wpe1.gif (3566 bytes) Cookie Recipes

 

Plain Cookie Recipe

    By Steven Rice

¾ cup brown sugar ¼ teaspoon salt
¼ cup sugar ¼ teaspoon Authentic Foods Vanilla Powder
½ cup butter or margarine ¼ teaspoon Authentic Foods Xanthan Gum
1 egg 1 cup of Authentic Foods Fine Brown Rice Flour
¼ cup milk or milk substitute 1 cup Authentic Foods Garfava Flour
½ teaspoon baking soda 1 cup chocolate chips (optional)
1 teaspoon baking powder

Preheat oven to 350° . Mix all dry ingredients. Mix all liquid ingredients. Cut the butter into small cubes. Add small butter cubes to dry ingredients and mix until crumbly (Best result is using a kitchen aid mixer with a paddle). Then add liquid ingredients and mix (At this point, you may fold in 1 cup of chocolate chips to make chocolate chip cookies). Then, using a cookie scooper, scoop cookie dough onto cookie sheet. Bake for approximately 15 minutes or until golden brown.

CHOCOLATE CHIP COOKIE

Will make 3 dozen cookies
1 Cup of butter or margarine softened ¼ Cup of Milk
1 3/4 Cup of Authentic Foods Maple Sugar 1 3/4 Cup Authentic Foods Pancake & Baking Mix
2 Eggs About 2 Cups of Chocolate Chips

Heat oven to 350° . In a large bowl, beat maple sugar and butter until light and fluffy. Add eggs and milk and blend well. Stir in flour and mix well. Stir in chocolate chips. Drop dough by rounded teaspoonfuls 2 inch apart onto ungreased cookie sheets. Bake at 350 degrees for eight to ten minutes until lightly golden brown. Cool 1 minute and remove from cookie sheets.

 

Mock Oreo® Cookies    

3/4 cup casein-free margarine

Filling:
3/4 cup of sugar 1/2 cup casein-free margarine
2 eggs 1 1/4 cup Confectioner's sugar*
1 teaspoon Authentic Foods Vanilla Powder 2 teaspoon Authentic Foods Vanilla Powder
2 teaspoon xanthan gum
3/4 cups Authentic Foods Fine Brown Rice Flour
3/4 cups Authentic Foods Garfava Flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt (optional)

*Use up to 1 1/3 cups powdered sugar for a thick, spreadable consistency.

Cream margarine and sugar. Beat in eggs and vanilla fill smooth. Sift, together dry ingredients, then add to wet. Blend well. Wrap dough in plastic wrap and chill 2 hours, or till firm enough to roll.

FILLING:

Blend, the margarine and sugar till smooth (use electric mixer if you have one.) Blend in vanilla. Chill the filling. stirring every few minutes, till slightly firm but still spreadable. Use on 1/2 the cookies and top with the other 1/2.