Previous Meeting Recipes

Here are the recipes from our last Holiday Cookie Exchange on Saturday, December 3, 2016. Thank you to Courtney Neneman for adding to our website.

Orange Slice Cookies

From Jeanette Keller   Cooking time: 10-12 minutes

Preheat oven to 350 degrees.


  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup shortening (I used ½ margarine and ½ butter)
  • 2 eggs
  • 1 t vanilla
  • 2 cups flour (Domata)
  • 1 t baking powder
  • 1 t baking soda
  • ½ t salt
  • 2 cups oats
  • 2 cups coconuts
  • 2 cups orange slice candy – in small pieces (Walgreens)


  • Cream sugars, shortening.
  • Add eggs, vanilla, and beat to combine.
  • Stir in flour, baking powder, baking soda, and salt.
  • Stir in oats, coconut, and orange slice pieces.
  • Roll into 1” balls.
  • Bake on greased cookie sheet 10-12 minutes at 350 degrees.

Raspberry Thumbprint Cookies (grain-free, gluten-free, dairy-free)

Prep time: 20 min  Cook time: 8 min  Ready in: 28 min  Yield: 32 cookies


  • 2 cups blanched almond flour
  • ¼ cup coconut flour, sifted if lumpy
  • ½ cup raw or granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 7 tablespoons coconut oil, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 teaspoon almond extract
  • 1/3 cup raspberry jam or jam of choice
  • ½ cup white chocolate for piping, optional (omit if dairy free)



  • In a medium bowl, stir together almond flour, coconut flour, sugar, baking powder, and salt.
  • In another medium bowl, stir together the coconut oil, egg, and almond extract.
  • Add the flour mixture to the wet mixture and stir just until combined. The dough will feel quite wet. Let sit for 10 minutes, which allows the coconut flour to absorb the liquid.
  • Preheat the oven to 350 degrees and line a cookie sheet with a piece of parchment paper.
  • Roll the dough into 1” balls and place 2” apart on the prepared cookie sheet. The dough will feel quite greasy but this is okay.
  • Using your thumb, make an indentation about ¾ of the way down into each cookie. You may want to re-form the edges a little to make them prettier.
  • Fill each indentation with ½ teaspoon of jam. Be sure not to overfill them.
  • Bake for 8 minutes or until the cookies have barely started browning on the bottom.
  • Let the cookies, which will be very soft, cool for 5 minutes on the baking sheet and the remove to a wire rack to cool completely.
  • Pipe with white chocolate, if desired.
  • Refrigerate in an airtight container for up to 4 days.

Note: If you use unrefined coconut oil, these will likely have a coconut taste to them. With refined coconut oil, there will be no coconut taste.

Gluten Free Sugar Cookies


  • 1 cup sugar
  • 1 cup butter softened
  • 2 large eggs, yolk only
  • 1 ½ tsp. gluten free vanilla
  • 2 ¼ cups gluten free flour (used glutino)
  • ¼ tsp salt


  • Combine sugar and butter in bowl. Beat at medium speed scraping the bowl often, until creamy.
  • Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed.
  • Add flour and salt. Beat on slow speed until well mixed.
  • Cover and refrigerate for 1 hour or until firm.
  • Heat oven to 350 degrees.
  • Roll out dough on surface sprinkled lightly with gluten free flour, one half at a time. Keep the other half in the refrigerator.
  • Cut with 2 ½ inch shaped cookie cutter.
  • Bake 8-12 minutes.

Here are a couple recipes from the archive shared at previous meetings.

Chocolate Chip Cookies                                              

1 c GF All Purpose Baking Flour                      1 c butter

1 ¼ c Sorghum flour                                         ¾ c sugar

1 tsp baking soda                                             ¾ c brown sugar

1 tsp salt                                                           1 tsp vanilla extract

1 tsp xanthan gum                                             2 large eggs

12 oz pkg Nestle Semi-Sweet Toll House morsels


Preheat oven to 375. Combine flours, baking soda, salt & xanthan gum in a small bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time beating well. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto greased baking sheets. Bake 9 min. or until golden.


Pecan Raisin Bars


1 c sugar                                                          ½ c light or dark corn syrup (Karo)

2/3 c margarine or butter, softened                    ¼ c Brer unsulfured molasses

1 tsp vanilla                                                      1 tsp vanilla

1 egg                                                                1 c broken pecans

2 c GF flour                                                      1 c seedless raisins

3 eggs

2/3 c sugar


Heat oven to 350. Mix 1 c sugar, the margarine, 1 tsp vanilla and 1 egg. Stir in flour. Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake until edges are light brown, about 15 minutes.


Beat 3 eggs, 2/3 c sugar, the corn syrup, molasses & 1 tsp vanilla. Stir in pecans and raisins; pour over crust. Bake until set, 25 to 30 mins. Cool completely; loosen edges from sides of pan. Cut into bars, about 2 x 1 ½ inches. 3 dozen cookies


Lands End Cookie                  Vi Harper


1 c brown sugar

1 c peanut butter (smooth or chunky)                Mix all and use 1 T. per cookie.

1 egg                                                                Bake 8-10 mins. at 350.

1 c chocolate chips                                           Cookies do not spread.

1 c nuts chopped (walnuts or peanuts)   Makes 2 doz.

Vanilla (optional)



Gluten Free Snicker Doodles


1 c butter

1 ½ c sugar

2 eggs

2 c sorghum flour +1 – 2 T. cornstarch mixed in

¼ c + 2 T. Bette Hagman’s GF Gourmet flour mixture (see below)

2 tsp cream of tartar

2 tsp baking soda

½ tsp salt

1 tsp xanthan gum


Mix dry ingredients together and set aside. Cream together butter and sugar until smooth. Add eggs – beat until fluffy. Add dry ingredients, mix well. Chill. Mix 2 T. sugar and cinnamon. Roll dough into small balls and roll balls in cinnamon/sugar mix. Bake at 400 for 10 mins.


