Of course, they are egg free, sugar free, wheat free, dairy free, soy free, and I even made them low fat. They don't have to be that way; I just like the taste of applesauce in baked goods!
I've, also, discovered a couple of new-to-me sweeteners. I've found a local source for dextrose
, which is corn sugar, and Sugar in the Raw measurable stevia product. It is stevia mixed with maltodextrin, I think, and it says it can be measured cup for cup like sugar. They are featured in this recipe.1 1/4 cup "sugar" equivalent (I used 3/4 cup dextrose and 1/2 cup Stevia in the Raw measurable)
3/4 cup "fat" ( I used applesauce, but you could use whatever you tolerate -- coconut oil, lard, butter... I wouldn't recommend a liquid oil alone, though.)
2 tablespoons flax seed meal
mixed with 6 tablespoons warm water, allowed to rest several minutes to thicken
mixed with 6 tablespoons warm water, allowed to rest several minutes to thicken1/2 tablespoon vanilla
1 3/4 cup wheat-free flour (I used 1/2 cup each of sorghum, millet and corn meal with 1/4 cup corn starch)
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup nuts, broken (walnuts, pecans, etc.), optional
Pre-heat the oven to 375F.
Combine the sweeteners and the "fat" until it is completely combined. Add the flax/water mixture and vanilla. Combine them well. Add the remaining ingredients, except for the nuts and mix them well. Add the nuts, if desired.
Line baking sheets with parchment paper. Scoop the dough by 1/4 cupfuls (ice cream scoop size), allowing about 3" between cookies. Bake them for about 9 minutes, or until they are just set. Allow them to rest on the baking pan for a couple of minutes before transferring them to paper towels or parchment to cool completely. Store them tightly covered at room temperature or freeze. Makes 13 jumbo cookies -- a baker's dozen :)
c2010 Sharron Long and Adams Media Co., all rights reserved.
No comments:
Post a Comment