free gluten free cookie recipes

FREE Gluten Free Cook Book for the Holidays!

As a way of saying Happy Holidays, for a limited time, The A-B-C and Gluten Free Cookie Book is available on Kindle for FREE!

Starting December 18th, you can receive a copy all of your favorite wheat-free, gluten-free Holiday cookie recipes for free when you download the Kindle version of the book on!

You’ll receive over HUNDREDS of cookie, bars, and easy treat recipes… over 200 printed pages… that are perfect for the upcoming holidays, or for anytime of the year! Plus, you’ll also get access to the recipe for my favorite gluten-free flour blend, and some encouraging stories from several gluten-free friends and entrepreneurs!

But… HURRY! This FREE BOOK DEAL ends on December 22nd!

Download your copy of The A-B-C and Gluten Free Cookie Book now before the special expires. If you love the recipes, or would like to share your own cookie photos, please remember to leave a 5-star review!

Book is FREE for download December 18 – 22, 2014.

Missed the deadline? No worries!
After December 22, the download will still be available for the value price of just $1.99 for a limited time!

free gluten free cookie recipes

holiday cookie press cookie 121713

Just in Time for Holiday Baking: Gluten Free Cookie Book On Sale!

The Holidays are certainly sneaking up on me. It seems like just yesterday, I was prepping for Halloween and then dressing the turkey for Thanksgiving. With Christmas just two weeks away, there is no time like the present to start prepping for Holiday baking and treats… which means picking out the cookies you will be making for parties, cookie exchanges, and, of course, for Santa’s plate on Christmas Eve.

With your Holiday get-togethers and gift-giving in mind, The A-B-C and Gluten Free Cookie Book is on sale NOW via Amazon. Right now, You can download this HUGE collection of Wheat-Free, Gluten-Free Cookie Recipes for just $1.99 to your Kindle or Tablet with the Kindle Reader. Even better, Kindle Unlimited users can read for FREE!

The A-B-C and Gluten Free Cookie Book is the ONLY gluten-free cookie book you will ever need to bake Holiday (or any-day!) cookies, bars, and treats. The cookies also make great gifts for teachers, neighbors, coaches, friends and family. Why? Because they taste like “regular” cookies… in fact, these recipes taste even better than the originals, and contain more protein and nutritional value as well!

Not a baker? That’s okay, too. There are quite a few “cheater” recipes that utilize gluten-free cake mixes and easy ingredients. You can look like a professional cookie master without too much fuss, or give a special homemade goodie bag as a thoughtful gift.

The book itself makes a perfect gift as well. Simply hit the Give as Gift button on the right hand side of your Amazon page, and send this baby directly to a friend or loved one for their Holiday enjoyment! It’s an especially nice present for someone who is brand-new to the Gluten-Free diet. And, it’s just as useful to those who have been living Gluten-Free for years. With over 200 pages of cookie and treat recipes, this book has something for everyone!

Like to get pages dirty? I must admit, I do, too. In fact, I am somewhat of a cookbook collector.

If you prefer to turn paper pages, The A-B-C and Gluten Free Cookie Book in Print is available for the very reasonable price of $18.99. Plus, if you buy a new print edition of this book , you are eligible to receive the Kindle Edition (The “matchbook”) for FREE through Amazon!

Here’s a special easy to prepare sneak-peek recipe:

Ultimate Spritz Cookies

What to grab:

  • 1 cup  butter or margarine — softened
  • ½ cup  sugar
  • 2 ¼ cups  all-purpose GF flour, plus 1/4 tsp. xanthan gum (Only use xanthan gum if your flour does not already contain it!)
  • ¼ teaspoon  salt
  • 1 egg
  • ¼ teaspoon  almond extract
  • Optional: sprinkles


Heat oven to 400º. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Use sprinkles if desired. Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack.

wheat free coconut almond cookies

Baking Basics: Silk Almond Milk

If you would have told me 10 years ago that I would be doing most of my baking with Silk Pure Almond Unsweetened Almond Milk, I probably would have thought you were crazy. Who would have thought that almond milk was as tasty and so good for baking as it is?!?!  It really is something you have to try to believe… or be forced to try because of concerns with consuming too much dairy!

