It is not unusual for people to turn up their nose when I mention gluten-free desserts. I am not sure why, perhaps it is because they feel that something must be missing; that they have to sacrifice taste or decadence, because the tasty treat has not been made with wheat flour.
That is certainly not the case! In fact, many delicious deserts are traditionally made without flour – think Pavlova – or without wheat flour, such as Scottish shortbread where rice flour is used.
This recipe does not forgo flour to be celiac friendly, but takes advantage of a great gluten-free flour mix from Bob’s Red Mill. I can’t compare this to other gluten-free flour mixes, as this is the only one I have tried, but I really love its light brown colour.
I made these cookies last year as part of the Christmas cookie pack that I give out to my friends and they all loved them.
The inspiration to spend the afternoon baking a batch of cookies comes from my dear friend who is half way through the National Novel Writing Month. She has signed up for the challenge of writing of 50, 000 words over the month of November and, yes, she has a full-time job as well! I figured she needed a few cookies to get her over the halfway point.
I found this recipe on the Canadian Living Website, so I have included the link for you. I did make a few changes: I subbed butter for the shortening and didn’t bother with the icing. I also added 3/4 teaspoon of xanthan gum as suggested on the back of the flour mix (easy to find at your local health food store). In addition, the recipe also works well as a drop cookie!