Weedy Ways

... for a better you!

Gluten Free Cookies

The world of Gluten Free living does not have to be drab and blah! 

It can be very exciting and flavorful! 

Remember ~ all recipes are trials, even a tried and true recipe may not come out the same every time!  Cookies are so easily used in other ways if they just don't make the "cut" ... cheesecake crust, parfait layers, crust under a custard or cream pie, ice cream topping, crumched up with some raisins - seeds - etc. for homemade granola  ~ almost forgot we're cooking gluten free didn't you !!

If a recipe looks a little too dry, simply add a bit of liquid; If a recipe looks to wet - don't add much additional flour, most gluten free recipes are a bit moister in the batter....

The sky is the limit, add some fiber filled gluten free flours in place of that drab 'ole wheat and white flour and then kick it up a bit with some fun additions like raisins, craisins, pumpkin, nuts, seeds, etc. and EAT SAFELY until your heart is content!

Always remember to freeze some of your goodies for when you have a craving and do not have the time to bake or cook on the spot - frozen goodies are always convenient for travel to grab and go!


Chocolate Chip Cookies

2 C. Lynn's Gluten Free Flour (each a little over full)

1 tsp. Baking Soda

1 tsp. Salt

1 C. Melted Butter

3/4 C. Sugar

3/4 C. Brown Sugar

2 Eggs

1 to 2 C. Chocolate Chips - depends on how many you like!


Optional additions to try for fun (I love the orange flavor personally!):

1 Tbsp. Fresh Orange Peel and 2 Tbsp. Fresh Squeezed Orange Juice

1 C. Raisins or Craisins

1 C. Chopped Apple


Mix all ingredients well.

Drop by teaspoons onto cookie sheet and bake 8-10 minutes at 375




Melt    ¾ C. Brown Sugar

6 Tbsp. Butter (or Soy Equivalent)

3 Tbsp. Light Corn Syrup

Separately, Mix       ¼ tsp. Baking Soda

8 C. Rice Chex Cereal

Mix melted and mixed ingredients, spread on wax papered cookie sheet, cool.

Melt 1 C. Chocolate Chips, drizzle over mix – cool in refrigerator.

Break into pieces. Store in airtight container in cool area.


Energy Bars

1 C. of all of the following: Raisins, Craisins, Chopped Almonds, Chopped Cashews, Chopped Pecans, Chopped Dried Apricots, Chopped Dried Pineppple, Sunflower Seeds 

Mix with:

1/3 C. Honey or Agave and 1/3 C. Peanut Butter or Tahini

Sprinkle 1 C. Coconut across bottom of pan.

Mix all ingredients well and press into pan over coconut.

Keep Refrigerated.

Option .... this mix does form into balls well which can be rolled in the coconut making it easy to grab a snack on the run or for little fingers to grab a more nutritious snack instead of candy!

This recipe does freeze well in ball form - I have not tried to freeze it in bar form.


Gingersnap Cookies

                       *If you bake these til crispy they make wonderful cheesecake crust when crumbled!!

3 C. Gluten Free Flour

1/2 tsp. Watkins Ground Cloves

3/4 tsp. Watkins Ground Ginger

1 tsp. Watkins Cinnamon

1 3/4 tsp. Xanthan Gum

1/2 tsp. Baking Soda

1/8 tsp. Salt

1/2 C. Butter (melted)

1/4 C. Molasses

1 C. Sugar

1 Large Egg.

Preheat oven to 350. 

Mix all ingredients well.  The dough will be sticky.

Cover, Refrigerate for 3 hours.

Divide dough into 3 parts - roll into 1/2 inch to 2 inches thick (depends on size of cookie you'd like to make) -

Note: You can freeze the dough at this point if you so choose - wrap the logs in plastic wrap and then double layers of foil.  When ready to use, thaw only enough to be able to cut slices and bake as instructed below.

Cut logs into slices 1/4 to 1/2 inch thick. Press both sides into sugar (if choose).

Place on cookie sheet with 2 inches between each cookie.

Bake 350 for 8 to 10 minutes.

Cool completely on wire rack.      Makes 4 to 5 dozen (depending on size)

Store in airtight container.   

These cookies do store very well in freezer.




Peanut Butter Cookies  ~ The easy way!!

2 eggs

1 C. Peanut Butter or Tahini

1 C. Sugar

Mix well - Drop by teaspoons on cookie sheet and bake 10 - 12 minutes at 350.

They may look a bit undercooked when you remove them from the oven but they do firm up and are an enjoyable chewy cookie.  You can leave them bake just a fuzz more for a crispier version. 


Peanut Butter Crunchy

1 C. Peanut Butter or Tahini

1/2 C. Honey or Agave

1 1/2 C. Rice Cereal

- melted chocolate chips

 Mix the measured ingredients well, adding additional cereal as needed if mixture seems too wet.

Spread mix onto wax paper and spread melted chocolate chips across top.


Make mixture into balls and dip into melted chocolate chips.

Refrigerate to set.


 Pumpkin Bars

1 C. Olive Ol

2 C. Sugar

2 C. Pumpkin

4 Eggs

2 C. Lynn's Gluten Free Flour

 1 tsp. Salt

1 tsp. Watkins Cinnamon

1 tsp. Watkins Pumpkin Pie Spice

2 tsp. Watkins Baking Powder

1 tsp. Baking Soda

Mix all ingredients well,  spread onto a large greased cookie sheet.

Bake for 25 - 30 minutes at 350.

Cool completely before icing.

Pumpking Bars Icing:

1 Package Cream Cheese

1 Stick Butter

3 C. Powdered Sugar - Remember you can make your own by simply running sugar through a spice grinder or coffee grinder until powdered!!

1 1/2 tsp. Watkins Vanilla

Mix well and spread over Pumpkin Bars - Enjoy!


Zucchini Cookies

1/2 C. Butter

1 C. Sugar

1 Egg

1 tsp. Watkins Vanilla

2 C. Lynn's Gluten Free Flour

1 tsp. Salt

1/2 tsp. Watkins Cinnamon

1/4 tsp. Watkins Ground Clove

1 tsp. Baking Soda

1 C. Coconut

1 C. Grated Zucchine

15 oz. Crushed Pineapple - Drained.


Mix all ingredients well.

Drop by teaspoons on greased cookie sheet and bake for 12 - 15 minutes at 375.