Gluten-Free Citrus Cookies

Ok. I admit it. I probably will never be able to eat gluten in large quantities again. I suffered with a horrid headache for 7 hours this morning from eating something that had gluten in it. And by something I mean chorizo that I thought was gluten-free. One of the things I’ve missed the most is something sweet now and then, so I played with the following recipe and found it to be every bit as good as cookies prepared with wheat.


1 1/2 cups gluten-free baking/pancake mix, 3 tbsp dried orange peel, 1/3 cup sugar. Add 1/3 shortening or butter – blend in with pastry blender. Add 1 egg and 1/4 cup orange juice. Drop by spoonfuls and bake at 375F until darkly browned on edges. Remove and let sit until cool. Will still be chewy in the center.

Published by Lisa Abeyta

Entrepreneur and passionate foodie.

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