I’ve been baking up a holiday storm full of gluten-free, dairy-free, corn-free, (and a few VEGAN) holiday treats.  Two of the cookie recipes turned out yummy enough to share here (the rest, including my favorite Spritz Cookies, are still “under development”).

The Joyous Ginger Snaps crackle and crunch, just like they should.

The Oatmeal-Craisin Cookies (GF & Vegan) are wholesome and festive.

Enjoy!

Joyous Ginger Snaps (gluten-free and dairy-free)

Adapted from Joy of Cooking (1964/1973) by Irma S. Rombauer and Marion Rombauer Becker and Gluten-Free Baking Classics by Annalise Roberts

“Like ‘boughten’ ones in texture, but with a dreamy flavor.” (JoC, p. 602)
Yield: About 4 Dozen, 2-inch Cookies

Ingredients

• 6 Tablespoons palm oil shortening
• 2 teaspoons water
• 1 cup sugar
• 1-3/4 cups GF Brown Rice Flour Blend
• 1/4 cup sweet rice flour
• 1 teaspoon guar gum
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon powdered ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 egg, well-beaten
• 1/4 cup molasses
• 1 teaspoon vinegar
• 2-4 oz. candied ginger pieces, finely chopped
• granulated sugar

Directions

1. Preheat oven to 325°.
2. Cream together shortening, sugar, and 2 teaspoons water.
3. Stir in egg, molasses, and vinegar.
4. In a separate bowl, whisk together flours, gum, soda, salt, and dry spices.  Gradually add to shortening mixture.  Mix until blended.
5. Add candied ginger pieces.  Mix until blended.
6. Form dough into 1/2-inch to 3/4-inch balls.  Roll each ball in granulated sugar and place on greased cookie sheet.
7. Bake 14-16 minutes in a 325° oven.  Cool on racks.

“As the ball melts down during baking, the cookie develops the characteristic crinkled surface.” (JofC, p. 602)

Note: For those unfamiliar with candied ginger, it looks like this before chopping:

GF, Vegan Oatmeal-Craisin Cookies

adapted from Bob’s Red Mill Oatmeal Toffee Cookies (from the GF Rolled Oats bag)

Yield: 30 cookies

Ingredients

• 1 Tablespoon flax meal and 3 Tablespoons water
• 1 cup GF Brown Rice Flour Blend
• 1 teaspoon guar gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup shortening
• 1 teaspoon vanilla
• 2 teaspoons water
• 1-1/2 cups GF oats (I used half rolled and half quick-oats)
• 1 cup craisins

Directions

1. Preheat oven to 350°F.
2. Combine flax seed and water in a small bowl.  Stir.  Let sit 10 minutes, stirring occasionally.
3. In a medium bowl, whisk together flour, gum, soda, powder, salt, and spices.
4. In a large bowl, cream shortening and sugars.
5. Add flax mix, vanilla, and water.  Beat well.
6. Add flour mixture.  Mix well.
7. Stir in oats and craisins (I do this with a wooden spoon rather than the mixer).
8. On greased (or parchment covered) cookie sheet, place 1 Tablespoon balls of dough spaced 2-3″ apart.  Bake for 18 minutes.  Cool on sheet, then move to rack.

The Gluten-Free Brown Rice Flour Blend I use is:
6 parts Superfine Brown Rice Flour (from Authentic Foods)
2 parts potato starch (not potato flour)
1 part tapioca starch

So, for 3 cups of the blend you would use:
2 cups Superfine Brown Rice Flour
2/3 cup potato starch
1/3 cup tapioca starch

Copyright © 2012 Lucinda DeWitt