The Ultimate Gluten-Free Cookie Book (25 page)

Read The Ultimate Gluten-Free Cookie Book Online

Authors: Roben Ryberg

Tags: #food.cookbooks

BOOK: The Ultimate Gluten-Free Cookie Book
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Preheat oven to 325°F. Lightly grease a mini-muffin pan.
In a medium-size bowl, combine the coconut, cornstarch, and condensed milk. Beat very well.
Drop rounded teaspoonfuls of the dough into each cup of the muffin pan. Top each cookie with an almond.
Bake the cookies for 13 to 15 minutes, until the tops just begin to brown. Allow them to cool briefly before removing them from the pan. (To do so, loosen them with the tip of a knife if necessary.) Set aside.
For the chocolate coating, I suggest making two batches of coating so that it does not harden before you have used it all. Place half the chocolate bars in a microwave-safe bowl and cook on HIGH for 1 to 2 minutes, until melted. Stir in half the of vanilla. Stir until creamy.
Dip the cookies into the chocolate and place them on waxed paper to cool.
Crackerdoodles
brown rice flour
MAKES ABOUT 60 ONE-INCH SQUARE COOKIES
These cookies are a cross between a cracker and a snickerdoodle. When you
need just a little something sweet, these cookies are perfect. My friends Erin and
Michael Good are responsible for the creative title for these treats.
½ cup butter
1½ cups brown rice flour, 185 grams
⅓
cup sugar, 75 grams
½
teaspoon baking soda
½
teaspoon salt
1½ teaspoons xanthan gum
1 teaspoon vanilla extract
½
cup plain low-fat yogurt, 120 grams
 
TOPPING:
1 tablespoon sugar
½
teaspoon ground cinnamon
Preheat the oven to 375°F. Lightly grease a baking sheet.
In a medium-size bowl, combine all the batter ingredients, except the yogurt. Beat until fine crumbs form. Add the yogurt and beat until the dough comes together.
Press the dough as thinly and evenly as possible onto a baking sheet. Ideally, the dough will just about cover a 12 by 17-inch sheet pan, at ⅛-inch thickness or less. Use a sharp knife or pizza wheel to deeply score a grid pattern across the dough to create 1-inch squares. Use a fork to pierce holes throughout the tops of the cookies.
Combine the sugar and cinnamon. Sprinkle the dough with the cinnamon-sugar mixture.
Bake the cookies for 15 to 20 minutes, until the tops are golden brown. The cookies should be crisp. Break the cookies along the scored lines. Let cool on wire racks before serving.
 
Note: An empty salt shaker is ideal for mixing and sprinkling the cinnamon-sugar mixture.
Egg-Free Applesauce Bars
brown rice flour
MAKES 15 COOKIES
I designed these lower-fat, not-too-sweet bars to be reminiscent of bread
pudding, but with a dense, cakelike texture. I hope you enjoy them as much as I
enjoyed creating them! I’ve also included an optional cream cheese icing, should
you like to counteract any low-fat benefits.
¼ cup oil, 50 grams
1½ cups brown rice flour, 185 grams
⅓
cup honey, 105 grams
¾
cup applesauce
¼ teaspoon baking soda
1 teaspoon baking powder
½
teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
¾
teaspoon xanthan gum
½
cup chopped raisins, 80 grams
 
ICING:
2 tablespoons shortening, 25 grams
½
cup confectioners’ sugar, 60 grams
3 ounces cream cheese, 85 grams
Preheat the oven to 325°F. Lightly grease an 8-inch square baking pan.
In a medium-size bowl, combine the oil and brown rice flour. Beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining cookie ingredients and mix well. The dough will be the consistency of thick batter.
Spread the dough evenly in the prepared pan. Bake for about 25 minutes until a toothpick tests cleanly. Cool.
For the icing, mix the ingredients together until well blended and spread it over the cookies. Let cool completely and cut into bars.
Egg-Free Banana Bars with Browned Butter Icing
brown rice flour
MAKES 15 COOKIES
The browned butter icing adds a nice contrast to this not-too-sweet cookie bar.
¼ cup oil, 50 grams
1½ cups brown rice flour, 185 grams
⅓
cup honey, 105 grams
¾
cup smashed bananas (2 to 3), or 6-ounce jar baby food bananas
¼ teaspoon baking soda
1 teaspoon baking powder
½
teaspoon salt
1 teaspoon vanilla
¾
teaspoon xanthan gum
½
cup chopped nuts (optional)
 
FOR ICING:
¼ cup butter
1½ tablespoons milk
1½ cups powdered sugar
Preheat the oven to 325°F. Lightly grease an 8-inch square pan.
In medium-size bowl, combine the oil and brown rice flour. Beat well to fully coat flour. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. The dough will be the consistency of thick batter.
Spread in the prepared pan. Bake for approximately 25 minutes until a toothpick tests dry. Cool.
For icing, cook the butter over medium heat in a small pan, until lightly browned. The butter will become fragrant and almost nutty. Place the melted butter and the milk in the mixing bowl and gradually add the powdered sugar, while mixing, to form a smooth icing. Spread over the cookies.
Egg-Free Brownies
brown rice flour
MAKES ABOUT 15 BROWNIES
These are moist, cakelike brownies, identical to egg-containing brownies . . .
no. Very tasty . . . yes!
⅓
cup shortening, 70 grams
1½ cups brown rice flour, 185 grams
½
cup honey, 160 grams
¼
cup sugar, 50 grams
⅓
cup unsweetened cocoa powder, 30 grams
⅓
cup water, 65 grams
½ teaspoon baking soda
2 teaspoons baking powder
½
teaspoon salt
1 teaspoon vanilla extract
1 teaspoon xanthan gum
Preheat the oven to 325°F. Lightly grease an 8-inch square pan.
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 mix well. The brownie dough will be quite heavy in texture, but will come together with continued beating.
Spread the batter evenly in the prepared pan. Bake for about 25 minutes, until a toothpick tests cleanly. (The toothpick is unlikely to hold any batter, but will seem wet, when tested, if the brownies are not done.) When fully baked, the brownies will also begin to pull away from the sides of the pan.
Let cool completely and cut into bars.
Egg-Free Chocolate Chip Cookies
brown rice flour
MAKES ABOUT 30 COOKIES
For greater “brown sugar” flavor, you may wish to use a tablespoon of molasses
in place of 1 tablespoon of honey, use a darker color honey,
or simply enjoy as they are.
⅓ cup shortening, 70 grams
1¾ cups brown rice flour, 220 grams
½
cup honey, 160 grams
½ teaspoon baking soda
2 teaspoons baking powder
½
teaspoon salt
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1¼ teaspoons xanthan gum
½
cup chocolate chips, 80 grams
Preheat the oven to 325°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 mix well. The cookie dough will be quite heavy in texture.
Drop rounded teaspoonfuls of the dough onto the prepared pan. Using your fingertips, press them to ¼-inch thickness. Bake the cookies for 7 to 9 minutes, until the bottom edges begin to brown and the tops take on a little color.
Egg-Free Chocolate Cookies
brown rice flour
MAKES ABOUT 30 COOKIES

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