Gluten-free Cookies That Are Yummy

Yes even if you’re going gluten-free you can indulge in delicious cookies for holiday time. Last week in her Rural Foodie column in the Roanoke Rapids Daily Herald, Betty included three that were just that - gluten-free and delicious. Here are two of the three. Happy Holidays to you and yours from us at Food Cures U. Blessing to all.

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Chewy Ginger Molasses Cookies

These cookies contain no flour, eggs or dairy, so are prefect to make for the folks who are avoiding these foods. 

 

1 tablespoon flax seed meal*

½ cup almond butter

1/3 cup coconut palm sugar

2 tablespoons molasses

1 teaspoon vanilla extract

3 tablespoons coconut flour

1 teaspoon ground ginger

¼ teaspoon allspice

¼ teaspoon course or kosher salt

¼ teaspoon baking soda

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper; set aside. In large bowl with electric mixer at medium speed, beat flax seed, 3 tablespoons water, almond butter, sugar, molasses and vanilla extract until smooth. Add coconut flour and remaining ingredients; beat until sticky dough. Using  small cookie scoop or 1 tablespoon dough drop 2 inches apart on baking sheets, about 6 per sheet.  If needed, flatten cookies slightly. Bake 10-12 minutes or until edges just turn lightly brown. Remove from oven; cool 10 minutes on sheets on wire rack. Remove and cool completely. Makes 12 cookies. 

*If desired 1 whole egg can be used to replace flax seed meal and water.

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Chai Meringue Drops

If you enjoy the taste of chai tea you’re going to love these fat-free, sweet and uniquely flavored meringues.

 

1 bag English Breakfast tea (or about 1 teaspoon tea leaves)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

¼ teaspoon ground cardamom (optional)

1/8 teaspoon ground cloves

3 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1/4 teaspoon salt

3/4 cup sugar

1 teaspoon  vanilla extract

decorative sugar (optional)

Position racks in upper and lower thirds of  oven; preheat to 225 degrees F. Line 2 baking sheets with parchment paper. Remove tea leaves from tea bag. If leaves are large, finely grind in a spice grinder. In small bowl mix tea, cinnamon, ginger, cardamom, and cloves; set aside.   In large bowl with electric mixer at medium speed, beat egg whites until frothy, about 30 seconds. Add cream of tartar and salt; beat until soft peaks form, 3 to 4 minutes. Increase mixer speed to medium high; slowly beat in  sugar. Beat until stiff peaks form, 4 to 5 minutes. Beat in vanilla extract and tea-spice mixture. With piping bag (fitted with ½-inch star tip, if desired) pipe 1 1/4-inch mounds about 1 inch apart on prepared sheets. Sprinkle with sugar, if desired.  Bake, switching pans halfway through, until meringues are dry enough to peel off  parchment easily, about 2 hours. Turn off oven; leave meringues in oven to finish drying, about 1 more hour. Let cool completely on pans. Makes about  60 drops.

Posted on December 17, 2018 .