Here we go, I'm so excited! This is the first cookie I think of when I look back at my childhood holidays. It is my favorite. Three of my mother's best recipes came from Peg Bracken's "The Compleat I hate to Cook Book". The title always makes me laugh because my mother and I both love to cook, but it's a great book because she keeps everything simple. Of course, altering the recipe for food allergies is a little less simple. My mom did everything by hand. She stirred the dough with a wooden spoon and she rolled it into balls by hand. I used my KitchenAid mixer and my spring action ice cream scoop. Our version of this cookie is free of gluten, eggs, dairy, and nuts. It is a very tender cookie, not so good for shipping to a friend, but moist and soft, and it not only keeps well but improves with age...well, you know, I'm talking days not months. It freezes well too.½ c Softened dairy free margarine
¼ c Applesauce
1 c Dark brown sugar
¼ c Molasses
1 Eggs worth of prepared Ener-G egg replacer
¾ c Sorghum flour
½ c Tapioca starch
½ c Potato starch
½ c Rice flour
1 t Xanthan gum
2 t Baking soda
¼ t Salt
1 t Ground cinnamon
¾ t Ground Cloves
¾ t Ground ginger
¼ c Applesauce
1 c Dark brown sugar
¼ c Molasses
1 Eggs worth of prepared Ener-G egg replacer
¾ c Sorghum flour
½ c Tapioca starch
½ c Potato starch
½ c Rice flour
1 t Xanthan gum
2 t Baking soda
¼ t Salt
1 t Ground cinnamon
¾ t Ground Cloves
¾ t Ground ginger
Cream together margarine, applesauce, sugar, molasses, and egg replacer. In a separate bowl sift or whisk together all of the remaining ingredients. Pour the dry ingredients into the creamed mixture and stir until well blended, scraping down the sides as needed. Stir for an additional 30 seconds (or about a minute if you are stirring by hand). Refrigerate for at least one hour.
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Roll dough by hand into walnut sized balls or use the 1 ½” spring action ice cream scoop and place on cookie sheet allowing enough room for spreading.
Bake for 12 to 15 minutes, tops should no longer look wet. Cool on the pan for at least 5 minutes. The cookies will be very soft at first, maybe even raw looking in the middle. By the next day the moisture will have redistributed and they should be moist but not gooey all the way through.
5 comments:
These look great! I hope to try them this year, thank you.
kt
That looks excelant! I made ginger cookies that were allergen free and very good too- check them out! http://sistercooks.blogspot.com/2008/12/vegan-ginger-cookies.html
a quick queston: when you say "prepared" ener-g egg replacer, do you mean the replacer plus water/oil as the Ener-G folks suggest? or just the dry replacer?
I have no idea how I'd get my crew to *not* eat cookies fresh off the rack, but we do our sabbath baking on Thursday night, mostly, to be eaten Friday night and Sat. It's a killer lag time for GF baking. So these could be perfect!
Miryam,
My Ener-G egg replacer doesn't say to add oil, it only calls for water. At any rate I suppose my answer is the same either way. When I say "prepared" I mean to prepare it in whatever way your box calls for, adding whatever liquid is called for. I hope that made sense.
The snickerdoodles may be a good choice for you too. They are actually BETTER the next day, although after a week they get pretty dry.
I hope you enjoy your cookies! Sounds like you are going to be doing a lot of baking.
thanks for the clarification. And yes, when in doubt, we bake. Or cook!
We'll bake to keep the kids busy over winter break, and then bake our usual sabbath treats, as well. Somehow all of our weekday baking involves chocolate (hmmm, how odd), which my husband is allergic to. So, our sabbath treats are chocolate-free, and safe to share.
And making that extra round of baking with the kids is just one of those too good to miss object lessons, you know? The 'we go the extra mile for people we love' line.
can't hurt. And can be yummy. But I'll stop soapboxing on your blog now, shall I?
(sorry)
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