Gluten Free Chocolate Crinkle Cookies


1 cup unsweetened cocoa powder
1 1/2 cups white granulated sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups gluten free all-purpose flour mix
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners’ sugar

Method: mix cocoa powder, sugar, eggs and oil and vanilla together.  Mix dry ingredients together. Add to cocoa mixture. Mix well with wooden spoon.  Chill overnight.  Roll into 1″ balls.    Roll in confectioners sugar and place on parchment lined baking sheet.  Bake at 350* for 10 min.  Cool 2 minutes before removing from pan.  If  you like your cookies a little flatter like the top picture then just pat them down a little when placing on the baking sheet.


Gluten Free Bacon Molasses Ginger Cookies – Good for Gingerbread Men and cut out cookies!


Save your bacon fat to make these delicious old fashioned Molasses cookies.

Bacon Molasses Cookies
1/2 cup bacon fat  room temperature
1/4 c . butter room temperature
3/4 cup granulated sugar plus extra for rolling the cookies in
1/4 c . brown sugar packed
1/4 cup molasses
1 large egg
1/2 tsp . vanilla
2 1/2 cups gluten free all-purpose flour mix – at this link
1 teaspoons  salt
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Place bacon fat, butter, sugar and brown sugar in
mixing bowl.  Mix well.  Mix in molasses and egg.
Sift dry ingredients together and mix into butter sugar mixture.  Form into 1″ balls.  Place on parchment lined baking sheet.  Flatten with fork.  Bake at 350* for 10-12 min.  Cool before removing.


same recipe used for cut out cookies/gingerbread men.

Gluten Free Bacon Molasses Ginger Cookies

one cookie flattened with fork, second cookie not flattened.

Gluten Free Brownies~microwavable GFDF

Microwave Recipe – This is our favourite and easiest gluten free, dairy free recipe!  Very quick and easy to make.
Gluten Free Brownies:
2 eggs
1 cup sugar (Mix the sugar really well with the eggs to dissolve the sugar crystals – about 1 minute)
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup melted butter (we always use cooking oil such as canola)
3/4 cup rice flour
1/2 cup cocoa powder
1/2 cup chopped walnuts
1/8 teaspoon peppermint extract
2 Tbsp. butter (or margarine); 1 cup icing sugar; 1Tbsp. cream; 1/8 tsp. peppermint extract
Chocolate: 1/4 cup chocolate chips, 1 tbsp. butter.
Make sure all your ingredients are gluten free. Beat together eggs, sugar, melted butter,
vanilla and salt with mixer for 1 minute.
By hand with a wooden spoon (not the mixer) stir in rice flour, cocoa powder and nuts. Spread in greased 8″x8″x2.5″
glass baking pan. .
For 1000 watt microwave bake for 5-6 minutes at 90% power.
Test with toothpick, should come out clean.  Center will look slightly  moist – that’s okay.  Do not microwave until it is all dry as it will make the brownies hard, especially on the edges.
Mix icing ingredients together. Spread on cooled brownie. Chill.
Chill. Microwave chocolate chips
and butter until butter is melted, for 10 or 20 seconds, stir. Drizzle over icing. Chill before slicing.