Wednesday, November 25, 2009
GFCF Cranberry Apricot Oat-free Cookies
This is originally a Penzey's recipe. I've replaced the coriander with cardamom and adapted it to be oat free as well as gluten and casein free because Megan is sensitive to oats. I just love using buckwheat in place of oats in my baking but if you don't, substitute 1 1/2 cups gluten free oats for the buckwheat. I also just love soft, chewy cookies and at first was afraid that these would be thin and crunchy but they turned out to be thin and chewy, which I like! So does Anna - every time she eats one of these cookies I'm afraid she's going to burst into song!
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 cup palm shortening
1 large egg
1 tsp. vanilla
3/4 cup GF flour blend (I used this one)*
1/2 tsp. xanthan gum
1/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cardamom
1/4 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. nutmeg
1/2 cup walnut meal or pecan meal
1/4 cup diced dried apricots
1/4 cup dried cranberries
1 cup uncooked buckwheat hot cereal (I use Pocono Cream of Buckwheat)
Preheat oven to 350 degrees. Grease a baking sheet with cooking spray, set aside.
Sift together the flour through the nut meal, set aside.
Cream together the sugars and the shortening. Add the egg and vanilla and beat until well combined. Add the flour mixture to the shortening mixture and beat until blended. Add the apricots, cranberries and uncooked buckwheat and stir until blended.
Scoop teaspoon (the kind you stir your coffee with, not the measuring spoon) sized balls of dough and drop them 2 inches apart on the prepared baking sheet to allow for spreading. Bake about 10 minutes or until golden brown. Remove from oven and let cool on the baking sheet one minute before removing to a wire rack to cool completely. Makes a little more than 2 dozen cookies.
*Next time I might add another 1/4 cup flour blend to see the cookies will puff up a bit more instead of flattening out.