Bette Hagman’s GF Gourmet flour mix:

2 part white rice flour

2/3 part potato starch flour

1/3 part tapioca rice flour


Chocolate Mint Cookies                                     Jeanette Keller


¾ c margarine                                                               2 ½ c sorghum flour

1 ½ c packed brown sugar                                           1 ¼ tsp. baking soda

2 ½ T. water                                                                ½ tsp. salt

1 – 12 oz pkg semi-sweet chocolate chips                     ½ tsp. + 1/8 tsp. xanthan gum

2 eggs                                                                          2-3 pkg. Andes Crème de menthe mints


In large saucepan, over low heat, cook margarine, sugar & water until margarine is melted. Remove from heat and add chocolate chips. Stir until chips are melted. Pour into large mixing bowl & let stand 10 mins. to cool. At high speed, beat eggs in, one at a time. Reduce speed to low & add dry ingredients, beating until blended. Chill dough at least 2 hours or overnight. Roll dough into balls & place on ungreased cookie sheet 2” apart. Bake 12-13 mins. at 350 (no longer). Immediately place a mint on each cookie. After 1-2 mins. spread softened mints over cookies with a knife. Cool on a wire rack. Makes 80-90 cookies.



Coconut Cookies                                      


Mix together 1 c of brown sugar, ¾ c white sugar, 1 c soft margarine. Beat until fluffy and then add 1 ½ tsp. vanilla and 2 eggs. Blend and add 1 ½ c of GF flour and 1 ½ c sorghum flour, 1 tsp baking soda, ¼ tsp salt and 1 tsp xanthan gum. Stir in 1 c of coconut and ½ c nuts. Bake at 350 for 10-12 mins. Cool and eat.


GF Potato Chip Cookies                 Larry Spreeman


1 lb Smart Balance Buttery Spread

1 c granulated sugar

3 ½ c Bob’s Red Mill All Purpose GF Baking Flour

2 tsp GF vanilla

1 c crushed potato chips


Cream shortening & sugar. Add flour & mix well. Add vanilla & potato chips. Drop by tsp. onto ungreased cookie sheet. Bake at 350 for 15-17 mins. Remove with flat spatula and allow to cool on wire rack.


Peanut Blossom Cookies                 Barbara Nelson


Cream together till fluffy:           ½ c Crisco

½ c peanut butter


Add to creamed mixture           ½ c white sugar

and beat thoroughly:                  ½ c brown sugar

1 egg

2 T. milk

1 tsp. vanilla


Sift together, then add               1 c soy flour

to creamed mixture:                  ½ c potato starch flour

¼ c rice flour

1 tsp. soda

½ tsp. salt


Shape into walnut-sized balls. Roll in white sugar, put on ungreased cookie sheet. Bake at 375 about 8 mins. Remove and place chocolate star or chocolate-mint wafer (not cream-filled) on top, press in. Put back in oven for 2-3 mins. or until nicely browned. Makes about 3 ½ doz.


Variation – substitute chocolate chips or M & M’s for chocolate stars.


Note: These tend to brown very quickly on the bottom. Temperature, rack placement, or time may have to be adjusted.


Chocolate Crinkle Cookies


2 c sugar                                              2 1/3 c GF baking mix

¾ c veg. oil or canola oil                       2 tsp baking powder (GF)

¾ c Hershey’s cocoa                            ½ tsp salt

4 eggs                                                  Confectioner’s sugar

2 tsp GF vanilla


In large mixing bowl combine sugar and oil. Add cocoa; blend well. Beat in eggs & vanilla. Combine flour, baking powder, & salt; add to cocoa mixture, blending well. Cover, chill at least 6 hours. Heat oven to 350. Shape dough into 1 inch balls. Roll in confectioners sugar. Place 2 inches apart on greased cookie sheet. Bake 12 – 14 mins. or until almost no indention remains when touched. Remove from sheet.


Chocolate Chip Cookies


1 ½ c white rice flour                            2 eggs

½ c sweet rice flour                              ½ c sugar

¼ c potato starch flour              ½ c brown sugar

1 tsp baking soda                                 1 c margarine

½ tsp baking powder                            12 oz chocolate chips

1 tsp xanthan gum                                 1 tsp vanilla

1 tsp salt


Preheat oven to 375. Combine flours and other dry ingredients. Cream shortening and sugar. Beat in eggs. Add vanilla. Add flour mixture. Stir in chips. Drop by rounded teaspoon full on an ungreased cookie sheet. Bake 10-12 mins. Hint – put dough in the frig overnight and bake the next day. It works better!


Peanut Blossoms


1 c peanut butter

1 c sugar or Splenda

1 egg

1 tsp baking soda

1 tsp vanilla


Combine all ingredients. Roll into 1 inch balls (I use parchment paper for baking). Bake 350 12-14 mins. Immediately after removing from oven, press a candy kiss into center of cookie. Makes about 24 cookies.



GF “Chex Mix”


6 T butter or margarine

2 T Worcestershire Sauce, Gluten-free

1 ½ tsp seasoned salt

¾ tsp garlic powder

½ tsp onion powder

4 c Health Valley Corn Crunch-Ems cereal

4 c Health Valley Rice Crunch-Ems cereal

2 c GF pretzels

2 c mixed nuts


Heat oven to 250. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 mins. Spread on paper towels to cool. Stir in airtight container. Makes 12 cups snack.

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