Gluten Free Jam Cookies
It’s the winter solstice (or rather, it WAS the winter solstice yesterday), with all of the various holiday celebrations that come along with that. ‘Tis the season of food, and especially of baked goods — a situation that my friend with a gluten allergy laments, since he can no longer eat most of the deliciousness being prepared at this time of year.
Fortunately, there are people like me around who are always willing to try a new recipe. And I think I’ve hit on a winner with this one: a gluten-free cookie that isn’t supremely crumbly, doesn’t require a dozen different kinds of flour, and actually tastes pretty darn good. You’d hardly know they’re gluten free at all, and that’s exactly the way I like it.
- 3/4 cup rice flour (brown or white)
- 1/4 cup sticky rice flour (look in the Asian food section of your grocery store)
- 1 cup ground nuts (I like almonds or walnuts, but use whatever you like)
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1/4 cup honey, maple syrup, or corn syrup
- 1 tsp vanilla
- 1 egg (beaten)
- jam (whatever kind you like best)
Mix together the dry ingredients, then add the oil, honey, vanilla and egg. Blend thoroughly. The dough will seem kind of thin — more like a muffin batter than a cookie dough, really. But that’s okay, it’s expected to be that way. Chill your cookie dough for at least an hour or two in the fridge to make it easier to work with.
For the next step I like to work on a surface dusted with rice flour. The dough is kind of sticky, and this makes it simpler. Use a teaspoon to pick up spoonfuls of dough, one at a time, and drop them onto your floured surface. Use your hands to roll the dough into a ball, and then transfer the ball to a cookie sheet.
Once all of your dough balls are prepared, use your thumb to make an imprint in the center of each one. Fill this indent with jam (for today’s batch of cookies I used elderberry jam, but that’s just what I happened to have in the fridge — any kind of jam is delicious in these).
Bake the cookies at 350 degrees for 8 to 10 minutes, then transfer to a rack to cool. This recipe makes about 2 dozen cookies, and can easily be doubled if you want to have more.
This entry was posted on December 22, 2010 at 8:01 PM and is filed under Recipes with tags baking, cookies, dessert, gluten free, jam, snacks, sweets. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.