Gluten-free christmas cookie extravaganza

Chocolate chip

Allow time for chilling the dough a least an hour.  preheat oven to 350 degrees

• 3/4 c. solid coconut oil
• 1/2c. maple crystals (dehydrated maple syrup, available in most natural food stores)
• 1/2 c. maple syrup (real stuff, not Mrs. Buttersworth)
• 2 eggs
• 2 tsp vanilla
• 3  c. Pamela's Gluten-Free Pancake and Baking mix
• 3 c. chocolate chip 

1.  Measure Pamela's mix into a bowl.
2.  Beat coconut oil and sugar until light colored and fluffy.
3.  Add eggs to oil and sugar beating on medium, one at a time.
4.  Scrape sides and bottom of bowl, then add vanilla and beat for a few seconds.  
5.  Carefully dump Pamela's mix into the mixing bowl and mix slowly, just until combined.  Next, add the chocolate chips and mix lightly.
6.  Refrigerate dough for about an hour or two.  Arrange tablespoons of dough onto baking sheets a few inches apart.  Bake for about 7 minutes then rotate trays and bake for about 7 more minutes (I believe that cookie doneness is up to the baker/eater.  Some like them crispy, while some like them doughy.  My best advice is to check, but not tooo often, and trust you instincts and eye for how you like your cookies.)
7.  Allow cookies to cool for a few minutes, then transfer to a cooling rack.

Gluten-free christmas cookie extravaganza

Brownies

Preheat oven to 325 degrees

• 3 sticks of unsalted, organic butter
• 12 oz. super good chocolate
• 6 organic eggs
• 1 1/2 c. sucanot
• 1 1/2 c. cane sugar
• 4 tsp vanilla
• 1 1/2 tsp. salt
• 2 1/4 c. all purpose gluten free flour 
• 2 tsp xanthan gum
• 3/4 c. cocoa

1.  Grease and flour a 9" x 12" pan

2.  Combine chocolate and butter, cut into pieces, in a medium (heat proof) bowl.  Place the bowl over a small saucepan with 1" of water in it.  Heat pan over medium-high heat (you've just made a double boiler.)  When water begins to boil, reduce heat to medium-low.  Stir chocolate and butter often, until melted, then remove from heat and allow to cool.

3.  While chocolate melts and cools, measure dry ingredients and sift together into a medium bowl.

4.  Beat together eggs and sugars until light and foamy.  Add a about a 1/2 c. of chocolate mixture to eggs and sugar and mix on low for a few seconds.  Doing this will heat up eggs slightly so they don't curdle, as they would if you where to add all the chocolate at once.  Continue to add the chocolate in small amounts, mixing lightly until incorporated, until you have added all the chocolate.

5.  Scrape down sides and bottom of mixing bowl.  Rev up the mixer to medium high for a few seconds to incorporate everything.

6.  With mixer off, add the flour mixture and mix on low just until combined.  Stop mixer, scrape excess of the mixing paddle or beaters and scrape the sides and bottom bowl.  Pour batter into your prepared pan and place in the preheated oven.  Bake for 40 minutes.  Remove from oven and allow to cool before cutting.  Frost or dust with powdered sugar.

Gluten-free christmas cookie extravaganza

Gluten-free, vegan peanut butter cookies

Start with all ingredients a room temp so the coconut oil doesn't clump when it hits something cold.  I'm not sure what the exact yield is here but I'm sure you'll have plenty.

Preheat oven to 350

1 1/2 c. Bob's all-purpose gluten-free flour

3/4 tsp xanthan gum

1/4 tsp salt

3/4 c. natural peanut butter

1/3 c. coconut oil, melted

1/2 c. maple syrup (the real stuff, no Aunt Jemima)

2 1/2 T. cane sugar

1/2 tsp vanilla

1.  In a small bowl, combine flour, xanthan gum and salt.

2.  In a medium bowl combine p.b. through vanilla and whisk until smooth. 

3.  Add the flour to the p.b. mixture and fold together until well combined.

4.  Drop rounded tablespoons of dough onto cookie sheets (you'll need more than one cookie sheet unless you bake in multiple batches.....don't cram all the dough on one baking sheet) about two inches apart.  Before cookies go into the oven, dip a fork into sugar and press fork into dough balls to make a crisscross pattern.  Dip fork in sugar in-between making cross marks to prevent the fork from sticking in the dough.

5.  Place sheets in the oven and bake about 10-12 min. or until golden and firm.  Rotate baking sheets half way through baking time.

6.  Allow to cool slightly then transfer to a cooling rack.

7.  eat lots of them!

Gluten-free christmas cookie extravaganza

GingerBread People
yield:  lots....3 dozen or so.  Be sure to give yourself enough time to allow dough to chill.  It's not a good idea to take short-cuts when it comes to dough that needs to be rolled out.

• 2 1/4 c. Bob's Gluten Free All-Purpose Flour
• 1 T ground ginger
• 2 tsp ground cinnamon
• 1 1/2 tsp xanthum gum
• 1/2 tsp ground all-spice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/8 tsp ground mustard
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 c. sucanot
• 5 T coconut oil, hard not melted
• 1/2 c. + 1 T molasses
• 1 egg

 1.  Sift together first 10 ingredients.
2.  Beat together sucanot and butter until fluffy.  Next, add the molasses and egg and beat until combined.
3.  Add flour to the butter mixture and mix on low until flour is incorporated.
4.  Divide dough into two halves and wrap flat rounds with plastic wrap and refrigerate for a few hours.
5.  Preheat your oven to 350.  Roll out dough on a floured surface until it is 1/4 inch thick.  Using cookie cutters, cut dough into shapes and place shapes on baking sheets.  I recommend using parchment paper of silpat on the baking sheets.
6.  Decorate cookies with dried fruits, nuts or other decorations that will stand up to heat.  Or wait until cookies are baked and decorate with frosting.
7.  Bake cookies for 8 min. or so, rotating cookie sheets 1/2 way through baking time.  Allow to cool for a few minutes before transferring to a cooling rack.
8.  Once cookies have cooled you can decorate with icing, if you desire.