The Ultimate Gluten-Free Cookie Book (10 page)

Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.

In a medium-size bowl, combine the oil and sugar. Beat well. Add the sorghum flour and cocoa and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. Continue beating until the dough comes together; it will be stiff and a little oily.

Press the dough evenly into the prepared pan. Bake for 15 minutes, until the cookie tests cleanly with a toothpick. If desired, immediately after removing the pan from the oven, sprinkle the mini chocolate chips over the brownies and cover with foil or a baking sheet. Once the chips melt, spread with a knife to form a very thin chocolate topping. Let cool completely and cut into bars.

brown rice flour
MAKES 15 COOKIES

Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.

In a medium-size bowl, combine the oil and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining dough ingredients and beat well. Continue beating until the dough comes together; it will be quite thick.

Press two-thirds of the dough evenly into the prepared pan. Spread the jam over the dough and top with bits of the remaining dough. (I like to flatten the bits of dough between greased fingertips and lay them on top of the jam, much like for a cobbler.) Bake for 20 to 25 minutes, until lightly browned and a toothpick tests cleanly. Dust with confectioners’ sugar. Let cool completely and cut into bars.

brown rice flour
MAKES 12 COOKIES

Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.

In a medium-size bowl, combine the oil and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well. Continue beating until the dough comes together; it will be quite thick.

Press the dough evenly into the prepared pan. Bake for about 20 minutes, until lightly browned and a toothpick tests cleanly. Let cool.

In a microwave-safe cup, combine the topping ingredients, except for the confectioners’ sugar, and mix well. Microwave on HIGH 1 minute at a time, for about 3 minutes, until the mixture is thick, stirring after each minute to blend well. Spread the lemon topping over the cooled cookie layer. Let cool.

Dust the top of the cookies with confectioners’ sugar. Let cool completely and cut into bars.

brown rice flour
MAKES 15 COOKIES

Preheat the oven to 350°F. Lightly grease an 8-inch square pan.

In medium-size bowl, combine oil and sugar. Beat well to combine. Add flour and beat well. Scrape down sides of the mixing bowl at least once during mixing. Add remaining ingredients, except chips, and beat well. Continue beating until the dough comes together. Mix in the chips. The dough will be crumbly and shiny.

Press the dough into the pan. Bake for approximately 20 minutes, until lightly browned and a toothpick tests clean.

brown rice flour
MAKES 12 BROWNIES

Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.

In a medium-size bowl, combine the oil and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well. Continue beating until the dough comes together. The dough will be very soft.

Spread the dough evenly in the prepared pan and set aside.

In a separate mixing bowl, beat the cream cheese, egg yolk, confectioners’ sugar, and vanilla until well blended. Drop the mixture by the tablespoonful onto the brownie dough, then drop the raspberry jam atop the cream cheese mixture. Use the back of a spoon to swirl it into the brownie dough. Smooth out the top (it will look messy).

Bake for about 25 minutes, until the top is dry and a toothpick tests cleanly. While hot, sprinkle the chocolate chips on top of the brownies and cover with foil or a pan. Once melted, spread the chocolate over the brownies. Let cool completely and cut into bars.

MAKES 16 COOKIES