Description:
These are so delicious no one will ever know the difference. They are easy to make and flatten out all on their own. I use vegetable shortening. You can substitute 2c Gluten Free Baking Mix for the individual flours.
Ingredients:
3/4 c shortening 2 tsp baking soda
1 c sugar 2 tsp xanthan gum
1 egg 1 tsp ground cinnamon
1/4 c molasses 1 tsp ground ginger
1 3/4 c sorghum flour 1/4 tsp ground cloves
1/4 c chickpea flour Sugar to coat cookie
2 T sweet rice flour dough balls
Directions:
Cream shortening and sugar. Add egg and molasses. Mix thoroughly. Stir together sorghum flour, chickpea flour, sweet rice flour, soda, cinnamon, ginger and cloves. Stir into the creamed mixture. Refrigerate until firm. About 1 hour. Form dough into 1 1/2 inch balls, roll in white sugar. Place on a parchment lined or well greases cookie sheet. Bake in preheated 350° oven for 12-15 minutes. Cool on wire rack. Eat fresh or freeze.
Makes 4 dozen small cookies or 3 dozen medium size cookies.
For a change of pace omit the ground ginger and use 2 tsp of cinnamon.
Make the dough balls smaller for more cookies.
Printed with permission from Cathy’s Creations – Gourmet Gluten Free Baking
Servings: Makes 4 dozen
Notes: Try substituting butter for shortening, a much healthier choice
Special Diet: Celiac, Gluten Free
Category: Gluten-Free
Submitted By: Cathy Lauer
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