The Ultimate Gluten-Free Cookie Book (7 page)

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 brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and beat well. Continue beating until the dough comes together. The dough will be quite thick.

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

Bake the cookies for 8 to 10 minutes, until they are lightly browned at the edges. Let cool on wire racks. Mix the confectioners’ sugar with the 2 tablespoons of frozen lemonade concentrate. Drizzle the topping over the cookies.

brown rice flour
MAKES ABOUT 20 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 brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and beat well. Continue beating until the dough is well blended.

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

Bake the cookies for about 10 minutes, until the edges begin to brown. Let cool on wire racks.

If desired, combine the topping ingredients to form a glaze and lightly ice the tops of the cookies.

sorghum flour and oats
MAKES ABOUT 36 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, except the chocolates and nuts, and mix well. Continue beating until the dough comes together. Mix in the chocolates and nuts. The dough will be soft and seem oily.

Drop rounded teaspoonfuls of the dough onto the prepared pan. With moistened fingertips, press them to ¼- to ⅓-inch thickness.

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

brown rice flour
MAKES ABOUT 30 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 brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and beat well. Continue beating until the dough comes together.

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

Bake the cookies for about 10 minutes, until the edges begin to brown. Let cool on wire racks.

If desired, combine the topping ingredients to form a glaze. Drizzle it over the tops of the cookies.

brown rice flour and cornstarch
MAKES ABOUT 26 COOKIES

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

In a medium-size bowl, combine the peanut butter, oil, and sugar. Beat well. Add the brown rice flour and cornstarch and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and beat well. Continue beating until the dough comes together.

Shape the dough into 1-inch balls. Roll them in sugar and place them on the prepared pan. Press the tops to flatten them slightly.

Bake the cookies for 10 to 12 minutes, until the edges begin to have a hint of browning. Remove the sheet from the oven. Immediately press a chocolate kiss into the center of each cookie. Let cool on wire racks before serving.

brown rice flour
MAKES ABOUT 30 COOKIES