Every once in awhile we take a break from chocolate (though not too often) for a different flavor of cookies.  These old favorites combine butterscotch chips, orange zest and cinnamon to make a delicious tea-time cookie.

Ingredients:
1-1/4 cups gluten-free flour*
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup coconut oil
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
grated peel of 1 orange
3 cups gluten-free oats
1-11 ounce bag butterscotch chips (check label for allergies)

Preheat oven to 375 degrees.  In a medium bowl combine the dry ingredients:  Gluten-free flour, xanthan gum, baking soda, salt and cinnamon.  In a large mixing bowl, cream the coconut oil and sugars together.  Mix in the two eggs and orange peel.  Gradually add the flour bowl to the butter bowl, mixing gently. Fold in the oats and butterscotch chips.  Line cookie sheets with parchment paper.  Drop dough by rounded teaspoons onto pans, 12 to a pan.  Bake at 375 degrees for about 10 minutes.  Cool cookies on racks and enjoy!

*I used 1 cup Gluten-Free Mama flour and 1/4 cup sorghum flour the day I made these cookies. I think they would also work well with 1/2 cup brown rice flour, 1/2 cup tapioca or arrowroot flour, and 1/4 cup sorghum flour.  Use the combination you like best!

My little cookie monster was taking a nap the afternoon I made these, so we only get photos of the cookies today :-).

Let them praise the name of the Lord,
For His name alone is exalted;
His glory is above the earth and heaven.  Psalm 148:23 (NKJV)

Here is a favorite zucchini recipe from the Gluten Free Mama Cookbook.  The zucchini make these cookies moist like my pudding cookie recipe, but even healthier.  This yummy snack stays soft as a muffin, perfect for any time of day.

Ingredients:
2 1/3 cups Gluten Free Mama Almond Blend Flour
2 tsp. guar gum
1/2 tsp. baking soda
1 tsp. salt
1 cup coconut oil,  softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 cup grated zucchini
2 eggs
1  1/2 cups Enjoy Life chocolate chips

Preheat oven to 350 degrees.  Put the dry ingredients in a medium mixing bowl (flour, guar gum, baking soda, salt) and mix with a wire whisk. In a big mixing bowl, combine the coconut oil, sugars, vanilla, zucchini and eggs.  Slowly add the flour mixture to the big mixing bowl.  Fold in the chocolate chips.

Line a baking sheet with parchment paper.  Scoop rounded teaspoons of batter onto your cookie sheet, 12 to a pan.  Bake 14 minutes.  Let sit on pan 2 minutes before moving to cooling rack.  Makes approximately 4 dozen yummy cookies, but it will be hard to count them as they are eaten so quickly.  Store leftover cookies (if any) in refrigerator or freezer.

I will sing to the Lord,
Because He has dealt bountifully with me.  Psalm 13:6 (NKJV)

A little late for Valentine’s Day, but not too late to make for your sweetheart…Giant Chocolate Raisin Cookies!

My son Kevin whipped these up for me last week, using a recipe from the library and GlutenFree Mama Flour.  They are so yummy we can’t wait for Kevin to make them again.  Thank you, Kevin!

Ingredients:

2 cups GlutenFree Mama Coconut Blend Flour (or gluten-free flour blend of your choice)
1 teaspoon xanthan gum
1/2 cup cocoa
1 teaspoon salt
1 teaspoon baking soda

3/4 cup coconut oil, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla

2 cups Enjoy Life chocolate chips
1 cup raisins

Preheat oven to 350 degrees.  In a medium bowl mix the dry ingredients:  flour, xanthan gum, cocoa, salt and baking soda.  Set aside.  In a large mixing bowl, cream coconut oil and sugars together.  Add eggs and vanilla and mix well.   Stir half the dry ingredients into the oil mixture, then stir in the other half until well mixed.  Fold in the chocolate chips and raisins.

Oil three 9-inch cake pans.  Divide dough into three sections and spread into the cake pans (it will be thick and lumpy with all the raisins and chips).  Bake all three pans for 20 minutes.  Remove from oven and allow to cool on racks before removing from pans.

You now have three Giant Chocolate Raisin Cookies to eat or to share!  Happy belated Valentine’s Day!

 Beloved, let us love one another, for love is of God; and everyone who loves is born of God and knows God.  1 John 4:7  (NKJV)