I measure my gluten-free flours by weight to get the most accurate and consistent results. I have a great explanation as to why in this post for Sweet Potato Oat Biscuits. Once I weighed the flours, I scooped them into measuring cups to get an approximate volume measurement. These measurements are listed in brackets in the ingredients list. I have to emphasize that this is approximate. I have not tested the recipe by making it with the volume measurements. If you choose to work by volume, you may have to adjust the recipe a bit by adding small amounts of extra liquid or more flour until the right consistency is reached. If you want to substitute other flours, I recommend you use the weight measurements for best results.
Unlike quick breads, muffins, and cakes, I find that cookies need a little bit of fat for best results. The best whole-foods fats for cookies are nut and seed butters. A combination of tahini and applesauce just like the recipe for Raspberry Almond Thumbprint Cookies keeps the fat level low without compromising the texture too much. The result is a lovely cookie with a crunchy outside and a soft centre.
I recommend using a dry sweetener such as brown sugar, Sucanat or coconut sugar — I used Demerara. (And, I forgot to show it in the ingredients picture.) I tried making them with a liquid sweetener but the results were rubbery and chewy rather than a nice crisp cookie. I did not try date paste. The sprinkle of icing sugar is optional and really just for show.
The number of cookies you get will depend on the size of your cutter and whether you are making sandwich cookies or not. My cute Linzer cookie cutter is about 58 mm / 2-1/4 inches in diameter. The recipe made 36 single cookies or 18 Linzer cookies and 32 little hearts. I thought the little hearts were cute, so when the amount of dough was too small for two full sized cookies, I cut out more little hearts.
For ease and variety, I filled the cookies with a small amount of jam (1/2 teaspoon per cookie.) If you have time, the date filling for the Cinnamon Roll Biscuits would be a knock out.
Have all your ingredients at room temperature before you start, and your kitchen will be filled with the aroma of fresh baked cookies before you know it.
makes 18 sandwich cookies and 30 + hearts
75 grams sorghum flour (about 1/2 cup)
50 grams brown rice flour (about 1/2 cup)
50 grams tapioca flour (about 1/3 cup)
40 grams cocoa powder (about 1/2 cup)
1/2 teaspoon baking powder
1/2 teaspoon salt (optional)
90 grams dry sweetener: brown sugar, Sucanat,
or coconut sugar (about 1/2 cup, packed)
65 grams tahini (about 1/4 cup)
65 grams unsweetened apple sauce (about 1/4 cup)
1 teaspoon vanilla extract
1 teaspoon coconut or almond extract
50 grams non-dairy milk (about 4 Tablespoons)
1 Tablespoon icing sugar for dusting (optional)
Cherry jam for filling
Roll the disk out between two large pieces of parchment paper to approximately 3 mm (1/8 inch) thickness (a light dusting of tapioca flour on the bottom parchment sheet will help keep the dough from sticking on the bottom while rolling out.)
Cut out your cookie shapes and transfer them to the prepared baking sheet. Gather up the scraps, reform the disk, roll out to the same thickness, and continue cutting out and transferring the cookies. Repeat until the ball of dough is used up. Bake for 7 - 9 minutes.
Repeat the process with the second ball of dough while the first batch of cookies are baking.
Cool the cookies on a wire rack before continuing.
To your health and happiness,
Beans and Rice
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