Read The Ultimate Gluten-Free Cookie Book Online

Authors: Roben Ryberg

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The Ultimate Gluten-Free Cookie Book (20 page)

BOOK: The Ultimate Gluten-Free Cookie Book

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Preheat the oven to 350°F. Lightly grease a cookie sheet.

Finely mince the raisins; using a little bit of oats mixed with the raisins will make this much easier. Place the raisins and oats in a blender. Process until most of the oats are powdery, yet a good amount of small pieces remain.

Pour the oat mixture in a mixing bowl. Add the remaining batter ingredients and mix well. A sticky-looking dough will form. Scrape down the sides of the mixing bowl at least once during mixing.

Place tablespoonfuls of dough on the prepared pan and, using moistened fingertips, press down to ¼-inch thickness.

Bake the cookies for 8 to 10 minutes, until the edges are lightly browned. Keep the cookies on the pan for a minute to “set” before transferring to a cooling rack. The cookies will be very pliable.

For the filling, combine the shortening and confectioners’ sugar and mix until creamy. Add the marshmallow cream and mix well. Spread the bottom of one cookie with the filling and press it together with the bottom of another cookie. Repeat to make the other sandwiches.

Maple Leaf Cookies

brown rice flour
MAKES ABOUT 15 SANDWICH COOKIES

Inspired by the Maple Leaf Cookies at Trader Joe’s, these cookies have a creamy
center that is so full of maple flavor that it seems as if the entire cookie has
maple syrup in it. Like the original, it is an understated, plain, hard vanilla
cookie on the outside. For a slightly healthier cookie, omit the filling and use
maple flavoring in the base cookie. Very enjoyable!

⅓ cup shortening, 70 grams

½ cup sugar, 100 grams

1½ cups brown rice flour, 185 grams

2 egg whites

½ teaspoon salt

¼ teaspoon baking soda

1½ teaspoons xanthan gum

½ teaspoon vanilla extract

FILLING :

⅓ cup shortening, 70 grams

1 teaspoon maple flavoring

¾ cup confectioners’ sugar, 90 grams

Note: Roll these cookies as thinly as possible, as they do rise just a little in the oven. Also, you can refrigerate the dough for 30 minutes for easier handling, if desired. I just take my time and ease the cut dough from the rolling surface with a spatula.

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 brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and mix well until the dough comes together. The dough will be very soft, yet manageable.

Roll out the dough to ⅛-inch thickness and cut it with maple leaf-shaped cookie cutters (symmetrical for sandwiching!) or other preferred cookie cutter. Place them on the prepared pan.

Bake the cookies for about 13 minutes, until lightly browned. Let cool on wire racks.

For the filling, combine all ingredients and mix until creamy. Place a marble-size bit of creamy filling between two cookies (bottom sides facing) and press them together to form a sandwich. Repeat to make the other sandwiches.

Nutter Butter-Style Peanut Butter Sandwich Cookies

brown rice flour and cornstarch
MAKES ABOUT 15 SANDWICH COOKIES

A bent 2½-inch circle cookie cutter does a pretty good imitation of the peanut
shape of these cookies. I prepared these cookies on the first day of school, which
left me all alone in my kitchen. I had no one to share the excitement of a nearly
perfect cookie. Dancing alone in my house was good, but these cookies are
better than that!

¼ cup creamy peanut butter, 65 grams

2 tablespoons oil, 20 grams

½ cup sugar, 100 grams

1 cup brown rice flour, 125 grams

⅓ cup cornstarch, 40 grams

2 egg yolks

¼ teaspoon baking soda

½ teaspoon salt

1 teaspoon xanthan gum

1 teaspoon vanilla extract

2½ tablespoons water

FILLING :

6 tablespoons peanut butter, 100 grams

½ cup confectioners’ sugar, 60 grams

¼ teaspoon vanilla extract

A few drops of water (only if needed)

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the peanut butter, 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 batter ingredients and beat well until the dough almost comes together. The dough will hold together when pressed in the hand and will be oily to the touch.

Roll out the dough to ⅛-inch thickness. Use the back of a fork to crisscross wavy indentations (to mimic peanut texture). Use a 2-inch round or a cookie cutter bent into a peanut shape to cut the cookies. The dough is very easy to work with, but quite soft. Place the cutouts on the prepared pan.

Bake the cookies for 10 to 12 minutes, until the edges just begin to brown. Let cool on wire racks.

To prepare the filling, combine the peanut butter, confectioners’ sugar, and vanilla. Mix until creamy. Add a few drops of water, if necessary, to the mixture. Spread the bottom of one cookie with a little filling and press it together with the bottom of another cookie. Repeat to make the other sandwiches.

Oreos-Style Cookies

brown rice flour
MAKES ABOUT 25 SANDWICH COOKIES

An original Oreo is very sweet and very chocolaty; these are, too. Grab a glass
of milk for dunking. I used a decorative fondant punch set from Wilton to make
pretty designs on the tops of the cookies, but a simple design can be drawn with
a toothpick or the tines of a fork as well.

⅓ cup oil, 65 grams

½ cup sugar, 100 grams

1 cup brown rice flour, 125 grams

⅓ cup unsweetened cocoa powder, 30 grams

1 egg

¼ teaspoon baking soda

½ teaspoon salt

1 teaspoon xanthan gum

1 teaspoon vanilla extract

1 tablespoon water

FILLING :

⅓ cup shortening, 70 grams

½ teaspoon vanilla extract

¾ cup confectioners’ sugar, 90 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 beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well. Continue beating until the dough comes together; it will be soft and oily to the touch.

Roll out the dough to ⅛-inch thickness. Use a 1½-inch round cookie cutter to cut the cookies. Place them on the prepared pan and press the tops with a decorative stamp if you have one.

Bake the cookies for 10 minutes, until the tops are dry. The cookies should be crisp upon cooling. Let cool on wire racks.

For the filling, combine all ingredients and mix until creamy. Place a marble-size bit of creamy filling between two cookies (bottom sides facing) and press together to form a sandwich. Repeat to make the other sandwiches.

Pecan Sandies-Style Cookies

brown rice flour and pecan meal
MAKES ABOUT 25 COOKIES

Although I prefer traditional shortbread with butter, we are duplicating these
famous cookie-aisle cookies, so I stay true to the flavor by using shortening
instead. If you loved the Keebler cookie, you will love these, too. (But if you
want to use butter, substitute ⅓ cup butter for the shortening, decrease the
water to 2 teaspoons, and increase the xanthan gum to 1⅓ teaspoons.)

⅓ cup shortening, 70 grams

½ cup sugar, 100 grams

1¼ cups brown rice flour, 220 grams

¼ cup pecan meal, 20 grams (or substitute ¼ cup brown rice flour)

1 egg

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 teaspoon xanthan gum

½ teaspoon vanilla extract

1 tablespoon water

½ cup chopped pecans

When ready to bake, 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 brown rice flour and mix well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients, except for the pecan pieces, and mix well. The cookie dough will form large clumps, but will not quite come together to form a ball; this is okay. Add the chopped pecans and mix well.

On a sheet of waxed paper or plastic wrap, shape the dough into a log about 2 inches thick and 7½-inches long. Refrigerate for 2 hours or more. You can also freeze for later use, if desired.

Slice the dough into ¼-inch slices and place on the prepared pan. Bake the cookies for about 15 minutes, until they are lightly browned around the edges and the tops are dry. Let cool on wire racks before serving.

Pepperidge Farm Milano-Style Cookies

brown rice flour
MAKES ABOUT 18 SANDWICH COOKIES