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Thursday, March 4, 2010

Gluten free/Vegan Thumbprint Cookies

So, this is the first recipe I've tried out from Flying Apron's baking book. Of course I adapted it just alittlebit. :) Seriously, it's really rare that I just use a recipe straight up.

Thumbprint Cookies
Makes 44 cookies, by my count

2 3/4 cups brown rice flour
1 1/2 cups plus 1 Tbsp chickpea flour (garbanzo bean)
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. sea salt
1/2 tsp. grated orange zest
1/2 cup canola oil (they use 1 cup oil, I do half applesauce, half oil)
1/2 cup unsweetened applesauce
1 cup sugar
1 cup soy milk (they use rice milk, to avoid soy allergies)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. nutmeg, freshly grated
about 1/2 cup jam (I used Fig Bonne Maman jam, they also have an apricot puree recipe)

Preheat the oven to 375*. Combine the flours, and other ingredients, up to the orange zest. In the bowl of a mixer, combine the sugar, oil, and applesauce. Set mixer on medium, and alternate adding soy milk and the flour mixture, until it is all combined. Add vanilla, almond extract, and nutmeg, and mix again.

Drop by spoonfuls onto a parchment-covered baking sheet. Leave 3 inches between cookies. Use a spoon to make an indent in the cookie, and then fill with about a teaspoon of jam.

I also made a batch using Nutella as the filling, but I did that after they had baked. Don't think Nutella would heat well. I also tasted the batter at this point, and it seemed a little weird to me, which is why I added the extracts and nutmeg (not in original recipe)

Bake for 14-15 minutes, until they start to brown. These made a lot of really tasty, soft cookies. Everyone ate them up!

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