Sunday, November 9, 2014

Peanut Butter Brownie Cookies - Gluten Free

With all of the new gluten free products arriving in the marketplace, I discovered that I have  a few packages of mixes for brownies, cookies, cake and muffins.  I am sort of in a slump for making anything different  for sweets and hate the so so packaged prepared ones.

With the holidays nearing, I decided to brainstorm ideas for using the boxed mixes for treats.  Everyone seems to prefer cookies, so I am quizzing my brain for different kinds of cookies  or muffins using said mixes.

My food preferences have changed a bit over the past 6 months too.  I have grown tired of my old peanut butter standard.  I found a different ‘natural’ one with no added sweeteners or oil. It is just peanuts and salt.  The salt is even much lower than the lower-sodium one that I have been eating for at least 15 years!

These little nuggets are crunchy on the outside and chewy on the inside. There is a mild peanut butter taste.

Well, what are you waiting for?  Get into that kitchen and make some noise with the mixer and pans!

Peanut Butter Brownie Cookies - Gluten Free


 Peanut Butter Brownie Cookies - Gluten Free




1 package Gluten Free Brownie Mix (used Betty Crocker)

2 extra large eggs

6 tbsp chunky natural peanut butter (used Smucker's)

1 tbsp Buttery Spread or 80% fat margarine

1 1/2 tsp vanilla extract




Using a hand mixer combine the eggs, peanut butter, extract and buttery spread until fluffy. Beat in the brownie mix, Scrape down the bowl and beat any remaining ingredients until smooth. 



Using a spatula scrape down the bowl sides to bottom to get a rounded ball with no unmixed batter left on the bottom of the mixing bowl. The mix will be thick and sticky.

 Peanut Butter Brownie Cookies - Gluten Free -dough ball


Preheat the oven to 350F. Cover large baking sheets with parchment paper.  Drop into about tablespoon sized balls onto the covered baking sheet. Shape with the spatula. 


Bake about 9 minutes until the shine is gone from the tops. Remove from oven, allow to sit on pan for 2 minutes, remove to single layer serving dish or wire rack to cool.


 These weren't flattened

Peanut Butter Brownie Cookies - Gluten Free - before oven


These were flattened a bit

Peanut Butter Brownie Cookies - Gluten Free -before oven


The cookies will spread to almost double width.


Peanut Butter Brownie Cookies - Gluten Free - fresh from oven



Servings: 30

Makes: 60 bite sized cookies


Nutrition (per 2 cookies): 88 calories, 3.6g total fat, 1.2g monounsaturated fat, <1g polyunsaturated fat, 1.1g saturated fat, 15.8mg cholesterol, 54.2mg sodium, 2mg calcium, 5mg potassium, 13.2g carbohydrates, <1g fiber, 12.6g net carbohydrates, 9.6g sugar, 1.5g protein.


© 2014

Sunday, October 19, 2014

Blueberry Cornmeal-Polenta Cake - Gluten Free

With all of the new gluten free mixes arriving on the market, I decided to try a few of the mixes.  So many have added flax meal, so I can only try a few.

I bought a few of Aldi’s liveGfree mixes and have tried a couple of them more than once!

The cornbread mix is a bit too sweet for cornbread for my taste, but I decided it would be great for polenta cake.  Of course my sisters loved the sweet corn muffins I made using it for a get-together!

This is a add-in things as you go along recipe, since I didn’t have to mix up the dry mix as in previous cornmeal/polenta cakes.

Suitable for ovo-lacto vegetarian.

Blueberry Cornmeal-Polenta Cake - Gluten Free

 Blueberry Cornmeal-Polenta Cake - Gluten Free



1 box Gluten free corn bread mix (used liveGfree brand)

2 tbsp powdered milk (used Sanalac)


Wet Ingredients

2 large eggs

2 tbsp sour cream

6 tbsp grape seed oil (any neutral oil)

1 tbsp maple syrup (for addl. flavor)

2 tsp vanilla extract (or 1 tsp lemon extract)

1/4 cup butter milk

1/2 cup half and half (or coconut cream)


Add Ins

1 cup dried blueberries -(ok to use fresh, cake may turn blue)


Topping (optional):

2 tsp Turbinado or coarse sugar




Mix all Wet Ingredients together until smooth, whisk in the Dry Ingredients, Fold in the blueberries. Bake in a greased 9 inch pan in a preheated 350F oven, until edges are browned and top begins to brown. It bakes at least 25 minutes.

