Carob Cookies: 4 egg whites, 1/2 cup honey or sugar, 1 tsp. vanilla, 1 tsp. almond extract, 1/2 cup coconut, 1/2 tsp. cream of tartar, 1 cup chopped nuts, 1/2 cup potato starch flour, 3/4 cup rice flour, 1/2 cup carob powder.

Beat egg whites unil frothy, then add cream of tartar and beat until stiff. Beat in honey and flavorings. Fold in remaining ingredients. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees for 12 min. Note: Add more flour if necessary. (donated by: Jean Kane)

Cherry Coconut Drop Cookies: 2/3 cup sweetened condensed milk (not evaporated milk), 2 cups shredded coconut, 1/2 cup chopped dates, 1/2 cup chopped maraschino cherries (drained), 1/2 cup chopped nuts.

Combine ingredients. Mix well. Drop from a teaspoon onto greased cookie sheet. Bake at 375 degrees for 6 - 7 min.

Chewy Chocolate Macaroons: 1 pkg. (14 oz.) angel flake coconut, 1 can (14 oz.) sweetened condensed milk (not evaporated milk), 2 tsp. vanilla, 4 squares unsweetened chocolate (melted).

Combine all ingredients in bowl and mix well. Drop from teaspoon, 1 inch apart on well greased baking sheet. Bake at 350 degrees for 10 - 12 min. Remove from sheets at once. Makes 8 doz.

Chocolate Chip Cookies: 1 cup shortening, 3/4 cup brown sugar, 3/4 cup white sugar, 2 eggs, 2 tsp. vanilla, 1 cup soy flour, 3/4 cup rice flour, 1/4 cup corn flour, 1 1/2 tsp. baking soda, 1 tsp. salt, 1 tsp. guar gum.

Cream shortening well in a mixing bowl. Add eggs, one at a time and mix well. Put bowl in electric mixer. Add brown sugar, vanilla, and white sugar. Beat well.

In separate bowl sift together 3 - 4 times all remaining dry ingredients. Fold in flour just until blended. Overmixing will make the dough too tough. Add desired amount of chocolate chips and fold in mixture. Bake at 375 degrees - must watch can take anywhere between 8 - 15 minutes depending on oven. Remove when lightly golden and let cool. (donated by: Susan Mahood)

Chocolate Chip Cookies (2): 1/2 cup sugar, 1/2 cup vegetable oil, 1 egg, 1 cup rice flour, 1/2 cup potato flour, 2 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. vanilla, 1/2 cup chocolate chips, 1/4 cup chopped walnuts (optional).

Cream together sugar, oil, and eggs. Add rice flour, potato flour, baking powder, baking soda and vanilla. Mix well. Stir in chocolate chips and nuts. Drop on lightly oiled baking sheet. Bake 375 degrees 12 - 15 min. Yield 24 cookies. (donated by: Betty Wedman)

Chocolate Chippers: 1/2 cup shortening, 1/2 cup sugar, 1/4 cup packed brown sugar, 1 egg, 1 tsp. vanilla, 2/3 cup soy flour, 1/2 cup brown rice flour, 1 Tbsp. potato flour, 1 tsp. baking powder, 1/4 tsp. salt, 1/2 cup chopped nuts (optional), 1 cup chocolate morsels.

Cream shortening, sugars, egg and vanilla until fluffy. Sift together flours, baking powder, and salt and blend into creamed mixture. Stir in chocolate and nuts. Drop from teaspoon 2 inches apart on greased cookie sheet. Bake at 375 degrees for 8 - 10 min. Remove from sheet immediately. Cool on rack. (donated by: Gladys Johnson)

Chocolate Chip Pudding Cookies: 2 1/2 cups rice flour (can use 1/2 cup brown rice flour or rice polish as part of this), 1 tsp. baking soda, 1 cup softened butter or margarine, 1/4 cup granulated sugar, 3/4 cup firmly packed light brown sugar, 1 - 4oz. pkg. JELL-O instant chocolate pudding, 1 tsp. vanilla, 2 eggs, 1 - 12oz. pkg. chocolate chips, 1 cup chopped nuts (optional).

Mix flour with baking soda. Combine butter, sugars, pudding mix, and vanilla in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonful on ungreased baking sheet about 2" apart. Bake at 375 degrees for 8 - 11 min. Cool slightly before removing from pan. Yield: 7 dozen.

Note: for vanilla cookies, use vanilla pudding and leave out chips.

