Friday, December 30, 2011

Not So Gumdrop Cookies {gluten, dairy and egg-free}

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About two years ago, my mother-in-law made these amazing cookies.  I loved them, except for the gumdrops.  I'm not a big fan of gumdrops.  So I wrote down her recipe and thought I'd make them at home, sans gumdrops.  Well, I never did - until now.  So now I've modified the ingredients to be allergy friendly, taken out the gumdrops and nuts, and created my new favorite cookie.  They've been pretty popular around here, even with our gluten-eating friends and family.  Feel free to keep the gumdrops in - if you like that sort of thing.

Not So Gumdrop Cookies {gluten, dairy and egg-free}
1 ½ cup sorghum flour
½ cup potato starch
2 tsp xanthan gum
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup Spectrum Organic Vegetable Shortening
1 cup white sugar
1 cup brown sugar
½ cup applesauce
4 tsp vanilla
2 cups gluten-free oats
1 cup shredded coconut (I used the sweetened kind)
(optional: 1 ½ cups gumdrops)
(optional: 1 cup chopped nuts)

In large mixing bowl, whisk together dry ingredients (sorghum flour, potato starch, xanthan gum, salt, baking soda, baking powder) and set aside. 

In a separate mixing bowl, use a stand mixer or hand mixer to cream together shortening, white sugar, and brown sugar.  To this, add applesauce and vanilla and mix well.
Add dry flour mixture into your wet mixture and mix on medium speed.  Add in gluten-free oats and shredded coconut and mix till well blended.
(If you are adding in gumdrops and nuts, stir them in by hand.)

Drop by rounded tablespoons onto cookie sheet topped with silicone mat or parchment paper.  Don’t flatten your rounded mounds of dough as they will spread just right as they cook.  Bake at 350 degrees for 10-12 minutes. They may look a little underdone when you pull them out of the oven, but they will firm as they sit a few minutes on the cookie sheet.  Finish cooling on a cooling rack.  Store in a zip-closed bag - they stay fresh for quite a while, if they don't get eaten first!

This recipe is being shared on Allergy Free Wednesday and  Allergy Friendly Friday

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