Chocolate Chip Cookies

3/4 cup shortening
1 1/4 cup brown sugar
2 eggs
1 Tbsp vanilla 
2 1/4 cups bean flour blend
1 1/4 tsp xanthan gum
3/4 tsp soda
1/2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips
1 cup chopped walnuts (optional)

1. Heat oven to 350 F.  Cream together Crisco and brown sugar. Add eggs and vanilla; beat until smooth.
2. Add flour, xanthan gum, soda, baking powder, and salt; mix well. Stir in chocolate chips and nuts.
3. Drop by tablespoonfuls ungreased cookie sheet.
4. Bake for 8-10 minutes.  Remove cookies from cookie sheet onto a wire rack or on paper towels to cool.

Chocolate Chip Cookie Bars:
Press cookie dough into a 9x13-inch baking pan. Bake at 350 F for 25 to 30 minutes. Cool and cut into bars.

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1 1/2 cup bean or rice flour blend
1 tsp xanthan 
1 tsp baking powder 
1 tsp baking soda 
1/4 tsp salt
1 cup creamy peanut butter 
1/2 cup shortening 
1 cup packed brown sugar 
1/2 cup sugar 
2 large eggs 
1 tsp vanilla 

1. Preheat oven to 375F.  In medium bowl combine flour, baking powder, baking soda and salt; set aside. 
2. In large bowl with mixer at medium speed, beat peanut butter and shortening until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture; beat until well blended. 
3. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with fork, making crisscross pattern.
4. Bake 10 to 12 minutes or until lightly browned. Remove; cool completely on wire rack. Store in tightly-covered container.

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2 1/2 cup bean or rice flour blend
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups sugar
1/2 cup margarine
1 egg
1 cup canned pumpkin
1 tsp vanilla
1/2 cup raisins or chocolate chips

1. Preheat oven to 350 F.  Combine gluten-free flour mix, xanthan gum, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. 
2. In a mixing bowl, beat margarine and sugar until light and fluffy.  Beat in egg, pumpkin, and vanilla.  Add in dry ingredients.  Stir in raisins or chocolate chips.
3. Drop by tablespoons onto an oil sprayed baking sheet.  Bake 15 to 18 minutes.

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1/2 cup shortening
3/4 cup sugar
1/2 cup molasses
1 egg
1 Tbsp vinegar
3 cups Bean Flour Blend
1  1/2 tsp xanthan
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp cloves

1. Preheat oven to 375 F.  Cream sugar and shortening together in mixer till light and fluffy.  Mix in molasses, egg, and vinegar until combined.
2. In a medium bowl, combine Bean Flour Blend, xanthan, baking powder, baking soda, ginger, cinnamon, and cloves.  Mix in with wet ingredients.
3. Grease cookie sheet; set aside.  On a lightly floured surface, roll half the dough to 1/8" thickness. Cut in to shapes and place on cookie sheet.
4. Bake for 6 to 8 minutes or until edges are lightly browned.  Cool for 1 minute before removing from pan. 

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2/3 cup sugar
1 cup margarine
1 egg
1 tsp vanilla
2 1/4 cups rice flour blend
1/2 tsp xanthan gum
1/2 tsp salt

1. Preheat oven to 400 F. 
2. In a large mixer bowl beat sugar and margarine. Add egg and vanilla and beat well. 
3. In a seperate bowl combine Rice Flour Blend, xanthan, and salt. Add to sugar mixture. Beat on low speed, scraping bowl often until dough well mixed. 
4. Place dough in cookie press. Form desired shapes 1 inch apart on ungreased baking sheet. 
5. Bake for 6 to 8 minutes or until edges are lightly browned.

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Rolled Sugar Cookies

2/3 cup sugar
1 cup margarine
1 egg
1 tsp vanilla
2 1/2 cups rice flour blend
1/2 tsp xanthan gum
1/2 tsp salt

1. Preheat oven to 350 F. 
2. In a large mixer bowl beat sugar and margarine. Add egg and vanilla and beat well. 
3. In a seperate bowl combine Rice Flour Blend, xanthan, and salt. Add to sugar mixture. Beat on low speed, scraping bowl often until dough well mixed.  Cover and chill cookie dough for at least 1 hour.
4. Roll dough onto a well-floured surface.  Roll out half the dough to 1/8" thickness.  Cut shapes with cookie cutters.  Use a spatula to transfer cookies to a lightly greased cookie sheet (or use parchment paper). 
5. Bake for 8 minutes.  Cool and frost.

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1. Preheat oven to 350 F.  In a large bowl, mix cocoa and sugar with a wire whip until thoroughly mixed.  Stir in rice flour, salt and xanthan.
2. Add eggs (unbeaten), oil and vanilla.  Stir with a large spoon only until blended.  Spread into a greased and rice floured 13x9x2-inch baking pan.
3. Sprinkle 1 cup nuts over batter (or 1/2 cup nuts over half the pan and leave the other half without for those who don't want nuts). 
4. Bake for 25-30 minutes.  When cool cut into squares.  

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1/4 cup margarine
5 cups mini marshmallows
6 cups crispy rice cereal

1. Microwave margarine and marshmallow in a large bowl for one minute. Stir. Microwave for 30 seconds more.
2. Stir in cereal quickly.
3. Press mixture into greased 9x13 inch pan. 

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1 1/2 cups bean or rice flour blend
2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 tsp xanthan gum
3/4 tsp baking soda
1/4 tsp salt
1/3 cup margarine
1 cup sugar
1 large egg
1 1/2 cups applesauce
1/2 cup raisins (optional)

1. Preheat oven to 350 F.
2. Mix flour, spices, soda, and salt in a medium bowl.
3. Cream margarine and sugar in mixer bowl.  Beat in eggs.  Add applesauce. Mix well.  Mix in dry ingredients. Add dry ingredients.  Stir in raisins by hand.
4. Spoon batter into oil sprayed 9x13-inch baking pan. Bake at 350 F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
5. Frost with 'Butter Cream' Frosting. Cut into bars.