Wednesday, April 4, 2012
Quick gluten free cookies
If you are anything like me... When you want a cookie, you aren't willing to wait 3 days so you can go to 3 different stores to buy 6 different kinds of gluten free flour. Not to mention the cost and the fact that I'm not sure if I'll ever use the rest of that teff flour. Maybe I'm a bad celiac.
I want them quick. I want it all sitting in my cupboard. And I want it to taste good.
Here are my 2 favorite "recipes" for quick yummy gluten free cookies. It's a "recipe" because you get to use a premade mix as the base for both! And as will always be true, you can use the egg and butter subs I blogged about for any recipe.
Go grab yourself one of the Betty Crocker gluten free yellow cake mixes from Walmart. Preheat your oven to 350. Mix up that mix with:
1/2 cup butter
1 large egg
1 tsp vanilla
Roll little balls of dough in cinnamon sugar and place on a lightly greased baking sheet. Flatten them out a little- not a lot- they flatten out a bit in the oven. 10 minutes later... Yum. Easy freaking squeezy.
In the mood for some chocolate?
Gluten free Oreos.
Yes friends. Do this now. You won't regret it. I just did and Lorelai wouldn't keep her hands away... Ate batter and then unfrosted cookies and then more frosted cookies. I'm such a good mom............ She'll eat spinach tomorrow.
I start with a bob's red mill short bread cookie mix. Preheat to 375. Add:
1 cup cocoa
1/4 cup sugar
1/4 cup brown sugar
2/3 cup milk- I used almond milk
1 and 1/2 sticks (3/4 cup) softened unsalted butter
1 large egg
1 tsp baking soda
1 tsp baking powder
Grease that sheet and lets go. You're about to make 3 dozen oreos. Ok now these cookies puff up. And if you want crunchy shortbread cookies like Oreos you need to flatten these suckers out. I tried a few and realized I needed to make them flatter. All though I kind of like the puffy softer variety as well. Up to you. Bake for about 8-10 minutes and then transfer to a cooling rack to await frosting.
Ok let's talk for a minute. We're about to get to the part where some people might say- what?! How much crisco?! The creme filling...
Personally, I feel like my allergies force me to eat healthier than I would otherwise. I can't have pop tarts and cheese it's and wonder bread. I cannot eat from a drive thru. So when it comes to dessert, I will eat whatever I want, whenever I want it, and I won't think twice about how much crisco it takes to make it so fah-reaking delicious. I hope you share my passion for all things sweet. If not, try replacing it with peanut butter. ;)
For the Oreo cream:
1/2 cup plain crisco
6 tsp unsalted butter
3 and 1/2 cups powdered sugar
2 tsp vanilla
Yikes. I know. You could always share with your neighbors. The ones 2 miles away. Just jog them over. See? Now everybody's happy. :)