One thing I just can't get by without on a gluten-free diet is cookies. It's always a nice little treat to pack in the kiddos' lunches as a surprise during the week. And a hot cup of tea and plate of these little sweets are one of the best ways to end the night.
You can use my all-purpose flour mix for this. I like to measure this one out instead, but if you use the all-purpose mix, you'll get close to the same result.
Just don't skip the sifting step! That's what helps to makes these cookies so light and moist.
Twinkle's Gluten-Free Tea Cakes
Makes 24-32 cookies
- 1/2 cup unsalted butter
- 3/4 cup organic sugar
- 2 large eggs
- 1/2 cup coconut milk
- 2 tsp. vanilla extract
- 1/3 cup potato starch
- 1 cup brown rice flour
- 2/3 cup white rice flour
- 1/2 tsp. xantham gum
- 1 tsp. baking powder
- 1/2 tsp. baking soda
For Dark Chocolate & Sea Salt Drops:
- 1/4 cup dark cocoa
- 1 tbs. finely muddled Himalayan Sea Salt
For Lemon-Rosemary Tea cakes:
- 1 tbs. fresh, chopped rosemary
- 1 tbs. freshly grated lemon zest
Preheat oven to 350 F.
In a large bowl or your mixer bowl, cream the butter and sugar until light and fluffy.
Slowly add eggs, half the coconut and vanilla and beat on medium until thoroughly mixed and creamy – about 2 minutes.
While your other is mixing, combine your dry ingredients and sift three times.
Once sifted, slowly add the flour mixture in batches alternating with the remaining coconut milk.
Once just incorporated, the dough will be gooey. Split in half, placing part in a clean medium bowl.
To one batch add the eon zest and rosemary and the other add the cocoa (the salt is a garnish).
Spoon drop 1-2 inch circles onto parchment lined cookie sheets.
Sprinkle the sea salt onto the chocolate cookie drops and press very, very lightly to help it remain place.
Bake for approximately 8-9 minutes until just barely browned on the bottom.
Remove form heat and let cool completely.
If you are looking for a cookie mix alternative, I suggest Sugar and Spice Market Cookie Mix – simply divine.
Twinkle VanWinkle has over 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the "Oprah Winfrey Show" and has appeared on Food Network's "The Best Of..." Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.
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