Chocolate Chip Cookies

makes 24 cookies.

1/2 C. butter(softened)
1/2 C. brown sugar
1/2 C. sugar
1/2 C. sorghum flour
1/3 C. rice flour
1/4 C. cornstarch
1 1/4 C. Gluten Free Oats
1/2 tsp Xanthan gum
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 whole large egg
1 large egg white
1 tsp vanilla
8 oz. chocolate chips
1/2 C. chopped nuts
1. grind oats to a finer powder in either coffee grinder, or blender.
2. in a bowl mix ground oats, sorghum, rice flour, corn starch, xanthan gum, salt, baking soda and baking powder.
3. in a separate bowl with a mixer, mix softened butter and the white and brown sugar.
4. mix in egg(and egg white) and vanilla.
5. mix in flour. add nuts and chocolate chips. let dough chill in fridge.
6. preheat oven to 375 degrees. Roll dough into balls and place 2 inches apart on cookie sheet.
7. bake for 10-12 minutes.


Pie Crust

2/3 c. rice flour
1/4 c. brown rice flour
1/3 c. tapioca starch
1/2 tsp xanthan gum
1/2 tsp salt
1/2 tsp sugar
1/4 c. lard
1/4 c. butter
2-4 TBSP ice water

1. mix all dry ingredients together
2. cut in lard and butter until it resembles coarse cornmeal
3. add water a little at a time until it clumps together.

Chex Pie Crust

3 TBSP Butter or margerine
1 TBSP Peanut Butter
3 Cups Gluten Free Chex(I used honey nut)
1. Melt butter and peanut butter and mix together well
2. Crush chex cereal. Add to the peanut butter mixture
3. spread in 9 inch pie pan along bottom and sides
4. bake at 350 for 10 minutes.


Here you have two options to keep this gluten free, either don’t use a crust at all, which is what I do, or you can make or buy a gluten free crumb crust of some sort. I’ll work on getting a crumb and a nut crust set up at some point, but I’m not exactly sure when yet.

2 package cream cheese
2 large eggs
½ C. Sugar
½ tsp. vanilla
(optional)1 gluten free nut or crumb crust(9 inch)


1. Preheat Oven at 350° F.
2. heat cream cheese slightly to soften.
3. Beat cream cheese, vanilla, and sugar until blended well and smooth.
4. Mix in two eggs.
5. Pour mixture into pie crust, or greased 9inch pie pan.
6. Bake at 350° F for 40 minutes.
7. Refrigerate for 3+ hours.