3 SIMPLE GLUTEN FREE COOKIE RECIPES

June 3, 2022 no comments rbirge Categories delicious, health

Which cookie flavor is your favorite?

(1) Gluten Free Classic Sugar Cookies Recipe
PREP TIME: 20 minutes
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes
YIELD: 18 cookies

Ingredients:
6 tablespoons butter, softened (or vegan butter)
3/4 cup white sugar
1 egg
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum (omit if you use a different flour that already has it)
1 1/2 cups gluten-free flour blend (If you like your sugar cookies thinner with golden crispy edges and a chewy center, decrease the flour to 1 cup.)

Instructions:
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone baking mat.
Cream together the butter and sugar. Add the egg and mix until smooth.
Add the vanilla extract, salt, baking powder, baking soda, xanthan gum, and gluten-free flour and mix until combined.
Scoop the dough using a 1.5 tablespoon cookie scoop, roll in additional sugar or colored sanding sugar, and place on the prepared baking sheet. You may also sprinkle each cookie with a little sugar instead of dipping or rolling each cookie dough ball.
Bake for 8-10 minutes.

(2) Gluten Free Chocolate Chip Cookies
PREP TIME: 20 minutes
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes
YIELD: 10 cookies

Ingredients:
2 ¾ cups/310 grams finely ground almond flour
¾ teaspoon kosher salt
½ teaspoon baking soda
10 tablespoons/140 grams unsalted butter, at room temperature (1 ¼ sticks)
½ cup/110 grams light brown sugar
½ cup/100 grams granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
12 ounces/340 grams bittersweet chocolate chips, or coarsely chopped bar chocolate
Sea salt, for finishing (optional)

Instructions:
Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk the almond flour, salt and baking soda to combine.
Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread
Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit

(3) Gluten Free Snickerdoodles Cookies Recipe
PREP TIME: 20 minutes
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes
YIELD: 10 cookies

Ingredients:
FOR THE COOKIE DOUGH
6 ½ tablespoons (91 g) unsalted butter at room temperature
¾ cup (150 g) granulated sugar
1 (50 g (weighed out of shell)) egg at room temperature
1 teaspoon pure vanilla extract
1 ¼ cups (175 g) all purpose gluten-free flour blend (I like Better Batter here; click thru for appropriate blends)
¾ teaspoon xanthan gum omit if your blend already contains it
⅛ teaspoon kosher salt
¾ teaspoon ground cinnamon
½ teaspoon baking soda
1 teaspoon cream of tartar
FOR THE CINNAMON SUGAR MIXTURE, FOR ROLLING
¼ cup (50 g) granulated sugar
1 tablespoon ground cinnamon

Instructions:
Preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.
In a large bowl, place the butter, 3/4 cup granulated sugar, egg, and vanilla. Beat with a handheld mixer until light and fluffy.
Add the flour, xanthan gum, salt, 3/4 teaspoon ground cinnamon, baking soda, and cream of tartar to the wet ingredients, mixing to combine after each addition.
Divide the dough into 18 pieces of roughly equal size. Roll each piece of dough between your palms until it forms a ball, and then press into a disk.
Combine the cinnamon and sugar for the rolling mixture in a small bowl. Toss each disk in the cinnamon-sugar mixture until it is well-coated. Allow the dough to sit for 5 minutes to absorb the coating.
Roll each ball of dough in the cinnamon-sugar mixture once more, and arrange them about 2 inches apart on the lined baking sheets.
Place the rimmed baking sheets in the center of the preheated oven and bake for 8 to 10 minutes, or they are either pale but flat (8 minutes), or a tiny bit crisp around the edges (10 minutes).
Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.