I typically bake quite often between September and May. Five years ago, after my Celiac diagnosis, I never thought I’d say that.
I’ve been making tons of soups and stews for warmth in the cold weather. It’s just been so busy up until a week ago that when I have made cookies I’ve made 1 sheet for present company and then froze a roll for the upcoming holidays as a timesaver.
A recent batch was too good: I didn’t have leftovers. You see, I am a serial recipe experimenter- usually because a local store gets a particular gluten free brand and then runs out of stock and then we’ll have another one to try… OR (and this happens quite often) I run out at home and don’t get a chance to get to the store but use the other ingredient I have as a substitute. When I first went gluten free I had to start from scratch and try to make recipes that came out nicely. There were a lot of false starts and batches that went into the garbage.
Now there are more flour substitutes that are readily available for all sorts of diets like paleo, primal, gluten free, dairy free, etc. it makes it so much easier to experiement and have good results. Having more experience with the consistency and desired energy outcomes play a big part in what I choose to use these days. I prefer to sweeten cookies with something that’s less refined sugar and use as little “gum” as possible!
- 1 egg
- 1 t vanilla
- 2 T molasses
- 2 T maple syrup
- 1/4 C. brown coconut sugar
- 1 t ginger
- 1/2 t soda
- 1t cinnamon
- 1/4 t sea salt
- 1/4 t cloves
- 1 1/3 C 1:1 gluten free flour substitute (I use Bob’s Red Mill)
- 2 T cane sugar
Preheat your oven to 350′. Place parchment paper on your cookie sheets. Pull out your wet ingredients and mix well. Add the dry ingredients and mix with a rubber spatula.
Form into balls and place well-spaced on your baking sheet. Bake 9-12 minutes. Let cool for a few minutes and enjoy!