You'll notice that we have a nice collection of gluten free classes on our schedule. Hadley has spent the last year developing delicious and healthy versions of classics without wheat, from
pie crust to
breads and cookies. These recipes are designed to satisfy everyone's sweet cravings without the additives and stabilizers found in commercial GF goods.
Back to pumpkins. When Hadley brought these sweet, pillowy cookies last week, we all swooned. Delicious warmed or cooled, they also make the perfect whoopie pie when sandwiched with cream cheese frosting. This recipe was adapted from
Joy the Baker, one of our favorite sweet ambassadors. Dried cranberries make a delicious addition to these, as do toffee or butterscotch chips.
Hadley's Gluten free cookie mix
1 cup sweet white rice flour
1 cup finely ground brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
Gluten Free Pumpkin Cookies
2 cups gluten free cookie mix (save the rest for another cookie dough)
1 Tbsp baking powder
1 tsp baking soda
pinch kosher salt
1 tsp ground cinnamon
1/2 tsp nutmeg
2 eggs
1 cup sugar
1/2 cup grapeseed oil
1 cup fresh or canned pumpkin
1 tsp vanilla extract
1 cup dried currants, raisins or butterscotch chips
1) Whisk the flours, starch, baking powder, baking soda, salt, nutmeg, and cinnamon together in a medium bowl and set aside.
2) In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and very fluffy.
3) On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips. Scrap bottom of bowl until smooth.
4) Scoop dough by 1/4-cup, scoop mounds of the dough onto the parchment lined baking sheets, spacing the cookies at least 2 1/2-inches apart. Flatten with an off set spatula.
5) Bake the cookies at 325˚ one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 20 minutes. Keep in an airtight container for up to 5 days.
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