2 ½ cups GF flour mix

2 tsp Xanthan Gum

1 Cup Sugar

1 Cup CF Margarine

1 Egg

1 tsp baking powder

2 tsp Fruit juice

1 TBL vanilla

Combine all ingredients and beat until well mixed. Wrap in plastic wrap or seal in a plastic bag and chill until firm. Roll out the dough, half at a time, on a floured surface. Cut out with cookie cutters of your choice and place 1" apart on an ungreased sheet. Bake 6-10 minutes at 425 degrees until slightly brown around the edges.

1 ½ cups Garbanzo and fava bean flour

½ cup sweet sorghum flour

¼ cup arrowroot

1 tsp baking soda

1 tsp baking powder

2 tsp xanthan gum

1 tsp sea salt

½ cup sugar

½ cup brown sugar

1 cup CF margarine

2 eggs (I actually use ¾ cup applesauce)

1 tsp vanilla

12 oz chocolate chips

Combine first 7 ingredients in a small bowl. Set aside

Cream sugars and margarine until well blended. Beat in eggs (or applesauce) Add Vanilla. Gradually add flour mixture and mix well. Stir in chips.

Drop by rounded teaspoon on an ungreased baking sheet. Bake 8-10 minutes in a 375 degree oven. Cool on wire rack.

½ cup peanut butter

½ cup c/f margarine

6 oz gf/cf chocolate chips

10 cups Rice or Corn Crunch’Ems cereal

2 cups powdered sugar

Melt peanut butter, margarine, and chocolate chips in a saucepan over medium heat. Pour over cereal, being sure that all cereal is coated.

Put 2 cups powdered sugar in a large paper bag. Put cereal in bag and shake gently until all cereal is coated. Pour out on wax paper to cool.