Nowadays, I am doing plenty of wheat-free baking, and I am often using Silk Almond Milk instead of regular dairy milk. The change for me came from some enlightenment that many people with wheat and gluten concerns could benefit from also eliminating (or at least limiting) dairy in their diets; mainly because most American dairy cows are given food (gluten) instead of roaming the pasture and grazing.

At any rate, whether or not you plan on watching your dairy intake, almond milk is a great baking substitute. It not only keeps longer, but also adds a nice almond-essence to your baked goods’ flavor profile.

Here are a few things to remember:

  • Silk is low in saturated fat making it thinner than dairy milk. For cooked pudding-type recipes, add a little cornstarch. (The Silk website recommends about three tablespoons.)
  • Silk “Unsweetened” is can be used cup-for-cup in place of regular milk in almost any recipe. Silk “Original” is just a bit sweeter. Vanilla can also be used, but keep in mind it with reflect a slight sweet vanilla flavor in your final product.
  • Like milk, Almond Milk will scorch if cooked at too high a temperature and can even form a skin when heated.
  • Almond milk should not be frozen on its own to store. However, it is perfectly suitable in frozen dessert recipes.

To read my Silk Pure Almond Unsweetened Almond Milk review published on The Gluten Freedom Project, please visit:

Almond Milk that is purchased outside of the dairy case or refrigerator is shelf-stable until it is open thanks to aseptic cartons! That makes it easy to store even if you don’t have extra fridge space.  Our family also loves the Silk Pure Almond Milk Dark Chocolate, 8-Ounce Individual Cartons for soccer games and lunches!

gluten free cheesecake

Gluten-Free New York Style Cheesecake with Almond Biscotti Crust

This one is definitely not going to make the list of healthiest desserts… but every Holiday season, I make at least one honest-to-goodness, thick, creamy and rich New York Style Cheesecake. (No “no-bake” version here!)

In order to place your cheescake on a serving plate, you will need a Springform Pan. (This pan comes in handy for other baked goods, too. It is worth the investment.  However, you can always cut your cheesecake out of a standard pan… it just wont end up as pretty or be as easy to slice.)

Shopping List:

  • 3 tablespoons white Rice Flour
  • 3/4 cup sugar
  • 5 (8oz each) packages philly cream cheese, soft
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 cup sour cream
  • 2 eggsFor the crust:
  • 2 cups crushed almond biscotti cookies (I used leftover homemade cookies, but you can also purchase them pre-made. One to try is Pamela’s Products Gluten Free Biscotti.)
  • 1 tablespoon rice flour
  • 3 tablespoons melted butterFor the springform pan:
  • Tin foil (Line bottom of pan with tin foil and wrap around the outside of the pan to cover the bottom seam so that water does not seep in to the pan.)
  • Large pan for a water bath. (filled with about 4-5 cups of water. Place the tin-foil lined spring form pan in the water bath.)


  • Heat oven to 350º
  • Place the crushed almond biscotti, 1 tablespoon rice flour and melted butter in a bowl. Combine well.
  • Press the cookie/butter mixture into the bottom of the prepared spring form pan and slightly up the sides.
  • Bake for 8-10 minutes in the oven.
  • Combine softened cream cheese, vanilla, almond extract, sugar, and rice flour in a stand mixer. Blend about 2-3 minutes until smooth.
  • Slowly add in the eggs on low speed. Once they are no longer visible, add in the sour cream.
  • Continue to beat well until all ingredients are blended. (This may take about 15 minutes on medium speed.)
  • Pour the batter over the pre-baked crust.
  • Tap the side of the spring form pan to help eliminate air bubbles, and place into the oven. Bake for 60 minutes.
  • Remove from oven and let sit at room temperature for 30-45 minutes until the cake is set and firm. Release the springform, and plate the cheesecake.
  • Refrigerate cheesecake for at least 8 hours. (A day in advance is best!)

I happen to have a Farberware Nonstick Springform Pan which was pretty reasonably priced, and has lasted me about 8 years now. There are more expensive brands available that likely do not allow liquids in/out of the bottom of the pan, however, I find that for the price, the tin-foil works quite well to not let water in. (Since this is the only recipe I can recall that I use a water bath with a springform, that little life-hack works just fine for our needs!)

wheat free cheesecake

 Cheescake on a “Cookies for Santa” Plate. LOL.
I haven’t found a Holiday Cheescake plate yet! Oh well!

wheat free almond macaroon

The Easiest Wheat-Free Almond Cookies EVER!

