From Oonagh Williams of Royal Temptations Catering
Last year at this time, I adapted a wheat flour pumpkin snickerdoodle cobbler from Better Homes and Gardens, changing pumpkin filling and snickerdoodle topping. I discovered that some leftover dough cooked on a cookie sheet was lovely, light and crispy.
Gluten-Free Snickerdoodle, Ginger or Chocolate Chip Crisps
Makes about 18 x 2+1/2″ cookies
I like to mix 1 tbsp (15ml) sugar and 2 tsp (10m) cinnamon for outside of cookie.
1-2 tbsp (15-30 ml) crystallized ginger chips by gingerpeople.com. Package has crossed through wheat symbol. Add one teaspoon ground ginger for even spicier. You can roll scoop in regular sugar for crunchier surface.
You know how much chocolate you like, 1-2 tbsp. I had a chocolate chip cookie made with milk chocolate and it was delicious and not too sweet. I did use cheese grater for some milk chocolate but chocolate was much too fine. Size of Tollhouse mini semi sweet chocolate chips is best size.
Remember I have a Culinary Arts degree as well as celiac disease and other food allergies so I know food and live this way daily.
Obviously talks and appearances are currently canceled, but you can connect with me on FB at Gluten Free Cooking with Oonagh. I’ve just filmed recipes at home for NH’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in nationwide library data base of on line presenters.
You can find Chef Oonagh Williams at Gluten Free Cooking with Oonagh on FB, web or LinkedIn. Remember most real food is naturally gluten free until manufacturers ‘mess’ around with it and only baking really needs changing. Real food is now being called clean eating.
For new recipes and lots of advice, my Delicious Gluten Free ecookbook only $20 available to download at wwwglutenfreecookingwithoonagh.com , tips, recipes ranging from Grandma’s comfort soup to dinner party fare, full color photos, follow link for list of contents and thumbnail photos of full size photos in ebook.