09 May 2012

RECIPE: Gluten-Free Fruit and Nut Cookies

As promised!  Here is the recipe for my first successful gluten-free cookie attempt!  If it's a testament to their taste at all, they sold out at my place of work after only a day!

Gluten-Free Fruit and Nut Cookies

Yields 20 cookies

-  1 c. Earth Balance, softened
-  2 c. brown rice flour
-  ¼ c. corn starch
-  2 T. tapioca flour
-  1 tsp. xanthan gum
-  2 tsp. sea salt
-  1 tsp. baking soda
-  ½ c. coconut palm sugar
-  1 c. light brown sugar
-  4 T. flaxseed + 12 T. hot water*
-  2 tsp. pure vanilla extract
-  1 tsp. pure almond extract
-  2 c. assorted dried fruits and nuts (I used ¼ c. dried cranberries, ¼ c. dried apricots,
   ¼ c. hazelnuts and ¼ c. walnuts)

1.  Preheat oven to 375°.
2.  Melt butter in mixing bowl and set aside.  In a separate bowl, mix dry ingredients and set aside.
3.  Cream melted butter and sugars for 3 minutes.  Gradually add flax mixture and extracts.
     baking sheet (6 cookies/sheet).4.  Gradually pour in dry ingredients.  When incorporated, fold in
     dried fruits and nuts.
5. Allow mixture to chill, covered, in refrigerator for at least an hour.
6.  Scoop out dough using large cookie dropper, roll into balls, and place on parchment-lined
7.  Bake cookies for 14 minutes, rotating baking sheet halfway through (after 7 minutes).
8.  Immediately transfer cookies to wire racks to cool.

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