The Ultimate Gluten-Free Cookie Book (11 page)

Lightly grease a microwave-safe 8- or 9-inch pan (Pyrex is great). Place the marshmallows and butter in the pan. Microwave on HIGH for 1½ to 2 minutes to melt the marshmallows, stopping after 1 minute to stir. When melted, stir well to fully incorporate the butter. Add the rice cereal and mix in until fully coated. With oiled fingertips, press the mixture flat into the pan.

If desired, melt the chocolate chips in a microwave-safe cup or bowl for about 1½ minutes. (Chocolate chips can retain their shape even though melted; it is important to stir them to see if they are fully melted.) Stir well and spread over the top of the rice cookies. Let cool completely and cut into bars.

MAKES 16 COOKIES

Lightly grease a microwave-safe 8- or 9-inch pan (Pyrex is great). Place the marshmallows, peanut butter, and vanilla in the pan. Microwave on HIGH for 1½ to 2 minutes to melt the marshmallows, stopping after 1 minute to stir. When melted, stir well to fully incorporate the peanut butter. Add the rice cereal and mix in until fully coated. With oiled fingertips, press the mixture flat into the pan.

If desired, melt the chocolate chips in a microwave-safe cup or bowl for 30 to 45 seconds and drizzle on top of the bars. Let cool completely and cut into bars.

brown rice flour
MAKES 12 COOKIES

Preheat the oven to 350°F. Lightly grease a 9-inch round baking pan or springform pan.

In a medium-size bowl, combine the butter and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add all the remaining ingredients and mix well. The dough will form lots of small clumps but will not quite come together to form a ball; this is okay. Scrape down the bowl and mix just a little longer to be sure all is mixed well.

Transfer the dough to the prepared pan and press to form a solid, even layer at the bottom of the pan. Prick the dough with a fork.

Bake the shortbread for about 15 minutes, until it has the slightest hint of color at the edge of the pan. Let cool. Cut into pretty wedges before serving.

brown rice flour
MAKES 25 COOKIES

Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.

In a medium-size bowl, combine the butter and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and mix well. The dough will form lots of small clumps but will not quite come together to form a ball; this is okay. Scrape down the bowl and mix just a little longer to be sure all is mixed well.

Transfer the dough to the prepared pan and press to form a solid, even layer at the bottom of the pan. Prick the dough with a fork.

Bake the shortbread for about 15 minutes, until it has the slightest hint of color at the edge of the pan. Set aside while preparing the topping.

To make the topping, combine the brown sugar and butter in a small saucepan. Bring to a boil and cook for 7 minutes, stirring constantly. (This mixture becomes exceedingly hot, so be careful that it does not come into contact with your skin! Also, please know that the sugar and butter will blend together, despite not seeming to at first.) Pour this toffee mixture over the cookie base and spread it evenly.

Immediately sprinkle the nuts and chocolate chips over the hot toffee layer. Cover the pan with foil or a baking sheet to allow the chips to melt, then spread them lightly with a knife. Let cool. Cut these into small pieces, as these bars are quite rich.

MAKES 16 COOKIES

Lightly grease a microwave-safe 8- or 9-inch pan (Pyrex is great). Place the marshmallows and butter in the pan. Microwave on HIGH for 1½ to 2 minutes to melt the marshmallows, stopping after 1 minute to stir. When melted, stir well to fully incorporate the butter. Add the rice cereal, raisins, and M&M’s. Mix in until fully coated. Stir in the peanuts. With oiled fingertips, press the cookie mixture flat into the pan. Let cool completely and cut into bars.

brown rice flour
MAKES 15 COOKIES

Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.

In a medium-size bowl, combine the shortening and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining base layer ingredients and mix well, until the dough comes together. Press two-thirds of the dough (about 260 grams) evenly into the prepared pan. Set aside.

For the second layer, combine the retained third of dough with the cocoa, oil, and egg yolk. Mix well. Mix in the caramel, chocolate pieces, and nuts (if desired).