Alternate title: Gluten Free Cookies That Don’t Taste Like Ass
I baked some cookies for my book club this week.
They’re gluten free and delicious – a rare combination, in my opinion. I wanted to pass along this recipe because, as someone with a sensitivity to wheat, I’m often asked for treat recommendations.
1/2 cup butter
1 1/2 cups almond meal
1/2 cup sugar
1/2 teaspoon vanilla extract
2/3 cup rice flour
1/2 cup cornflour
3/4 cup white chocolate chips
1/2 cup dried cranberries
Preheat oven to moderate, 350°F.
In a bowl, using an electric mixer, beat butter, almond meal, sugar and vanilla until creamy. Add egg and beat well.
Stir in flours, chips and cranberries. Roll tablespoonfuls of mixture into balls and flatten with a fork or spoon. Arrange 5cm apart on parchment lined trays.
Bake for 20 minutes, until golden around the bottom. Allow to cool on trays.
I wanted to share this particular recipe because the ingredients are minimal and easy to find. That’s not always the case with gluten free recipes. Many call for complicated combinations of obscure flours and starches. Finding them can be time consuming and expensive. Last year, it took me two weeks, and at least a dozen grocery stores to find a bag of Amaranth flour. By the time I actually tracked it down, I’d completely lost interest in the loaf of bread I’d intended to bake. I still have the flour, but I’ve haven’t given the bread another thought since.
Also, Xanthan Gum is not required for this recipe. Xanthan gum is an additive commonly used to replace gluten in wheat free baked goods. It’s a little pricey and generally sold in a larger quantity than the occasional gluten free baker will likely ever use in a lifetime. Since the average recipe calls for only a fraction of a teaspoon of Xanthan Gum, it’s tempting to leave it out. Baking is chemistry though. You just can’t leave out a crucial binding agent.
That being said, in this case, you can. I don’t know why this recipe works without it. It just does.
So, bake, and enjoy.