Read The Ultimate Gluten-Free Cookie Book Online

Authors: Roben Ryberg

Tags: #food.cookbooks

The Ultimate Gluten-Free Cookie Book (28 page)

BOOK: The Ultimate Gluten-Free Cookie Book
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Please be sure to try the Chocolate Crinkles made with garbanzo bean flour. They are one of my favorites. Oatmeal, potato starch, cornstarch, and even tapioca starch do a cookie proud in this chapter!
And, finally, at the risk of being extremely blunt, I would describe the flavor of coconut flour on its own as tasting like tropical dirt. Used with other tropical flavors, it is much more palatable. It is also not very responsive to
leavening. However, it does make a very pretty, flat cookie. It would be ideal to use in making cookie ornaments: expensive, but ideal.
If you have the time, I strongly encourage you to bake with just one flour at a time. It surely helps in figuring out what you like in a flour, what suits your tummy, and ultimately which flours are worth the price.
Blueberry-Cranberry Jumbles
potato starch
MAKES ABOUT 25 COOKIES
A bright and healthy change from chocolate chip, the fruit flavor in this cookie
shines. If you are a fan of blueberry pancakes, try the recipe with just the dried
blueberries. Tasty! The cookie base is very tender, quite sweet, and a good
contrast to the chewy bits of fruit.
⅓
cup oil, 65 grams
½
cup sugar, 100 grams
1 cup potato starch, 155 grams
1 egg
¼
teaspoon baking soda
½
teaspoon salt
½
teaspoon xanthan gum
1 teaspoon vanilla extract
⅓
cup coarsely chopped dried blueberries, 60 grams
⅓
cup coarsely 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 and sugar. Beat well. Add the potato starch and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients, except the blueberries and cranberries, and mix well. The dough will be like a thick cake batter. Stir in the berries.
Drop rounded teaspoonfuls of the dough onto the prepared pan. Bake the cookies for 8 to 9 minutes, until the bottom edges are browned. Let cool on wire racks before serving.
Chocolate Biscotti
oat flour
MAKES ABOUT 30 COOKIES
A simple, traditional biscotti, adorned with just a little flavored icing. Nuts,
chocolate chips, or other tasty bits would make a nice addition.
⅓ cup shortening, 70 grams
¼ cup sugar, 100 grams
1 cup oat flour, 120 grams
⅓ cup unsweetened cocoa powder, 30 grams
2 eggs
¼
teaspoon baking soda
1 teaspoon baking powder
½
teaspoon salt
½
teaspoon xanthan gum
1 teaspoon vanilla extract
Pinch of cayenne (optional)
 
TOPPING:
⅔
cup confectioners’ sugar
1 tablespoon of your favorite gluten-free liqueur (or 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 remaining ingredients and mix well. Scrape down the sides of the mixing bowl at least once during mixing. The dough will be soft and heavy.
Divide the dough in half. Shape each portion into a flattened log about ½-inch tall and place on the prepared pan. (This is a good opportunity to mix in any nuts, chocolate chips, or other tasty goodies, if desired.) Do the same with the other half of the dough.
Bake the logs for 20 minutes. Let cool completely. Cut each log into slices about ½-inch thick and place these back on the prepared pan. Bake the biscotti for an additional 10 to 15 minutes, until quite dry. Let cool again.
Combine the confectioners’ sugar and liqueur in a small cup and stir to dissolve. Spread the mixture over the tops of the cookies.
Chocolate Cookies, Dairy-Free
cornmeal
MAKES ABOUT 30 COOKIES
Corn teams up with chocolate for a crisp, tender cookie that is almost chewy,
with a hint of grit. This is a chocolate cookie that will please most anyone. Add
the optional drizzle of chocolate to make them prettier if you like.
⅓
cup shortening, 65 grams
¾
cup sugar, 150 grams
1
¼
cups cornmeal, 150 grams (120 grams per cup)
⅓ cup cocoa, 30 grams
2 eggs
¼
teaspoon baking soda
2 teaspoons baking powder
½
teaspoon salt
½
teaspoon xanthan gum
1 teaspoon vanilla extract
 
TOPPING (OPTIONAL):
2 ounces chocolate
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 cornmeal and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. The dough will be gooey and pasty.
Drop rounded teaspoonfuls of the dough onto the prepared baking pan. Using wet fingertips, press to ¼-inch thickness.
Bake for 8 to 10 minutes, until the edges look dry and the tops are slightly crackled. Do not overbake. Allow the cookies to cool on wire racks. Place the chocolate in a microwave-proof plastic cup and cook on HIGH for 1 minute, then drizzle the tops of the cookies with the melted chocolate, if desired.
Chocolate Crinkles
garbanzo bean flour
MAKES ABOUT 25 COOKIES
This cookie has a rich chocolate flavor and is a little chewy. You will be
hard-pressed to identify the bean flour. All in all, a very good cookie.
⅓ cup oil, 65 grams
½
cup sugar, 100 grams
1¼ cups garbanzo bean 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
2 tablespoons water
 
TOPPING:
¼
cup 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 garbanzo bean 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. The dough will be heavy and sticky.
Place the confectioners’ sugar in small bowl. Drop rounded teaspoonfuls of the dough into the confectioners’ sugar and roll to coat well. Place them onto the prepared pan and use your fingertips to press them to about ¼-inch thickness.
Bake for 8 to 9 minutes, until the tops are dry. The cookies spread little, if any, during baking. Let cool on wire racks before serving.
Cloud Cookies
cornstarch
MAKES ABOUT 25 COOKIES
Pillow soft and not too sweet. These cookies are topped with finely chopped
chocolate or nuts. They are both plain and sophisticated at the same time.
⅓ cup oil, 65 grams
⅓ cup sugar, 75 grams
1¼ cups cornstarch, 155 grams
1 egg yolk
2 egg whites
¼
teaspoon baking soda
½
teaspoon salt
½ teaspoon xanthan gum
½ teaspoon vanilla extract
 
TOPPING:
½
cup finely chopped chocolate chips
and/or
½
cup finely chopped nuts
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 cornstarch and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. The dough will be as thin as cake batter.
Drop rounded teaspoonfuls of the dough well apart onto the prepared pan. Sprinkle the tops with chocolate bits and/or nuts. Bake for 8 to 9 minutes, until the bottom edges are browned. The cookies will spread during baking. Let cool on wire racks before serving.
 
 
Note: I like to melt a small chocolate bar and spread it on the top of the cookies and sprinkle them with nuts.
Coconut Chip Cookies
coconut flour
MAKES ABOUT 30 COOKIES
BOOK: The Ultimate Gluten-Free Cookie Book
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