Remove from oven, let sit for about 2 minutes, loosen sides and shake pan to loosen bottom. Turn out onto a serving dish or cooling rack.

Slice and serve at room temperature.


 Blueberry Cornmeal-Polenta Cake - Gluten Free


Servings: 16


Nutrition (per 1/16th of cake): 213 calories, 7.1g total fat, 1.4g monounsaturated fat, 3.7g polyunsaturated fat, 1.4g saturated fat, 30.2mg cholesterol, 293.9mg sodium, 29.9mg calcium, 104.5mg potassium, 5.6mcg folate, 25.7mg phosphorus, 9.2mg phytosterols, 0mcg lycopene, 2.2mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 1.3mg vitamin c, 2.2IU vitamin d, <1mg zinc, 33.7g carbohydrates, 2g fiber, 31.7g net carbohydrates, 15.5g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 2.5g protein.



 Just in case you plan to eat the whole thing!


Nutrition (entire cake): 3406 calories, 114.1g total fat, 22.6g monounsaturated fat, 59.2g polyunsaturated fat, 23.1g saturated fat, 483.3mg cholesterol, 4701.7mg sodium, 478.4mg calcium, 1671.8mg potassium, 89.3mcg folate, 410.8mg phosphorus, 146.9mg phytosterols, 0mcg lycopene, 35.8mcg selenium, <1mg thiamin, 1.9mcg vitamin b12, <1mg vitamin b6, 20.2mg vitamin c, 35IU vitamin d, 3.1mg zinc, 539.3g carbohydrates, 32g fiber, 507.3g net carbohydrates, 247.3g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, 11.4g sucrose, 40g protein.

© 2014

Wednesday, September 10, 2014

Gluten Free Dark Decadent Brownies

We have had monsoon rains all summer, but it turned cold after the one last night.  I needed a sweater and hat to check the mail!


Today, as I was finishing up reorganizing my kitchen and changing the storage for my gluten free mixes and flour to glass jars, I decided to make a brownie from scratch.


After all, the oven wouldn’t heat up the kitchen!  

I had almost a cup of a flour blend that did not fit into one jar, so decided to use it in the brownie. 


This recipe uses 12 tbsp of fat and 1 1/2 cups sweetener.  I have different types of shortening, so decided to mix them.  I also like to mix stevia with sugar to reduce the sugar grams.


Feel free to use all sugar and/or butter.  Stevia blends don’t have the moisture that sugar has, so a bit of liquid sweetener was used


I like dark chocolate thus this is a dark chocolate brownie.  If you are a milk chocolate lover, add another 1/4 cup sweetener and remove 1 tbsp of cocoa.


Gluten Free Dark Decadent Brownies  


 Gluten Free Dark Decadent Brownies




Brownie Mix / Flour Mix


3/4 cups King Arthur Gluten Free Whole Grain Flour Blend

1/4 cup tapioca flour

1/2 teaspoon salt

1/4 tsp baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 tsp xanthan gum

1/4 cup sugar

1 cup Stevia blend (or sugar)

3/4 cups Dutch-process cocoa


Wet ingredients and Fats


8 tbsp unsalted butter (room temperature)

1 tbsp Nutiva Shortening (red palm & coconut oil blend)

2 tbsp coconut oil

1 tbsp Red Palm Oil

2 large eggs

2 tbsp Coconut Secret Raw Coconut Nectar

1/4 cup chocolate syrup (used Hershey's Special Dark)

1 tsp vanilla extract


Water as Needed


1/4 cup hot water


Add Ins


1/2 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1/4 cup chopped walnuts




1/4 cup mini semi-sweet chocolate chips

2 tbsp coconut, unsweetened, shredded (Let's Do Organic)




·         Preheat the oven to 350°F. Lightly grease a 9" x 13" shiny pan.  A 1/4 sheet pan is comparable.

·         Whisk all Brownie Mix ingredients together and set aside

·         Beat the Wet ingredients and Fats until blended

·         Beat in the combined Brownie mix until blended, scraping down the bowl as necessary. Gradually add in the hot water beating until blended


·         Fold in the Add Ins


Gluten Free Dark Decadent Brownies



·         Spread batter into a lightly greased shiny pan.  Top evenly with Toppings


Gluten Free Dark Decadent Brownies


·         Bake the brownies for 20 to 22 minutes, or until a cake tester inserted into the center comes out clean, or with just a tiny amount of moist crumbs clinging to it.

