comment

These Gluten Free Gingerbread Cookies are incredibly light and unexpectedly soft. They’re not too strong tasting. The best thing about these yummy Gluten Free Christmas Cookies is that, they’re so easy to make.  They dough is really pliable and easy to work with. So easy that a 9 year old can roll it out with ease. The dough doesn’t stick to counter and keeps its shape in the oven.

Gluten Free Gingerbread Cookies

Ingredients Needed To Make Gluten Free Gingerbread Cookies:

For The Gluten Free Gingerbread Cookies

  • Butter
  • Brown Sugar
  • Egg
  • Vanilla
  • Molasses
  • Rice Flour
  • Potato Starch (corn or tapioca)
  • Baking Soda
  • Ginger
  • Cinnamon

For the Royal Icing 

  • Powdered Sugar
  • Egg White
  • Lemon Juice
  • Food Colouring

Gluten Free Gingerbread Cookies

How do you make Gluten Free Gingerbread Cookies?

To make these delicious Gluten Free Christmas Cookies:

Step 1: In a large mixing bowl, using a mixer, mix the butter on low speed until smooth. Mix in the brown sugar. Then mix in the vanilla and egg. Add the molasses, then mix on low speed for another 2 minutes or until smooth.

Step 2: Add the rice flour, potato starch, baking soda, ginger and cinnamon. Mix by hand for a few minutes, until a dough ball forms. The dough will be slightly sticky.

Step 3: Wrap the dough in plastic wrap in a disc shape. Then place in the fridge for 3 hours or overnight.

Step 4: Preheat oven to 350 F. Then, Roll out dough on a well (rice) floured counter. Keep the unused dough in the fridge until needed. Return the scrap pieces to the fridge again before rolling out again, as well. Cut out shapes using desired cookie cutters. Place the cookies onto a parchment paper lined cookie sheet, then place in the fridge for 10 – 15 minutes before baking.

Step 5: Bake for 7 – 8 minutes. Remove from the oven, let cool before removing from the pan.  Let cool completely.

Step 6: Prepare the royal icing by mixing the powdered sugar with the egg white and lemon juice. Mix until smooth. Separate into smaller bowls and add desired food coloring a few drops at a time until you you get the color you need. Decorate as desired.

Gluten Free Gingerbread Cookies

 

Gluten Free Gingerbread Cookies

More Gluten Free Christmas Recipes To Try:

  • Gluten Free Butter Pie Crust 
  • Easy Gluten Free Pumpkin Pie
  • Caramel Apple Cheesecake Dip
  • Christmas Cookie Cutter Tortilla Chips 

Gluten Free Gingerbread Cookies

Gluten Free Gingerbread Cookies

My son and I had a blast making these Gluten Free Gingerbread Cookies. The dough holds together well enough that he was easily able to roll it out himself.  He absolutely loved getting to cut the cookies out and make his own shapes and he especially enjoyed helping me ice them. He was beaming with pride as he told his dad about it when he got home from work. It was the perfect activity to do together to kick off the Holiday Season.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Gluten Free Gingerbread Cookies

To Make The Gluten Free Royal Icing

When decorating cookies it’s important to use Royal Icing, which hardens as it dries. If you use regular icing, it smears when stacked or touched. To make Royal Icing just mix Powdered Sugar with Egg Whites and a splash of Lemon juice.

Separate the icing into smaller bowls and add desired food coloring a few drops at a time until you get the color you need. If you add a lot of food coloring to get a really dark color, you may need to add a little more powdered sugar to get your desired thickness. You’ll need to ice them somewhat quickly because the icing does harden as you go.

Gluten Free Gingerbread Cookies

Tips For Making the Best Soft Gluten Free Gingerbread Cookies

  • When making Gluten Free Gingerbread Cookies it’s key to keep the dough cold. Place the dough in the fridge for a few hours (or overnight) before rolling out. Then return the extra dough to the fridge between rolling out and after you’ve cut out the shapes. This will help them keep their shape while baking.
  • Traditionally, people add cloves to their Gingerbread Cookies but I don’t really like them and at $7 a bag, (when you only need 1/2 a Tsp) I just couldn’t justify it. I decided to leave it out and I’m glad I did because they tasted perfect. If you prefer to use cloves in your Gingerbread Cookies, just add a small amount along with the Ginger and Cinnamon.
  • This Recipe makes 24 Gluten Free Gingerbread Cookies. 

