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Posts Tagged ‘allergy free cookies’

Crunchy Oatmeal Cookies

Posted in Cakes, Cookies and Desserts, tagged , , on June 15, 2020| Leave a Comment »

An all time favorite, the oatmeal cookie is a great to go food! Easy to pack, all you need are a couple of cookies with a small carton of chocolate milk and you are all set !

Ingredients

1 i/2 cups oatmeal

1/2 cup oatmeal flour, prepared in the food processor

1/4 cup cornstarch

1 stick, or about 100 gms butter

1 cup brown sugar

Egg Replacer prepared to equal one egg

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup raisins (optional)

Method

Preheat oven to 350 F or 180 C

Sift together the oat flour, cornstarch, baking powder, baking soda and cinnamon powder.

Cream butter and sugar.

Blend in prepared egg replacer and vanilla.

Fold in the flour mixture then stir in the oatmeal

Grease cookie sheet or line with parchment

Drop heaped teaspoons of cookie mixture on baking sheet, about an inch apart,and flatten with spatula

Bake 10 –12 minutes till golden brown.

                                                        About 20 cookies

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Zesty Lemon Cookies

Posted in Cakes, Cookies and Desserts, tagged , on August 2, 2013| Leave a Comment »

Lemon has such a refreshing taste.  Make these deliciously fresh tasting cookies which are so quick and easy to put together.  You can make them dairy free as well, by substituting butter with oil. Try light olive oil for a healthier version. The surprise glaze topping adds that special touch.

 

Lemon Cookies

Ingredients

1 and 1/2 cup Grandma’s Gluten Free Flour Mix  (click here for recipe)

1/2 cup oat flour

2 Tablespoons corn starch

1 and 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

6 Tablespoons unsalted butter (softened), or oil

Egg Replacer prepared to equal one egg  (use an extra 1/2 teaspoon baking powder and 1/2 teaspoon baking soda to substitute if necessary).  You may need about 2 Tablespoons water while making the dough, if Egg Replacer has not been used.

2 1/2 Tablespoons fresh lime / lemon juice plus 2 Tablespoons extra for glaze

2 Tablespoons lemon / lime zest

1 and 1/2 teaspoons vanilla extract

 

Method

Preheat oven to 350 degrees F

Combine all dry ingredients in a medium bowl and set aside

In a large bowl, whisk together softened butter / oil, sugar, prepared egg replacer, lemon juice and zest, and vanilla extract.

Fold in dry ingredients, then make a soft dough using your hands

Divide into two portions, for ease of kneading, and knead into smooth balls.

Wrap each ball in plastic wrap and refrigerate for about half an hour at least.  You can prepare dough the previous day and refrigerate.  Remove from fridge and manipulate a little by kneading to soften.

Pull off 24 – 30 small balls, then roll each ball between your palms.  Place each ball on  parchment lined cookie sheets about 2 inches apart, then press to flatten each ball. Finally, each unbaked cookie should be about an inch apart

Bake in preheated oven for 15 – 17 minutes.

When cookies are completely cooled, coat with Lemon Glaze (recipe below)–

Lemon Glaze

Place two Tablespoons lemon / lime juice in a bowl and add icing sugar a heaped spoonful at a time, till you have a mixture the consistency of a cake batter.  You may need about 3/4 cup full of sugar.

Using a teaspoon,  drop a little mixture on the top of each cookie, and flatten glaze with the back of the spoon.  Allow glaze to set at room temperature, then watch the cookies disappear before you have a chance to store them!

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