Holiday Baking... yumm

Ok... so being gluten free is not always easy... I did let myself go over Thanksgiving... one day.. which meant eating a bun... heavenly...thanks MO, and stuffing, pie, cake, yummy animal crackers in my moms cupboard....yah.. you get the point. I was SICK SICK SICK. Fever, stomach ach... NOT GOOD. Just reminded me WHY I am gluten free... So.. back on track here is my holiday baking. So far soo good. We made Gingerbread cookies for the first time yesterday and they turned out GREAT! I don't like gingerbread cookies but the kids love them and you know what.. they were not half bad. Gluten free baked goods MUST be stored in the fridge beyond day number two of being baked due to no preservatives and it does get downright funky tasting... first day is the best.. downhill after that. So frozen xmas cookies it is for us.. I am not complaining!

TODAYS RECIPIE - SECRET Gluten Free Chocolate Chip Cookies

1/4 cup margarine or butter (recipe said heart healthy...comeon.. these are cookies)

1/4 cup brown sugar, firmly packed

3/4 cup zucchini, very finely grated or chopped with skin removed. (I purchased a BUNCH from a local farmer this summer, grated it and froze it in these proportions.. thaw and drain then use)

1 egg (or 2 egg whites. I always use double the egg whites in recipes versus whole eggs.. old habits die hard)

1 1/3 cup gluten free master baking mix (see earlier post) or GF mix of your choice.

1/2 cup gluten free certified oatmeal.

2 tablespoons flax seed meal... (I was skeptical but they never know it is in there)

1 (6oz) pkg of chocolate chips... I use half the bag

Directions: Cream butter and brown sugar. Add zucchini and the egg whites. Stir in master baking mix, oatmeal, flax seed and chocolate chips. Drop by tablespoons onto baking sheet. Bake at 350 for 8-10 minutes until light brown. DELICIOUS!!