Wednesday, August 1, 2012

Gluten Free Spice Cookies

I found this recipe at King Arthur Flour called Take 10 Super Cookies.  It was named Take 10 because ten of the ingredients are considered by caner researchers to help prevent breast cancer!  
Those ten ingredients are canola oil, cinnamon, ginger, cloves, carrots, cranberries, semisweet or bittersweet chocolate chips, almonds, whole wheat flour, and oats.

I modified this recipe to be gluten free, dairy free, and egg free.  My cookies would only be Take 4 because of our allergies, but they are really good!  And if you can't have oatmeal like several of my kids, use Quinoa Flakes instead.

1/3 cup extra light virgin olive oil
(canola oil for the Take 10)
1 cup brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1-1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
3/4 tsp salt
2 tsp vanilla extract,gf
1/4 cup canned pumpkin
2 Tbsp  maple syrup
 ( or boiled cider according to original recipe)
1 cup shredded carrots
1/2 cup shredded coconut or favorite dried fruit 
(dried cranberries for the Take 10)
1/2 cup chopped walnuts
1-1/2 cup Quinoa Flakes  or rolled oats

Preheat oven to 350˚F.
Line a baking sheet with parchment paper.

In a large bowl combine oil, sugar, baking powder, baking soda, cinnamon, ginger, cloves, salt, vanilla, pumpkin, and maple syrup until well blended.

Stir in carrots, coconut, chocolate chips, walnuts, flour, and quinoa flakes or oats. 
 Make sure that they are well combined.

Drop by tablespoonfuls onto parchment lined cookie sheets.  
Cook for about 12 minutes.  
Let cool on the cookie sheet to set before transferring.  

No comments:

Post a Comment