Gluten Free Gingerbread Cookies

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Don’t miss any recipes like these Easy Gluten Free Gingerbread Cookies. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!★

Gluten Free Gingerbread Cookies

These Gluten Free Gingerbread Cookies are incredibly light and unexpectedly soft. They're not too strong tasting. The best thing about these yummy Gluten Free Christmas Cookies is that, they're so easy to make.  They dough is really pliable and easy to work with.
5 from 6 votes
Print Pin Rate
Course: Gluten Free Christmas Cookies
Cuisine: American
Keyword: christmas, cookies, Dessert, gluten free, Holiday
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 24 Cookies
Author: Lyndsay Baker

Ingredients

  • For The Gluten Free Gingerbread Cookies
  • 1/2 Cup Butter
  • 3/4 Cup Brown Sugar
  • 1 Egg
  • 1 Tsp Vanilla
  • 2/3 Cup Molasses
  • 3 Cups Rice Flour
  • 1 1/2 Cups Potato Starch corn or tapioca
  • 1 Tsp Baking Soda
  • 1 Tbsp Ginger
  • 1 Tbsp Cinnamon
  • For the Royal Icing
  • 1 Cup Powdered Sugar
  • 1 Egg White
  • 1/4 Tsp Lemon Juice
  • Food Colouring

Instructions

  • In a large mixing bowl, using a mixer, mix the butter on low speed until smooth. Mix in the brown sugar. Then mix in the vanilla and egg. Add the molasses, then mix on low speed for another 2 minutes or until smooth.
  • Add the rice flour, potato starch, baking soda, ginger and cinnamon. Mix by hand for a few minutes, until a dough ball forms. The dough will be slightly sticky.
  • Wrap the dough in plastic wrap in a disc shape. Then place in the fridge for 3 hours or overnight.
  • Preheat oven to 350 F.
  • Roll out dough on a well floured counter. Keep the unused dough in the fridge until needed. Return the scrap pieces to the fridge again before rolling out again, as well. Cut out shapes using desired cookie cutters. Place the cookies onto a parchment paper lined cookie sheet, then place in the fridge for 10 - 15 minutes before baking.
  • Bake for 7 - 8 minutes. Remove from the oven, let cool before removing from the pan.
  • Let cool completely. Then prepare the royal icing by mixing the powdered sugar with the egg white and lemon juice. Mix until smooth. Separate into smaller bowls and add desired food colouring a few drops at a time until you you get the colour you need. Decorate as desired.

 

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

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Gluten Free Gingerbread Cookies

 

Other Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Gingerbread Cookie Recipe, check out some of my other Gluten Free Christmas Recipes Here:

  • Gluten Free Butter Pie Crust 
  • Easy Gluten Free Pumpkin Pie
  • Caramel Apple Cheesecake Dip
  • Christmas Cookie Cutter Tortilla Chips 

 

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

 Gluten Free Gingerbread Cookies 

Keywords: Gluten Free Gingerbread Cookies; Gluten Free Gingerbread Cookie Recipe; Gluten Free Christmas Cookie Recipes; Recipes using rice flour; Easy GF gingerbread Recipes; Best Gluten Free gingerbread cookie Recipes; Gluten Free cookie Recipes; Gluten Free Thanksgiving recipes; Gluten Free Christmas recipes; Gluten Free Christmas Baking; gluten free cookie cutter cookies; gluten free roll out cookie recipe

Filed Under: Gluten Free, Recipes Tagged With: baking, christmas, cookies, delicious, Desserts, food, Gluten Free, recipe, recipes, Snacks, sweets, wheat free

Gluten Free Peanut Butter Cookies

April 17, 2016 by officially gluten free Leave a Comment

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies 

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies

These Gluten Free Peanut Butter Cookies taste just like the Peanut Butter Cookies my mom used to make. They’re soft and chewy and oh so Peanut Buttery. It’s a really easy recipe that uses only simple ingredients. For an equally as amazing cookie with a little bit crunch, try using Crunchy Peanut Butter instead of Smooth. If you’re a Chocolate lover, you might want to try adding Chocolate Chips and Score Toffee Bits.

