Oh man, do I have a cookie for you!!! You won't believe these are gluten AND dairy free! They taste magically like the gluten-infested originals! Seriously, if you were to bake these for a gluten eater, they wouldn't even know the difference! In fact, they  might beg you for the recipe... They're that good! 

Ever since my baby girl was born and I started nursing, I've had to go off of some things besides my gluten and dairy free diet. Sadly, chocolate is one of those things! Being gluten and dairy free is not a big deal to me (because I've done it for so long now and I have tons of recipes to curve any craving I might have) but take away my chocolate and it's borderline tear jerking. ;) So, naturally when I wanted a cookie, it had to be a chocolate free. These cookies kiss my pain better. Ha ha. 

Here's my disclaimer though: These cookies are not the healthiest (but let's be honest, not too many cookies pass as healthy anyways). I'm supposed to tell you (by order of my husband) not to eat them often. They're a treat... so eat responsibly. ;)

(Gluten Free, Dairy Free)
Adapted by jalene from an old family recipe

Makes 27 cookies (from 1 & 1/4 inch balls)
Outside snickerdoodle coating (mix together and set aside):

• 2 Tbsp sugar (I used 
• 2 tsp ground cinnamon

Ingredients: 

• 1 cup white rice flour (I grind my own from Calrose Rice)
• 5 Tbsp potato starch
• 3 Tbsp tapioca starch
• 3/4 tsp xanthan gum
• 1/4 tsp sea salt
• 1/4 tsp baking soda
• 1/4 tsp cream of tarter
• 3/4 cup sugar (I used evaporated cane juice sugar)
• 1/2 cup Earth Balance Butter (You can use regular butter if you're not dairy free)
• 1 egg
• 1/2 tsp gluten free vanilla extract

Directions: 

1. Preheat the oven to 375 degress F.  Line a cookie sheet with parchment or a silkmat. 
2. Mix together in a medium size bowl the white rice flour, potato starch, tapioca starch, xanthan gum, sea salt, baking soda and cream of tarter.  Set aside. 
3. Cream together the sugar and butter. Then beat in the egg and vanilla. Add the flour mixture until well combined. 
4. Scoop the dough into 1 to 1 & 1/4 inch balls and roll in the cinnamon and sugar mixture until completely covered. Place onto the cookie sheet about 2 inches apart. 
5. Bake 8-10 minutes. Remove from oven and allow to cool on the pan for 1 minute before placing onto a cooling rack. Store cookies in an airtight container. Taste great up to 3 days after baking. 
   

My sister-in-law Janey makes the most amazing yummies. The only problem...they're gluten infested. :( Before my gluten-free days I would devour her homemade rolls, sugar cookies, and chocolate chip cookies! I finally got my hands on her chocolate chip recipe and converted it so we could enjoy them again! These cookies have such an amazing flavor and bake up beautifully. They're SUPER addictive so watch out! 

This MIX can also make yummy peanut butter cookies. See the alterations below. 

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe by Janey Nielsen

Yields 24 cookies
Ingredients: 

• 1 cup white rice flour (I grind my own from Calrose rice)
• 5 Tbsp potato starch
• 3 Tbsp tapioca starch
• 3/4 tsp xanthan gum
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup organic non-hydrogenated shortening (I use Spectrum's)
• 3 Tbsp butter (Use Earth Balance to make it Dairy Free)
• 1/2 cup sugar (I use evaporate cane juice sugar)
• 1/2 cup brown sugar
• 1 egg
• 1 & 1/2 tsp gluten free vanilla extract
• 1 cup (6 oz) gluten free chocolate chips of your choice (I used 1/3 semi sweet, 1/3 milk chocolate, and 1/3 white chocolate...YUM!)