·         The edges of the brownies should be set, but the middle still soft.

·         Remove the brownies from the oven, and cool them completely before cutting and serving


Gluten Free Dark Decadent Brownies



Servings: 24

Yield: 24 brownie bars


Nutrition as prepared (per serving): 163 calories, 10.2g total fat, 1.5g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 6.3g saturated fat, 29.5mg cholesterol, 91.2mg sodium, 23.6mg calcium, 13.2mg potassium, 3.4mcg folate, 32.4mg phosphorus, <1mg phytosterols, <1mcg lycopene, 1.4mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 1.5IU vitamin d, <1mg zinc, 17.8g carbohydrates, 2.2g fiber, 15.6g net carbohydrates, 9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 2g protein.



Storage containers


Storage for gluten-free flour

© 2014

Thursday, June 19, 2014

Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free

I haven’t baked oatmeal cookies in some time.  I don’t really know why.  We have been getting so much rain lately that I started looking for something to do inside.

I haven’t eaten much oatmeal lately either, so I decided it was time to use the oatmeal before it goes rancid.  First I thought of muffins, but didn’t really want muffins…..  And cookies are always good to even the grand nieces and nephews!
My food processor gets more use than anything in the kitchen, other than the heavy duty blender.

I do have a favorite oatmeal recipe that uses nut butter, but I only have peanut butter, so decided not to make those, because one of my sisters has a peanut allergy.

Once I figured out how to make gluten free cookies, I realized that I didn’t need a flour mix, just a food processor.

This recipe is pretty simple, and easy to make in large batches. They can also be made into  a larger sized breakfast cookie.

So here goes, and enjoy!

Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free

 Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free



Wet Ingredients

1/2 cup butter, softened

1/4 cup Stevia (granulated) or other granulated 'sugar'

1/4 cup firmly packed brown sugar

1/4 cup granulated sugar

1 Tbsp honey

2 eggs

1 tsp vanilla


Dry Ingredients

1 cup  oat flour

1/4 tsp baking powder (aluminum free)

3/4 tsp baking soda

a pinch of guar or xanthan gum


Food Processor - coarse grind

2 cups old fashioned oats

1 cup dried cranberries

1 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp salt (optional)



1/3 cup Walnuts, roughly chopped

1/2 cup dark raisins




  • Add 2 cups oats in food processor and pulse about 15 seconds add dried cranberries and pulse until the food processor stops jerking.  Set to run and allow pulsing for about a minute.  The mixture should be a finely diced mix.  If not, continue pulsing until finely diced.  Remove from food processor to a medium bowl (dry bowl)and stir in cinnamon, nutmeg and salt
  • Add the  "Dry Ingredients" to the bowl and whisk

Cranberry  Raisin Walnut Oatmeal Cookies - Gluten Free - food processor


  • Heat oven to 350°F.


  • In large bowl, beat butter and sugars on medium speed with an electric mixer until creamy. Add eggs and vanilla; beat well. Add combined ingredients in "dry bowl", mix well, then add "Add Ins", and mix well.


Cranberry  Raisin Walnut Oatmeal Cookies - Gluten Free - mixing


Cranberry  Raisin Walnut Oatmeal Cookies - Gluten Free - dough

  • Drop dough by rounded tablespoonfuls onto parchment paper covered cookie sheets. Shape and flatten a bit as the will rise.


Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free - ready to bake


  • Bake 8 to 10 minutes or until tops  are light golden brown. Cool 1 minute on cookie sheets; remove to wire rack.

Cranberry  Raisin Walnut Oatmeal Cookies - Gluten Free


  • Cool completely. Store tightly covered.


Yield: About 3 1/2 dozen                                                                                           


Nutrition (per cookie): 76 calories, 3.5g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 1.6g saturated fat, 15.9mg cholesterol, 40.7mg sodium, 7.7mg calcium, 27.8mg potassium, 2.2mcg folate, 10.5mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, <1IU vitamin d, <1mg zinc, 10.5g carbohydrates, <1g fiber, 9.6g net carbohydrates, 5.9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, 1.3g sucrose, 0g sugar alcohols, <1mg stigmasterol, 1.3g protein, 0mg caffeine.

