Snickerdoodle, Ginger or Chocolate Chip Crisps

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 

Ingredients:

  • ¼ c (2oz,56g) soft butter
  • ¼ c (2oz, 56g) granulated sugar
  • 2 tbsp (30 ml) light/soft brown sugar
  • ½ tsp (3 ml) gf baking powder
  • 1 tsp (5ml) gf vanilla extract. Use a different extract, almond, lemon, maple etc, to change flavor.
  • pinch of salt
  • 1 egg
  • 1/2c + 2 tbsp (2+1/2 oz, 70g) rice flour – I use imported, Asian white rice flour – Erawan, three elephant logo brand. Very fine, not gritty. Widely available in Asian stores, reasonable price.  I also use it for greasing and flouring cake pans and crispy batter for fish. Picture on Amazon but less expensive in Asian market. amazon.com/Thai-Rice-Flour-16-Basic/dp/B000EYC096
  • NO xanthan gum

Directions:

  1. Preheat oven to 350*. I like to line cookie sheet with parchment paper
  2. Beat ingredients together until mix is lovely and soft and fluffy.
  3. For snickerdoodles. Using one tablespoon/# 60 scoop, drop cookie mix into bowl of sugar and cinnamon, one at a time, shake bowl gently to cover complete ball, then carefully scoop out onto cookie sheet. You can refrigerate cookie mix but it is then quite hard to scoop. Leave cookies about 2 inches apart on cookie sheet, they will spread and flatten.
  4. For ginger or chocolate chip. Stir in chocolate chips or ginger, use 1 tbsp scoop and drop onto cookie sheet.
  5. Bake in 350 oven for 15-18-20 minutes. Do not use black surface cookie sheet. Bake on middle shelf. Baking on a lower shelf, darkens the bottoms too much. Bake until ginger or chocolate chip cookies are a nice golden brown. They will still be soft and crisp up on cooling.  Snickerdoodles, the cinnamon sugar prevents you seeing obvious color.
  6. Remove from oven, let cool, remove to cooling rack. Store in airtight container when totally cool.

Snickerdoodles:

I like to mix 1 tbsp (15ml) sugar and 2 tsp (10m) cinnamon for outside of cookie.

Ginger:

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.

Chocolate chip:

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.

 

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