The Ultimate Gluten-Free Cookie Book (5 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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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 brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well.
Drop rounded teaspoonfuls of the dough onto the prepared pan. With moistened fingertips, press them to ¼-inch thickness. Arrange the almond slices on top into a flower or other nice pattern.
Bake the cookies for 8 to 10 minutes, until there is the slightest hint of color; the tops will be dry. Let cool on wire racks before serving.
Applesauce-Raisin Cookies
brown rice flour
MAKES ABOUT 40 COOKIES
It is such fun to have great ingredients in a tasty cookie. No guilt here!
Light in flavor and texture, they are sure to please.
⅓
cup oil, 65 grams
½
cup sugar, 100 grams
1
½
cups brown rice flour, 185 grams
1 egg
½
cup applesauce
¼
teaspoon baking soda
1 teaspoon baking powder
½
teaspoon salt
¾
teaspoon xanthan gum
¼
teaspoon vanilla extract (optional)
½
teaspoon ground cinnamon
⅓
cup roughly chopped raisins, 55 grams
Preheat the oven to 350°F. Very lightly grease a cookie sheet.
In a medium-size bowl, combine the oil and sugar. Beat well. Add the flour and 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 comes together; it will be soft.
Drop rounded teaspoonfuls of the dough onto the prepared pan. With moistened fingertips, press them to ¼-inch thickness.
Bake the cookies for about 10 minutes, until the edges begin to brown. Let cool on wire racks before serving.
Banana-Nut Cookies
brown rice flour
MAKES ABOUT 40 COOKIES
Inspired by one of my family’s favorite snacks ... banana bread.
These cookies are an understated treat.
⅓
cup oil, 65 grams
½
cup sugar, 100 grams
1
½
cups brown rice flour, 185 grams
1 egg
1 (4-ounce) jar Beech-Nut baby food bananas (stage 2), 105 grams
¼
teaspoon baking soda
1 teaspoon baking powder
½
teaspoon salt
1
¼
teaspoons xanthan gum
½
teaspoon vanilla extract
½
cup chopped pecans, 60 grams
Preheat the oven to 350°F. Very lightly grease a cookie sheet.
In a medium-size bowl, combine the oil and sugar. Beat well. Add the flour and beat well. Add the remaining ingredients and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Continue beating until the dough comes together; it will be soft.
Drop rounded teaspoonfuls of the dough onto the prepared pan. With moistened fingertips, press them to ¼-inch thickness. The cookies will hold this shape during baking, so you can place the cookies close together on the pan.
Bake the cookies for about 10 minutes, until the edges begin to brown. Let cool on wire racks before serving.
Chocolate Cookies with White Chips
brown rice flour
MAKES ABOUT 35 COOKIES
This cookie is the reverse of a chocolate chip cookie. It has the slightly drier
texture of a store-bought cookie. It’s perfect with a cup of tea or glass of milk.
⅓
cup oil, 65 grams
½
cup sugar, 100 grams
1 cup brown rice flour, 125 grams
¼
cup unsweetened cocoa powder, 20 grams
2 eggs
¼
teaspoon baking soda
1 teaspoon baking powder
½
teaspoon salt
½
teaspoon xanthan gum
1 teaspoon vanilla extract
¾
cup white chocolate chips, 130 grams
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 flour and 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 comes together. The dough will be very soft and a little sticky.
Drop rounded teaspoonfuls of the dough onto the prepared pan. With moistened fingertips, press them to ¼-inch thickness.
Bake the cookies for about 9 minutes, until the tops are dry. Let cool on wire racks before serving.
Chocolate Chip Cookies #1
brown rice flour and cornstarch
MAKES ABOUT 30 COOKIES
A really tasty chocolate chip cookie!
Enjoy them hot from the oven . . . what a treat!
⅓
cup oil, 65 grams
½
cup brown sugar (dark if possible), 100 grams
1 cup brown rice flour, 125 grams
⅓
cup cornstarch, 40 grams
2 eggs
¼
teaspoon baking soda
½
teaspoon salt
¾
teaspoon xanthan gum
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, 160 grams
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 brown rice flour and cornstarch and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients, except for the chocolate chips, and mix well. Stir in the chocolate chips.
Drop rounded teaspoonfuls of the dough onto the prepared pan. With moistened fingertips, press them to ¼-inch thickness, for a better cookie shape. Bake the cookies for about 10 minutes, until the edges begin to brown. Let cool on wire racks before serving.
Chocolate Chip Cookies #2
sorghum flour
MAKES ABOUT 24 COOKIES
Unlike most chocolate chip cookies, this recipe calls for regular sugar
instead of brown sugar. The whole-grain taste of the sorghum does a
fabulous job in making these cookies taste just right.
⅓
cup oil, 65 grams
2 tablespoons butter
½
cup sugar, 100 grams
1 cup sorghum flour, 135 grams
1 egg
¼
teaspoon baking soda
½
teaspoon salt
1 teaspoon xanthan gum
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, 160 grams
Preheat the oven to 350°F. Lightly grease a cookie sheet.
In a medium-size bowl, combine the oil, butter, and sugar. Beat well. Add the sorghum flour 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 soft and seem oily.
Drop rounded teaspoonfuls of the dough onto the prepared pan. With moistened fingertips, press them to ¼-inch thickness.
Bake the cookies for 8 to 10 minutes, until the edges are lightly browned. Let cool on wire racks before serving.
Coconut Macaroons
brown rice flour
MAKES ABOUT 20 COOKIES
This recipe is an adaptation of the Coconut Macaroons recipe on the back of the
Baker’s Angel Flake Coconut bag. I don’t want you to miss out on this tasty
cookie when making them is so easy! If you are substituting another brand of
coconut, please note that this coconut is sweetened.

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