Unable to wait any longer for Christmas, I have already shared with you my gingerbread cookie recipe. I wanted now to give the plain version of that recipe. I say plain but the truth is there are lots of ways you can make these cookies — add chocolate chips, or raisins and nuts, or craisins and white chocolate chips — the possibilities are endless. These are really “you decide” cookies.
In addition to being gluten-free, you can also make these cookies low sugar by using xylitol in place of the sugar or low-fat. Plus because the dough gets refrigerated before baking, you can keep a roll of it in the fridge and bake them up anytime you want them in just minutes (like those store-bought cookie doughs, but healthier and gluten-free; I’m not sure I can say cheaper given the price of gluten-free flours 😉 ).
If you make so many cookies that you aren’t able to eat them all before they begin to get dry, try popping them in the microwave for a few seconds. They will soften up plus you will have warm cookies to eat again.
You Decide Gluten-free Cookies
1 c millet flour
1 c gluten-free oat flour
1/2 c tapioca starch (same thing as tapioca flour)
1/2 c coconut flour
1/2 tsp salt
4 tsp baking powder
1 tsp xantham gum
1 c granulated sugar or xylitol (use xylitol for the low sugar option)
1/2 c Lighter Bake* (use for low-fat version) or 1 c butter, melted
1 tsp vanilla
3 tbsp egg whites (use for low-fat version) or 1 whole egg
1 tbsp molasses
1/2-1 c almond milk (if allergic to nuts, substitute another milk of your choice)
*If you are not familiar with Lighter Bake, it is a fat substitute made from pureed dates (I believe). You should be able to get it in the baking aisle of your grocery store.
1. Combine flours, salt, powder, and xantham in a large bowl. Whisk them all together till you can’t tell what’s what.
2. In a separate bowl, combine the xylitol or sugar, vanilla, egg, molasses, and the Lighter Bake or melted butter. Mix well.
3. Add the wet ingredients to the dry; stir well. The mix will be fairly dry still at this point.
4. Add 1/4 c of almond milk at a time to the dough. Stir well with each addition. I found that the first time I made these, it took me 1 full cup of milk, but the second I only needed 1/2 cup. The goal here is to not have any powdery-ness left but to not have too sticky a dough either; you want it to be just moistened. (My guess is that using sugar rather than xylitol the second time meant I needed less liquid.)
5. When your dough is thoroughly mixed, wrap it in plastic wrap and leave it in the fridge for at least 2 hours (you can even wait a couple of days). If you want to be able to just slice them and go, wrap them in a long tube, like that store-bought dough you can just buy and bake (see the pictures below).
6. When ready to bake, preheat the oven to 350. Slice the dough into 1/4″ slices, place on parchment lined cookie sheet (or sue those silicone liners) and bake for 10-12 minutes.
Making your own ready-to-bake cookie dough tubes