Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Snickers Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Sue DeVries.

    1 cup butter or margarine
    1 cup creamy peanut butter
    1 cup brown sugar
    1 cup sugar
    2 eggs
    1 teaspoon vanilla
    2 cup brown rice flour ½ cup potato flour (NOT potato starch
    flour)
    1 teaspoon baking powder
    1 ½ teaspoon baking soda
    ½ teaspoon salt
    2 - 14 oz. bags of fun size or miniature Snickers Bars

    Celiac.com Sponsor (A12):
    Mix butter, peanut butter, sugars, egg, and vanilla together well. Add dry ingredients; mix. Cut fun size Snickers bars in half or use one whole miniature Snickers. Wrap cookie dough (use about a 1 ball of dough for each cookie) around a piece of candy and place on a well greased cookie sheet. Bake at 375 for about 9 minutes. Flatten cookies slightly with a spatula as soon as they are removed from the oven. Let cool on the cookie sheet for about 10 minutes before removing.

    Note: I dont have any problems with these cookies when I use Air Bake cookie sheets. If you use regular sheets you will need to watch them
    carefully as they tend to burn on the bottom. Dont get confused. Use potato flour NOT potato starch flour!



    User Feedback

    Recommended Comments

    Guest Ben

    Warning: You will eat a dozen of these if you make them. Best to have someone around to restrain you.

     

    Of every holiday cookie I've had (gluten free and not gluten free), these are the best. I wish I had some right now, but I ate them all.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    Lisas Firehouse Chocolate Chip Cookies:
    1 cup white rice flour
    1 cup brown rice flour
    2/3 cup tapioca flour
    1/3 cup potato starch
    1 teaspoon baking soda
    ½ teaspoon baking powder
    1 teaspoon salt
    ¾ Cup Brown Sugar
    1 Cup White Sugar
    3 Eggs
    1 ½ teaspoon Vanilla (if using Authentic Foods ½ teaspoon)
    2 Cup Chocolate Chips
    ¾ Cup Butter
    ¾ Cup Shortening
    Mix everything together bake at 350 for 10 to 12 min.
    I revised my special cookie recipe that I use to make when I was in forestry, My friends cant even tell they are gluten-free cookies. Make extra because they go fast!


    Scott Adams
    This recipe comes to us from Rosemarie Menassas.
    1 ¾ cups quinoa flakes (or quick cooking rolled oats if you include oats in your diet)
    1 ¾ cups gluten-free flour mix
    ½ to ¾ cup cold butter
    ¼ teaspoon baking soda
    ¾ to 1 cup brown sugar
    Mix all of the above together till butter is all worked in and pat half of the mixture into a nine inch cake pan.
    Meanwhile: Add 2 cups chopped dates, no pits, ½ cup white sugar, 1 cup water and 1 tablespoon lemon juice to a medium saucepan and cook slowly stirring to prevent burning till mixture is thickened. Cool the mixture.
    Now pour the date filling over the mixture in the pan. Then add the remaining topping mixture and pat slightly. Bake at 350F for about 45 minutes or till golden on top. Cut in square...


    Silka Burgoyne
    Ever since my husband diagnose with celiac disease, he was a littlebit depressed because he could not just simple go and grab something toeat. At the beginning, he tried to keep an open mind and went to storesthat sell gluten-free products. Most of the time, he was disappointedwith the taste of the products. One day, he came home from work andtold me how his co-workers teased him with a yummy looking chocolatechips cookie and he felt extremely depressed because he could not eatthem and he absolutely LOVES to snack. I found his co-workers' actionvery childish and decided that I would create a recipe the my husbandwould love and he could has plenty of supply at work so when the samesituation ever happen again, he would be prepared.
    Myhusband's favorite cookie is white chocolate chip w...


    Mark Christian
    Decadent Gluten-Free Triple Chocolate Chunk Cookies
    This recipe was converted from Kilograms to USA measurements.
    Ingredients:
    Butter - 5 oz. or 0.625 Cups Potato Starch - 0.55 Cups Sugar Castor - 0.37 Cups Cocoa Powder - 1.75 Tablespoons Dark Treacle - 2 Tablespoons Glucose - 2 Tablespoons Glycerine - 1.75 Tablespoons Egg - 1.37 oz. Ammonium Bicarbonate - 0.66 Teaspoon Sodium Bicarbonate - 0.42 Teaspoon Salt - 0.42 Teaspoon Maize starch cornflour - 0.39 Cup Rice flour - 0.30 Cup Soy Flour - 0.22 Cup Water Dark & White Choc Chunks - 10.31 oz. Directions:
    Add butter, sugar, cocoa powder and potato starch to blender and mix high speed 4 mins. Add glycerine, treacle and glucose and mix for 2 mins on medium speed. Add egg slowly whilst mixing. Add both baking powders & salt and mix for 2 mins on medium...


  • Recent Activity

    1. - Kathleen JJ replied to Kathleen JJ's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Options - 7 year old boy - Helicobacter pylori and serology

    2. - StaciField replied to StaciField's topic in Related Issues & Disorders
      6

      My bone structure is disintegrating and I’m having to have my teeth removed

    3. - Kathleen JJ replied to Kathleen JJ's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Options - 7 year old boy - Helicobacter pylori and serology

    4. - cristiana replied to Kathleen JJ's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Options - 7 year old boy - Helicobacter pylori and serology

    5. - Kathleen JJ posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Options - 7 year old boy - Helicobacter pylori and serology


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,059
    • Most Online (within 30 mins)
      7,748

    Deb W
    Newest Member
    Deb W
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.1k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Captain173
      10
    • jjiillee
      5
    • Kristina12
      7
    • StaciField
    • ShRa
      9
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...