This week’s to do list is super simple. And it’s all about the cookies.

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Our annual holiday party and gluten-free cookie exchange is TONIGHT and we wanted to share all of the cookies on our list with YOU… just click the links for the recipes so you can add them to your to do list!



Thumbprints (a family favorite, Mr. CITC asks for them every year!)

gluten free thumbprint cookies


Chocolate Dipped Peanut Butter Cookies (no flour!)

Mint Chocolate Cookies (be sure to use gluten-free flour, it’s not GF as written)

Butterfinger BonBons

Peanut Butter Kiss Cookies (be sure to use gluten-free flour, it’s not GF as written)

Pumpkin Spice RumChata Rum Balls  (sub GF graham crackers for wafers)

Snickerdoodles  (just sub in Cup4Cup or other GF flour)

Butter Pecan Caramel Cookies

Soft Batch Apple Cider Gingersnap Cookies

And Miss Jessie, a new GFF to our group added her own recipe for Mini Spiced Raw Vegan “Cheesecakes,” inspired by THIS recipe.

And…a BONUS cookie from last year’s cookie exchange that folks were still talking about this year: Lemon Head Cookies!

Don’t you wish you were joining us?

I haven’t dug into this beauty yet, but there are plenty of cookies to try out from Elizabeth Barbone’s new book!









A special thanks to:

Cheryl’s cookies



Wausome Wafers Cheese Crisps 



THANK YOU for sending sweet & savory treats for our event!

  • Please, please, please and pretty please CHECK THE LABELS on your favorite baking ingredients and candies EVERY single time… companies change their information often and it is best to double, triple, quadruple check (and remind your families to do the same if they are cooking/baking for you!) to be sure they are still safe.


  • I often use family recipes and just swap in Cup4Cup gluten-free flour mix — it is worth the money for me to have my recipes turn out every time! (and I may or may not have stocked up this year with the 25lb bag!!!)


EnJOY your cookies. Tell me what YOU end up baking — I’ll be sipping cocktails in the sun or zip lining through the rainforest in COSTA RICA starting this weekend until the week of Christmas. (our baking and shopping are DONE!)




As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.

Friday Photos: a gluten-free cookie exchange

Welcome to Friday Photos, a weekly feature here on Celiac in the City — you can read how it all started by clicking HERE.)

Because of last week’s visit to the hospital (and for 34 other reasons) Christmas kind of snuck up on me. Is it seriously Christmas Eve tomorrow? Where did that come from? Didn’t we just have a wedding? And now we’re wrapping gifts and eating cookies for breakfast, lunch, and dinner?

Or is that just me?


Even though my oven is being moody this week, I was able to get a few batches of cookies made.


And at the last minute, I thought it would be fun to join in on the Cup4Cup cookie contest. By last minute I mean I posted my recipe and photo just a few hours before the contest ended.

(don’t you love that I got a new DSLR camera, yet still take almost all of my photos with my phone? money well spent.)

My husband calls these Snowflakes, but they are also called Crinkles or Pixies.

Friends and family rallied and got me enough “likes” on the contest page to be a finalist. (THANK YOU for the votes!) Then the C4C folks tested the three finalist’s recipes and decided on a winner.

Although I wasn’t THE winner, I was a runner-up… and I scored a bag of the C4C flour, which you can also find at Williams Sonoma. And after I whip my oven into shape, there will be some more experimenting with it.

But for now, you should enjoy the cookies I’ve been munching on this week too. The recipes are all yours.

Gluten-Free Snowflakes
(nut-free too) *because I used the C4C mix, they aren’t dairy-free – the mix has milk in it, but you can easily substitute your favorite GF flour mix as well to make them dairy-free.

What you’ll need:
1/2 cup unsweetened cocoa powder
1 cup white sugar
1/4 cup oil of choice – canola, veg, etc.
2 eggs
1 teaspoon vanilla extract
1 cup C4C gluten-free flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup powdered sugar

What to do:
1. Mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then mix in vanilla. In a separate bowl, combine flour, baking powder, and salt. Slowly add flour mix into the cocoa mixture. Cover dough and chill for 3-4 hours. (overnight works best)

2. Preheat oven to 350 degrees. Either line cookie sheets with parchment paper or use a Silpat. Scoop dough, using cookie scoop or spoon and drop into powdered sugar. This is better than trying to roll them into balls first. After you’ve got them nice and coated, roll into balls and place on prepared baking sheet, at least 2 inches apart.

3. Bake 10-12 minutes, depending on size. (mine took a little longer because I wanted them a bit bigger, you’ll know they are done when you press on the middle and it doesn’t leave much of a dent) Let set on the cookie sheet for a minute or two, then transfer to baking racks to cool.

Gluten-Free Snowmounds (from Grandma G’s recipe box)

8 tablespoons butter

4 tablespoons powdered sugar

1/2 teaspoon vanilla

1 cup flour (I used C4C)

pinch of salt

additional bowl of powdered sugar for coating the cookies

Blend the butter and powdered sugar in stand mixer. Add vanilla, flour, salt and mix well. Place on cookie sheet using a Silpat baking liner or grease the cookie sheet.

Form dough into small balls, place on cookie sheet and flatten slightly. Bake at 350 degrees  for 10-12 minutes or until lightly golden. After the cookies have cooled, roll them in powdered sugar. (go ahead and do this twice if you’d like)

Gluten-Free Spritz Cookies (another ode to Gma G)

*easy to double recipe, these measurements will make about 2 doz cookies

1 cup butter

1/2 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups flour (I used C4C, can use 10 oz of any GF flour blend)

Mix butter and sugar in stand mixer, then add beaten egg, vanilla extract, and almond extract. Slowly add flour into mixture and mix well. Chill dough for easy use in cookie press. Fill cookie press, then press onto cookie sheet, lined with a Silpat baking liner. Bake at 350 degrees for 10 minutes, or until lightly golden brown. (you can add sprinkles before baking too, or drizzle with icing after)

They will make perfect additions to your cookie platter — scroll down and leave a comment telling us what kind of cookies YOU are making this year!

Merry Christmas!