cookies

Gluten Free Vanilla Pudding Cookies

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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

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.
Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes.

Keto Snickerdoodle Woopie Pies

June 13, 2018 by officially gluten free 1 Comment

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.

To make the Snickerdoodles, you 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. 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. 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.

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. 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

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.

If you haven’t heard of The ketogenic diet (often called keto), it’s 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 your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet 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’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.

Keto Snickerdoodle Woopie Pies

Ingredients

For the Keto Snickerdoodles

3 Eggs, separated

3 Tbsp Cream Cheese

1/4 Tsp Cream of Tartar

3 Tbsp Granulated Sweetener, divided (I used this one)

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

Directions

For the Snickerdoodles

1. 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.

2. 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.

3. 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

1. 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.

2. 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.

This recipe makes 10 Keto Snickerdoodle Woopie Pies.

If you liked this recipe for Keto Snickerdoodle Woopie Pies, Then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Baked Jicama Fries with easy Keto Gravy

Crock Pot Egg Roll Bowl

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Keto Snickerdoodle Woopie Pies

Gluten Free Baked Apple Fritters

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Lyndsay Baker

Recipe type: Keto Low Carb Gluten Free Cookies

Cuisine: American

Serves: 10 whoopie pies

Ingredients

For the Keto Snickerdoodles
3 Eggs, separated
3 Tbsp Cream Cheese
¼ Tsp Cream of Tartar
3 Tbsp Granulated Sweetener, divided
(I used this one)
½ Tsp Cinnamon
For the Filling
½ Cup Cream Cheese
¼ Cup Heavy Whipping Cream
1 Tbsp Sweetener
1 Tsp Vanilla
½ 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.

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.

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.

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.

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.

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.

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

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.

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

Baked Apple Pie Rice Paper Rolls

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Perogies

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Unicorn Chips with Rainbow Dip

Rainbow Cheesecake Dip with Cinnamon Sugar Unicorns

Gluten Free Vanilla Pudding Cookies

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

In a large bowl whip the cream cheese, until it’s light and fluffy. Then whip in the sweetened condensed milk and lemon juice.
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.
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.
Pre heat oven to 375 F.
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.
Place the sugared shapes onto a ungreased baking pan. Bake for 8 - 10 minutes, flipping half way.

Gluten Free Gingerbread Cookies

November 29, 2017 by officially gluten free 1 Comment

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.

These Gluten Free Gingerbread Cookies are incredibly light and unexpectedly soft. They’re not too strong tasting. 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 Gluten Free Gingerbread Cookies, just add a small amount along with the Ginger and Cinnamon.

One of the best things about these Gluten Free Gingerbread 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.

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

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.

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’re looking for another delicious Gluten Free Recipe for the Holidays, try these delicious Gluten Free Blueberry Cheesecake Tarts.

Ingredients

For The Gluten Free Gingerbread Cookies

1/2 Cup Butter

3/4 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

Directions

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.

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.

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

4. Preheat oven to 350 F.

5. 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.

6. Bake for 7 – 8 minutes. Remove from the oven, let cool before removing from the pan.

7. 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 coloring a few drops at a time until you you get the color you need. Decorate as desired.

Happy Holidays xo

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

Gluten Free Perogies

Gluten Free Pumpkin Pie

Gluten Free Stuffing

Follow Officially Gluten Free on Social Media

This Recipe makes 24 Gluten Free Gingerbread Cookies.

5.0 from 1 reviews

Gluten Free Gingerbread Cookies

Everything Potato Flatbread

Prep time

20 mins

Cook time

8 mins

Total time

28 mins

Author: Lyndsay Baker

Recipe type: Christmas Cookies

Cuisine: Gluten Free Cookies

Serves: 24 Cookies

Ingredients

For The Gluten Free Gingerbread Cookies
½ Cup Butter
¾ Brown Sugar
1 Egg
1 Tsp Vanilla
⅔ Cup Molasses
3 Cups Rice Flour
1½ 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
¼ 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.

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

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.

