For Mother’s Day, part of my gift was a gift card to Barnes and Noble. One of my favorite things to do on a “date night” is enjoy an after dinner latte and stroll through all the aisles of books. I LOVE Barnes and Noble PLUS I LOVE to read!! I don’t really buy a lot of books for myself. I hate paying for a new book when I can buy used or check out from the library. But not only do I love to read, I also love to cook….as most of you know. Good allergy friendly cookbooks are hard to find. So I was very pleased to find my newest addition to my yummy book collection.
While milling around one night at B&N I came across this cute little cookbook.
I picked it up to thumb through and fell in love. This book is great for me because I don’t have to manipulate the recipes as much or if at all to make them fit our dietary restrictions. I bought it with my Mother’s Day card and have thoroughly enjoyed it.
The first thing I made from this new book was…. …Gluten and Egg free chocolate crinkle cookies. Now let me say this, I DID manipulate the recipe. It really is extremely hard for me to make a recipe exactly as it is written. I’m sure that’s a character flaw. I always like to put my own spin on things. This was an impromptu baking experiment and I was missing some of the ingredients so I had to swap some things up. However, my version turned out DELICIOUS!!! If you don’t believe me, just ask the people who enjoyed them. I served these recently and my guests without allergies DEVOURED these cookies and totally sang their praises.
Mix the dry ingredients into a bowl. The GF All Purpose Flour mix, Cocoa, Xanthan Gum, baking soda, baking powder and salt.In the bowl of your mixer, cream the white sugar and brown sugar together with the butter.Once creamed, add in the dry ingredients with 1/2 c. of applesauce and 1 tsp of vanilla. Mix it up well.
Always the first in line to get a lick.Scoop out the cookie dough with a small cookie scoop. Roll it into balls while covering it with powdered sugar.Bake, Cool, and Enjoy!!*sigh* The perfect accompaniment to a glass of milk!!
Gluten and Egg Free Chocolate Crinkle Cookies
1/2 c unsweetened applesauce
1 1/2 c Bob’s Red Mill Gluten Free All Purpose Baking Mix
3/4 c unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp xanthan gum
2 sticks butter, softened OR 1 cup shortening
3/4 c dark brown sugar
3/4 c granulated sugar
1 tsp vanilla extract
1/2 c confectioner’s sugar
Preheat oven to 350º and line 2-3 baking sheets with parchment paper.
Whisk together the flour, cocoa powder, baking powder, baking soda, salt and xanthan gum.
In the bowl of a stand mixer, cream together butter (or shortening) with both sugars. Make sure to scrape the sides. Add in the applesauce and vanilla. Beat until fluffy. Add in the flour mixture and mix until thoroughly combined.
Using a cookie scoop, drop the dough into confectioner’s sugar and form balls. Place balls 2 inches apart on the baking sheets. Bake for 14 minutes or until the tops of the cookies no longer look wet. Cool in the pans on cooling racks.
Adapted from: Elizabeth Gordon’s Allergy-Free Desserts
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