Check the  Faq page for ingredients.

I don't think I can have them because of the unbleached sugar  

http://www.betsyandclaude.com

those look interesting.............what's the word on palm oil? I know it's not listed in TB4, but I thought I heard word it was not sa good. anybody know?

would there be a difference from coconut oil?

wat in the world is xantham gum??
doesnt sound good to me..

it s a gum used in the food industry.....
http://www.dadamo.com/forum/archivea/config.pl?read=78272

corn derivatives
http://www.cornallergens.com/list/corn-allergen-list.php

Quoted from Lola

would there be a difference from coconut oil?

I don't know, would there be?

Quoted from Lola

would there be a difference from coconut oil?

I'm pretty sure there would be a difference, considering they are from two different species of trees.

Well those cookies are definably out for me – too many avoids in them whether I follow BTD or GTD.

Quoted from italybound

those look interesting.............what's the word on palm oil? I know it's not listed in TB4, but I thought I heard word it was not sa good. anybody know?

Quoted from Lola

would there be a difference from coconut oil?

Quoted from Gumby

I'm pretty sure there would be a difference, considering they are from two different species of trees.

GT1 (Hunters) & GT2 (Gatherer) food lists rank them as coconut oil avoid with black dot & palm as a flat out avoid.

GT3 (Teachers) food list ranks them very differently. Pg. 227 has coconut oil as a diamond superfood and palm oil as an avoid (no black dot).

GT4 (Explorer) & GT5 (Warrior) ranks them both as avoids. I seem to remember Dr. D. writing a blog about this in particular, but I can't remember for sure.

GT6 (Nomad) doesn't mention them, so they're both neutral.

Cookies are incredibly easy to make...

Here are some examples:

1 1/2 cups of compliant flour (teff, quinoa, rice, millet, chestnut*, etc)
spices - totally customizable (anise seed/fennel, cinnamon/ginger/clove, etc)
1/4 teaspoon sea salt
1/2 - 3/4 cup of compliant sweetener (agave nectar, mild molasses, honey, etc)
1/2 - 3/4 cup of fat (ghee, coconut oil, etc)
2 eggs - easy to omit! Totally optional as needed for your type!
1 tsp vanilla flavor (not extract) - easy to omit!  Totally optional as needed for your type!

Mix the dry together.  Mix wet together.  Add wet to dry.  Drop by spoonfuls onto baking sheet (I line it with parchment paper).  Bake for 8+ minutes in a 350°F oven.

Enjoy!

* chestnut flour is *very* sweet so use less sweetener!

Note:  quinoa flour is fairly strong tasting - use a good amount of spice!

p.s.  Substitute some of the flour with flaxseed meal or rice bran, as desired!

thanks Vicki!
and xmas is just around the corner!!

Lola,

This recipe is so hard to screw up!  I think the only way to truly screw it up is to fall asleep when they are baking!  

You can change the amounts of many of the ingredients quite a bit without a negative outcome.

For those willing to make these cookies, also feel free to add 1-2 tablespoons of cocoa powder or carob powder, etc!

I'm thinking of making my own "candied" ginger with xylitol.

I do not recommend using vegetable glyerine as the sweetener simply because it changes the texture of the cookie - making it more gooey/weird.

thanks!

They hold together without eggs?  I wonder if flax meal can be used instead of eggs.

Well, I just tried that cookie recipe with millet flour, eggs, and coconut oil.  They were very flat.  Next time I'll put some baking powder in them and bake them about 6 min.

Ribbit, did you use sweetener?  

Quoted from Ribbit

I wonder if flax meal can be used instead of eggs.

yes, on the flax........I forget the exact ratios, but you soak it in water and use a tablespoon I think it was per egg substitution. I do know the ratio I was given to use was way too much.......the cake turned out like rubber.      but yes, it can be sub'd if ya know how

Egg Replacement Formula:

1 tbsp flaxseed meal + 3 tbsp water = 1 egg

Mix flaxseed meal and water in a small bowl and let sit for one or two minutes. Add to your recipe the same as you would an egg.

Quoted from Lola

...and xmas is just around the corner!!

  Don't say that Lola!!!  

Palm oil is bad news. It's often used in commercially processed foods because it's cheap. Unfortunately it's also usually loaded with pesticides, like cottonseed oil, and rancid or of very poor quality as well. If you see 'palm/cottonseed oil' on the label, it means the manufacturer will use whichever of those oils is cheapest and immediately available.

Funkymuse, if you're looking for a good quality packaged cookie, try Pamela's. The rice flour shortbreads are REALLY good. I use them in place of graham crackers for pie crusts.

Ground flaxseed is an excellent replacement for eggs in most recipes.

Good recipe Vicki, thanks for sharing it I'd put in a little corn-free baking powder to get them to rise properly, otherwise it's just perfect! You can also substitute almond extract for the vanilla. Add in some chopped almonds too, maybe some dark chocolate chunks or chips, or dried fruit . . . yummy!

Quoted from Ribbit

They hold together without eggs?  I wonder if flax meal can be used instead of eggs.

I'm allergic to eggs so I always bake with flax seed "goo".  What I do is soak 1/4 c. seeds in
hot water until they get really soft and what's produced is this thick goo.  I strain out the flax seeds and JUST use the liquid. (sometimes I add a small amount of seeds to recipe, but using too much will produce a stiff rubbery batter)  I'm not sure of my exact measurements, but I use enough hot water to cover the seeds completely...If it requires I use a little more water because the seeds absorbed all of it, I add a little more.  BUT the thick goo is almost like egg whites.  I usually add about 1/4 cup of goo to equal two eggs in recipes.

If I  want to add additional  fiber to a recipe, I usually add rice bran, apple bran or chia seeds.
Or I use ground up nuts and halve my flour.

PS...Do not soak ground up seeds.  Soak the whole seed.

Quoted from Chloe

What I do is soak 1/4 c. seeds in hot water until they get really soft and what's produced is this thick goo.  I strain out the flax seeds and JUST use the liquid.

this sounds like it would work really well for egg substitute. And easy to remember. No offense to the recipe Chanur posted  
I think that was the ratio I used before and got a rubbery cake. It was one of those $6 cake mixes from WF too   .. the ones made w/ rice flour and tastes heavenly..........except they have waaaaaaaaaay too much sugar in them. I don't buy them anymore for that reason.  

ItalyBound: Rather than take offense I would much rather take it as a warning to beware that at some point that particular method may fail me. I consider it an insider's tip.  

Quoted from Chanur

ItalyBound: Rather than take offense I would much rather take it as a warning to beware that at some point that particular method may fail me. I consider it an insider's tip.