ideas for a GF cookie for cookie exchange?
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Anonymous
| I need to bring a bunch, and it feels like coconut macaroons would be really pricey (not to mention huge). Any other ideas? |
Anonymous
| I usually make peanut butter cookies with a hershey kiss in the center. Other favorites in the cookie exchanges that we're in are snickerdoodles, oatmeal chocolate chip, chocolate crinkles, chocolate chip. |
Anonymous
| coconut macaroons! you can make them chocolate too! |
Anonymous
| I usually do GF sugar cookies, chocolate chip, peanut butter or I make chocolates. I don't like to get too fancy with the GF dough. |
Anonymous
|
How strict are we talking about? Celiac or just gluten intolerant? I.e. can you use regular oats or will you need to get the certified GF oats?
That said, I'm lazy so my standard is the Immaculate Baking Co. break and bake chocolate chip ones - they are decently big but I bet you could cut them in half to get a smaller sized cookie. We've also done oatmeal choc chip and spritz cookies with success. For a cookie exchange I'd probably go with the spritz because they're small and easy, and if you have kids helping they love to use the cookie gun / put on the sprinkles. |
Anonymous
| You can pretty much make any cookie you like. Just replace the flour with King Arthur Gluten Free Flour. I have celiac and I have found that Kind Arthur flour is my all-time favorite for baking and replaces wheat flour very well in everything but yeast breads. Some people will say to add a tsp of xantham gum to the recipe but I don't think it's necessary for cookies as long as eggs and shortening are used in the cookie. Let the dough rest in the fridge or on the counter for 15-30 minutes after mixing to hydrate the flour. If you're feeling uncertain (or a tad lazy), you can just buy the Betty Crocker gluten-free chocolate chip cookie mix. King Arthur also has a bunch of baking mixes that are great. You will probably find it at Harris Teeter. The Giant near me has stopped carrying it. |
Anonymous
I'm the pp with celiac: if you use oats, please make sure they are labeled as GF. They are highly susceptible to cross contamination during processing. |
Anonymous
| peanut butter are the easiest. i love these http://www.averiecooks.com/2014/11/easy-4-ingredient-perfect-peanut-butter-cookies.html |
Anonymous
| Could you do Martha Washington candy? (Powdered sugar, butter, condensed milk, coconuts and pecan creamed together then rolled into balls and dipped into chocolate.) you make them very small because they're rich so you could do a ton for not a lot of money I would think. |
Anonymous
| Meringue kisses with crushed candy canes |
Anonymous
|
These chocolate meringue cookies are pretty good, they taste like a soft brownie cookie. The main ingredients are are cocoa powder, egg whites, and sugar:
http://recipes.prevention.com/recipe/chocolate-bliss-cookies.aspx |
Anonymous
|
These are fantastic: http://www.food.com/recipe/that-fabulous-tahini-cookie-315101. They don't look particularly fancy, but they're very good.
Also, I made these for dessert on Thanksgiving: http://glutenfreeonashoestring.com/gluten-free-pumpkin-chocolate-chip-squares/. I used King Arthur baking mix. They were excellent. We cut them in squares like brownies, and they were actually better the next day. |
Anonymous
|
I just saw these on Skinnytaste. Haven't made them but they look festive, easy and yummy. I have celiac disease and I stay away from having to roll GF dough. I'm going to try these with the Bobs Mill GF flour per the recipe.
http://www.skinnytaste.com/2014/12/white-chocolate-oatmeal-lace-cookies.html |
Anonymous
|
These are very good but underbake them
http://brunchtimebaker.com/2014/01/09/double-chocolate-chip-cookies-grain-free-sugar-free-butter-free/ |
Anonymous
|
Or these. Yum.
http://www.shugarysweets.com/2011/08/nutella-no-bake-cookies |