COOKIES LABELS RECIPES

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GLUTEN-FREE CHRISTMAS SUGAR COOKIES - BETTYCROCKER.COM



Gluten-Free Christmas Sugar Cookies - BettyCrocker.com image

Buttery, sweet and tender. These sugar cookies hit the mark for a terrific gluten-free option.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 25 minutes

Yield 24

Number Of Ingredients 10

1 cup granulated sugar
1/2 cup shortening
1/2 cup butter, softened
2 teaspoons pure vanilla extract
1 egg
2 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
1 cup gluten-free powdered sugar
2 tablespoons milk

Steps:

  • In large bowl, beat granulated sugar, shortening and softened butter with electric mixer on medium speed, scraping bowl often, until creamy. On low speed, beat in vanilla and egg. Stir in flour blend, baking powder and salt until well mixed. Divide dough in half; shape each half into disk. Wrap in plastic wrap; refrigerate about 1 hour or until firm.
  • Heat oven to 375°F. On work surface lightly sprinkled with flour blend, roll each half of dough to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets.
  • Bake 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack. Cool completely, about 15 minutes. Stir together Glaze ingredients. Spread on cookies. Sprinkle with additional granulated sugar, if desired.

Nutrition Facts : Calories 160 , CarbohydrateContent 21 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 105 mg, SugarContent 13 g, TransFatContent 1 g

PEANUT BUTTER OATMEAL PROTEIN COOKIES - SKINNYTASTE



Peanut Butter Oatmeal Protein Cookies - Skinnytaste image

Peanut Butter Banana Oat Protein Cookies

Provided by Gina

Categories     Breakfast    Snack

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 9

2 medium very ripe bananas
1 cup old fashioned oats (or quick oats (check labels for gluten-free))
1 scoop vanilla protein powder (I like Orgain)
1 large egg (lightly beaten)
¼ teaspoon cinnamon
Pinch kosher salt
½ teaspoon vanilla extract
¼ cup peanut butter (or nut butter, or seed butter)
¼ cup sugar free chocolate chips (such as Lily's)

Steps:

  • Preheat oven to 350 degrees F. Line 2 sheet pans with parchment or silicon baking mats. 
  • Move oven racks to the second from top and second from bottom slots.
  • In a medium bowl, mash the bananas. 
  • Add the oats, protein powder, egg, cinnamon, salt, vanilla, and peanut butter and chocolate chips and mix with a fork until combined.
  • Scoop ¼ cup of mixture and place on a baking sheet, flatten the top slightly with the back of the measuring cup.  Repeat with remaining mixture, adding 4 cookies to each sheet.
  • Bake for 16 to 20 minutes, rotating pans ½ through bake time to allow for even browning.
  • Allow to cool 5 minutes on the pan then transfer to a wire rack to cool completely. 

Nutrition Facts : ServingSize 2 cookies, Calories 304 kcal, CarbohydrateContent 39 g, ProteinContent 12 g, FatContent 14.5 g, SaturatedFatContent 4 g, CholesterolContent 47 mg, SodiumContent 140 mg, FiberContent 8.5 g, SugarContent 9 g

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  • Bake 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack. Cool completely, about 15 minutes. Stir together Glaze ingredients. Spread on cookies. Sprinkle with additional granulated sugar, if desired.
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