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Posts Tagged ‘Cookies’

Sugar cookie decorated with pumpkin frosting and candied mint leaves

Gluten-Free Sugar Cookies

Makes 12-24 (depending on the size of cookie cutter used)

Plain sugar cookies are a simple treat for any occasion. For parties and holidays they can be embellished with colored frostings and sprinkles, lemon extract, or cinnamon sugar (see the variations for lemon and cinnamon versions).

¾ cup whole cane, date, or palm sugar

½ cup unsalted cultured butter, at room temperature (about 70 degrees F)

1 large egg

1 teaspoon vanilla extract

1 ½ cups tapioca flour, plus more for rolling out the dough

1 cup brown rice flour

1 tablespoon psyllium husk powder or 2 teaspoons xanthan gum

¼ teaspoon  baking soda

1/8 teaspoon unrefined sea salt, finely ground

Adjust the oven rack to the center of the oven. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. In a large mixing bowl combine sugar and butter. Use a wooden spoon or the paddle attachment to mix until creamed. Add the egg and vanilla extract.  Stir until they are fully incorporated. In a medium bowl combine the tapioca flour, brown rice flour, psyllium seed husk powder (or xanthan gum), baking soda, and sea salt. Mix well. Slowly add the flour mixture to the creamed sugar mixture. Stir after each addition until the batter becomes smooth.

Cover the bowl. Chill in the refrigerator until the dough firms slightly, about 15 minutes. Transfer the dough to a generously floured work surface. Dust the dough and rolling pin with tapioca flour. Roll-out into a slab roughly 3/8-inch thick.  Keep the cookie cutter(s) dusted with flour as you cut out the cookies. Use a metal spatula to gently lift the cookies onto the parchment lined cookie sheet. Arrange the cookies about 1-inch apart. Press the excess dough into a ball, roll-out, and cut until all of the dough is used up.

Bake in batches until browned just at the edges, about 15-18 minutes. Remove from the cookie sheet to a sheet of parchment or kraft paper. Allow to fully cool before decorating with your favorite frosting.

Variations:

Lemon Sugar Cookies 

Omit the vanilla extract. Substitute 1 teaspoon of lemon extract and the grated zest of one organic lemon.

Cinnamon-Sugar Cookies

Makes 24

Prepare the Gluten-Free Sugar Cookie dough, but do not chill or roll-out. Instead, use 1 tablespoon of the dough for each cookie. Form the dough into a ball then roll in a mixture of:

1 tablespoon cinnamon and

1 tablespoon evaporated cane sugar

Arrange the cookies about 1 ½ inches apart on the cookie sheet. Bake for 5 minutes, then remove from the oven. Use the back of a fork to smash the cookies to about ½-inch tall. Return to the oven until browned just at the edges, about 10 more minutes. Remove from the cookie sheet to cool on a sheet of parchment or kraft paper.

This recipe was shared on Mouth Watering MondaysSlightly Indulgent Tuesdays and Real Food Wednesday.

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Gluten-Free Chocolate Chip Cookies

Makes 20

Gluten-free, grain-free, crisp at the edges, chewy inside – I can’t ask for more! Be aware that many naturally sweetened chocolate chips contain malted barley (a gluten-containing grain). Look for a brand sweetened with cane sugar.

1/3 cup + 3 tablespoons extra-virgin coconut oil, at room temperature (about 70 degrees F)

½ cup coconut palm sugar or whole cane sugar

1 large egg

1 teaspoon vanilla extract

½ teaspoon apple cider vinegar

½ teaspoon sea salt

½ cup coconut flour

½ cup arrowroot powder

½ teaspoon baking soda

½ cup gluten-free chocolate chips

½ cup crispy sunflower seeds or crispy nuts, roughly chopped (optional)

Position the rack in the center of the oven. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a large mixing bowl whisk together coconut oil and sugar. Add the egg, vanilla extract, vinegar, and salt. Whisk until the mixture lightens in color and becomes well blended, about 1-2 minutes. Sift together the coconut flour, arrowroot powder, and baking soda. Add ¼ of the flour mixture to the sugar mixture. Stir until it is well incorporated. Repeat until all of the flour mixture is added. Add the chocolate chips and optional seeds or nuts. Mix until evenly distributed throughout the dough.

Measure 1 tablespoon of dough for each cookie. Space them about 1-inch apart on the cookie sheet. Bake until just browned around the edges, about 15-20 minutes. Use a heat safe spatula to remove cookies from the baking sheet. Cool them on a plate. Store tightly covered in the refrigerator for up to one week.

This was shared on Real Food Wednesday and the Grain-Free Real Food Link Carnival.

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