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P. 320
cookies & snacks
yields 40 cookies
CRINKLE COOKIES
Crinkle cookies, a cookie coated in confectioners’ sugar that look wrinkled after they’re
baked, are popular in the standard wheat flour version. This gluten-free cookie is identical
to the standard version. These cookies do need some planning; the batter is refrigerated
overnight before the cookies are baked.
4 eggs 1. In the bowl of an electric mixer, whisk the eggs with the sugar. yields 16 cookies
2 cups sugar Add the oil.
¾ cup oil 2. In a separate bowl, combine the cocoa, vanilla sugar, rice flour,
¾ cup cocoa tapioca flour, cornstarch, xanthan gum, baking soda, and salt. CHEWY CHIA SEED
2 tablespoons vanilla sugar Add the dry ingredients to the egg mixture and beat to com- COOKIES
1 cup rice flour bine. Refrigerate overnight. ¼ cup chia seeds
¾ cup tapioca flour 3. To form cookies, drop the batter into the confectioners’ sugar ¾ cup milk substitute
¼ cup cornstarch by the tablespoon and roll into balls. Place on a cookie sheet ¼ cup maple syrup
½ teaspoon xanthan gum lined with baking paper. 2 tablespoons softened coconut oil
2½ teaspoons baking soda 4. Bake at 350˚ F for 12–14 minutes. Cookies will harden when 1 teaspoon pure vanilla extract
½ teaspoon salt cooled. ½ teaspoon cinnamon
1 cup confectioners’ sugar
1/3 cup shredded coconut
1. Mix the chia seeds with milk sub-
yields 5 dozen stitute and let soak for 15 min-
PERFECT HAMANTASCHEN
utes.
Easy to make and so…perfect. There’s no need to brush these with egg before putting them 2. Add the maple syrup, coconut
in the oven. Just fill and bake! oil, vanilla, cinnamon, and shred-
1 cup palm oil 1. In the bowl of an electric mixer, cream the oil, sugar, and eggs. ded coconut. The mixture will be
1 cup sugar Add the vanilla, orange juice, baking powder, and flour and loose.
4 eggs mix to form a soft dough. 3. Using a tablespoon, drop rounds
2 teaspoons vanilla 2. Roll out the dough thinly between two layers of baking paper. onto a lined cookie sheet. Bake at
3 tablespoons orange juice Cut into circles with the top of a glass. 170˚ F for 4 hours, or dehydrate in
4 teaspoons baking powder 3. Place a teaspoon of jam or chocolate spread in the middle of a dehydrator for 12 hours.
5 cups gluten-free all-purpose flour each circle. Pinch together the edges to form a triangle, moist-
½ cup jam or chocolate spread, ening the fingertips to make sure the dough sticks together
for filling well.
4. Bake at 350˚ F for 10–12 minutes.
Chocolate Chunk Cookies
320 HEALTHY EVER AFTER utes. sheet. Bake until golden, 18 min- spoonful onto the lined cookie cookie sheet with baking paper. stand for 30 minutes. using) and combine well. Let and cinnamon. using), baking soda, carob chips, mond flour, sugar or xylitol (if or 1/3 cup honey 4. Drop the batter by the table- 3. Preheat the oven to 350˚ F. Line a 2. Add the eggs, oil, and honey (if 1. In a large bowl, combine the al- ¼ cup coconut oil, softened 2 eggs,
321
chopped into chunks
½ cup sugar
and bake until lightly browned, 10–12 minutes. Cookies will
2 cups almond flour
½ cup coconut oil
3. Drop the batter by tablespoonfuls onto the lined cookie sheet
COOKIES
Pinch of salt
paper.
CAROB CHIP ALMOND
½ teaspoon baking soda
2. Preheat the oven to 350˚ F. Line a cookie sheet with baking
½ teaspoon baking powder
Let stand for 30 minutes.
(see recipe note)
smooth cookie batter. Stir in the chocolate chunks.
yields 20 cookies
1¼ cups gluten-free oats
ingredients except the chocolate chunks to form a
1 cup gluten-free oat flour
1. In the bowl of an electric mixer, combine all the
CHOCOLATE CHUNK COOKIES
yields 60–70 cookies
cookies & snacks
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