Gluten-Free Cookies

If you have celiac disease or a gluten allergy, you know how hard it can be to find tasty and healthy recipes that meet your dietary needs. Restrictions against gluten - which eliminate ordinary versions of bread, crackers, pasta, and cookies - can be especially difficult for children and their parents. Here are two cookie recipes that are sure to please the young ones! (by the way, the recipes are also egg-free!)

Gluten-Free Sugar Cookies

Ingredients:

½ cup cornstarch

¼ cup powdered sugar

¼ cup granulated sugar

1 cup rice flour

1 tsp. baking powder

¾ cup butter or margarine

½ tsp. vanilla extract

1. Combine first five ingredients in a medium mixing bowl.
2. Add the butter or margarine and the vanilla extract. Mix thoroughly.
3. Refrigerate the dough for one hour.
4. Preheat oven to 300 degrees.
5. Shape into one-inch balls. Place the balls about 1 ½ inch apart on a greased cookie sheet, and flatten them with a fork.
6. If desired, balls can be rolled in white or colored sugar before flattening.
7. Bake for 20-25 minutes or until the edges are lightly browned.

Quinoa Raisin Cookies

Quinoa is a South American grain that is over 5,000 years old. It does not contain gluten, and is high in protein. Quinoa flakes can be purchased in whole food stores or online. You can also substitute oatmeal if it is tolerated. Oats that are free from cross-contamination are recommended to prevent gluten reactions.

Ingredients:

2/3 cup butter or margarine, softened

1 ¼ granulated sugar

½ cup milk, soy milk, or rice milk

1 tsp. vanilla

½ cup rice flour

¼ cup soy flour

¼ cup cornstarch

1 tsp. baking soda

1 tsp cream of tartar

½ tsp salt

2 ½ cups quinoa flakes or uncontaminated rolled oats

Raisins, nuts, or dates as desired

1. Mix all ingredients thoroughly.
2. Chill for 1-2 hours.
3. Preheat oven to 375 degrees.
4. Roll dough into balls and place on greased cookie sheet. Flatten balls.
5. Bake 9-11 minutes.

Enjoy!