The Ultimate Gluten-Free Cookie Book (6 page)

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine all the ingredients in the order given. Beat well. The mixture will look like loose, moistened coconut. Drop rounded teaspoonfuls of the dough onto the prepared pan.

Bake the cookies for 15 to 20 minutes, until the edges are golden brown. Let cool on wire racks before serving.

sorghum flour
MAKES ABOUT 24 COOKIES

Preheat the oven to 350°F. Lightly grease a cookie sheet.

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. The dough will be soft and seem oily.

Drop rounded teaspoonfuls of the dough onto the prepared pan. With moistened fingertips, flatten them to ¼-inch thickness.

Bake the cookies for 8 to 10 minutes, until the edges are lightly browned. Let cool on wire racks before serving.

sorghum flour
MAKES ABOUT 24 COOKIES

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the oil 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. The dough will look like a traditional cookie dough.

Drop rounded teaspoonfuls of the dough onto the prepared pan. For the topping, place the 2 tablespoons of sugar in a bowl. Dip the bottom of a glass into water to moisten it, then dip it into the sugar. Use the sugared glass to press the dough balls to ⅛- to ¼-inch thickness.

Bake the cookies for 8 minutes, until they just begin to brown at the edges. These cookies will crisp a little during cooling. Let cool on wire racks before serving.

sorghum flour
MAKES ABOUT 24 COOKIES

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the oil 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. The dough will look like a traditional cookie dough.

Drop rounded teaspoonfuls of the dough onto the prepared pan. With moist fingertips, press them to ⅛- to ¼-inch thickness.

Bake the cookies for 8 minutes, until they just begin to brown at the edges. The cookies will crisp a little during cooling. Let cool on wire racks before serving.

Dust the tops of the cookies with confectioners’ sugar if desired.

brown rice flour
MAKES ABOUT 30 COOKIES

Preheat the oven to 350°F. Very lightly grease a cookie sheet.

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 ingredients, except the marshmallows, and beat well. Continue beating until the dough comes together; it will be soft and sticky. Gently mix in the marshmallows.

Drop rounded teaspoonfuls of the dough onto the prepared pan.

Bake the cookies for about 9 minutes, until the edges begin to brown. Let cool for a minute or so on the baking sheet to make the cookies easier to remove. (The cookies will flatten during cooling.) Let cool on wire racks before serving.

oats
MAKES ABOUT 20 COOKIES

Preheat the oven to 350°F. Liberally grease a cookie sheet or a sheet of foil placed on the cookie sheet.

Place the oatmeal in a blender. Process until a third of the oatmeal is powdery; the rest may be of varying sizes.

Pour the oatmeal into a mixing bowl. Add the remaining ingredients and mix very well. A sticky-looking dough will form.

Place the dough by the tablespoonful onto the prepared pan. With moist fingertips, press the dough to ⅛-inch thickness.

Bake the cookies for 6 to 9 minutes, until they are lightly browned and appear cooked in the center. Keep the cookies on the pan for a minute or two to set. Gently ease the cookies from the cookie sheet with a spatula. The cookies will be pliable, yet have real substance. Let cool on wire racks before serving.

brown rice flour
MAKES ABOUT 30 COOKIES