Directions: 

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment or some other non-stick invention. 
2. Combine the white rice flour, potato starch, tapioca starch, xanthan gum, baking soda, and salt together in a medium size bowl and set aside. 
3. In a mixing bowl combine your shortening, butter, white sugar and brown sugar until fluffy. 
4. Beat in the egg and vanilla. 
5. Add the flower mixture and mix until well combined. Stir in the chocolate chips. (At this point you can bake the cookies or refrigerate them. I've even mixed up a batch and had it in the fridge for up to a week before baking.)
6. Scoop in 1 inch or 1 & 1/4 inch balls onto your cookie sheet about 2 inches apart. Bake for 8-11. (Baking the cookies longer makes them more crispy while using a shorter time create a more moist middle.) 
7. After removing the cookies from the oven, allow them to rest on the pan for 1 minute before transferring to a cooling rack. This allows them time to set up so they do not fall apart. Store leftover (cooled) cookies at room temperature in a sealed container. 

Simply follow the directions above except for replace the 1/2 cup shortening with 6 Tbsp instead and replace the 3 Tbsp butter with 5 Tbsp peanut butter. Chocolate chips are optional in your peanut butter cookies so you decide. ;) 

Don't you think it's about time for another dessert?! I have the perfect one to share with you. We've been devouring these the past couple of days as I perfected this recipe. They are super easy to make, super yummy, and can be altered so many different ways you'll never get bored of them. Enjoy! 

(Gluten Free, Can be Dairy Free, Nut Free, Soy Free, Egg Free)
Adapted by jalene from a recipe by Bob's RedMill

Makes 9 bars (about 2 inch by 2 inch)
Ingredients: 

• 1/2 cup butter (For Dairy Free use Earth Balance or Coconut Oil), melted
• 1 cup gluten free oat flour (I make my own from gf rolled oats in my Blendtec)
• 1 cup gluten free rolled oats
• 1/3 cup sugar
• 1 & 1/2 tsp xanthan gum
• 1 tsp baking powder
• 2 tsp vanilla (divided)
• 1 tsp almond extract
• 1/2 tsp sea salt
• 1/2 cup jam (I used strawberry but the possibilities are endless!)

Pst...I decreased the sugar (from 1/2 to 1/3 cup) and the jam (from 2/3 to 1/2 cup). We're just not big sweet-toothers but you won't miss it! Add it back in if you need to. 

On one batch I was experimenting with I used some freezer jam and the results were magical- the jam caramelized and made them so delicious! 

This next recipe is a fun variation of my Chocolate Peanut Butter No Bake Cookies. Same concept, slightly different order of things. They're super yummy. Probably too yummy, so eat sparingly. ;) 

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe by southyourmouth.blogspot.ca

Yields 10 cookies
Ingredients: 

• 1/2 cup sugar or evaporated cane juice sugar
• 2 Tbsp milk or dairy free milk
• 2 Tbsp butter or Earth Balance
• 1/4 cup natural unsweetened peanut butter (we suggest using organic)
• 1/4 tsp gluten free vanilla extract
• 3/4 cup gluten free quick oats
• 2 Tbsp semi-sweet chocolate chips 

Directions: 

1. Tear a 12x12 piece of wax paper and set aside. 
2. In a saucepan, over medium heat, bring to boil the sugar, butter, and milk. Boil the mixture for 1 full minute then remove from heat. 
3. Add the peanut butter and vanilla. Stir well until smooth. Add the oatmeal and mix until fully incorporated. Quickly drop the mixture by spoon or with a cookie scooper onto your prepared wax paper. 
4. In a microwavable safe small dish, pour in the chocolate chips. Zap for 30 minutes and then stir, then zap for another 15 seconds and stir...(and so on until the chips are fully melted.) Spoon the melted chocolate into a snack size ziplock baggie and seal the bag. Cut a tiny (1/8 of an inch) slit in one of the corners and drizzle the chocolate across each of your cookies. Allow the chocolate to set up (takes about 10 minutes). Store in an airtight container. 

Sometimes you just need a good fast cookie. This classic recipe is one that I have made since I was little. I simply altered it to fit our needs now. Not only do these babies taste delicious but from start to finish it takes less than 10 minutes! You can't beat that! My husband's reply, "Wo, those are good!" I think you'll love them too! 

