The cookie recipe continues to evolve. I've now successfully made a grain free cookie. It is far from an allergy free cookie, since it is almond meal. However, tree nuts are not a concern for us, despite the our wide range of allergies. Hopefully, this recipe will be a special treat cookie. It's definitely one to share with our grain-free and low-glycemic friends.
It's my basic butter cookie recipe. I use real butter not margarine, so the results may not be the same. Real butter cookies spread more than cookies with margarine, so consider that if you substitute. This is one of my last remaining uses for actual sugar. I prefer dehydrated cane sugar, but I no longer make a special purchase for that product. I'm allowing my children to have the occasional cookie, and this is where I "poison" them with sugar. I'll have a sugar free home, once they pass the preschool years. Our diet is so far removed from other families that I don't have the heart to give them sugar free cookies just yet.
110 g unsalted butter
100 g sugar
5 ml vanilla extract
2 extra large eggs
50 g coconut flour
150 g almond meal
5 g baking powder (I use non-aluminum)
1/4 tsp salt
Preheat oven to 180 degrees Centigrade (350 Fahrenheit). Cream the butter and sugar. Add the eggs and vanilla extract and blend well. Blend the coconut flour, almond meal, baking powder and salt together. Add flour mixture to cookie dough. Form the cookie dough into desired shape and drop onto a cookie sheet. I line my cookie sheet with parchment paper, to minimize gluten cross contamination. Bake for 8-10 minutes. Cool. When completely cool, the cookies can be frosted, but they are great without frosting as well.
On request, I can convert the measurements. I encourage measuring by weight. Kitchen scales are inexpensive and readily available. Measuring by weight instead of volume (cups and spoons) yields superior results in baking.
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