These began with a recipe for chocolate chip cookies that I found on another blog. I have been pretty chicken to make gluten-free baked goods since this whole thing started. I flopped pretty badly in my first bread-making attempt and who has the time (resources, ego...) for that on a regular basis? This recipe met all of the necessary criteria for me to give it a try:
1) It looked easy and fast
2) I had most of the indregients on hand and otherwise had probably good substitutes
3) I had been seriously craving something of a 'treat' at night- Gluten-free snacking is a complicated thing.
4) They are pretty low sugar, given they use agave and only 1/2 C
4) They are pretty low sugar, given they use agave and only 1/2 C
5) I was totally avoiding all of the cleaning that has been piling up around this house.
I think they turned out pretty darn tasty, albeit a bit greasy (I cut quite a bit of the oil from the original). They had much more of a 'Tea Cookie' texture than a typical chocolate chip cookie, though. I happen to like Tea Cookies, but couldn't shake the expectations and incongruencies.
After a bit of thought, I just decided to adapt the recipe into what I felt it better lent itself to and I must say it is delightful. I hope you like it! I didn't have any white rice flour on hand today, so I used brown rice flour instead this time. I think that in this instance, white rice flour would be better for a lighter texture but I won't complain. As a side note, the original Chocolate Chip recipe was pretty darn tasty, too- just more of a Chocolate Chip Tea Cookie.
Ingredients
Made about 24-30 cookies
After a bit of thought, I just decided to adapt the recipe into what I felt it better lent itself to and I must say it is delightful. I hope you like it! I didn't have any white rice flour on hand today, so I used brown rice flour instead this time. I think that in this instance, white rice flour would be better for a lighter texture but I won't complain. As a side note, the original Chocolate Chip recipe was pretty darn tasty, too- just more of a Chocolate Chip Tea Cookie.
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| "Helping"- Obvioiusly a chopstick is key here for proper cookie execution. |
- 1.5 c White rice flour
- 1 c tapioca flour
- 1/2 t salt
- 1/2 t baking powder
- 1 t xanthan gum
- 2/3c canola oil (If you can have real butter here, why wouldn't you?
- 1/2 c agave nectar
- 3/4c finely chopped pecans
Directions:
Preheat oven to 350 degrees.
Preheat oven to 350 degrees.
1. Spray baking sheet with canola oil spray or line with parchment paper.
2. Mix all ingredients together in a large bowl, adding nuts at the very end. Mix thoroughly.
3. Roll cookies into 1.5 inch balls and place on cookie sheet
4. Bake for 10-12 minutes or until golden brown.
5. After completely cooled on rack, roll in powdered sugar once (or twice if you want them super dusted)
2. Mix all ingredients together in a large bowl, adding nuts at the very end. Mix thoroughly.
3. Roll cookies into 1.5 inch balls and place on cookie sheet
4. Bake for 10-12 minutes or until golden brown.
5. After completely cooled on rack, roll in powdered sugar once (or twice if you want them super dusted)
