Read The Ultimate Gluten-Free Cookie Book Online

Authors: Roben Ryberg

Tags: #food.cookbooks

The Ultimate Gluten-Free Cookie Book (7 page)

BOOK: The Ultimate Gluten-Free Cookie Book

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These cookies are inspired by lemon-poppy seed pound cake. A delicate cookie
full of poppy seeds and topped with an exceptional lemon glaze.

⅓
cup oil, 65 grams

½
sugar, 100 grams

1
¼
cups brown rice flour, 155 grams

1 egg

¼
baking soda

1 teaspoon baking powder

½
teaspoon salt

1 teaspoon xanthan gum

2 tablespoons frozen lemonade concentrate

1 teaspoon lemon extract

1 tablespoon poppy seeds

TOPPING:

½
cup confectioners’ sugar

2 tablespoons frozen lemonade concentrate

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 ingredients and beat well. Continue beating until the dough comes together. The dough will be quite thick.

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

Bake the cookies for 8 to 10 minutes, until they are lightly browned at the edges. Let cool on wire racks. Mix the confectioners’ sugar with the 2 tablespoons of frozen lemonade concentrate. Drizzle the topping over the cookies.

Molasses Cookies

brown rice flour
MAKES ABOUT 20 COOKIES

Soft, moist, and lightly spiced. A hint of glaze adds to this favorite cookie,
should you like them extra sweet.

⅓
cup oil, 65 grams

¼
cup sugar, 50 grams

1
½
cups brown rice flour, 185 grams

¼
cup unsulfured molasses, 85 grams

1 egg

½
teaspoon baking soda

½
teaspoon salt

½
teaspoon xanthan gum

½
teaspoon pumpkin pie spice

½
cup raisins (optional), 80 grams

TOPPING (OPTIONAL):

1 cup confectioners’ sugar

About 4 teaspoons milk

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

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

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

If desired, combine the topping ingredients to form a glaze and lightly ice the tops of the cookies.

Mrs. Fields- or Neiman Marcus-Style Cookies

sorghum flour and oats
MAKES ABOUT 36 COOKIES

Packed full of the good stuff you expect in these popular cookies. I chose to use
pecans in this recipe because it is my favorite nut for baking, but use your
favorite. Despite using healthy, whole grains, I cannot call these cookies
healthy. They are decadent. I urge portion control!

⅓
cup oil, 65 grams

2 tablespoons butter

½
cup brown sugar, 100 grams

¾
cup sorghum flour, 100 grams

½
cup rolled oats, pulsed in a blender to make smaller pieces of all sizes, 50 grams

1 egg

¼
teaspoon baking soda

½
teaspoon salt

1 teaspoon xanthan gum

1 teaspoon vanilla extract

½
cup semisweet chocolate chips, 80 grams

½
cup chopped pecans, 50 grams

2 ounces milk chocolate (from a bar), grated (just over ½ cup)

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, except the chocolates and nuts, and mix well. Continue beating until the dough comes together. Mix in the chocolates and nuts. The dough will be soft and seem oily.

Drop rounded teaspoonfuls of the dough onto the prepared pan. With moistened fingertips, press them to ¼- to ⅓-inch thickness.

Bake the cookies for 8 to 10 minutes, until the edges are lightly browned. Let cool on wire racks before serving.

Oatmeal-Raisin Cookies

brown rice flour
MAKES ABOUT 30 COOKIES

Rather than having you purchase individual spices for “spiced” cookies in this
book, I have opted for pumpkin pie spice, saving space and budget.

⅓
cup oil, 65 grams

½
cup brown sugar, 100 grams

1
½
cups brown rice flour, 185 grams

½
cup rolled oats, pulsed in a blender to make smaller pieces, 50 grams

½
cup raisins, 80 grams

1 egg

¼
teaspoon baking soda

½
teaspoon salt

¾
teaspoon xanthan gum

½
teaspoon vanilla extract (optional)

1 teaspoon pumpkin pie spice

3 tablespoons water

TOPPING (OPTIONAL):

½
cup confectioners’ sugar

About 2 teaspoons milk

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

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

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

If desired, combine the topping ingredients to form a glaze. Drizzle it over the tops of the cookies.

Peanut Butter Blossom Cookies

brown rice flour and cornstarch
MAKES ABOUT 26 COOKIES

A classic peanut butter cookie with a milk chocolate kiss right in the middle. The
cookie has a light tenderness to it that blends perfectly with the understated milk
chocolate flavor.

¼
cup creamy peanut butter, 65 grams

2 tablespoons oil, 20 grams

½
cup brown sugar, 100 grams

1 cup brown rice flour, 125 grams

⅓
cup cornstarch, 40 grams

1 egg

¼
teaspoon baking soda

1 teaspoon baking powder

½
teaspoon salt

1 teaspoon xanthan gum

1 teaspoon vanilla extract

2 tablespoons water

TOPPING:

1 to 2 tablespoons sugar

26 milk chocolate kisses

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 ingredients and beat well. Continue beating until the dough comes together.

Shape the dough into 1-inch balls. Roll them in sugar and place them on the prepared pan. Press the tops to flatten them slightly.

Bake the cookies for 10 to 12 minutes, until the edges begin to have a hint of browning. Remove the sheet from the oven. Immediately press a chocolate kiss into the center of each cookie. Let cool on wire racks before serving.

Pecan Cookies

brown rice flour
MAKES ABOUT 30 COOKIES