I love baking cookies! Cookies make people smile because they are a little “celebration-party” you can hold in your hand.
Back in the day when I made cookies with wheat for church events and celebrations, my homemade cookies were so delicious, men would stuff them in their coat pockets for fear that the children would eat them all and there wouldn’t be any left for them!
“These cookies are too good for children” is what I heard one man say as he grabbed six cookies and put them in his pockets.
But women always exhibited more self control; they NEVER put cookies in a pocket! Never. But what they did do was this: They would put a few extra cookies inside a napkin and hide them in their purse to eat the next day.
But… all my happy cookie-baking endeavors ended when I became gluten-intolerant and that made a lot of “cookie loving” people very sad.
Well, my cookie-loving friends, it is time to CELEBRATE again! I finally figured out (after much intense and serious cookie making and baking) how to get cookies to go inside the pockets and purses again! Oh hooray! PARTY TIME!
How to Make a Gluten-Free Party Cookie Mix
This Master Gluten-Free Party Cookie Mix recipe can make many varieties of delicious cookies: “I Love These Chocolate Chip Cookies,” Brown Sugar Raisin Cookies, Coconut Pecan and Apricot Orange Walnut Cookies, just to name a few. This mix will give your cookies loads of flavor and a light, fabulous texture. Party Cookie Mix is made with ground flax seeds, healthy millet and coconut flour so it’s remarkably high in fiber, but don’t mention that to your friends. All they want are DELICIOUS cookies! Happy Baking!
GimmeGlutenFree Ingredients & Directions
- In a large bowl whisk together THOROUGHLY, then store tightly covered in an airtight container:
1 cup potato starch
3/4 cup millet flour
3/4 cup tapioca flour
1/2 cup coconut flour
1/2 cup brown rice flour (or sorghum flour)
3 tablespoons ground, golden flaxseed
1 teaspoon xanthan gum
Lynn’s Tips for success: How to Measure
1. Stir each flour to lighten it before measuring.
2. Spoon the flour into your measuring cup. Don’t scoop the flour with your measuring cup or you will get too much flour in the cup.
3. With the flat side of a knife gently tap off the excess flour, then swish the flat side of the knife across the top, knocking the excess flour back into it’s original container.
THE LATEST NEWS
- I Love These Chocolate Chip Cookies These gluten-free, nut-free (and even dairy-free, if you choose) cookies taste like the Toll House Cookie you love
- Chocolate Chunk Cookies Gluten-Free buttery-brown sugar cookies that are studded with chunks of chocolate, raisins and walnuts
- Brown Sugar Raisin Cookies Delicious gluten-free cookies that are crisp and chewy the first day, soft and luscious the next day; loaded with good-for-you raisins.
- Gluten-free Happy Pumpkin Muffins are cinnamon-spicy, soft, moist and irresistible!
- You gotta try Vanessa’s Banana Chocolate Chip Muffins!
- Pancake House Pancakes are a kid FAVE (adults adore them, too!) These gluten, dairy and nut-free pancakes are fluffy, light and fabulously yummy! How to Make Pancake House Pancakes at Home.