1 1/4 cup MJ's General Mix or General Baking Mix*
1/2 tsp baking soda
1 1/2 tsp baking powder
1/3 cup butter (or 1/4 cup oil)
1/3 cup honey
2 eggs
1 tsp vanilla
8 oz of chocolate chips
Preheat oven to 350 degrees. Mix eggs, oil, and honey in medium bowl. In separate bowl shift together dry ingredients. Add dry ingredients to the medium bowl. Stir with wooden spoon until combined. Add vanilla and chocolate chips. Let mixture sit for 2-3 minutes. Spoon onto non-greased cookie sheet and bake 10-12 minutes. Cookies will be just turning a golden brown on edges. Take out of oven and let them sit on cookie sheet for 5 minutes. Transfer cookies to cooling rack.
Serve with an 16oz glass of milk.
Makes about 12 cookies depending on size.
*You can find our General Mix at mjspantry.com or instead look for a baking mix with a high starch content and rice flour. Try to avoid baking mixes with soy or bean flours for this recipe
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Wednesday, February 2, 2011
Friday, December 17, 2010
Gingerbread Cookies
Having food allergies is tough. Yet the toughest time of the year is Thanksgiving and Christmas. With holiday parties and food you can't eat every where you turn it is hard to not feel a little depressed. But help is here. This is my favorite gingerbread recipe that was converted into a gluten free delight. This is so versatile that you can even make it completely allergy free. Enjoy!
Gingerbread Cookies:
3 1/2 cups MJ's General Flour Mix
1/2 cup packed brown sugar
3 Tbs butter, Crisco, or butter substitute (Spectrum makes a great shortening from coconut oil)
6 oz molasses
1/3 cup cold water
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp cinnamon
Preheat oven to 350. Have 2-3 ungreased baking sheets.
Mix the butter, brown sugar, and molasses in bowl. Add the water (the mixture is going to look watery and lumpy; don't worry it is suppose to look like that). In another bowl shift together the remaining ingredients and add to the wet ingredients.
Place a piece of plastic wrap on the table and tape down the corners. Take a portion of the dough, place it on top of the plastic wrap and place another piece of plastic wrap on top of dough. Roll out and cut out your shapes. Bake for 10-13 minutes. Let them cool slightly on the baking sheet before transferring them onto a cooling rack.
Makes 2 - 3 dozen cookies depending on size.
Gingerbread Cookies:
3 1/2 cups MJ's General Flour Mix
1/2 cup packed brown sugar
3 Tbs butter, Crisco, or butter substitute (Spectrum makes a great shortening from coconut oil)
6 oz molasses
1/3 cup cold water
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp cinnamon
Preheat oven to 350. Have 2-3 ungreased baking sheets.
Mix the butter, brown sugar, and molasses in bowl. Add the water (the mixture is going to look watery and lumpy; don't worry it is suppose to look like that). In another bowl shift together the remaining ingredients and add to the wet ingredients.
Place a piece of plastic wrap on the table and tape down the corners. Take a portion of the dough, place it on top of the plastic wrap and place another piece of plastic wrap on top of dough. Roll out and cut out your shapes. Bake for 10-13 minutes. Let them cool slightly on the baking sheet before transferring them onto a cooling rack.
Makes 2 - 3 dozen cookies depending on size.
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