(donated by: Erna Johnson)

Coconut Almond Macaroons: 8 oz. almond paste, 1 cup less 1 Tbsp. granulated sugar, 3 egg whites, 1/2 cup powdered sugar, 1 1/3 cups flaked coconut.

Crumble almond paste into bowl; add sugar and mix with fingers. Beat in egg whites until blended. Stir in powdered sugar. Fold in coconut. Drop by rounded teaspoonfuls onto cookie sheets covered with brown paper. Bake at 350 degrees about 15 min. Remove from oven. Slide paper onto damp cloth; let stand 1 - 2 min. until cookies can be removed. Makes about 4.5 doz.

Crescent Cookies: 1/2 lb. butter, 2 cups rice flour, 2 cups pecans (chopped fine), 5 Tbsp. sugar, 2 tsp. vanilla, 1 Tbsp. water, 1/2 tsp. salt.

Cream together butter and sugar. Add vanilla and water. Add sifted flour and salt to creamed mixture. Add nuts. Bake at 325 degrees for 20 min. Shake a few in a bag with confectionary sugar while still hot being careful they don't break. Let cool. (donated by: Esther Gross)

1/4 cup packed brown sugar 1/4 cup white sugar
3/4 cup applesauce 3/4 cup oat flour
1 teaspoon baking powder 1/2 teaspoon salt
1/2 teaspoon ground cinnamon 1 cup rolled oats
1/2 cup raisins 1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F ( 175 degrees C ). Grease a cookie sheet.
In a medium bowl, stir together the brown sugar, white sugar, and applesauce. Sift together the flour, baking powder, salt, and cinnamon; stir into the applesauce mixture. Add the rolled oats, raisins and chopped nuts (if desired); stir until combined.
Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes in the preheated oven. Allow cookies to cool slightly before removing from the baking sheet.

2 egg whites
3/4 cup white sugar
1 cup chopped pecans
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier. (donated by: Jennifer Kuch)

4 egg whites
1 pinch salt
1 dash cream of tartar
1 1/3 cups white sugar
4 drops green food coloring
1 cup semisweet chocolate chips
1/2 teaspoon peppermint extract

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
Beat egg whites until fluffy. Add salt and cream of tartar. Adding sugar gradually, continue to beat until egg whites are stiff and will stand. Fold in desired food coloring, peppermint extract and chocolate chips.
Drop by teaspoonfuls onto greased cookie sheet, put in oven and turn oven OFF. Leave in oven undisturbed several hours or overnight. Do not open oven once cookies have been put in or they will be soggy, not crisp and airy. NO PEEK!

(donated by: Jennifer Kuch)

1 cup raisins 1 cup white sugar
1 cup butter, softened 2 eggs
1 teaspoon vanilla extract 1 1/2 cups oat flour
1 teaspoon baking soda 1/2 teaspoon salt
1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg
2 cups quick cooking oats

In a small saucepan, combine raisins and enough water to cover. Bring to a boil, and remove from heat. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Drain plumped raisins, reserve 6 tablespoons of the liquid.
In a large bowl, cream butter and sugar. Gradually add eggs, vanilla, and the 6 tablespoons water from the raisin pan; mix until light and fluffy. Sift together the flour, baking soda, salt, cinnamon, and nutmeg; stir into the creamed mixture. Finally, stir in the oats and raisins; mixing until just combined. Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, edges should be golden brown. (donated by: Jennifer Kuch)

1 1/2 cups rolled oats
2/3 cup butter, melted
4 egg whites
1 cup agave sweetener
1 cup oat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chopped walnuts (optional)

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Stir together the oatmeal and margarine. Blend in the egg whites and sweetener. Stir together the flour, salt and baking powder; add to the mixture alternately with the milk and vanilla; stirring between additions. Finally, stir in the raisins and walnuts.
Drop by teaspoonfuls 1 to 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven. (donated by: Jennifer Kuch)

Peanut Butter Cookies (1): 1/2 cup margarine (softened), 1 cup brown sugar (packed), 1/2 cup white sugar, 2 eggs, 1/2 cup peanut butter, 1 tsp. vanilla, 2 cups Ener-G rice mix, 1/2 cup Ener-G potato mix, about 1 1/2 cup (12 oz.) M&Ms and/or Reese's Pieces or chocolate chips.

