Saturday, January 9, 2010

Basic Gluten-Free (Dairy-Free, Egg-Free) Cookies

This is the basic Gluten-Free with dairy-free and egg-free option recipe that I used for my chocolate chip cookies and peanut butter chocolate chip cookies. The cookie dough that produced by this recipe will texture very similar to any non-GF cookies version. You can add any fixing to this recipe to make it your own.

The following recipe will make around 18 - 20 cookies.

Preparation time: 15 minutes
Cook time: 10 minutes

  • 1 stick salted butter, softened *
  • 1/2 cup of packed light brown sugar
  • 1/4 cup of granulated sugar
  • 1/2 teaspoon of GF vanilla extract
  • 1 egg **
  • Silkie Flour Mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, 1/4 cup of cornstarch, 1/8 cup of soy flour) ***
  • 1 3/8 teaspoon of xanthan gum ****
  • 1/2 teaspoon baking soda
  • a pinch of salt
  • 2 tbsp of milk (cow, soy, rice)

For Dairy-Free and Egg-Free version substitie the following:
* Butter substitue: 1 Stick of Willow Run Soy Margarine or 1/2 cup of oil
** Egg substitute: 1 teaspoon baking powder + 1 1/2 tablespoon warm water + 1 1/2 tablespoon oil
*** Replace the Silkie flour mix to use the regular flour and remove xanthan gum **** completely for non-GF version.

  1. Preheat the oven to 375 degree
  2. Use mixer to cream butter (oil for dairy-free version), brown sugar, granulated sugar, vanilla for a minute, then add egg (egg substitute for egg-free version), mix until incorporated.
  3. Add the Silkie Flour mix, xanthan gum, baking soda and to the mixer. Mix until the ingredients well blended together.
  4. Use a teaspon or a scooper, drop dough balls (about 1 inch in diameter) onto cookie sheets about 2 inches apart.
  5. Bake for 8-10 minutes, until lightly golden on top. Rest the cookies for about 5-10 minutes before transferring to a wire rack to cool.
I am always welcome comment and please do let me know if you have any issue with the recipes.

Happy Baking!!!!

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