Enjoy! :)

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe from my childhood

Makes 19 cookies (with a 1 & 1/4 inch cookie scooper)
Ingredients: 

• 2 Tbsp cocoa powder (I used organic)
• 1/4 cup water
• 1/4 cup butter (I used Earth Balance to make it Dairy Free)
• 1 cup sugar or organic evaporated cane juice sugar
• 1/4 cup peanut butter (I used organic & unsweetened)
• 1 & 1/2 cup + 2 Tbsp gluten free quick oats (*SEE NOTE)
• 1/2 tsp gluten free vanilla

Directions: 

1. Pull out a 10 inch piece of wax paper and set it on your counter. 
2. In a saucepan over medium heat melt the butter, add the water, sugar, and cocoa powder. Stir well to combine and bring to a full boil. While stirring continuously, boil for 2 minutes. 
3. Remove the pan from the heat, stir in the peanut butter and mix until combined. Add the vanilla and then stir in the oats until well coated. 
4. Using a cookie scooper or 2 spoons, spoon the "dough" about 1 inch apart onto the wax paper. Allow to set up & cool (about 15 minutes). Store unused cookies in a covered container.

It's been a while since I've posted a cookie recipe but after you try these I think you'll know that it was worth the wait! They are amazing fresh from the oven or even a day or two later! Your kids will LOVE the size of these too! They're enormous! They're also super soft and totally addicting so beware! We usually only make a half of a batch so we don't eat too many! Enjoy! ;)

(Gluten Free, Can be Dairy Free) 
Adapted by jalene

Makes 24 big cookies
Ingredients: 

• 2 & 1/2 cups super fine white rice flour (I grind my own from Calrose Rice in my KitchenMill)
• 1/2 cup cornstarch
• 1/2 Tbsp baking powder
• 3/4 tsp xanthan gum
• 3/4 tsp sea salt 
• 3/4 cup butter (1 & 1/2 sticks) (For Dairy Free use Earth Balance instead)
• 1 & 1/2 cups sugar (I used organic evaporated cane juice sugar)
• 2 eggs
• 3/4 cup milk (or milk sub, I used almond milk)
• 2 tsp gluten free vanilla extract
• 1/2 tsp almond extract
• 1 & 1/4 cup chocolate chips (also come in Dairy Free options)

Directions: 

1. Preheat your oven to 350 degrees F. Line 2 cookie sheets with parchment or a silicon liner. 
2. In a small bowl blend together the dry ingredients: rice flour, cornstarch, baking powder, xanthan gum, and salt. Set aside. 
3. In a mixer, cream together the butter and sugar for 1 minute. Add the eggs 1 at a time, mixing well after each. Add half of the dry ingredients and blend for 30 seconds, then add half of the milk. Blend for 30 seconds and then add the remaining of the dry ingredients, milk, and extracts. 
4. Stir in the chocolate chips. 
5. Using an ice cream scoop (or something equivalent to 1/4 cup) scoop the dough onto your prepared sheet. Space 2 inches apart. Bake for about 10-15 minutes. (My cookies went closer to 15 minutes.) The cookies do not brown on top so it's tricky to know when they are done. I usually touch the top and break one in half to make sure they are no longer doughy. Transfer to a cooling rack. Store leftovers in a covered container at room temperature. 

I think there's two kind of people in the world...those that like ginger snaps and those that prefer a nice soft ginger cookie! I'm a softy kind of gal. My grandma was a ginger snapper. In fact, it was about the only cookie she would keep on hand in her cookie jar! I remember eating them as a kid because I was so desperate for something sweet at her place... ha ha. She was a pretty healthy lady and actually had an entire cupboard full of vitamins! We even coined her the vitamin grandma at one point. She lived to be a healthy 97 so she was doing something right! She was such a wonderful lady. I miss her this time of year!

One day I'll work on a ginger snap cookie in memory of her but until then you can join us on the softer side... ;) 

Starchy flours such as tapioca starch or potato starch you really want to use sparingly in your baking. They turn into sugar quickly and contribute to weight gain so we usually use them sparingly at our home. I love this next recipe because I was able to make it without any of those flours! It just has one- brown rice flour. And they taste amazing! In fact, my sister-in-law said you can't even tell they're gluten free! What a compliment. 