Cream together margarine, brown sugar, and white sugar. Beat two eggs thoroughly. Mix together. Add peanut butter and vanilla. Add rice and potato mixes. Mix well. Stir in M&Ms or other. Refrigerate dough for 30 minutes. Spoon into roundish tsp. size onto baking sheet. Bake 350 degrees 12 - 15 min. Makes 4 - 5 dozen. (donated by: Susan Mahood)

Peanut Butter Cookies (2): 1/2 cup sugar, 1/2 cup vegetable oil, 1/2 cup peanut butter, 1 egg, 1 cup rice flour, 1/4 cup potato flour, 2 tsp. baking powder, 1/2 tsp. baking soda.

Cream together sugar, oil, peanut butter, and egg. Add rice flour, potato flour, baking powder, and baking soda. Mix well. Roll into one inch balls. Place on lightly oiled sheet. Flatten with fork. Bake at 375 degrees 12 - 15 min. Makes 24 cookies. (donated by: Betty Wedman)

Peanut Butter Cookies (3): 1/2 cup shortening, 1/2 cup peanut butter, 1/2 cup sugar, 1/2 cup dark brown sugar, 1 egg, 1 cup rice flour, 1/4 cup rice bran or rice polish, 1/2 tsp. baking powder, 3/4 tsp. baking soda, 1/4 tsp. salt.

Mix together thoroughly shortening, peanut butter, sugar, brown sugar, and egg. Sift together rice flour, rice polish/bran, baking soda, baking powder, and salt. Stir into 1st mixture. Chill dough. Roll into balls the size of walnuts. Place 3" apart on lightly greased cookie sheet. Flatten with fork dipped in rice flour; crisscross. Bake at 375 degrees 10 - 12 min. Makes 3 doz. (donated by: Erna Johnson)

Peanut Butter Sandwich Cookies (4): 1 cup crunchy peanut butter, 1 cup granulated sugar, 1 egg. Blend ingredients well. Roll into small balls and flatten into circles on an oiled cookie sheet. Bake 8 min. at 350 degrees. Cookies will be soft when removed from oven but harden as they cool.

Blend: 1/2 cup creamy peanut butter and 1/2 cup powdered sugar. Use as filling. Add filling to warm pb cookies. (donated by: Bill Goldman)

Pepparnotter Cookies: 1 cup margarine, 1 Tbsp. corn syrup, 2 tsp. baking soda, 2 scant cups rice flour, 1/2 cup brown rice flour baking mix, 1 cup sugar, 1 egg, 1 tsp. ginger, 1 tsp. cloves, 1 tsp. cinnamon.

Blend margarine, sugar and corn syrup; add egg and beat well. Add sifted ingredients. Half may be added with mixer and 2nd half stirred in. Roll dough in small balls, dip one side in pearl sugar or nuts and flatten with fork. Bake at 325 degrees 12 - 15 min. (donated by: Erna Johnson)

Pumpkin Cookies: 1 cup butter or shortening, 1 cup sugar, 1 cup cooked pumpkin, 1 egg, 1 tsp. vanilla, 2 cups sifted rice flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. allspice, 1 cup chopped nuts, 1 cup raisins.

Cream together butter and sugar. Add pumpkin, egg and vanilla. Sift together dry ingredients and add to butter mixture. Stir in nuts and raisins. Drop by teaspoonful on well greased cookie sheet. Bake 15 min. at 375 degrees.

(donated by: Esther Gross)

Raisin Nut Cookies: 1 cup rice flour, 1/4 cup potato flour, 1/4 tsp. salt, 3/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. cloves, 2 tsp. baking powder, 1/2 cup sugar, 1/3 cup vegetable oil, 1 egg, 1/2 cup milk or water, 1/4 cup raisins, 1/4 cup chopped nuts.

Combine all ingredients in large mixing bowl. Beat thoroughly to blend ingredients. Shape dough into walnut-sized balls. Place on lightly oiled baking sheets. Flatten with fork. Bake at 375 degrees 10 - 15 min. Yield 24. (donated by: Betty Wedman)

Raisin Spice Cookies: 1/2 cup sugar, 1/2 cup vegetable oil, 1 egg, 1 cup rice flour, 1/2 cup potato flour, 2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 cup raisins, 1/2 cup chopped pecans.

Cream together sugar, oil, and egg. Add rice flour and other dry ingredients which have been sifted together. Mix well. Stir in raisins and pecans. Drop on lightly oiled baking sheet. Bake at 375 degrees 12 - 15 min. Yield 24 cookies. (donated by: Betty Wedman)

Raspberry Meringues: Beat 3 egg whites and 1/8 tsp. salt until frothy. Slowly add 3/4 cup sugar and 3 1/2 Tbsp. raspberry JELL-O. Beat until peaks form.