© 2014


Wednesday, February 12, 2014

Chocolate-Chip Cookie Bottom Brownies - Gluten Free

When there is cookie dough left over from the holidays in the freezer and almond meal left from DIY almond milk in the fridge, it’s time to find something to make that tastes good!

The left-overs from DIY almond milk is great for cakes, cookies or brownies. Sometimes, I will even drop a scoop into my morning smoothie.

There are times that I want ‘milk’ for breakfast, but should not drink the calcium-added type due to thyroid meds.  So I have to make it in the blender.

This dessert is quick and easy.  The quinoa flour complements the chocolate taste. This also makes an impressive dessert for potlucks with friends.

Hopefully the weather will be sunny, so I can deliver most of this to those who can afford to eat it without arriving ‘all fluffy’ this Spring!

Chocolate-Chip Cookie Bottom Brownies - Gluten Free


Chocolate-Chip Cookie Bottom Brownies - Gluten Free




Bottom layer

7 to 8 ounces Chocolate Chip Cookie Dough (cookie dough to cover bottom of 9 inch square pan)


Top Layer


Dry Ingredients

4 Tbsp Quinoa  flour

1 pinch salt

1/4 tsp baking soda

1/8 tsp cream of tartar

1/4 tsp vanilla powder

4 Tbsp unsweetened natural cocoa


Wet ingredients

4 Tbsp Canola Harvest Margarine (or 70% or more fat soy-free margarine)

1 egg

3 Tbsp leftover blanched almond meal (from DIY almond milk)*

6 Tbsp granulated Stevia

2 Tbsp liquid full-fat cream

2 Tbsp hot water



1/4 cup mini chocolate chips




Place cookie dough on cellophane wrap and roll out into a square that will fit the bottom of the baking pan.  Gently lift it onto the pan, pressing and filling any holes that appear in the dough.


Chocolate-Chip Cookie Bottom Brownies - Gluten Free bottom layer


Whisk egg, margarine and Stevia until fluffy, whisk in almond meal and cream.


*leftover blanched almond meal (from DIY almond milk)


left over almond meal DIY almond milk



Whisk in combined Dry Ingredients until mixed. Whisk in hot water. Batter looks like mousse.


Chocolate-Chip Cookie Bottom Brownies - Gluten Free brownie batter


Spread batter over the cookie layer. Gently smooth over top. Sprinkle chips over top.


Chocolate-Chip Cookie Bottom Brownies - Gluten Free pre oven


Bake in preheated oven 25 to 30 minutes. Remove from oven and allow cooling before cutting.


Chocolate-Chip Cookie Bottom Brownies - Gluten Free oven fresh


Chocolate-Chip Cookie Bottom Brownies - Gluten Free oven fresh


Servings: 12


Nutrition (per serving): 133 calories, 7.8g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 3g saturated fat, 5mg cholesterol, 109.7mg sodium, 3.4mg calcium, 42.1mg potassium, <1mcg folate, 16.3mg phosphorus, <1mg phytosterols, 0mcg lycopene, <1mcg selenium, 0mg thiamin, 0mcg vitamin b12, 0mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 16.4g carbohydrates, 1.5g fiber, 14.9g net carbohydrates, 8.2g sugar, 2.1g protein.


© 2014

Sunday, January 26, 2014

Gluten-Free Sourdough Revisited - Whole Grain Bread

My first loaf of sour dough bread was a bit too fluffy for my preference, as I never liked ‘white’ bread.  So I had run out of purchased bread and decided to try making a whole grain type of bread again.  It’s been a few years since making a loaf, so it was about time!


I’m not really a sandwich eater, but love toasted whole grain bread slathered with peanut butter.  I can eat that for breakfast or dinner!


After having to give up the wheat family of grains, I really still miss the whole wheat 12-grain toasted bread.  Of course, I will never eat it again, but I can reminisce fondly about it.  I don’t dwell on what I can’t eat, but on what I can.  I have found a lot of new foods that I never looked at before having to go gluten-free.  But there are still the old ones that are naturally gluten free.  Fresh fruits, vegetables, nuts, most grains, fresh herbs and of course unprepared meat and fish, if not vegetarian or vegan are all gluten free.  Concisely speaking, I will never starve due to lack of food to eat!


My sour dough starter has been in and out of the fridge off and on.  It doesn’t bubble like it did at first, but the taste is still there, so I will not throw it out.  There is about one cup left, so it is back in the fridge for another loaf in the future.  I will just start another one probably with sorghum flour instead of rice to see how if fares.  And of course, I will probably replace some of the rice flour with sorghum since the starter is also rice flour.