Sometimes us moms are just a little pressed for time. However, in my opinion, that doesn’t take away the importance of creating a homemade, minimally processed treat you can feel good about placing in the kids’ school lunches. So, yesterday, I set out to make some of the easiest, fastest cookies ever: Gluten-Free Almond Macaroons.

All you need is:

  • 1 package Solo Almond Paste, 8 oz(Solo is gluten-free; other brands are not. Please check your labels!)
  • 1/4 cup sugar (I reduced this sugar by 1/4 cup; most recipes call for a 1/2 cup per batch.)
  • 1 egg white


  • Preheat the oven to 325º. Line a cookie sheet with foil or parchment.
  • Simply break up the almond paste, and then combine with sugar and egg white.
  • I piped the cookies onto the cookie sheet using a large star tip; you can also use a teaspoon-sized dollop if you don’t mind irregular edges on your cookies.
  • Bake for 6-8 minutes util the tops are just turning golden.

almond paste wheat free
Solo Almond Paste is an awesome-tasting, gluten-free and wheat-free ingredient. Not only are Almonds packed with vitamins, minerals, protein and fiber, they lend a really nice flavor and texture to baked goods.  I use this versatile product quite often, including in Almond Biscotti, and in various cookies. The brand used to come in a can only, to the best of my knowledge, however, my local grocery store now carries it in a convenient box. I thought the box was not only easier to get the paste out of, but the paste also seemed softer than normal, too. (A good thing when you need to break it up!)

wheat free fig newtons

Wheat-Free (and Healthier!) Homemade Fig Newtons

Okay, lets just clear this misnomer up right now: Fig Newtons are NOT healthy.

Even though the brand would like you to think they are a healthy choice for lunches and snacking, the cookies are not exactly good for you. Although they are probably a better option then lets say “nutter butters” or “chips ahoy” these classic cookies are only masquerading as nutritious.

Lets look at the ingredient list: 

Unbleached Enriched Flour, Figs, High Fructose Corn Syrup, Corn Syrup, Sugar, Soybean Oil, Whey (from Milk), Partially Hydrogenated Cottonseed Oil, Salt, Baking Soda, Cultured Dextrose, Calcium Lactate, Malic Acid, Soy Lecithin, Natural and Artificial Flavor, Sulfur Dioxide (Sulfites) added to preserve freshness.

Okay, so if I am reading this right, it contains not only one type of sugar, but THREE. Plus, hydrogenated oils.

Again, not so healthy.

Of course, the major reason I decided to make a homemade batch was because our family cannot handle the wheat. I figure if I am going to do this, why not make the recipe healthier… perhaps even “good for you”… while I am it, too.

For the Filling, you will need:

Filling instructions:

To make the filling, combine all ingredients in a sauce pan and bring to a boil on the stove top. Allow to simmer approximately 30 minutes until the figs are quite soft.  Cool for about 15 minutes. Once cooled, add all contents of the sauce pan to a food processor and blend well until a smooth paste forms. Set aside or refrigerate for later.

Shopping List For the Dough:

  • 1/2 cup Roland Quinoa Flour
  • 1 cup gluten-free all-purpose flour. (I used my own blend which includes almond flour. You can find it in my book. Or, choose a ready-to-use brand, such as Cup4Cup Gluten Free Flour.)
  • 1 egg white
  • 1 teaspoon grated rind from an orange
  • 1/8 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 2 teaspoons honey
  • 2 teaspoons white sugar

Dough preparation:

  • Combine all of the wet ingredients and the white sugar in a stand mixer.
  • Combine the remaining dry ingredients in a bowl and whisk together. Slowly add to the wet mixture and blend until smooth.
  • Divide the dough into four equal portions and roll each into a ball. Refrigerate for 1 hour.

