Gluten free Spice Cookies

Happiness is the smell of fresh cookies in the oven. Happiness is the anticipation of said cookies with a cup of tea.

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Happiness is also being able to quickly reach for an all-purpose gluten free flour. A blend you don’t have to think about when wanting to bake breads, cakes, cookies or pancakes.

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Gluten free all-purpose flour

The general ratio in Rita’s flour blend is 2 cups rice flour to 1 cup cassava flour.  Or 3 cups rice flour to 1 cup buckwheat. Make a big batch and store in an airtight container.

Rice-flour

Couldn’t even wait for the cup of tea to start munching on the cookies. So yummy!

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Gluten free Spice Cookies

Ingredients

  • 2/3 cup plus 1 Tablespoon butter
  • 1 cup sugar
  • 1 Tablespoon molasses
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups gluten free all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon

Directions

Preheat the oven to 170°C or 350°F. Grease a cookie sheet or baking tray.

In a large bowl, place 2/3 cup butter, 1 Tablespoon butter and 1 cup sugar. Using a hand mixer, blend until light and fluffy.

Add 1 Tablespoon molasses, 1 egg and 1 teaspoon vanilla extract and mix until combined.

Measure out 2 cups gluten free all-purpose flour, 3/4 teaspoon salt, 1 teaspoon bicarbonate of soda, 1 teaspoon ginger and 1 teaspoon cinnamon. Mix well.

Using a tablespoon, scoop and roll the dough. This makes about 10-12 cookies. Place in a greased cookie sheet leaving a little room for the cookies to spread. Gently press down with a fork.

Bake for 12-15 minutes. Remove and cool. Enjoy!

Adapted from the prettybee.com

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