Overdose Cookies (GF Style)

Overdose Cookies

If you’re gluten-free, it’s probably been a very long time since you’ve gotten sick from eating too many cookies before you’ve gotten sick from the lawn mower aftertaste. After months of experimenting, I think I’ve finally created a gluten-free cookie so delish it’ll be easy to overdose on cookies, because there is no after-taste, baby. A little bit snickerdoodle, part sugar cookie and with a base created from the traditional Toll House cookie, you’ll love the soft, delicate texture. (You can double the recipe quite easily, too.)

Preheat oven to 350℉. In a large mixing bowl, blend with rubber spatula until creamy:

1/2 cup butter, room temp
1/2 cup GF vanilla yogurt
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1 Tbsp GF vanilla (recommended: the intense Mexican Vanilla)

Fold in:

1 1/2 GF Flour Mix (equal portions Pamelas Mix, Brown Rice Flour, and White Rice FLour)
1/2 tsp. baking soda
1/2 tsp. salt

Drop by large spoonfuls onto a prepared baking sheet. Sprinkle lightly with cinnamon and sugar. Bake until lightly browned, about 10-12 minutes. Makes about 2 dozen.


Gluten-Free Pumpkin-Oat Muffins


Gluten-Free Pumpkin Oat Muffins

So I’m starting to get the hang of gluten free. Tried an experiment this morning and couldn’t tell any difference from what I used to make. If you try them, let me know how you liked ’em.


In a large mixing bowl, combine the following dry ingredients:

1 cup gluten free oats
1 cup rice flour
1/2 cup brown rice flour
1/4 cup potato flour
1 heaping tbsp. baking powder
1 heaping tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. ground ginger

In a separate bowl, whisk together:
1 egg
1 cup condensed or whole milk
1 1/2 cups pureed pumpkin

Fold liquid mixture into dry ingredients just until blended. Spoon into prepared muffin tins and bake at 375℉ for 25 – 30 minutes or until lightly browned.

Makes around 12 – 14 muffins, depending on size. ©Gluten-Free Culinarian