Stevia Chocolate Chip Cookies

1 ½ c. Rice Flour
½ c. Tapioca
1/3 tsp Xantham gum (if you don't have this you can leave it out, it will just be more crumbly)
3/4 teaspoon sea salt
3/4 teaspoon baking powder
1 egg
1/2 teaspoon stevia powder (or 1/2 cup of Agave or Honey)
1 teaspoon vanilla flavoring
1 cup salted butter, softened
3/4 cups chocolate chips (you can add more if you want to)


1.            Preheat the oven to 350 F. Lightly grease a cookie sheet and set aside.

2.            In a medium mixing bowl, sift together the flour, salt, and baking powder, and set aside.

3.            Place the egg, stevia, and vanilla in a large mixing bowl, and beat well with a beater or an electric hand-held mixer. Slowly add the butter, continuing to beat until the mixture is smooth and creamy.

4.            Add the flour mixture to the butter mixture. Fold in the chocolate chips.

5.            Drop heaping teaspoons of batter on the cookie sheet, about 2 inches apart. Bake for 20 to 25 minutes, or until the cookies are golden brown.

6. Enjoy!  Beware, they are crumbly!
 

Sugar-Free Powdered Sugar

1 cup Coconut Sugar (or other granulated sugar of choice)

Optional: 1-2 tsp arrowroot or cornstarch, to prevent clumping when stored

1. Blend the ingredients in a blender. It’ll smoke a little, but that’s okay.  Store in a covered container in the pantry, just as you’d store regular powdered sugar. You can use it as replacement for powdered sugar but it will be a little darker.

Mexican Wedding Cake Cookies

1/2 c. Powdered sugar
1 cup butter (soften)
1/2 c. Arrowroot mix (or more Tapioca Flour)
1 c. Tapioca Flour
1/2 c. Rice Flour
1 tsp Vanilla
3/4 C.  Pecans (or other nut)

1. Mix well and then add chopped nuts
2. Make balls and put on sheet
3. Bake 350 for 8-10 minutes or just until they start to brown
4. Enjoy!

Optional: Usually these cookies are rolled in powdered sugar, if you decide to do this roll them while they are still warm.