Rice Krispie Treats can be made gluten-free -- just make sure each ingredient identifies itself as 'gluten free'. See here: http://www.ricekrispies.com/en_US/recipes/the-original-treats.html?utm_source=google&utm_medium=cpc&utm_term=how%20to%20make%20rice%20krispies%20treats&utm_content=How+to+Make+Rice+Krispies&utm_campaign=Intention+-+Brand#/en_US/recipes/gluten-free-treats Otherwise, have a look at the King Arthur Flour site for gluten free cookie/sweets recipes. Most of their GF recipes I've tried have been pretty good. Here's the link: http://www.kingarthurflour.com/recipes/gluten-free/cookies-bars-and-candy I've also found some good GF recipes at Allrecipes.com so you might want to search there to see what inspires you.

I usually start making cookie dough now and then freeze it until a few days before I bake when I remove it from the freezer and place it in the fridge to thaw. I wrap each dough in wax paper, then place it in a zip lock freezer bag. You can place more than one in a bag and label each dough. I've kept them frozen for several months before baking them and they turned out fine. I don't recommend that for special occasions, but for your own use they should be fine. I included a note in the recipe that I don't put in the freezer; they might be OK, we just haven't tried it with that particular cookie. Basically, butter-based cookie recipes do well in the freezer. Cranberry Lemon Cookies A wonderful cookie I discovered at Gail's Recipe Swap. It is now one of the "must have" cookies in our family at Christmas time. They freeze well, but you should thaw them before you frost them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. *********************************************** Walnut Acorn Cookies Hubby remembers his mom making these cookies when he was a kid in Ohio, and it remains as one of the "must have" Christmas cookies in his family. * 1 C melted butter * 3/4 C brown sugar, firmly packed * 1 C finely chopped walnuts (chop first, then measure 1 cup) * 1 tsp. vanilla * 2-3/4 C sifted all-purpose flour * 1/2 tsp. baking powder * 1 C (6 oz.) semi-sweet chocolate chips Stir together melted butter, brown sugar, 3/4 C walnuts and vanilla. Sift flour with baking powder and stir into butter mixture; blend well. [At this point, I let it cool then wrap it in waxed paper and then a freezer bag and keep in the fridge until ready to bake. Let come to room temperature before forming into cookies.] Shape cookies by pressing dough firmly into a teaspoon (not a measuring spoon), slightly mounding the dough to form the shape of an acorn. Be sure the dough is firmly formed on the spoon. Bake on ungreased cookie sheet in 375F oven about 13 minutes, until light golden brown. Cool. Meanwhile, melt chocolate over warm water in double boiler. Dip large end of cookie in melted chocolate, then in remaining walnuts. Cool on wax paper. Store in air-tight containers. Makes 4-5 dozen cookies. **************************************************** Mexican Wedding Cakes A tender, buttery cookie rolled in powdered sugar. * 1 C softened butter * 1/4 C confectioner's (powdered) sugar * 1/8 tsp. salt * 2 tsp. vanilla * 2 C sifted flour * 1 C chopped pecans or toasted almonds Cream butter and sugar until fluffy. Add salt, vanilla, flour and nuts; blend well. Shape into roll, 1-1/2" in diameter. Wrap in wax paper and chill. Slice in 1/4" slices and shape. Place on ungreased cookie sheet, bake in 400F oven 6-8 minutes for slices, 8-10 minutes for balls. Roll in confectioner's sugar while still warm. ************************************************* Happy baking! :-) Jen

