Saturday, February 25, 2012

Gluten Free Sugar Cookies and Double Chocolate Gluten Free Cookies





Gluten Free Sugar Cookies:              Makes about 32 cookies
1 cup butter  (Spectrum or Earth Balance for dairy free) Butter or Earth Balance should be softened
1 1/2 cups sugar
2 eggs or egg replacer (I used Ener G Egg Replacer) or Duck eggs when available
1 tsp vanilla
1 1/4 cups brown or white rice flour (spoon flour in measuring cup and level off)
1 cup garbanzo bean flour (spoon flour in measuring cup and level off)
1/2 tsp salt
1 tsp baking powder
3 tsp xanthan gum or guar gum

Cream butter and sugar. Add eggs or egg replacer and vanilla. Add dry ingredients and mix well.
Chill for 1 hour or longer.

Make shapes or roll into balls and flatten. I find this dough is much easier to just roll into balls and flatten, though I have made heart shapes for Valentines and they worked fine. For shape cut outs, a mix of the flours will need to be sprinkled over your work area to prevent sticking.

Shake colorful sprinkles over cookies before baking, or frost with a gluten free frosting after they cool and add sprinkles.




















A nice gluten free frosting is, Pillsbury Creamy Supreme Vanilla. Also I recently learned that Duncan Hines have many gluten free frostings in the Creamy Homestyle variety, including Classic Vanilla.

I never spray my cookie sheets with Pam before baking, I find there is enough butter in the recipe to prevent sticking. I prefer to use parchment paper.

Bake at 375 for 10-14 minutes, 8 minutes for a smaller cookie. My cookies are about 1/2 an ice cream scoop size, and it makes about 32.
Let them sit a couple minutes before removing from pan to a wire rack.

These freeze well too.

Weight watcher followers can give these cookies 3 points each, if you add 1 tbsp. frosting then add 2 more points.


Next Recipe:



Double Chocolate Gluten Free Cookies:            Makes about 4 dozen cookies
1 cup butter or Earth Balance for dairy free.
1/4 cup shortening (I use Spectrum)
2 cups sugar
2 eggs or egg replacer (or Duck Eggs when available)
2 tsp vanilla
1 cup garbanzo bean flour
1 cup rice flour (I use brown rice flour or 1/2 cup gluten free oat flour and 1/2 cup brown rice flour)
2 tsp Xanthan gum or Guar Gum
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
2 cup mini chocolate chips (Enjoy Life Semi-Sweet Mini Chocolate Chips are gluten & dairy free)
sometimes I add 1 cup plain candy coated chocolates for fun especially during the holiday season.

Cream butter, shortening and sugar.
Add eggs or egg replacer and vanilla. Mix well.
Add flours, xanthan gum or guar gum, cocoa, baking soda and salt. Mix well.
Stir in chocolate chips. (and candy coated chocolates if desired)

This is sticky dough but do your best to roll into walnut size or 1/2 ice cream scoop size balls and gently flatten with hand.
Place on ungreased cookie sheet.
Bake at 350 for 8-10 min. Don't over bake, they might not look quite done when they actually are. It might take a trial pan full before you can tell. Let them sit for a couple minutes and move to a wire rack.





















These are also great frozen. And...super with a tablespoon or more of frozen So Delicious in the middle like an ice cream sandwich. Or frosting in the middle like a glorified oreo!!

Weight watcher followers can give each cookie 3 points each.

I hope you enjoy both of these recipes. Even my non-gluten free friends love these!!

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