Monday, August 31, 2009

Gluten Free Tea for Two

When you are in the mood to decorate these little goodies are a great alternative to sugar cookies. There is no doubt, that in a crunch, a drop cookie is the way to go. But there is something that just can't be beat about rolling out a bunch of dough, pressing it into shapes, and later when it has cooled, slathering them in icing. 

These cookies are incredibly soft and chewy and don't need to be iced at all if you prefer a less rich cookie. Both ways, these are great for afternoon tea. 


1/2 cup coconut oil
1/4 cup canola oil
1/4 cup apple sauce
1 tsp vanilla extract
2 egg substitutes
3 cups wheat free flour
1 1/2 tsp xanthan gum
1 1/2 cups sugar
3/4 tsp baking powder
3/4 cup cocoa powder


In a mixer, beat the oils, apple sauce, and vanilla together. Add the sugar. Using a sieve, sift in the flour, xanthan gum, baking powder, and cocoa powder. Mix together. Add the prepared egg replacer. Wrap the dough in plastic wrap and allow to harden up in the fridge for a bit. 
Roll the dough into a 1/4 inch thickness onto a floured surface. Cut into shapes and baked on a greased sheet for about 8 minutes. Cool before icing. 

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