pumpkin oatmeal cookies

1 cup pumpkin puree
1/2-3/4 cup light brown sugar
1 T. molasses
1 egg whites
1 cup gluten free flour mix
1 tsp. baking soda
1 tsp. cinnamon
3 cups rolled oats
1 cup raisins-optional

Preheat oven to 350 degrees F. Mix thoroughly the pumpkin, sugar, and molasses. Beat in egg whites. Gradually stir in flour, baking soda, and cinnamon. then add the oats and raisins and mix well. Drop by spoonfuls onto a greased cookie sheet. Bake for 12-15 minutes. When cooled, drizzle on icing.
Icing:
1 cup confectioners sugar
1 T. maple syrup
2 T. water
Mix well.

chocolate chip biscotti

2 eggs
1/2 cup oil
3/4 cup sugar
1 cup almond flour
1 cup potato starch
1 cup oat flour
1/2-3/4 cup chocolate chips
oil spray
1 tsp. cinnamon
2 tsp. sugar

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Beat the eggs, oil, and sugar on high speed for 5 minutes. Add the almond flour, potato starch, and oat flour, combine using a rubber spatula or wooden spoon. Mix in the chocolate chips. In a small bowl combine the cinnamon and sugar. Pour the dough mixture into one or two rounds on the prepared cookie sheets and quickly spray tops with oil. Sprinkle with cinnamon/sugar and place in the oven. Bake for 30 minutes. Remove from the oven and let cool for 5 minutes. Slowly slice the biscotti into sticks and place it back in the oven for 20 minutes.

almond cookies

4 egg yolks
1 cup sugar
2 cups ground almonds/almond flour

Mix together the yolks and sugar until combined. Add the ground almonds/flour. Mix and refrigerate until mixture hardens. Preheat oven to 350 degrees F. Form cookie dough into balls and place on a greased cookie sheet. Bake for 10 to 15 minutes, until lightly golden on the bottom of the cookies. Cool.

almond thins

1 cup almond flour
1 egg white
1 T. olive oil
1/4 tsp. salt
1 T. sesame seeds

Place the egg white in a bowl and whip until frothy. Add in the almond flour, oil, salt, and sesame seeds. Mix until combined. Place dough between 2 pieces of parchment paper and roll it out to 1/4-inch thick. Score the dough with a pairing knife or pizza wheel into squares. Bake at 350 for 20-30 minutes.

zucchini chocolate-chip cookies

1 cup gluten free all-purpose baking mix flour
1 1/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup oil
1/4 cup natural applesauce
1/4 cup honey
1/2 cup light brown sugar
1 egg
1/2 tsp. vanilla extract
1 cup grated zucchini
1 cup oats
1/2 cup ground walnuts
1/2 cup chocolate chips

 In a mixing bowl, combine the first five ingredients. Add in the oil, applesauce, honey, sugar, egg, and vanilla. Mix well. Stir in the zucchini , oats, and walnuts. Fold in the chocolate chips. Refrigerate for 1 hour. Scoop cookies onto a lined cookie sheet and bake at 350 for 20 minutes.

Adapted from marthastewart.com

lemon cornmeal cookies

1 cup flour or gluten free flour mix
1/3 cup cornmeal
1/2 tsp. baking soda

1/4 tsp. salt
1/4 tsp. ground ginger
1/4 cup sugar
1/4 cup maple syrup
5 T. natural applesauce
1 T.olive oil
1 egg
grated lemon zest of 1 lemon

 Preheat oven to 350 F. Whisk together the dry ingredients. Add the maple syrup, applesauce, oil, and egg. Mix until smooth and thick. Stir in the lemon zest. Using a greased tablespoon, scoop batter onto a greased cookie sheet. Bake for 12 minutes. Drizzle any icing if desired.

chocolate oatmeal cookies

1/2 cup natural applesauce
1/2 cup light brown sugar
1 tsp. baking soda
2 egg whites
1 cup quick-cooking oats or oat flour
1/4 cup brown rice flour
1/4 cup potato starch
1 pkg. chocolate pudding mix
1/2 cup chocolate chips-optional

Preheat oven to 350 degrees F. In a medium bowl, combine the applesauce and brown sugar. Stir in the baking soda and then the egg whites. Add the oats, rice flour, potato starch, and pudding mix. Mix well to combine. Fold in the chocolate chips if desired. Scoop spoonfuls onto a cookie sheet and bake for 15 minutes.