This bread has the texture of the 12-grain whole wheat bread that I used to buy.  If you liked the whole grain breads with the tiny seeds, you will like this one.  If you only liked ‘white’ bread, this one is not for you.


After completely cooling the loaf, it is in a bread bag, in the fridge. It is easily sliced with a bread knife or for thinner slices, use an electric knife.


 I have always bought different sized bread bags from King Arthur Flour over the years, because I always baked bread.  Most plastic bags available in grocery stores are thin and will puncture easily, so they need to be doubled.

Gluten-Free Sourdough Whole Grain Bread - 2014


 Sourdough Whole Grain Bread




Dry Ingredients:

1 1/2 cups Brown Rice Flour, fine milled

1/2 cup Tapioca Flour

1/4 cup Sorghum Flour, fine milled

1/2 cup Buckwheat Flour

1/4 cup potato starch

1 1/2 tsp Sea Salt

2 tsp Xanthan Gum

2 tsp Yeast

1/2 tsp ginger powder (dough conditioner)

1/2 tsp ascorbic acid (dough conditioner)

1 1/2 tsp pectin (dough conditioner)

1/4 tsp citric acid (‘ sour salt’ improves sour dough taste)

2 Tbsp sugar


Wet Ingredients

3 Eggs

3 tbsp Extra Virgin Olive Oil

1 tbsp Molasses

1 1/2 cups Water

1/2 cup sour dough starter (stir thoroughly before measuring)



2 tbsp Teff seeds

1 tbsp Millet seeds



Whisk all Dry Ingredients together into the mixer bowl.  Start mixer on low and allow mixing a few seconds. 


Whisk Wet Ingredients (eggs, water, oil, starter and molasses).

Gradually add the combined Wet Ingredients into the running mixer. 

While still on low, scrape down the sides of the mixing bowl to get all of the flour mixed in.


Turn mixer to medium speed and beat for 4 minutes.

Generously grease a 9x5 loaf baking pan/dish with shortening


Once the batter has finished mixing, scrape it into the prepared baking pan/dish.  Cover and let it rise to double about 1 hour or more.


 Sourdough Whole Grain Bread

Preheat oven to 350 degrees. Bake 45-50 min in absolute middle of oven. Bread should be browned, bur not burnt.  If bread is browning too fast, tent it with a piece of aluminum foil.


When finished baking, turn off oven and let it sit in oven 5 minutes.  Remove from oven, using a spatula, slide it along the sides to loosen the areas that may be stuck. Gently shake the baking dish to loosen from all sides and bottom.  Turn out of the dish on the side, letting it cool on a wire rack.  Allow cooling completely before slicing


Sourdough Whole Grain Bread



Sourdough Whole Grain Bread


Sourdough Whole Grain Bread


Sourdough Whole Grain Bread



Servings: 20 

Makes: 1 medium loaf


Nutrition (per slice): 131 calories, 3.3g total fat, 1.9g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g alpha linolenic acid, <1g saturated fat, 31.7mg cholesterol, 163.8mg sodium, 12.5mg calcium, 93.3mg potassium, 18.2mcg folate, 78.5mg phosphorus, 4.5mg phytosterols, 0mcg lycopene, 3.1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 0mg vitamin c, 2.6IU vitamin d, <1mg zinc, 22.8g carbohydrates, 1.7g fiber, 21.1g net carbohydrates, 2.1g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 2.8g protein.




The dough conditioner can be purchased already mixed (Dough Enhancer by Authentic Foods (ingredients: ginger, ascorbic acid, lecithin).  The individual ingredients can be purchased separately in spice aisle and lecithin can be purchased in some health food stores. Buying the prepackaged bottles saves money and time.  I am so accustomed to DIY mixing, I often forget that I have a bottle in the fridge. One bottle goes a long way!

© 2014

Monday, January 20, 2014

Baking Gluten-Free Cookies - Conventional, Convection or Microwave - What’s your choice?

Now that I have time to play with my food, I would rather bake food in the microwave or my countertop convection oven.

I don’t like making large batches of anything, so I often bake six and freeze the remainder.  It’s a bit much to heat up the oven or even the counter-top convection oven during hot weather, so I began experimenting with the microwave, since I use it a lot in making meals.