(Gluten Free, Can be Dairy Free, Soy Free, Nut Free, Can be Corn Free)
Adapted by jalene from a recipe off Allrecipes.com

Makes 18 (1 & 1/2 inch) cookies
Ingredients: 

• 6 Tbsp butter (or Soy Free Earth Balance to make it Dairy Free, Earth Balance contains corn)
• 6 Tbsp sugar or evaporated cane juice sugar + additional sugar for rolling
• 1 egg
• 1/8 cup molasses
• 1 & 1/4 cup brown rice flour
• 1/2 tsp xanthan gum (or guar gum to make it Corn Free)
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp sea salt

Directions: 
You can refrigerate the cookie dough overnight in an airtight container or you can bake it immediately. I found the brown rice softened a little more from refrigerating but they taste wonderful cooking right away as well. 

1. Preheat oven to 350 degrees F (if baking right away). Line a cookie sheet with parchment paper. Set aside. 
2. In a medium size bowl combine the brown rice flour, xanthan gum, baking soda, ginger, cinnamon, cloves, and salt. Fluff and combine with a whisk. Set aside. 
3. In a mixer, beat the butter and sugar until light and fluffy. Add the molasses and then the egg beating for about 30 seconds, scraping sides when necessary. 
4. Add all the dry ingredients in and mix until well combined. 
5. Using a 1 inch or 1 & 1/2 inch cookie scoop, scoop out the dough then roll in a little bit of sugar. Place on your prepared pan about 2 inches apart. 
6. Bake for 9-11 minutes. Do not over bake. Allow the cookies to cool on the pan for about 2-3 minutes then transfer to a wire rack to cool completely. Store in an air-tight container. 

Yum! I love these cookies! 

You know that part in Disney's Ratatouille when the food critic takes a bite of the ratatouille and gets flashed back in time to his childhood? I think I was having one of those moments today as I savoring bite after bite (after bite) ;) of these cookies. 

I seriously cannot stop eating these! Neither can my sweet daughter... 
I had to keep telling her today to stop sneaking them because I needed to snap some pictures still! These taste so incredible, I'm so pleased how they turned out! (It was my first attempt too! Hooray!)

I adapted them from a recipe by Better Home & Gardens. It used to be my go-to recipe back in college during my gluten days. All I can remember is my roommate would make these for boys she wanted to impress...Needless to say, it always got their attention! Ha ha. 

Anyways, I learned some great tips while rolling out gluten free dough so be sure to check that out too. 

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a Better Home & Garden Recipe

Makes about 24-36 cookies, depending on how big you make them
Ingredients: 

• 1 & 1/2 cups brown rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 3/4 tsp xanthan gum
• 1/4 cup + 2 Tbsp butter (or to make Dairy Free use Earth Balance)
• 1/4 cup + 1 tsp shortening (I suggest using non-hydrogenated, see note at bottom)
• 3/4 cup sugar or evaporated cane juice sugar
• 1 tsp baking powder
• 1 egg
• 1 & 1/2 tsp gluten free vanilla

Directions: 

1. Combine the brown rice flour, potato starch, tapioca starch, and xanthan gum in a small bowl. Set aside. 
2. In a mixing bowl, cream together your butter (or Earth Balance) and shortening. Add the sugar and baking powder to the bowl and mix until fluffy- about a minute. 
3. Add the egg and vanilla. Blend well, then add the flour mixture and mix until well incorporated. 
4. Split the dough into 4 equal parts and wrap each section in plastic wrap. Place in the fridge to cool for about 1 hour or until the dough is harder and ready to work with.
5. Preheat your oven to 375 degrees F about 15 minutes before you're ready to start rolling. 

I learned some great tricks that will make rolling out your dough super easy. 

