Getting gluten-free right doesn’t have to be a pain. There are a few hacks to keep in mind, and this recipe takes advantage of at least one. These passed the “it doesn’t taste gluten-free!” test, and they all got eaten quickly last time I took them to an event–so I’m sharing them with you today!
I make my own gluten-free baking mix for this, complete with a blend of several different flours as well as a leavening agent (baking powder) and a gluten replacer (like xanthan gum). You could get a pre-made all-purpose gluten-free baking mix, or make your own–I’m including the mix I used here as well, so the choice is up to you! Note, though: I can’t guarantee it will turn out exactly the same if you use a different baking mix!
Let’s get started:
- 1 1/2 c cane sugar
- 1 c vegan margarine (such as Earth Balance)
- 1/2 c rice milk (or other non-dairy milk)
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 2 1/2 c gluten-free baking mix (I make my own, recipe for this included below!)
- 1 TBS psyllium husk powder
- 1/4 tsp salt
- If you’re making your own gluten-free baking mix, then scroll down below first for that, and then come back.
- Combine ingredients in the order you see them above. Mix thoroughly.
- Drop onto a lightly greased cookie sheet by the spoonful.
- Bake in a preheated oven at 375 degrees for 10 minutes (or longer if your cookies are larger). They’re done right as you see the first bits of brown on the tops.
- Allow them to cool completely before filling!
- You can fill them with whatever you like, but chocolate frosting is usually a winner. You can purchase chocolate frosting or make your own. There are loads of recipes for chocolate frosting out there, but if there is demand for it, I can post one here, too!
Here are a few different fillings: chocolate, pumpkin, and pastel lemon:
And now the gluten-free baking mix, which this recipe uses:
Gluten-Free Baking Mix
This baking mix is what I’m currently using in cookies. You could also use a pre-made all-purpose baking mix and likely get similar results (no guarantee, though, as each one is different!) Note that a baking mix is different than just a flour blend, as the baking mix will contain a leavening agent, such as baking soda, and a sticky agent, such as xanthan gum. That said, here’s how to make the blend I used:
- 1 c potato starch
- 1 c tapioca starch
- 1 c rice flour
- 1/2 c arrowroot starch
- 2 TBS baking powder
- 1 TBS xanthan gum