To assemble and bake:

  • Preheat oven to 350º
  • Line a baking sheet with parchment or aluminum foil. (The fig will leak out and create a sticky mess on the pan.)
  • On a floured surface, roll out each dough ball into a long narrow piece. (Approximately 10 inches x 4-ish inches.) The dough should be on the thin-side, similar to pie crust. (I used almond flour for flouring the surface, which lent to a more almond-y flavor and a slight texture to the cookie. You can use regular flour, though.)
  • Down the middle of each dough log, place a 1/4 of the fig filling and smooth out across the dough.
  • Fold each long side of the dough to meet in the center of the cookie, and press down lightly to create a “seal” for the filling. (A little will still leak out.)
  • Cut each log into newton-sized strips, about two inches wide. Transfer cookie, seam-side down, to a prepared baking sheet. The cookies can be pretty tight as they do not expand much.
  • Bake for about 20 minutes until golden! Cool directly on the pan before removing. Enjoy!

wheat free healthy homemade fig newton

wheat free coconut almond cookies

Coconut-Almond Cookies

Although you don’t have to use chocolate chips, I threw about a cup or so of mini ones in these babies to make them more like “Almond Joy Bars”, and the results were pretty successful. (I generally gauge the success in our house by how quickly the cookies go. These were cleared from teh plate pretty quickly!)

Shopping List:

  • 3/4 cup virgin coconut oil (Do not get refined, use pure oil, otherwise you will not taste the coconut!)
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon almond extract
  • 2 eggs
  • 3/4 cup quinoa flour
  • 3/4 cup almond meal/flour
  • 3/4 cup all-purpose gluten free flour
  • 1 teaspoon xanthan gum (Eliminate if your gluten free flour has it in it already.)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • Optional: one cup chocolate chips


  • Preheat oven to 350º
  • Line cookie sheets with parchment or aluminum foil.
  • Cream together coconut oil, sugars and almond extract.
  • Add eggs and blend.
  • In a bowl, whisk together the dry ingredients (flours, xanthan gum, salt, baking soda.)
  • Add flour mixture to the wet ingredients and combine until smooth.
  • Mix in chocolate chips by hand.
  • Drop teaspoon-full dough from spoon onto lined cookie sheets. (Make sure you allow adequate room for expansion; these get much wider and flatten out in the oven.)
  • Bake for about 6 -8 minutes until centers of cookies are set and edges are golden.

For this recipe, I used Roland quinoa flour. Quinoa flour is a natural source of fiber and a good source of iron, and is a unique whole grain food in that it  is also complete protein. It is naturally gluten-free and wheat-free.

wheat free coconut almond cookies

Marinated, Grilled Steak

New in the Journal of Gluten Sensitivity: Athletic Improvement Through The Gluten Free Diet

If you have not already subscribed to the Journal of Gluten Sensitivity you may want to reconsider.The latest issue contains several interesting articles and points of view. Many of the articles are based around the central theme of families and students… and, of course, dealing with gluten-issues affecting families with children, the education system and athletics.

In my own article in this edition of the Journal, I explore the idea of enhancing one’s athletic performance by adopting a gluten-free diet.  The article provides a two-sided argument and attempts to answer whether athletic performance is improve because of diet — or— if the diet improves “undiagnosed” intolerants, therefore improving their endurance, recovery time and overall athleticism.

In the general population, it has been estimated that 60% of children and 41% of adults who were diagnosed “positive” for Celiac (an auto-immune disorder in which those affected have the most serious and long-term issues with gluten) were asymptomatic when they received their Celiac diagnosis. Apply that same number… perhaps even more… to athletes, and there are likely a good deal who are going undiagnosed and unknowingly under-performing. The truth is most athletes are conditioned (either by nature, or by nurture) to endure a bit of “pain”; making them even more likely than the general population to chalk up discomfort to working out too hard or too often, growing pains, or even stress.

On the flip side, the gluten-free lifestyle does lend itself to some improvement, even in non-intolerant athletes. The increased protein levels, fiber intake, and tendency to adopt “cleaner” foods could improve performance in just about any sport or fitness routine.

The Journal of Gluten Sensitivity is available in print or as an online subscription through’s Gluten Free Mall. To read the entire article and subscribe to the Journal, please visit:

406w x 261h Gluten-Free Mall for Gluten-Free Foods

wheat free apple muffins

Easy Wheat-Free (Almost Paleo!) Apple Muffins

An easy way to start the morning… or, even to end the day!