There are a lot of great gluten-free cookie recipes. The simple FLOURLESS PEANUT BUTTER COOKIE recipe is probably the first one that comes to mind. 1 c. peanut butter 1 c. sugar 1 egg Preheat oven to 350 degrees F. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe. Drizzle the top of these cookies with melted chocolate chips and/or chopped peanuts. You will find variations of this recipe. My version of this recipe has less total sugar from a low\-glycemic sugar, more fiber (almond and hi\-maize flour) and the cookies looks more like a traditional peanut butter cookie because I can press the dough with a fork (or potato masher) for that traditional hatch mark. 1 c. peanut butter (smooth) 1/3 c. palm sugar 1 egg 4 T. almond flour 2 T. hi\-maize flour 1 t. soda ~~~~~~~~~~~~~~~~~~ If you want to venture into using almond flour and coconut flour, you will have a much larger variety and more traditional recipes. You can make both almond flour and coconut flour yourself to save some money. I make almond flour by making almond milk first, and the pulp left from the process is dried (I use my dehydrator), then I pulse it in my mini\-food processor to make a fine grind. To make coconut flour, use unsweetened coconut and blend it fine in a food processor or blender (be careful not to over\-blend it or you will get coconut butter). You can find more detailed instructions on\-line. If you purchase these ingredients, I'd suggest Honeyville Farms (honeyville.com) for almond flour (both blanched or unblanched \- they work the same in recipes \- and I make both blanched and unblanched at home) and Tropical Traditions (tropicaltraditions.com) for coconut flour. I think those two brands are superior to other brands. For almond flour based recipes: Elena's Pantry \- http://www.elanaspantry.com/ For coconut flour based recipes: Tropical Traitions \- http://www.tropicaltraditions.com/organic_coconut_flour.htm I try to stay away from recipes that get fussy with a large number of gluten\-free flours and starches, or pre\-packaged gluten\-free baking mixes, because they tend to be high\-glycemic (raise blood sugar) and more expensive to make. As another option, there are a lot of gluten\-free mixes available if you don't mind the cost and don't want to purchase a lot of gluten\-free ingredients you normally wouldn't use. Even Wal\-Mart is now carrying all kinds of gluten\-free mixes. SUPER SIMPLE BANANA COOKIES (I make these cookies several times a month.) 3 mashed ripe bananas (I usually use 2 small bananas OR 2 small bananas + 1/2 c. unsweetened applesauce \- depending on how soft or hard you want the cookies) 2 c. gluten\-free oats 1 c. chopped dates\* 1/3 c. coconut oil (or vegetable oil) 1 t. vanilla pinch of salt Preheat oven o 350\-degrees F. Mix ingredients well. Drop by teaspoonfuls (don't make them very large) onto an ungreased, or parchment\-lined, cookie sheet and press to flatten (I use my fingers \- and round the mounds slightly). Bake for 20\-25 minutes, or until lightly browned. Notes: \-I like to let the dough set for 5\-10 minutes (while the oven preheats) in order to hydrate all the ingredients. \-Depending on how long you bake them will determine whether the cookies are really soft or more crunchy. \-\*You can add any number of add\-ins besides dates. I often snip dried apricots into 1/4\-inch bits with my kitchen scissors and use a cup of them, add 1/4\-1/3 c. mini\-chocolate chips for Oatmeal Chocolate Chip Cookies, dried blueberries, dried apple bits, currants, dried cherries (I usually snip them into smaller bits with my kitchen scissors), or a mixture of these. For increased nutrition I often use 1/2 c. cacao nibs along with mini\-chocolate chips, and that is a good combination. \-I generally use a \#70 portion scoop and bake 2 standard cookie sheets full \- or 35\-40 SMALL cookies. ~~~~~~~~~~~~~~~~~~~ PEANUT BUTTER CRUNCH COOKIES 1 stick butter 3/4 c. peanut butter Microwave in a microwave\-safe dish to liquefy. 1 t. baking soda pinch of salt 2 eggs 1 c. unsalted dry\-roasted peanuts 1/2 c. raw or roasted sunflower seeds 1/2 c. almond flour 1/2 c. palm sugar (or brown sugar) 1/2 c. mini chocolate chips 1/2 c. unsweetened coconut (optional) 1/2 c. cacao nibs (optional) In a large bowl, use a hand\-held electric mixer to blend all ingredients. Drop by teaspoonfuls and press the mounds down slightly. Bake in a 375\-degree preheated oven for 12\-minutes. Notes: \-I use a \#50 portion scoop. \-Recipe makes 2 full pans, or 35\-40 small cookies. \-Grainlady

This is a dessert rather than a cookie recipe but it's full of fruit and fiber. It's originally a low sugar diet recipe but you can use real sugar and butter in place of the substitutes that I used, although it's healthier in the original version. It's really good! PLUM CRUMBLE 750 grams (1 1/3 lbs) plums, halved 1 TBS sugar substitute 1 TBS cornflour 1/2 teasp ground ginger 1/2 teasp ground cinnamon TOPPING: 2/3 cup (75 grams) or (3 oz) jumbo porridge oats (not instant or quick cook oats) 1/2 cup (60 grams) or (2.5 oz) wholemeal flour * 8 TBS sugar substitute 1/4 cup (30 grams) or (1 oz) chopped almonds or pecans 4 1/2 TBS (60 grams) or (2.5 oz) soft margarine, non-hydrogenated** 1 teasp grated orange zest 1/2 teasp ground cinnamon 1/4 teasp ground cardamom 1. Preheat the oven to 350F. 2. Put the plums in a bowl with the sugar substitute, cornflour, ginger and cinnamon, mix together and arrange evenly in a deep 9-inch (23 cm) pie plate 3. Topping: - Combine the oats, flour, sugar substitute, almonds, margarine, orange zest, cinnamon and cardamon in a bowl. Using your fingers, rub the ingredients together until the mixture forms a crumbly dough. 4. Sprinkle this mixture evenly over the fruit mixture and bake for 35 - 40 minutes or until the topping is golden and the fruit mixture is bubbling. Source: Adapted from Rick Gallop's GI Diet Green Light Cookbook My Comments: *whole wheat flour including the bran. ** although I never otherwise use margarine, I understand that some of the modern light and non-hydrogenated margarines are ok on this diet and better for you than butter. I am using wholegrain spelt flour at the moment for baking  it contains the bran. This was another surprisingly delicious, easy dessert! I used 6 large, dark purple plums, each one about the size of a small egg. When halved they sat cut side upwards in rows in a casserole dish. I used Becel margarine, thinking it was a good diet choice but afterwards noticed  printed in German in very small letters - that it was not recommended for use in baking. Oh well IÂll just find another brand for next time. of a no-fat no-sugar fruit yoghurt over top. SharonCb