Read The Ultimate Gluten-Free Cookie Book Online

Authors: Roben Ryberg

Tags: #food.cookbooks

The Ultimate Gluten-Free Cookie Book (9 page)

BOOK: The Ultimate Gluten-Free Cookie Book
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This cookie is great even without the chocolate topping,
but I just couldn’t resist.
⅓
cup oil, 65 grams
½
cup brown sugar, 100 grams
1
¼
cups brown rice flour, 155 grams
1 egg
¼
teaspoon baking soda
1 teaspoon baking powder
½
teaspoon salt
1 teaspoon xanthan gum
2 tablespoons water
1 teaspoon vanilla extract
½
cup chopped pecans, 60 grams
 
TOPPING:
⅔
cup mini chocolate chips, 60 grams
Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.
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 dough ingredients and beat well. Continue beating until the dough comes together; it will be quite thick.
Press the dough evenly into the prepared pan. Bake for about 20 minutes, until lightly browned and a toothpick tests cleanly.
While still hot, spread the chocolate chips over the top and cover with foil or a baking sheet. When the chocolate is melted, spread it across the tops of bars to coat evenly. Let cool completely and cut into bars.
Blondies #2
sorghum flour
MAKES 18 COOKIES
A dense, moist, brownielike bar with nuts, but not chocolate. I do include a
little melted chocolate to drizzle over the tops, but you may resist if you like.
These cookies are delicious at room temperature, but not as much when warm.
⅓
cup oil, 65 grams
2 tablespoons butter
½
cup brown sugar, 100 grams
1 cup sorghum flour, 135 grams
½
cup chopped pecans or other nuts, 60 grams
2 eggs
¼
teaspoon baking soda
½
teaspoon salt
¾
teaspoon xanthan gum
1 teaspoon vanilla extract
 
TOPPING:
2 ounces semisweet or milk chocolate, melted
Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.
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 and mix well. Continue beating until the dough comes together; it will be a heavy batter.
Spread the dough evenly in the prepared pan. Bake for 20 minutes, until a toothpick tests cleanly and the edges begin to brown (and pull away from the sides of the pan).
Let cool. Cut into 18 bars. Drizzle melted chocolate over the top of the bars, if desired.
Carrot Cake Bars
brown rice flour
MAKES 15 COOKIES
This cookie bar has carrots, raisins, and nuts. I like these cookies without the
frosting, but have included a little cream cheese icing if you want to be spoiled!
By combining shortening with the cream cheese, the sticky sweetness of
traditional icing is avoided.
⅓
cup oil, 65 grams
½
cup sugar, 100 grams
1
¼
cups brown rice flour, 155 grams
1 egg, plus 1 egg yolk
¼
teaspoon baking soda
2 teaspoons baking powder
½
teaspoon salt
1 teaspoon xanthan gum
1 teaspoon vanilla extract
1
½
teaspoons pumpkin pie spice
½
cup packed grated carrots, 75 grams
½
cup raisins, 80 grams
½
cup chopped walnuts, 35 grams
 
ICING:
2 tablespoons shortening, 25 grams
½
cup confectioners’ sugar, 60 grams
3 ounces cream cheese, 85 grams
¼
teaspoon vanilla extract
Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.
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 dough ingredients and beat well. Continue beating until the dough comes together; it will be quite thick.
Press the dough evenly into the prepared pan. Bake for 20 to 25 minutes, until lightly browned and a toothpick tests cleanly. Let cool.
To make the icing, mix the icing ingredients until well blended. Spread over the cookies. Cut into bars.
Cheesecake Bars
brown rice flour
MAKES 15 COOKIES
Enjoy these rich bars in small proportion! They have the richness of cheesecake
crossed with the tender crumb of a cookie.
⅓
cup shortening, 70 grams
½
cup sugar, 100 grams
2 egg whites
1
½
cups brown rice flour, 185 grams
½
teaspoon salt
¼
teaspoon baking soda
2 teaspoons baking powder
1 teaspoon xanthan gum
½
teaspoon vanilla extract
 
TOPPING:
1 (8-ounce) package cream cheese
⅓
cup softened butter, 70 grams
1
¼
cups confectioners’ sugar, 150 grams
1 egg
½
teaspoon vanilla extract
⅓
cup raspberry jam (or other favorite)
Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.
In a medium-size bowl, combine the shortening and sugar. Beat well. Add the flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining dough ingredients and mix well until the dough comes together.
Press the dough evenly into the prepared pan. Bake for 5 minutes, then set aside. Reduce the heat to 325°F.
In a small bowl, combine the topping ingredients, except the jam. Beat until creamy. Pour the topping over the cookie dough. Stir the jam to make it easier to spread and scatter tablespoons of jam over the topping. Using a knife, swirl the jam through the topping.
Bake for about 45 minutes, until the top layer is lightly browned and set. Let cool completely and cut into bars.
Cranberry-Orange-Almond Granola Bars
oats and brown rice flour
MAKES 12 COOKIES
Inspired by my gluten-free friends, these granola bars are full of feel-good
ingredients. Substitute your favorite dried fruits and nuts for mine. If it sounds
good, it probably will be. Please note that these bars are like a soft, heavy
oatmeal cookie when first baked. Let them mellow for a day or two and
they are much better!
⅓
cup melted butter, 70 grams
½
cup honey, 160 grams
2 cups rolled oats, 160 grams
½
cup brown rice flour, 60 grams
¼
teaspoon baking soda
½
teaspoon xanthan gum
½
cup chopped sweetened, dried cranberries, 50 grams
½
cup sliced almonds, 35 grams, toasted
1 tablespoon orange zest
Preheat the oven to 325°F. Lightly grease an 8-inch square baking pan.
In a large bowl, combine the butter and honey. Mix well. Add all the remaining ingredients and mix well. Pour the batter into the prepared pan and press firmly. Bake for 20 to 25 minutes until lightly browned. Let cool and cut into bars.
 
 
 
 
 
 
 
Notes: To toast sliced almonds, spray a small skillet with nonstick spray and heat to medium heat. Add the almonds and fry until lightly browned. Stir frequently and watch carefully to avoid burning the almonds. The almonds should be lightly browned and fragrant.
To make orange zest without a zester, just peel a bit of the outermost edge of an orange with a potato peeler. Then cut into very narrow strips, using a knife.
Decadent Brownies
sorghum flour
MAKES 16 BROWNIES
A little cakey, a little gooey when warm, a little dense, and, oh so chocolaty.
These are especially good warm from the oven. (I’m thinking brownie sundaes!)
BOOK: The Ultimate Gluten-Free Cookie Book
9.98Mb size Format: txt, pdf, ePub
ads

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