I’ve been wanting to make gluten-free cookies for a while, but uncertain of how to really go about it. Most gluten-free recipes involve multiple flours–chickpea, garbanzo bean, brown rice, white rice, tapioca starch… the list goes on. But, if I’m going to succeed living a gluten-free lifestyle, at some point I have to brave this new world of baking.
I browsed through the blog gluten-free girl blog, which is a storehouse of great recipes and know-how about cooking. She has to many great recipes for cookies and cupcakes and brownies… but in the end, I decided I would pick one with only two flours: lemon olive oil cookies. It looked easy enough, so I was ready to try it. The recipe calls for white rice flour; however, I couldn’t find that, so I used brown rice flour instead. They tasted fine, but I imagine the brown rice flour made it abit more grainy. I loved the lemon-y goodness of these cookies! They’re very refreshing and light.
LEMON OLIVE OIL COOKIES
1/4 c plain, nonfat yogurt
1/4 lemon olive oil (I used extra virgin olive oil)
zest and juice of one lemon
1/2 white rice flour (I used brown rice flour)
1/4 c tapioca flour
1/2 almond meal*
1/2 c sugar
1 tsp baking powder
Preheat the oven to 350°.
First, combine the yogurt and olive oil well. Stir in the egg, then the lemon juice and zest, to make a coherent mixture.
Next, combine all the dry ingredients together. Slowly, fold the wet ingredients into the dry. The dough will be sticky. In fact, you might have dough all over your fingers by the time this process is done. Oh darn.
Form small balls with the sticky dough and roll each ball into sugar. This will make the finished cookies crunchy and shimmery. Place on a baking sheet covered with a silpat, or a layer of parchment paper.
Cook for twelve minutes, approximately. The cookies will be soft at this point, but they will feel fully formed. Let them sit on the baking sheet, on the top of the oven, for about five minutes.
Carefully, move the cookies to a cooling rack. Let them sit there for another five minutes, during which time they will harden in the air.
*Almond meal is simply almonds ground very finely. You can buy it (I like Trader Joe’s brand) or you can make your own by putting almonds into a food processor and blending until very fine (but stop before it becomes almond butter).