Have you tried these Gluten Free Vanilla Pudding Chocolate Chip Cookies yet? They’re my absolute favorite Chocolate Chip Cookie. Who knew you could make Cookies taste even better just by adding a little bit of Instant Pudding Powder.

Ingredients

1/2 Cup Butter or Margarine

1/2 cup White Sugar

1/2 Cup Brown Sugar

3/4 Cup of Peanut Butter

1 Egg

1 Tsp Vanilla

1 Cup Rice Flour

1/4 Cup Corn Starch ( or Tapioca or Potato Starch)

1 Tsp Baking Powder

3/4 Cup Chocolate Chips (Optional)

1/4 Cup Skor Toffee Bits (Optional)

Directions

1. Pre heat oven to 350 F

2. In a large mixing bowl, mix butter and sugars together. Then add the peanut butter, mix until well combined.

3. Add egg, then rice flour, corn starch and baking powder. Mix until a stiff batter forms.

4. Add chocolate chips and skor (optional)

5. Using a spoon shape into 1 inch balls and place onto two lightly greased cookie sheets.

6. Bake for 8- 10 minutes.

Note- Shaping cookies with your fingers instead a a spoon can cause the cookies to burn faster.

This recipe makes 24 Gluten Free Peanut Butter Cookies.

Gluten Free Peanut Butter Cookies

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Gluten Free Peanut Butter Cookies

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 Have you tried these Gluten Free Peanut Butter Cookies? We’d love to hear how they turned out. Comment below and let us know.

 

Gluten Free Peanut Butter Cookies
 
Save Print
Author: Lyndsay Baker
Recipe type: Cookies
Serves: 24 Cookies
Ingredients
  • ½ Cup Butter or Margarine
  • ½ cup White Sugar
  • ½ Cup Brown Sugar
  • ¾ Cup of Peanut Butter
  • 1 Egg
  • 1 Tsp Vanilla
  • 1 Cup Rice Flour
  • ¼ Cup Corn Starch ( or Tapioca or Potato Starch)
  • 1 Tsp Baking Powder
  • ¾ Cup Chocolate Chips (Optional)
  • ¼ Cup Score Toffee Bits (Optional)
Instructions
  1. Pre heat oven to 350 F
  2. In a large mixing bowl, mix butter and sugars together very well. Then Add the peanut butter, mix until well combined.
  3. Add egg, then rice flour, and baking powder. Mix until a stiff batter forms.
  4. Add chocolate chips.
  5. Using a spoon shape into 1 inch balls and place onto two lightly greased cookie sheets.
  6. Bake for 8- 10 minutes.
  7. Note- Shaping cookies with your fingers instead a a spoon can cause the cookies to burn faster.
3.5.3208

Filed Under: Gluten Free, Recipes Tagged With: baking, blog, celiac, cookies, cooking, delicious, Desserts, easy, food, Gluten Free, recipe, recipes, Snacks, wheat free

White Chocolate Candy Cane Macaroons

December 2, 2015 by officially gluten free 19 Comments

White Chocolate Candy Cane Macaroons

It’s Christmas Cookie Season and I’m really excited to share these Gluten Free White Chocolate Candy Cane Macaroons with you. They’re my new favorite Christmas Cookie and they only take 5 ingredients to make. They’re a deliciously chewy Coconut Macaroon Dipped in White Chocolate, then dipped in Crushed Candy Canes.

