The Ultimate Gluten-Free Cookie Book (14 page)

Read The Ultimate Gluten-Free Cookie Book Online

Authors: Roben Ryberg

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BOOK: The Ultimate Gluten-Free Cookie Book
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Tender, very chocolaty cookies. Imagine a chocolate version of a rolled sugar
cookie
...
yep, that good. Drizzle with a little melted chocolate if desired.
If you are avoiding rice flour, these make an ideal substitute for the base cookie
used in Oreos-Style Cookies (page 116).
⅓
cup oil, 65 grams
½
cup sugar, 100 grams
1 cup sorghum flour, 135 grams
⅓
cup unsweetened cocoa powder, 30 grams
1 egg
¼
teaspoon baking soda
½
teaspoon salt
½
teaspoon xanthan gum
1 teaspoon vanilla extract
Preheat the oven to 350°F. Lightly grease a cookie sheet.
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. The dough will be oily, yet seem almost too dry.
Roll out the dough to no more than ¼-inch thickness. Cut it with a 2¼-inch heart-shaped cookie cutter or other favorite cookie cutter.
Bake for 8 minutes, until the cookies lose their sheen. Let cool on wire racks before serving.
Cinnabon-Style Cookies
brown rice flour
MAKES ABOUT 24 COOKIES
Inspired by those famous buns at the mall, these cookies are buttery, tender,
and full of cinnamon flavor.
⅓
cup shortening, 70 grams
½
cup sugar, 100 grams
1
½
cups brown rice flour, 185 grams
1 egg
¼
teaspoon baking soda
2 teaspoons baking powder
½
teaspoon salt
1 teaspoon xanthan gum
1 teaspoon vanilla extract
1
½
teaspoons water
 
CINNAMON-SUGAR MIXTURE:
2 tablespoons butter, very soft
1 teaspoon ground cinnamon
2 tablespoons brown sugar
 
GLAZE:
⅔
cup confectioners’ sugar
1 tablespoon water
Preheat the oven to 350°F. Lightly grease a cookie sheet.
In a medium-size bowl, combine the shortening 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. The cookie dough will form large clumps, but will not quite come together to form a ball; this is okay.
On a sheet of waxed paper, roll out the dough to a ¼-inch-thick, 8 by 11-inch rectangle. Spread the butter, then the cinnamon and sugar over the rolled dough. Roll up the dough into a snug, long tube, rolling from the longer side, and slice it into ¼-inch rounds. Place them on the prepared pan.
Bake the cookies for 11 to 13 minutes, until the tops are lightly browned. Let cool on wire racks.
Combine the glaze ingredients in a small cup and stir well. Drizzle the glaze over the tops of the cookies.
Crisp Almond Cookies
brown rice flour and almond meal
MAKES ABOUT 25 COOKIES
These crisp cookies have the wonderful flavor of almonds complemented by a
substantial partial dipping in dark chocolate. These cookies are delicious even
without the extra chocolate.
⅓
cup shortening, 70 grams
½
cup sugar, 100 grams
1 cup brown rice flour, 125 grams
1 egg, plus 1 egg yolk
½
cup almond meal, 60 grams
¼
teaspoon baking soda
2 teaspoons baking powder
½
teaspoon salt
1 teaspoon xanthan gum
1 teaspoon almond extract
 
TOPPING (OPTIONAL):
4 to 6 ounces dark chocolate, melted
¼
cup sliced almonds
Preheat the oven to 350°F. Lightly grease a cookie sheet.
In a medium-size bowl, combine the shortening 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 mix well. The dough will be quite thick.
Roll the dough to ⅛- to ¼-inch thickness and cut it with a 2-inch round cookie cutter (or other cookie cutter of your choice).
Bake the cookies for 8 to 10 minutes, until they have the slightest hint of color; the tops will be dry. Let cool on wire racks.
In a microwave-safe dish, melt 2 ounces of chocolate at a time. Dip or brush half of each cookie with chocolate and place on waxed paper to firm up. Sprinkle with a few sliced almonds, if desired.
Gingerbread Men and Gingersnaps
brown rice flour and sorghum flour
MAKES ABOUT 16 SMALL GINGERBREAD MEN OR 32 GINGERSNAPS
As gingerbread men, these cookies are sturdy, crisp, not-too-sweet,
and quite tasty. I use a hint of vanilla to soften the bitterness of the
ground ginger. As gingersnaps, these cookies have a light sprinkling of sugar
and definitely have a snap to their texture.
⅓
cup shortening, 70 grams
½
cup sugar, 100 grams
2 tablespoons unsulfured molasses
¾
cup brown rice flour, 95 grams
¾
cup sorghum flour, 100 grams
½
teaspoon baking soda
½
teaspoon salt
1 teaspoon xanthan gum
¾
teaspoon ground ginger
½
teaspoon vanilla extract (optional)
1 egg
 
TOPPING FOR GINGERBREAD MEN:
Icing and/or candies
 
TOPPING FOR GINGERSNAPS:
2 tablespoons sugar
Preheat the oven to 375°F. Lightly grease a cookie sheet.
In a medium-size bowl, combine the shortening, sugar, and molasses. Beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well. The batter will form a soft dough; continue to beat it for about 30 seconds after it forms, to stabilize the dough.
For gingerbread men, roll out the dough on a lightly greased surface to ⅛-inch thickness. Cut with a cookie cutter and place the cookies on the prepared pan.
For gingersnaps, drop rounded teaspoonfuls of the dough on the prepared pan and press to just under ¼-inch thickness. Sprinkle lightly with sugar.
Bake the cookies for 7 to 8 minutes, until the edges are lightly browned.
The cookies will crisp during cooling. Let cool on wire racks. Decorate with icing and candies as desired.
Graham Crackers
brown rice flour
MAKES 10 TO 12 LARGE GRAHAM CRACKERS
These classic crackers are tender, crisp, and easy to make.
S’mores are back on the bonfire menu! Top them with a little cinnamon sugar
for another tasty alternative.
⅓
cup shortening, 70 grams
1
½
cups brown rice flour, 185 grams
½
cup brown sugar, 100 grams
1 egg white
½
teaspoon baking soda
½
teaspoon salt
1 teaspoon xanthan gum
Preheat the oven to 350°F. Lightly grease a cookie sheet.
In a medium-size bowl, combine the shortening and brown rice flour. Beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and beat well. Continue beating until the dough is thick and heavy. It should not fall apart easily.
Roll out the dough to ⅛-inch thickness. Using a pizza cutter, cut it into large 5 by 2¼-inch rectangles and place them on the prepared pan. Lightly score each cracker with a lengthwise and a crosswise indentation (to quarter each cracker), not cutting all the way through. Prick the tops of the crackers with a fork.
Bake the graham crackers for 8 to 10 minutes, until the edges are lightly browned and the tops just begin to brown. The crackers will crisp during cooling. Underbaking leaves the cooled cracker slightly soft and overbaking makes it just a little too crisp. My test crackers were perfect at 9 minutes. Let cool on wire racks before serving.
 
 
Note: Should you have difficulty in handling the dough, you can roll it out directly on the baking sheet, then cut the rectangles and remove the excess dough. I like to make other shapes as well: circles, hearts, whatever. Please note that the more you handle this dough, the easier it becomes to work with . . . with no ill effects on the cookie. (You can’t say that about a traditional cookie!)
Ice-Cream Sandwich Cookies
brown rice flour
MAKES ABOUT 11 SANDWICH COOKIES

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