These muffins use flax “eggs” so they are also egg-free and dairy-free for those who want to avoid those ingredients due to allergies. Plus, they are very low in added-sugar to help you avoid the overly processed stuff in your diet!

If you skip the cinnamon-sugar topping, the muffins are almost Paleo, too; except for the white rice flour, that is. (If you are so inclined, you could easily substitute white rice flour for coconut flour or straight almond flour.) Because they are nearly Paleo, you will notice that they are a little more dense than regular “cake-y” muffins, but they are also more filling and nutritious as well.

Shopping List for Muffins:

  • 1 3/4 cups Almond Meal/Flour
  • 1/4 cup Rice Flour (White)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 peeled and grated apples
  • 3 tablespoons Flaxseed plus 9 tablespoons room temperature water (to create “flax eggs”)
  • 2 tablespoons honey
  • 2 tablespoons coconut oil

For topping:

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon


  • Preheat oven to 325º degrees.
  • Create flax eggs by combing flaxseed and water. Allow to sit 5 minutes.
  • Combine all dry ingredients in a bowl with a whisk.
  • In a microwave-safe cup or small bowl, heat honey and coconut oil for 30 seconds to melt.
  • Add warmed honey, coconut oil,  flax, and grated apples to the dry ingredients and mix  well by hand. (Or, you can use a stand mixer to thoroughly blend ingredients.)
  • Fill lined muffin tins (almost full, as these will not rise much.)
  • To top, combine cinnamon and sugar, and sprinkle over batter.
  • Bake for about 20 minutes until golden and toothpick comes out clean.

I used Spectrum Organic Flaxseed in this recipe. It plumps nice, and I have always found it to be a great substitute for eggs in baked goods. Compared to other brands, this one is reasonably priced without skimping on quality. Just two tablespoons of this added about three grams of fiber to the recipe.

wheat free apple muffins

butter yellow wheat free cake

Wheat-Free Buttery Yellow Cake

Some occasions… like a birthday… just call for a cake with all the “bad” stuff. You know: sugar, butter, topped with more sugar and butter. I wouldn’t recommend eating like this all of the time; but I think it is okay to every once-in-awhile. It was the request of the birthday girl that I make this one. (She’s always had a powerful “sweet tooth!”)

Everything in moderation, I guess! And, I have to admit, the cake is moist, buttery, and delicious. It is also firm and holds up well to frosting. (Or, if you prefer, fruit toppings and whipped cream would be great, too.)

Shopping list for cake:

  • 2 sticks butter soft (plus more for coating pan)
  • 1/2 cup coconut oil (use “refined” if you do not want an overwhelming coconut taste)
  • 3 cups sugar
  • 4 eggs
  • 3 cups gluten free flour (Plus about a tablespoon to dust the pan)
  • 1 teaspoon xanthan gum (Unless your flour blend has xanthan gum in it. Then you may eliminate this!)
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 1 cup almond milk
  • 1 teaspoon vanilla extract

    For buttery frosting:

  • 1 stick butter, soft
  • 1/2 cup coconut oil (use “refined” if you do not want an overwhelming coconut taste)
  • 2 1/2 – 3 cups powdered (confectioner’s) sugar
  • 1 teaspoon vanilla

Cake Preparation:

  • Preheat oven to 350º. Butter and flour a 9″ baking pan.
  • In a stand mixer, cream together the butter, vanilla, and oil.
  • Add sugar and blend well.
  • Add eggs, 1 at a time, beating after each addition.
  • Slowly add in the milk and continue beating.
  • Whisk all of the dry ingredients together in a separate bowl. Add to mixer very slowly, allowing flour to disappear into the mix before more flour is added in.
  • Pour batter into a buttered and floured pan and bake for approximately 80-90 minutes, until a toothpick inserted in the center of the cake comes out clean.

Frosting Prep:

While your cake is in the oven, prepare your frosting by creaming together butter, vanilla, and oil. Slowly add in the confectioner’s sugar until you reach your desired frosting consistency. (More sugar equals stiffer frosting which is better for piping.)

gluten free buttery cake

I suppose you could probably make this cake using all coconut-oil in place of the butter, making a healthier version. If you use refined coconut oil, there will not be much of a “tropical” taste to the cake. If you love the taste of coconut, by all means use the unrefined stuff. It is cheaper, and tastes like a trip to the beach.