White Chocolate Candy Cane Macaroons

White Chocolate Candy Cane Macaroons

How to Make Candy Cane Macaroons

To make these delicious White Chocolate Candy Cane Macaroons, you use a large mixing bowl to mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until  stiff, then fold it into the coconut mixture. Spoon 1 inch balls onto a lightly greased or parchment paper lined cookie sheet. Bake for 15 -17 minutes.

Then, melt the White Chocolate in a double boiler.  You can also melt it in the microwave for 30 sec at a time, stiring in between. Dip the bottoms of the baked macaroons  into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper. Put the finished macaroons into the fridge for 20 minutes.

White Chocolate Candy Cane Macaroons

White Chocolate Candy Cane Macaroons

The White Chocolate and Candy Cane go perfectly together, making an already tasty Cookie even more irresistible. They’re really easy to make and have no flour of any kind. I decided to make these macaroons in a smaller batch. Most Macaroon recipes make 4 or 5 dozen, which I felt was to many. I ended up with 30 Macaroons. If you need more than that you could easily double the recipe. I hope you enjoy them as much as my family did.

Love Christmas Cookies? You might want to check out these Easy to make Gluten Free Gingerbread Cookies. They’re so fun to make and decorate with the family.

White Chocolate Candy Cane Macaroons

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White Chocolate Candy Cane Macaroons

“It’s Christmas Cookie Season and I’m really excited to share these Gluten Free White Chocolate Candy Cane Macaroons with you. They’re my new favorite Christmas Cookie and they only take 5 ingredients to make. They’re a deliciously chewy Coconut Macaroon Dipped in White Chocolate, then dipped in Crushed Candy Canes.”

Ingredients

3/4 Cup Sweetened Condensed Milk

3 3/4 Cups Shredded Coconut

1 Egg White

2 Cups White Chocolate

8 Candy Canes (crushed)

Directions

1. Pre heat oven to 325 F.

2. In a large bowl, mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until  stiff, then fold  into the coconut mixture.

3. Spoon 1 inch balls onto a lightly greased or parchment paper lined Cookie sheet. Bake for 15 -17 minutes.

4. Melt the White Chocolate in a double boiler.  You can also melt it in the microwave for 30 sec at a time, stiring in between.

5. Dip the bottoms of the baked macaroons  into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper.

6. Put the finished macaroons into the fridge for 20 minutes.

This recipe makes 30 Gluten Free White Chocolate Candy Cane Macaroons.

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White Chocolate Candy Cane Macaroons

 

Merry Christmas xo

More Easy Gluten Free Recipes:

If you Love this Gluten Free White Chocolate Candy Cane Macaroon Recipe, check out some of my other Gluten Free Recipes Here:

  • Cookie Cutter Tortilla Chips
  • Easy Gluten Free Pumpkin Pie
  • Gluten Free Gingerbread Cookies
  • Low Carb Pumpkin Cinnamon Rolls 

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White Chocolate Candy Cane Macaroons

White Chocolate Candy Cane Macaroons
 
Save Print
Prep time
15 mins
Cook time
17 mins
Total time
32 mins
 
Author: Lyndsay
Recipe type: Christmas Cookies
Serves: 30 cookies
Ingredients
  • ¾ Cup Sweetened Condensed Milk
  • 3¾ Cups Shredded Coconut
  • 1 Egg White
  • 2 Cups White Chocolate
  • 8 Candy Canes (crushed)
Instructions
  1. Pre heat oven to 325 F.
  2. In a large bowl, mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until  stiff, then fold  into the coconut mixture.
  3. Spoon 1 inch balls onto a lightly greased or parchment paper lined Cookie sheet. Bake for 15 -17 minutes.
  4. Melt the White Chocolate in a double boiler.  You can also melt it in the microwave for 30 sec at a time, stiring in between.
  5. Dip the bottoms of the baked macaroons  into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper.
  6. Put the finished macaroons into the fridge for 20 minutes.
3.5.3208

Filed Under: Gluten Free, Recipes Tagged With: baking, blog, blogging, Chocolate, christmas, cookies, delicious, Desserts, easy, eating, food, Gluten Free, gluten intolerant, grain free, random, recipe, recipes, Snacks, wheat free

