The Ultimate Gluten-Free Cookie Book (6 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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1 (7-ounce) package sweetened flaked coconut (2⅔ cups)
⅓
cup sugar, 75 grams
2 tablespoons brown rice flour
Pinch of salt (scant ⅛ teaspoon)
Pinch of xanthan gum (scant
⅛
teaspoon)
2 egg whites
½
teaspoon vanilla or almond extract
Preheat the oven to 350°F. Lightly grease a cookie sheet.
In a medium-size bowl, combine all the ingredients in the order given. Beat well. The mixture will look like loose, moistened coconut. Drop rounded teaspoonfuls of the dough onto the prepared pan.
Bake the cookies for 15 to 20 minutes, until the edges are golden brown. Let cool on wire racks before serving.
Cranberry Cookies
sorghum flour
MAKES ABOUT 24 COOKIES
These cookies are inspired by a Girl Scout favorite,
Thank U Berry Munch. The gluten-free version produces tender,
understated cookies with a hint of whole-grain flavor.
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
½
teaspoons vanilla extract
⅓
cup finely chopped dried sweetened cranberries, 40 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, flatten 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.
Ginger Spice Cookies
sorghum flour
MAKES ABOUT 24 COOKIES
These cookies are tender and spicy, yet mellowed by a bit of vanilla
flavoring. Omit the vanilla for more “bite.”
⅓
cup oil, 65 grams
½
cup brown sugar, 100 grams
1 cup sorghum flour, 135 grams
1 egg
¼
teaspoon baking soda
½
teaspoon salt
1 teaspoon xanthan gum
1 teaspoon ground ginger
1
½
teaspoons pumpkin pie spice
¼
teaspoon vanilla extract
 
TOPPING:
2 tablespoons sugar
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 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 look like a traditional cookie dough.
Drop rounded teaspoonfuls of the dough onto the prepared pan. For the topping, place the 2 tablespoons of sugar in a bowl. Dip the bottom of a glass into water to moisten it, then dip it into the sugar. Use the sugared glass to press the dough balls to ⅛- to ¼-inch thickness.
Bake the cookies for 8 minutes, until they just begin to brown at the edges. These cookies will crisp a little during cooling. Let cool on wire racks before serving.
Hermits
sorghum flour
MAKES ABOUT 24 COOKIES
A classic combination of coffee, spices, raisins, and nuts.
⅓
cup oil, 65 grams
½
cup brown sugar, 100 grams
1 cup sorghum flour, 135 grams
1 egg
¼
teaspoon baking soda
½
teaspoon salt
1 teaspoon xanthan gum
1
½
teaspoons pumpkin pie spice
1
½
teaspoons instant coffee dissolved in 1 teaspoon water
¼
teaspoon vanilla extract
½
cup raisins, 80 grams
½
cup chopped pecans, 60 grams
 
TOPPING (OPTIONAL):
2 tablespoons confectioners’ sugar
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 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 look like a traditional cookie dough.
Drop rounded teaspoonfuls of the dough onto the prepared pan. With moist fingertips, press them to ⅛- to ¼-inch thickness.
Bake the cookies for 8 minutes, until they just begin to brown at the edges. The cookies will crisp a little during cooling. Let cool on wire racks before serving.
Dust the tops of the cookies with confectioners’ sugar if desired.
Hot Chocolate Cookies
brown rice flour
MAKES ABOUT 30 COOKIES
This cookie tastes like hot chocolate with tiny marshmallows melted on top.
I hope you enjoy these as much as I enjoyed creating them. They are slightly
crisp on the outside and soft inside.
⅓
cup oil, 65 grams
½
cup sugar, 100 grams
1
¼
cups brown rice flour, 155 grams
1 egg
½
cup chocolate syrup (such as Hershey’s)
¼
teaspoon baking soda
2 teaspoons baking powder
½
teaspoon salt
1 teaspoon xanthan gum
1 teaspoon vanilla extract
⅓
cup finely chopped mini marshmallows
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 brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients, except the marshmallows, and beat well. Continue beating until the dough comes together; it will be soft and sticky. Gently mix in the marshmallows.
Drop rounded teaspoonfuls of the dough onto the prepared pan.
Bake the cookies for about 9 minutes, until the edges begin to brown. Let cool for a minute or so on the baking sheet to make the cookies easier to remove. (The cookies will flatten during cooling.) Let cool on wire racks before serving.
Lace Cookies, Oatmeal
oats
MAKES ABOUT 20 COOKIES
Suggested by my good friend Theresa, I’ve included these tasty cookies! This
dough will spread into a lacy, crisp cookie. If you work quickly, you can shape
them into tubes. If not, enjoy them flat. Although not traditional, I’ve included
a bit of vanilla to soften the flavor of this cookie.
1
¼
cups rolled oats, 125 grams
⅓
cup oil, 65 grams
½
cup brown sugar, 100 grams
1 egg
¼
teaspoon salt
1 teaspoon baking powder
Pinch of xanthan gum
½
teaspoon vanilla extract
Preheat the oven to 350°F. Liberally grease a cookie sheet or a sheet of foil placed on the cookie sheet.
Place the oatmeal in a blender. Process until a third of the oatmeal is powdery; the rest may be of varying sizes.
Pour the oatmeal into a mixing bowl. Add the remaining ingredients and mix very well. A sticky-looking dough will form.
Place the dough by the tablespoonful onto the prepared pan. With moist fingertips, press the dough to ⅛-inch thickness.
Bake the cookies for 6 to 9 minutes, until they are lightly browned and appear cooked in the center. Keep the cookies on the pan for a minute or two to set. Gently ease the cookies from the cookie sheet with a spatula. The cookies will be pliable, yet have real substance. Let cool on wire racks before serving.
Lemon-Poppy Seed Cookies
brown rice flour
MAKES ABOUT 30 COOKIES

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