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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

Gluten Free Gingerbread Cookies

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

Pre heat oven to 350 F
In a large mixing bowl, mix butter and sugars together very well. Then Add the peanut butter, mix until well combined.
Add egg, then rice flour, and baking powder. Mix until a stiff batter forms.
Add chocolate chips.
Using a spoon shape into 1 inch balls and place onto two lightly greased cookie sheets.
Bake for 8- 10 minutes.
Note- Shaping cookies with your fingers instead a a spoon can cause the cookies to burn faster.

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.

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

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.

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.

Merry Christmas xo

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White Chocolate Candy Cane Macaroons

Gluten Free White Chocolate Pistachio Cookies

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

Pre heat oven to 325 F.
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.
Spoon 1 inch balls onto a lightly greased or parchment paper lined Cookie sheet. Bake for 15 -17 minutes.
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.

Orange Jello and White Chocolate Cookies

October 21, 2015 by officially gluten free 2 Comments

Orange Jello and White Chocolate Cookies

Orange Jello and White Chocolate Cookies

I wanted to make some Orange Cookies for my son for Halloween. I’m kind Pumpkined out, so I thought these Orange Jello and White Chocolate Cookies would do the job just fine. They turned out perfect, with Incredible Flavour and just a titch of Orange Color. They’re a delicious change from regular chocolate chip cookies.

With so much Orange Flavour and Creamy White Chocolate, they remind me of a Creamsicle. They’re so tasty and easy to make. They have me wondering which Jello flavour I should try next. Maybe Strawberry, Lemon or Cherry.

Ingredients

1/2 Cup Butter or Margarine

1/2 Cup White Sugar

1 Package Orange Jello Powder

1 Egg

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch

1 Tsp Baking Soda

3/4 Cup White Chocolate Chips or Chunks

Directions

1. Pre heat oven to 350 F.

2. In a large bowl mix the butter or margarine with the white sugar. Then stir in the jello powder.

3. Add the egg, mix well.

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

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

6. Bake for approximately 10 -12 minutes.

If you liked this recipe for Gluten Free Orange Jello and White Chocolate Cookies, you may also like these recipes for:

Gluten Free Double Chocolate Muffins

No Bake Almond and Toffee Squares

Marshmallow Peppermint Patties

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Mint Rocky Road Cookies

June 10, 2015 by officially gluten free 17 Comments

Mint Rocky Road Cookies

If you like Chocolate Mint, then you’ll love these Soft and Chewy, Gluten Free Mint Rocky Road Cookies. They’re made with Miniature Marshmallow, Mint Chocolate Chips and Crushed Almonds. The Mint Chocolate and Marshmallow accompany the Almond Perfectly and make for an incredible combination. They taste so good you’d never guess they’re Gluten Free.

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 Almonds

3/4 Cup Mint Chocolate Chips

3/4 Cup Miniature Marshmallows

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 will seem to dry at first but keep stirring it with a stiff spoon and a thick dough will form.

4. Stir in the chopped almonds, mint chocolate chips and marshmallows.

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.

Note: You will need to use the tiny Marshmallows, like the ones in Hot Cocoa Powder. You can usually find them in the Bulk Section or the Baking Section of most grocery stores. Regular Marshmallows will melt to fast. You can also use Regular Chocolate Chips if you Prefer.

If you liked this Easy Gluten Free recipe for Mint Rocky Road Cookies,

You may also like these Gluten Free Cookie Recipes:

White Chocolate Pistachio Cookies

Gluten Free Vanilla Pudding Chocolate Chip Cookies

Gluten Free Cinnamon Raisin Cookies

Peach Pecan Yogurt Cookies

Gluten Free Chocolate Strawberry Shortbread Cookies.

Let’s Connect on Social Media

Facebook/Officiallyglutenfree

Twitter/OfficiallyGF

Pinterest/OfficiallyGF

Instagram/Officiallyglutenfree

White Chocolate Pistachio Cookies

May 26, 2015 by officially gluten free 19 Comments

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.

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.

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White Chocolate Pistachio Cookies