White Chocolate Pistachio Cookies

May 26, 2015 by officially gluten free 19 Comments

White Chocolate Pistachio Cookies

White Chocolate Pistachio Cookies  

White Chocolate Pistachio Cookies

These Gluten Free, White Chocolate Pistachio Cookies are a nice mix of sweet and Salty . They’re easy to make and are a nice change from plain old Chocolate Chip Cookies. They have just right amount of nutty flavor from the Chopped Pistachios and a Lovely Creaminess from the White Chocolate. If you are using Unsalted Pistachios add 1/2 of a Tsp of Sea Salt at the end. To add a little fruitiness to these already tasty cookies, try adding 1/2 of a cup of Dried Cranberries or Cherries.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you liked this White Chocolate Pistachio Cookie recipe you might also want to try this Gluten Free Baked Apple Fritter Recipe. It’s my most popular recipe on Pinterest at the moment. It’s an easy recipe that the whole family will enjoy.

White Chocolate Pistachio Cookies  

Ingredients 

1/2 Cup Butter or Margarine

1/2 Cup White Sugar

1/2 Cup Brown Sugar

1 Egg

1 Tsp Vanilla

1  3/4 Cups Rice Flour

1/4 Cup Icing Sugar

1/3 Cup Corn Starch

1 Tsp Baking Soda

3/4 Cup Chopped Pistachios

3/4 Cup White Chocolate Chips

1/2 Tsp Sea Salt (If you’re using Unsalted Pistachios)

Directions 

1. Pre heat oven to 350 F.

2. In a large mixing bowl, mix the butter or margarine with the white sugar until it is well blended. Then stir in the brown sugar and mix well. Add the egg than vanilla. Mix until well combined.

3. Stir  in the rice flour, icing sugar, corn starch and baking soda. Mix until completely combined. (The dough should be really thick)

4. Stir in the chopped pistachios and white chocolate chips.

5. Spoon the dough into 1 inch balls, then place onto a lightly greased or parchment paper lined cookie sheet.

6. Bake for 8 – 10 minutes.

White Chocolate Pistachio Cookies

 

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White Chocolate Pistachio Cookies

 

White Chocolate Pistachio Cookies
 
Save Print
Prep time
10 mins
Cook time
8 mins
Total time
18 mins
 
Author: Lyndsay Baker
Recipe type: Gluten Free Cookies
Ingredients
  • ½ Cup Butter or Margarine
  • ½ Cup White Sugar
  • ½ Cup Brown Sugar
  • 1 Egg
  • 1 Tsp Vanilla
  • 1  3/4 Cups Rice Flour
  • ¼ Cup Icing Sugar
  • ⅓ Cup Corn Starch
  • 1 Tsp Baking Soda
  • ¾ Cup Chopped Pistachios
  • ¾ Cup White Chocolate Chips
  • ½ Tsp Sea Salt (If you're using Unsalted Pistachios)
Instructions
  1. Pre heat oven to 350 F.
  2. In a large mixing bowl, mix the butter or margarine with the white sugar until it is well blended. Then stir in the       Brown sugar and mix well. Add the egg than vanilla. Mix until well combined.
  3. Stir  in the rice flour, icing sugar, corn starch and baking soda. Mix until completely combined. (The dough                should be really thick)
  4. Stir in the chopped pistachios and white chocolate chips.
  5. Spoon the dough into 1 inch balls, then place onto a lightly greased or parchment paper lined cookie sheet.
  6. Bake for 8 - 10 minutes.
3.5.3229

Filed Under: Gluten Free, Recipes Tagged With: baking, blog, blogging, celiac, Chocolate, cookies, cooking, delicious, Desserts, easy, eating, food, Gluten Free, gluten intolerant, health, random, recipe, recipes, Snacks, sweets, wheat free

Cinnamon Raisin Cookies Gluten Free

April 6, 2014 by officially gluten free Leave a Comment

Cinnamon Raisin Cookies Gluten Free

Cinnamon Raisin Cookies Gluten Free

Cinnamon Raisin Cookies Gluten Free

I skipped the gluten free oats in these Cinnamon Raisin Cookies. Instead I used instant Vanilla Pudding mix and Shredded Coconut. They taste as good as an Oatmeal Raisin Cookie, the texture is almost the same. You could add gluten free oats in place of the coconut, if you like them better.