1. Pull out 1 section of dough at a time from the fridge. After finishing with the dough, place quickly back into the fridge or even freezer if you need a quick cooling.
2. Roll out the dough in between 2 pieces of plastic wrap (NOT PARCHMENT). It peels off super easy from the dough, you can see through it, and it's less expensive!
3. Roll out your dough to 1/4 of inch thick. It will hold together better. 
4. If your dough doesn't come up with the cookie cutter, no worries. Just stick your fingers under the plastic wrap and peel the dough off. 
5. Place the cookies at least 1 inch apart to make sure they don't stick to each other. 
6. Always place cookies on a cooled cookie sheet before putting them into the oven. They will hold their shape better and cook correctly. 

TO COOK: Bake for 8-10 minutes. I like my cookies before they start to turn golden so I do the 8 but when they get a little brown around the edges, they're really good too! 

We don't use food coloring so we got creative with our decorations. See below: 

Meet Audrey's 2 best pals: Dolly and Frosty! Since the moment I pulled the snowman out of my Christmas decorations box, it was love at first site for Audrey. She carries him around EVERYWHERE and they do most everything together! She'll talk to him, show him around, make him watch her eat... Cute huh. In fact, every snowman Audrey sees is called "Frosty" and she talks to them too. So when we made these cookies today she couldn't even stand it! She called them "my cookie monster frosties." 

She absolutely LOVED helping put the chocolate chips on these! We used Gluten Free and Dairy Free chocolate chips (2 big for the eyes, and 3 mini for the buttons)

Of course 2 year olds have their own rules. This is Audrey's cookie. Not bad! She was eating one chocolate chip for every one she put on the cookie but at least she had some holiday fun with mom. 

Warning: I'm supposed to tell you (by orders of the Dr.  aka my husband) that these are only to be eaten sparingly. They're not the healthiest cookie ever made so try not to eat them everyday! ;)

Before I got married I knew I was going to be the best wife because I could make all these great desserts! Boy did I get a shock the day my husband said he would rather have a second helping of dinner than some dessert! Often times an entire pan of brownies would be wasted because I could only eat 1 or 2 and then no one would eat the rest! I realize his lack of a sweet tooth is a blessing to his waist line so I got over my disappointment quickly. 

Can I just tell you how excited I am about these next cookies! My husband LOVES them!! I also let some of my in-laws taste these cookies and they said they taste almost like an almond joy!
  
Now don't look at the word "healthy" up there and dismiss this recipe. These cookies are soooooo good. They have so many health benefits: natural sources of protein, magnesium, omega 3's, iron, potassium, manganese, selenium and fiber to name a few. The almonds and coconut oil contain healthy monounsaturated fat which has been linked with the reduction of heart disease and is considered to be great for your overall health. I can't even list all the amazing benefits of coconut oil. Here read THIS. And the fact that it all is engulfed in chocolate?! It doesn't get any better than this folks. Our favorite way to eat them...to dip them in some organic peanut butter. YUM!!! 


(PS- We sell 2 great Coconut oils! They are both organic, unrefined, and unfiltered. You can get them from our online store or in my husband's clinic.)
   

This next recipe is naturally flour-less, butter-less, and yummy! They're soft but have a crispy edge and they're not overpoweringly sweet. They're easy to whip together too. I made these for my extended family and they were gone before you knew it! 

(Gluten Free, Dairy Free, Grain Free-see note, Corn Free)

Adapted by jalene 
Makes almost 2 dozen
Ingredients: 

• 1 cup peanut butter
  
• 3/4 cup sugar or organic evaporated cane sugar + more for rolling
• 1 egg
• 1 tsp baking powder (see note)
• 1 tsp gluten free vanilla

Directions: 

1. Preheat oven to 350 F. 
2. Beat together the sugar and peanut butter. Add the egg, baking powder or sub, and vanilla.  Mix well. 
3. Use a cookie scoop or make 1 inch balls. Roll in extra sugar. Place on un-greased cookie sheet. Bake for about 7-10 minutes. They will spread as they bake. After baked, leave on pan (if you can wait that long!) for 2-3 minutes. They will hold together better. 

Make as above except at the very end stir in 1/3 cup chocolate chips and omit rolling them in sugar. 

(We use gluten & dairy free chocolate chips so Audrey can eat them too!)

Bake for about 10 minutes. Be sure not to over bake or the cookies will be really dry and crumbly.