Incredible Allergy Free Chocolate Cookies

Do you see the photos? Oh yeah baby. Chocolate cookies covered in chocolate. How can it get any better? Oh it can get better, they are gluten, dairy, soy, corn, and everything else free and they taste amazing.

These are freezer cookies, what is funny is I put them into the freezer days ago and totally forgot about them until this morning. Oops. So I took them out and sliced them up and baked them. I then covered them in melted chocolate and there you go. Some happy kids eating, nummy chocolate cookies.

Yeah, I'm missing a few, kids attacked I saved what I could.

Incredible Allergy Free Chocolate Cookies
By Marcie Dingerson

1/2 Cup coconut oil melted
1 Cup Sugar
1/3 Cup Rice Milk
3/4 tsp Peppermint Extract
1/2 tsp Vanilla Extract

Mix and add

2 Cups all Purpose Flour, I use Bob's.
1/3 Cup Cocoa
1/4 Cup Tapioca Flour/Starch
1/2 tsp salt.

Mix. Roll into a log and cover with plastic and put into the freezer for at least two hours, I did days and they still turned out fine. Bake at 375 for 12 minutes.

I covered with melted enjoy life chips and a little coconut oil.

Gluten Free Sun Butter Sandwich Cookies

Sandwich? Where is the sandwich part of these cookies. OK so I didn't get to the sandwich part of the cookies, but I will include the filling below. These are converted from my lovely Taste Of Home Cookbook-Cooks who care Edition. So loving this new cookbook. They got a four out of four here and I can't wait to make them again. Great way for me to get protein into my little guy, he doesn't eat enough different foods so these help. As of press time he has eaten 6.

Gluten Free Sun butter Sandwich Cookies
By Debbie Koles
Converted by Marcie Dingerson

1 cup shortening
1 cup sun butter
1 cup organic sugar
1 cup brown sugar
1 cup pumpkin
1 teaspoon vanilla

Mix together then add:

3 cups gf flour mix, (I used Bob's all purpose)
2 teaspoon baking soda
1/4 teaspoon salt

Mix, then shape into 1-inch balls and press down with a fork (I used my hands) Bake at 375 for 11 minutes, now the book says 8, but mine took 11. Watch yours after 8 minutes. You want golden brown. Remove to wire racks and cool.

Filling:

1/2 cup sun butter
3 cups confectioners' sugar
1 teaspoon vanilla
5 to 6 tablespoons milk

Beat together, then spread on half of the cookies and top each with another cookie.

This made well over 4 dozen single cookies. I lost count as the boys were eating them as fast as I was pulling them out of the oven.

Sugar Cookies

So tonight I got brave and made sugar cookies. Now I have tried 15 billion sugar cookie recipes and only one has come out. Give me a recipe I can roll out and play with. Now this recipe isn't perfect no, and you can't do a major roll out, but it works. You need to take it one handful of dough at a time, roll out enough for about two cookies. But it works. I made up two batches.

Gluten Free Sugar Cookies
by Baking Beauties adapted by Marcie Dingerson

2/3 cups shortening
3/4 cups sugar
4 ounces pumpkin
1 teaspoon vanilla
1 tablespoon milk
1 cup brown rice flour
1 cup tapioca flour
1 teaspoon unflavoured gelatin
2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon guar gum

**Note, I made these well I was making dinner and put the dough in the fridge until after dinner, it worked well. Also 7-8 minutes of baking time was not enough, maybe because my cookies were bigger, they took more like 10-12 minutes. I didn't use parchment paper, I had rice flour down and I worked in small batches, it worked great, for rolling out.

1. Preheat oven to 375 degrees

2. In a large bowl, beat shortening, and sugar until creamy. Add in pumpkin, vanilla, and milk. Mix until combined.

3. Add in dry ingredients and stir until combined.

4. Wrap in plastic wrap and refrigerate for 2-3 hours.

5. Roll out dough and cut out shapes.

6. Bake in preheated oven for 7-8 minutes or until edges are brown. Cool on a wire rack.