Potato Flake Cookies Gluten Free Recipes

POTATO FLAKE COOKIES GLUTEN FREE

I found this recipe on a cookie website and tried it using Bob's Red Mill Gluten Free All Purpose Baking Flour. They turned out great and tasted like normal cookies! It took me a few batches to get the browning right but I found that by cooking them slightly longer and having them be a little more browned they were easier to remove from the baking sheet and not have the cookies fall apart. I added the lemon extract to the batter because I had it on hand and it made for just a slight hint of lemon and they tasted great, but that can be optional. I also added some sprinkles for some color and my kids loved them. I also used a round pizza pan to bake the cookies in and they turned out better than a rectangular sheet.

Provided by LDSMom128

Categories Drop Cookies

Time 50m

Yield 3-4 Dozen

Number Of Ingredients 11

Potato Flake Cookies *gluten Free* image

Steps:

In a large stand mixer, cream the butter well and add the sugars. Stir until well mixed. Add the egg and the vanilla and lemon extracts. Continue to stir until creamy.
In a seperate bowl, combine the flour with the salt and baking soda. Add the flour to the creamy mixture and stir until well mixed. Add the potato flakes and continue to stir well. You may now add the sprinkles or chocolate chips if desired.
Drop the dough onto the baking sheet, about 1 tbsp of dough for each cookie, leaving some room because they do expand pretty well.
Bake for about 10 minutes. Wait for about 1-2 minutes and remove the cookies from the pan. Enjoy with milk!

Nutrition Facts : Calories 1188.7, Fat 63.1, SaturatedFat 39.4, Cholesterol 233.2, Sodium 1320.2, Carbohydrate 157.5, Fiber 1.6, Sugar 138.3, Protein 4.7

Ingredients

1 cup butter or 1 cup margarine
1 cup sugar
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 teaspoons lemon extract (optional)
1/2 teaspoon salt
1 teaspoon baking soda
2 cups all purpose gluten-free flour
1 1/2 cups potato flakes
candy sprinkles (optional) or chocolate chips (optional)

GLUTEN-FREE MOLASSES COOKIES

The best gluten-free molasses cookies are soft and chewy, filled with the flavors of cinnamon, ginger and cloves, dipped in sugar, and, of course, gluten free! These cookies taste just like classic molasses cookies but use Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, a great all-purpose substitution for wheat-based flour. This recipe makes almost 50 cookies, enough to bring to a holiday cookie exchange or perfect for enjoying them at home and freezing the leftovers for later.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 48

Number Of Ingredients 12

Gluten-Free Molasses Cookies image

Steps:

Heat oven to 350°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 6 g, TransFat 0 g

Ingredients

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 2/3 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon xanthan gum
1/4 teaspoon salt
3 tablespoons granulated sugar

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Potato Flake Cookies Gluten Free Recipes

POTATO FLAKE COOKIES *GLUTEN FREE*

GLUTEN-FREE MOLASSES COOKIES

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POTATO FLAKE COOKIES GLUTEN FREE