Free (of most things) "Sugar" Cookies

Drop Sugar Cookies
1 C Oat (or other flour)
1 C Brown Rice Flour
3/4 C Tapioca Flour
1 tsp baking soda
1 tsp baking powder
8 TBS Palm Shortening (or butter)
1 ½ C palm Sugar
1 TBS ground flax seeds with 2 TBS hot water (let sit for 1-2 mins) (or 1 egg)
1 tsp Vanilla

Shape into balls and squash on to pan.
375 for 8-10 mins.

Sugar Cookies for Cutting
½ C Oat (sub any of these flours)
½ C Tapioca Flour
½ C Brown Rice Flour
½ C Millet Flour
½ C Amaranth Flour or Sorghum
1 tsp xanthum gum
2 tsp baking powder
½ tsp salt
8 TBS Palm Shortening (or butter)
½ C Palm Sugar
2 TBS flax mixed with 4 TBS hot water (or 2 eggs)
2 tsp vanilla
Pinch of nutmeg

Refrigerate dough for 24 hours. Roll, cut and bake at 375 for 10-15 mins.

Frosting
Mix palm shortening with Viv Agave (Organic Blue Agave Inulin available at Whole Foods) and a drop of vanilla. Makes a truly white frosting for coloring.

Crazy Cake

A new friend was looking for an eggless cake to celebrate her birthday. My family has a very old recipe that was typically used, not for food sensitivities, but for lack of eggs! Maybe depression era recipes are an untapped resource for living without! Who would have thought? My food sensitive subs are in parenthesis.

3 c flour (3 c gf-flour+2 tbs baking powder)
2c sugar (2 c agave nectar)
2tsp soda
1/2 c cocoa
1tsp salt
1tsp vanilla
2 tsp vinegar (balsamic tastes really good with chocolate, but you can use any)
3/4 c cooking oil
2 c water

Sift first 5 ingredients directly into 9X13 inch pan. Make 3 holes in dry ingredients, put vanilla into 1 hole, vinegar in another, cooking oil in the third. Pour cold water over entire mixture. Blend with fork. Do not beat. Bake at 350 for 35-40 minutes in the pan you mixed it in.

Pumpkin Seed Butter Cookies

1/2 c pumpkin seed butter
1/4 c ground flax
1/4 c 100% pure maple syrup (or less)
2tsp vanilla
1/2 c brown rice flour
1/4 tsp sea salt

Mix wet then dry ingerdients. Tsp sized drops pressed with palm on cookie sheet. Bake 10-12 mins at 350.

These cookies are safe for just about anyone. Ideally all sugar should be avoided if you have food sensitivities, but maple syrup is used here - it's at least better than cane sugar. These yummy cookies are also nut-free, gluten-free, dairy-free, soy-free, corn-free, egg-free and kid-friendly.