All time favorite cookie recipe

[Guest guest]

I've been going throught the archives and I've found some great

recipes, thank you to everyone. My son and daughter and I have so

many food restrictions, we've been gluten and casein free for over 3

years, but have just started the vegan journey a few monthes ago. My

husband is in the navy, and he's a fast food junkie (I'm working on

him, but he's deployed now)so I really only cook for the three of

us. We started this when my son was diagnosed with PDD at 2y 3mos,

and went immediately gfcf, and he's now 5 with no symptoms of autism

whatsoever. He reacts to alot of food though. I wanted to post our

very favorite cookie recipe, these cookies never make it more than a

day in our house.

 

 

1 3/4 c gf flour (I use an equal amount of sorghum, garfava,

tapioca and arrowroot)

1/2 c olive oil

1/2 brown rice syrup

1/2 T guar gum

1 tsp vanilla

pinch of salt

chocolate chips

 

Put everything, except the chocolate chips, in a bowl and mix by

hand. Add chocolate chips and chill in the fridge for an hour. It

will look like there is way too much oil in it, but's it's fine.

Pinch off little balls, and put them on an oiled cookie sheet in a

325 degree oven for 15-20 minutes. When they start to brown and the

oil is no longer noticable, they are done.

 

This is a great cookie base that's not overly sweet, you can modify

it anyway you'd like. The oil in cause them to really hold together

well without eggs and get nicely crisp. I think that they don't

taste gf at all, but I'm sure that my taste buds have been altered by

now. Feel free to modify the vanilla and guar gum measurments-- I

never measure them so that's my best guess for writting it down.

Enjoy

[Guest guest]

Do you know if you could use something besides the brown rice syrup? Have

you ever used honey or maple syrup?

Thanks!

Lynnette : )

 

----

 

 

Sunday, April 13, 2003 12:58:21 PM

 

All time favorite cookie recipe

 

I've been going throught the archives and I've found some great

recipes, thank you to everyone. My son and daughter and I have so

many food restrictions, we've been gluten and casein free for over 3

years, but have just started the vegan journey a few monthes ago. My

husband is in the navy, and he's a fast food junkie (I'm working on

him, but he's deployed now)so I really only cook for the three of

us. We started this when my son was diagnosed with PDD at 2y 3mos,

and went immediately gfcf, and he's now 5 with no symptoms of autism

whatsoever. He reacts to alot of food though. I wanted to post our

very favorite cookie recipe, these cookies never make it more than a

day in our house.

 

 

1 3/4 c gf flour (I use an equal amount of sorghum, garfava,

tapioca and arrowroot)

1/2 c olive oil

1/2 brown rice syrup

1/2 T guar gum

1 tsp vanilla

pinch of salt

chocolate chips

 

Put everything, except the chocolate chips, in a bowl and mix by

hand. Add chocolate chips and chill in the fridge for an hour. It

will look like there is way too much oil in it, but's it's fine.

Pinch off little balls, and put them on an oiled cookie sheet in a

325 degree oven for 15-20 minutes. When they start to brown and the

oil is no longer noticable, they are done.

 

This is a great cookie base that's not overly sweet, you can modify

it anyway you'd like. The oil in cause them to really hold together

well without eggs and get nicely crisp. I think that they don't

taste gf at all, but I'm sure that my taste buds have been altered by

now. Feel free to modify the vanilla and guar gum measurments-- I

never measure them so that's my best guess for writting it down.

Enjoy

 

 

 

 

[Guest guest]

I've never tried anything else, but I would imagine that honey would

work, since it's a similar consistency. Maple syrup is much thinner

so you might have to adjust the dry ingred. a little, but I imagine

that it would work as well. Dawn

 

 

> Do you know if you could use something besides the brown rice

syrup? Have

> you ever used honey or maple syrup?

> Thanks!

> Lynnette : )

>

[Guest guest]

, " rbunting29 "

<RBunting29@m...> wrote:

>

>Maple syrup is much thinner so you might have to adjust the dry

ingred. a little, but I imagine that it would work as well.

 

I've used maple syrup as a sweetener for quite a few years now.

When I was baking (w/gluten) I didn't have to make any substitutions

or changes. . .if the recipe called for a cup of sugar I used a cup

of maple syrup, adding it with the other liquid ingredients. I think

a few more changes (such as reducing the amount) may be required for

gluten free cooking.

 

LaDonna

>

>

> > Do you know if you could use something besides the brown rice

syrup? Have you ever used honey or maple syrup?

[Guest guest]

I've used barley malt syrup in baking (mostly breads,

though). It's sweeter than regular brown rice syrup

but not as sweet as maple syrup or sugar.

 

Shelly

 

--- rbunting29 <RBunting29 wrote:

>

> I've never tried anything else, but I would imagine

> that honey would

> work, since it's a similar consistency. Maple syrup

> is much thinner

> so you might have to adjust the dry ingred. a

> little, but I imagine

> that it would work as well. Dawn

>

>

> > Do you know if you could use something besides the

> brown rice

> syrup? Have

> > you ever used honey or maple syrup?

> > Thanks!

> > Lynnette : )

> >

>

>

>

>

 

 

=====

" Never worry about numbers. Help one person at a time, and always start with the

person nearest you. "

--Mother Teresa

 

 

 

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