My New “You Decide” Gluten-Free Cookie Recipe (Add Chocolate chips, Raisins, etc.)

Dear Reader,

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

Ingredients:

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.

Directions:

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.

Happy baking!

Nebby

Making your own ready-to-bake cookie dough tubes

Plop the dough down on a long piece on plastic wrap

Plop the dough down on a long piece on plastic wrap

Fold the wrap in on both sides and squeeze the dough through it into a long tube shape -- no messy hands here!

Fold the wrap in on both sides and squeeze the dough through it into a long tube shape — no messy hands here!

The end result -- ready to slice and bake whenever you need it

The end result — ready to slice and bake whenever you need it

Here it is on a plate to go in the fridge

Here it is on a plate to go in the fridge

 

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One response to this post.

  1. […] is a variation of my new basic gluten-free cookie recipe. It is very similar to my gingerbread variant, but it uses canned pumpkin in place of the Lighter […]

    Reply

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