Read The Ultimate Gluten-Free Cookie Book Online

Authors: Roben Ryberg

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The Ultimate Gluten-Free Cookie Book (29 page)

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The chopped coconut and chocolate chips make this cookie come together.
Without those embellishments, these cookies would have a “muddy” coconut
undertone that doesn’t shine as well. (But alone, that base cookie would make a
good substitute for the base cookies in the great fake Samoas, page 102).

⅓ cup oil, 65 grams
i

½
cup sugar, 100 grams

1 cup coconut flour, 140 grams

2 eggs

¼
teaspoon baking soda

1 teaspoon baking powder

½
teaspoon salt

½
teaspoon xanthan gum

1 teaspoon vanilla extract

¼
cup water

¾ cup coarsely chopped chocolate chips

½
cup coarsely chopped sweetened flaked coconut

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

In a medium-size bowl, combine all the ingredients and mix well. Scrape down the sides of the mixing bowl at least once during mixing. The dough will come together and be very thick and soft.

Roll out to ¼-inch thickness and cut into desired shapes. Bake for 8 to 9 minutes, until lightly browned at the edges. Let cool on wire racks before serving.

Fortune Cookies and Pirouettes

tapioca starch
MAKES ABOUT 15 COOKIES

In making these, the goal is to have a pliable disk of cookie that can be quickly
shaped before it cools into a crisp cookie. Please know that these cookies will be
an effort in patience and diligence to get them baked for just the right amount of
time—too long and the cookie will be burnt; too short and the cookie will have
an unwanted softness to the bite. Baking several single test cookies should give
you the exact timing for your oven. Remember to include great fortunes!

2 egg whites

½
cup sugar, 100 grams

1 cup tapioca starch, 90 grams

1 tablespoon shortening

3 tablespoons milk

¼
teaspoon xanthan gum

Pinch of baking soda

Preheat the oven to 325°F. Lightly grease a cookie sheet. Prepare slips of paper with fortunes, if desired.

Mix all the ingredients in a medium-size bowl, until well blended. (A whisk is useful for this.) Be sure no lumps remain.

For each cookie, drop scant tablespoonfuls of the batter well apart onto the prepared pan. The batter will be thin. If the batter thickens upon standing, spread it out into a 3-inch circle. Place up to four rounds of batter on the prepared pan.

Bake for 8 to 10 minutes, until the edges of the cookies are golden brown. The bottom of the cookies will also be browned.

For fortune cookies: Remove a cookie from the pan with a spatula and place a fortune in the center. Fold the cookie in half and then bring the two ends together (while pushing the center fold area with your finger) to shape the cookie. Allow to cool.

For pirouette cookies: Remove a cookie from the pan with a spatula and quickly roll the cookie around a pencil or similar thin item. Let cool on wire racks before serving.

Note: Tapioca starch measures quite differently from the amounts listed on the package. If at all possible, please measure your flour by weight.

Iced Oatmeal Cookies

oats and oat flour
MAKES ABOUT 30 COOKIES

This cookie is fashioned after the Iced Oatmeal Cookies from Trader Joe’s. They
are hard, crispy, and full of both vanilla and cinnamon flavors. Please
remember to use only safe oats in your gluten-free baking!

1 cup rolled oats, 85 grams

⅓ cup shortening, 70 grams

½
cup sugar, 100 grams

1 cup oat flour, 120 grams

1 egg

¼
teaspoon baking soda

½
teaspoon salt

½
teaspoon xanthan gum

1 teaspoon vanilla extract

½
teaspoon ground cinnamon

TOPPING:

⅔
cup confectioners’ sugar

1 tablespoon water

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

Place the oats in a blender and pulse until most pieces are about a quarter of the original size. In a medium-size bowl, combine the shortening and sugar. Beat well. Add the cut oats and 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.

Drop rounded teaspoonfuls of the dough onto the prepared pan. Press them with your fingertips (or the base of a glass) to about ⅛-inch thickness.

Bake the cookies for 10 to 11 minutes, until lightly browned. Let cool on wire racks.

Combine the confectioners’ sugar and water in a small cup. Stir to dissolve. Spread the mixture over the tops of the cookies.

Love Letter Rolled Chocolate Sugar Cookies

tapioca starch
MAKES ABOUT 14 COOKIES

Cut into mini envelopes, these cookies are a pretty way to enjoy a crisp, tender,
chocolaty cookie. Decorate with a little icing to bring the envelopes to life.

⅓ cup shortening, 70 grams

½
cup sugar, 100 grams

1
½
cups tapioca starch, 135 grams

⅓ cup unsweetened cocoa powder, 30 grams

1 egg plus 1 egg yolk

¼
teaspoon baking soda

½
teaspoon salt

½
teaspoon xanthan gum

1 teaspoon vanilla extract

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

In medium-size bowl, combine the shortening and sugar. Beat well. Add the tapioca starch 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 just come together and be quite heavy.

Roll out the dough to ⅛-inch thickness and cut into 2 by 4-inch rectangles. Bake for 8 to 9 minutes, until the edges take on a little color and the tops are dry. Let cool on wire racks. Decorate with icing to mimic a letter or envelope.

Oatmeal Cookies

cornstarch and oats
MAKES ABOUT 30 COOKIES

These cookies are soft with simple vanilla flavoring. Feel free to spice them up
with a little cinnamon and/or nutmeg! Or, add my kids’ favorite: chocolate chips.

⅓ cup oil, 65 grams

½
cup brown sugar, 100 grams

1
¼
cups cornstarch, 155 grams

⅔
cup rolled oats

2 eggs

½
teaspoon baking soda

½
teaspoon salt

½
teaspoon xanthan gum

½
teaspoon vanilla extract

1 cup chocolate chips (optional)

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 seem like a thick, sticky batter.

Drop rounded teaspoonfuls of the dough well apart onto the prepared pan. With moistened fingertips, press them to ¼-inch thickness. 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.

Pumpkin Cookies

garbanzo bean flour
MAKES ABOUT 25 COOKIES