I had some frozen cookie dough from the Orange Scented Double Dark Chocolate Cookies, so I popped a frozen one in the microwave for 60 seconds.  It was the perfect treat!  So I then tried mixing a small amount of a chocolate chip cookie.  The first one was too light for me…. without the browning, so I added cinnamon to color it  a little.

This is a time saver for those with small children….. mix up a batch and microwave one or two when needed.  First test out one or two and always chill and shape the cookie dough!

Cookie dough that works best in the microwave, will puff up and spread a little in a conventional oven.  Of the gluten-free purchased cookie doughs that I’ve tried, all are best baked in the oven. 

I have tried three boxed mixes and was impressed with just one.

This was the best photo from the KAF gluten free cookie mix cookies
Microwave  vs Convectrion Cookies baked - dough chilled2

If planning to bake any cookies in the microwave, the cookie dough should be mixed with an electric mixer until completely mixed.  Then chill the dough at least an hour.  The dough should be cold when placed in the microwave. Always use a flat parchment paper covered surface. The plate shown was also used.

These are pictures form the microwave on the left and convection oven on the right. The lighter color is a pre-packaged dough that was not flattened.microwave  and oven baked cookies

This picture is the “before microwave" for the previous pictures.microwave diy cookies -  flattened

This picture shows the same cookie , microwaved (left) and convection oven (right)DIY  cookies oven and microwave 


These are the non-flattened pre-packaged balls
microwave package cookies - not flattened


Pre-packaged flattened a bit

microwave package cookies -  flattened


Microwaved - not flattened and flattened

microwave package cookies - cooked

This one was very light, since white rice flour and no brown sugarMicrowave Cookies baked 4

Simple Gluten-Free Chocolate Chip Cookies – (updated Jan 2014)   Microwave




Dry Ingredients - Food Processor

1/3 cups sweet rice flour

1/3 cup sorghum flour

1/3 cup Tapioca Flour

1/2 tsp cinnamon

1 tsp baking powder (aluminum free)

1/8 tsp salt, optional

1/2 tsp Authentic Foods Vanilla Powder

1/3 cup granulated Stevia (used Stevia in the Raw)

a pinch of xanthan gum, optional ( if using a flax gel egg, can be omitted)


Wet ingredients and Fats

3 tbsp butter, softened

3 tbsp Canola Harvest Margarine (or 70% or more fat margarine)

1 egg

2 tbsp raw honey

1/2 tsp orange or almond extract


Add Ins

1/2 cup mini chips (Ghirardelli)

1/4 cup walnuts, chopped



Pulse Dry Ingredients in a food processor two minutes to finish grinding. Beat all of the Wet Ingredients until fluffy.  Scrape down the bowl and beat in the Dry Ingredients from the food processor using a hand mixer.  Scrape down beaters and bowl. Stir in the chocolate chips.



Drop dough into 24 portions onto parchment paper covered baking sheets, shape and flatten to 2 inches wide, if baking in oven

Bake for 9 to 11 minutes at 350F until golden brown. Gently, using a flat lifter, remove to wire racks to cool completely.



Place  balls of dough on parchment paper covered microwave safe flat plate.  Slightly flatten the cookie mound.  Microwave on high 45 to 50 seconds, depending on the size and thickness of the cookie.  Watch the first ones, they  will puff up and start to deflate at around 40 seconds, best to remove from oven at 50 seconds.  Gently lift with a flat lifter to a wire rack to finish cooling about 5 minutes minimum.






The cookies do not brown in the microwave.  If the light color is objectionable, use dark brown sugar as part of the sweetener or 1 tsp molasses for 1 tsp honey


Microwave Cookie dough1  Microwave Cookies raw 1

Microwave Cookie dough 2 and baked Microwave  vs Convectrion Cookies -microwaved, using white rice flour

I have also tried three packaged gluten-free cookie mixes.  This one  works good in the microwave, the other does not.

Cookie dough before chilling - King Arthur Flour Glutenfree Cookie Mix 

KAF GF Cookie mix

Microwave  vs Convectrion Cookies - immediately after mixing tb chilled

These are showing un-chilled dough microwaved in back and convection in front

Microwave  vs Convectrion Cookies baked - dough not chilled

After the cookie dough is chilled - microwaved - left two

 Microwave  vs Convectrion Cookies baked - dough chilled                                                 close-up…. of course I ate one!

Microwave  vs Convectrion Cookies baked - dough chilled2

© 2014