So… I know it’s been quite a long time since I posted anything, and I’m sure I’ve been completely forgotten about… not that I had a large following to begin with. But, I’m back, and I promise, I was absent for a good reason. The Man of the House and I are making big plans for our future, and we got very busy with it all. But, here I am, with a recipe that I successfully gluten-freeified this morning. I stumbled upon this recipe on Pinterest last night and, being who I am, was like, “Cookies???? Give me cookies!!!!”. Obviously, I’m not super good at the whole Paleo diet thing, although I do try my best, and am getting better at it.
So, I’ll admit, I was a bit hesitant about making these. It takes a lot of flour, and our flour is expensive, since we can’t eat wheat. But I woke up with big plans this morning. I was going to make cereal, roast a chicken, clean the entire house, take the cat out for a walk (she loves it), toss in some laundry if there was a full load, actually eat lunch, and be showered and ready to go to dinner by 3:30. Yeah, well, it’s 1:30, and the only thing that has happened yet was making the cereal. Although, I did wake up sort of late… we had a very hard time sleeping last night. And I did decide screw it, I’m making the friggin’ cookies, because I say so, that’s why.
So, I made the cookies. I don’t get to make the chicken today… damn girl won’t defrost. Guess I will just have to wake up and make it early tomorrow. Anyway, I was a little worried about how the cookies would turn out… so I did something a little different. You can find the original recipe here, and below is my version of it. I did not make the icing.
1 1/2 cups white rice flour
1/4 cup potato starch/flour
1/4 cup tapioca starch/flour
1 tsp aluminun free baking powder
1 tsp sea salt
1 tsp xantham gum
1 cup pure cane sugar
1/2 cup salted sweet cream butter, softened
4 tbsp lemon juice
2-4 tbsp heavy whipping cream (start with 2, add more as needed)
1. Preheat your oven to 350. Line a large cookie/baking sheet with aluminum foil.
2. In a large mixing bowl, combine rice flour, potato starch, tapioca starch, baking powder, salt, and xanthan gum.
3. Add the softened butter and the sugar. My version of a stand mixer is a sturdy fork and lots of arm strength (meaning I get a workout [the only one I’ve gotten in the past two months]). Mix until things start coming together – it will look like dry-ish clumps of earthiness.
4. Crack that egg in there, and mix up. Add the lemon juice and go to town with that fork (unless you actually have a stand mixer).
5. Once mixed well, add 2 tbsp of heavy whipping cream. Mix that as well as you can, and if the consistency isn’t where you want it yet, add and third and, possibly, a fourth if needed.
6. Put the cookie dough on the cookie sheet in lumps. It’s difficult to flatten down at this point (at least it was for me). Bake for 6 minutes, then pull out and flatten the clumps down, as they will be softer now. Put the cookies back in the oven for another 8 minutes. Take them out, let cool briefly. DO NOT attempt to take them off the cookie sheet and place on a cooling rack. Leave them alone until they cool, or they will crumble.
Eat them. With milk. I suppose you could make lemonade to go with them, if you’d like. I thought about it, and then decided that, personally, that would be lemon overkill. These cookies are VERY sweet… I’m going to have to fiddle with the sugar content I think. but they are good. And, as was said in the original recipe post, it’s… hard to eat just one.
The texture of the finished product will vary with the quality of rice flour you use. Arrowhead Mills, which is the one I currently have, is quite grainy. Bob’s Red Mill, on the other hand, is very smooth. Use your favorite kind. Personally, I wish I had some Bob’s Red Mill.