Add 1 Tbsp. vinegar, and 1 cup chocolate chips. Mix in.

Line cookie sheet with brown paper. Drop dough by spoonful on it. Bake at 250 degrees for 25 min. Turn off oven and leave in 20 min. more.

Rice Flour Cookies: 1/4 lb. butter or margarine, 1/4 cup sugar, 1 large egg (separated), 1/2 tsp. vanilla, 1 cup rice flour, 1/4 tsp. salt, 3/4 cup walnuts (optional), 1/4 cup preserves.

Mix butter, sugar and egg yolk well. Add vanilla and flour sifted with salt and stir to make a soft dough. Chill covered tightly until firm enough to shape. Shape dough into small balls the size of walnuts.

In a small bowl, beat egg white until foamy. Finely chop nuts and spread on a sheet of waxed paper. One at a time, dip balls into egg white and then roll in nuts. Place on a greased cookie sheet. Press center with thumb and place a dab of preserves in the depression. Bake at 350 degrees until brown. (donated by: Marie Marek)

Rice Flour Wafers: 1/4 cup unslated butter (softened), 1/4 cup sugar, 1 egg (beaten), Grated rind of 1 lemon, 3/4 cup sifted rice flour.

Cream butter and sugar. Beat in egg and lemon rind. Stir in flour with wooden spoon; blend well. Roll dough thinly on work surface sprinkled lightly with rice flour. Cut dough in shapes with floured cookie cutter. Bake on ungreased baking sheet 6 to 8 min. at 350 degrees. Remove to wire rack.

Snickerdoodles: 1 pouch GF white cake mix, 1/3 cup margarine, 2 eggs.

Heat oven to 350 degrees. Using electric mixer or fork, cut margarine into cake mix. Add eggs and mix until just blended. Form into 1" balls and roll in a mixture of 2 Tbsp. granulated sugar and 2 Tbsp. cinnamon. Place onto an ungreased cookie sheet and bake 12 - 15 min. Cool on wire rack. Makes about 28 cookies.

Sugar Cookies: 1 1/2 cups powdered sugar, 1 cup margarine (softened), 1 egg, 1 Tbsp. vanilla, 1/2 tsp. almond extract, 2 1/2 cups sweet rice flour, 1 Tbsp. potato starch, 2 tsp. xanthan gum, 1 tsp. baking soda, 1 tsp. cream of tartar.

Mix all ingredients together well. Spoon round teaspoon-sized balls onto lightly greased baking sheet. Flatten slightly. Bake at 375 degrees for 8 - 12 min. (Watch closely) (donated by: Susan Mahood)

Sugar Cookies (2): 3 1/2 cups rice flour, 2 tsp. xantham gum, 1 cup sugar, 2 eggs, 3/4 cup shortening, 1 tsp. vanilla.

Mix shortening, sugar, eggs, and vanilla thoroughly. Add rice flour and xantham gum. Cover and chill in refrigerator at least one hour. Roll out dough and cut out cookies. Bake at 400 degrees for 6 to 8 min. (donated by: Meg Szostek)

Surprise Meringue Cookies: 2 egg whites, 1/8 tsp/ salt, 1/8 tsp. cream of tartar, 3/4 cup sugar, 1 - 6oz pkg. chocolate chips (mini or regular).

Beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Add sugar gradually, beating until stiff peaks form. Fold in chocolate chips. Cover cookie sheet with brown paper (not waxed). Drop by teaspoonful and bake in slow oven at 300 degrees for about 25 min. Yield: 2 -3 dozen. Note: Do not make on rainy or really humid day as they won't be crisp. (donated by: Nancy Bernath)

Variety Cookies: 2 1/2 cups rice flour, 1 cup packed brown sugar, 1/2 cup margarine, 2 eggs, 1 tsp. vanilla, 1/2 tsp. salt, 3 tsp. baking powder.

Cream brown sugar and margarine together. Beat in eggs, vanilla, 1 cup rice flour. When batter is too stiff for beaters, stir in remaining dry ingredients. Drop by teaspoon 2" apart on baking sheet. Bake at 350 degrees 12 - 15 min. Raisins, nuts, coconut, chopped dates, or chocolate chips can be added for variety.