WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, July 3, 2013

The Fast Cookie( gluten free, dairy free, nut and seed free, corn-free)


I was chatting with someone on my allergy group today(she had posted the most beautiful picture of a salmon dish I have ever seen!) and it ended up with us chatting and wondering if there is a good sugar cookie recipe that could be made with grapeseed oil. Don't ask how we went from salmon to cookies! LOL So of course I had to try it. This recipe can be doubled. But, what I really really liked about this recipe is the easiness. It took no time at all to mix, pat,cut and bake and it was cleaned up and done with before we knew it. These would be great with icing, glaze, crumbled into ice cream and a ton of other recipes where you are looking for something fast.

1 egg
1/3 c grapeseed oil(trader joe's is being used successfully by many in the corn allergy population)
1 tsp vanilla(homemade using potato or coconut or grape vodka)
1/3 c sugar
1 c gluten free flour
1 tsp baking powder(Hain's)
1 dash salt


1 Beat egg with fork and mix in remaining ingredients.
2 Drop by spoon on ungreased cookie sheet.Stamp each cookie with a glass that has oil on bottom of it and dipped in sugar each time. Bake at 400 until slightly golden around the edages.(about 8 minutes)

NOTE: Or pat on board sprinkled with sugar and cut with cookie cutter. transfer to cookie sheet with spatula. We preferred the texture when I patted the dough flat and cut out the rounds. In the picture above you can see both the ones flattened with a glass and the ones I cut.

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