Ingredients

1/2 Cup Butter or Margarine

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1/2 Cup of Instant Vanilla Pudding Mix

1 Egg

1 Tsp Vanilla

1 Cup Rice Flour

1/4 Cup Tapioca Starch

1 Tsp Baking Soda

3/4 Cup Raisins

1/4 Cup Shredded Coconut

1 Tsp Cinnamon

Directions

1. Pre heat oven to 350 F.

2. In a large bowl mix the butter or margarine with the white sugar and brown sugar. Then stir in the Pudding Mix.

3. Add the egg, then vanilla. Mix well.

4. Stir in the rice flour, tapioca starch and baking soda. Then stir in the raisins,cinnamon and coconut.

5. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet.

6. Bake for 10 -12 minutes.

Cinnamon Raisin Cookies Gluten Free

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Cream of Celery Soup  

Spinach and Artichoke Lasagna

Spinach and Artichoke Lasagna  

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Filed Under: Gluten Free, Recipes Tagged With: baking, cinnamon, cookies, food, Gluten Free, raisin, recipes, sweets, wheat free

Vanilla Pudding Chocolate Chip Cookies

March 19, 2014 by officially gluten free 16 Comments

 Vanilla Pudding Chocolate Chip Cookies

Vanilla Pudding Chocolate Chip Cookies

These delicious Gluten Free Vanilla Pudding Chocolate Chip Cookies are so good that you’ll want to buy two packages of instant vanilla pudding because you’ll want to make a second batch. You really can’t tell they are Gluten Free. Another delicious recipe that uses instant Vanilla Pudding Powder is this Tasty Sweet and Salty Popcorn. 

Ingredients

1/2 Cup Butter or Margarine

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1/2 Cup of Instant Vanilla Pudding Mix

1 Egg

1 Tsp Vanilla

1 Cup Rice Flour

1/4 Cup Tapioca Starch

1 Tsp Baking Soda

3/4 Cup Chocolate Chips

Directions

1. Pre heat oven to 350 F.

2. In a large bowl mix the butter or margarine with the white sugar and brown sugar. Then stir in the Pudding Mix.

3. Add the egg, then vanilla. Mix well.

4. Stir in the rice flour, tapioca starch and baking soda. Then stir in the chocolate chips.

5. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet.

6. Bake for 10 -12 minutes.

 

 

Vanilla Pudding Chocolate Chip Cookies GLuten Free

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Marshmallow Peppermint Patties  

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Vanilla Pudding Chocolate Chip Cookies Gluten Free
 
Save Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: Lyndsay Baker
Recipe type: Cookies
Ingredients
  • ½ Cup Butter or Margarine
  • ¼ Cup White Sugar
  • ¼ Cup Brown Sugar
  • ½ Cup of Instant Vanilla Pudding Mix
  • 1 Egg
  • 1 Tsp Vanilla
  • 1 Cup Rice Flour
  • ¼ Cup Tapioca Starch
  • 1 Tsp Baking Soda
  • ¾ Cup Chocolate Chips
Instructions
  1. Pre heat oven to 350 F.
  2. In a large bowl mix the butter or margarine with the white sugar and brown sugar. Then stir in the Pudding Mix.
  3. Add the egg, then vanilla. Mix well.
  4. Stir in the rice flour, tapioca starch and baking soda. Then stir in the chocolate chips.
  5. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet.
  6. Bake for 10 -12 minutes.
3.5.3208

Filed Under: Gluten Free, Recipes Tagged With: baking, Best Ever, blog, celiac, Chocolate, cookies, delicious, Desserts, diet, easy, eating, food, Gluten Free, gluten intolerant, recipe, recipes, Snacks, sweets, wheat free

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