Tuesday, August 2, 2011

Gluten-Free Caribbean Red Cookies

These cookies join the ranks of gingersnaps – not too sweet but still hard to resist. Don’t let the number of different flours put you off. I’ve baked it several times with fewer flours (just using more of the other flours to equal the total amount).

1 1/2 cups Caribbean Red papaya, mashed into a purée
1/2 cup light olive oil
3 tsp vanilla
2 tbsp almond milk
1 cup gluten-free rolled oats
2 1/3 cups gluten-free flour OR 1 cup sorghum flour, 1/3 cup gluten-free cornmeal, 1/3 cup buckwheat flour and 1/3 cup gluten-free oat flour
1/3 cup cornstarch
1 tbsp honey
1 tsp fine sea salt
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp xanthan gum
1 1/2 cups light brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
2 eggs
1/2 cup chopped pecans

- Combine the first four ingredients. Set aside.
- In a separate bowl, whisk the rolled oats and all the flours together.
- Combine all remaining ingredients except the eggs and pecans.
- Add the eggs and beat until smooth. Add pecans.
- Chill the dough in the fridge for 2 hours.
- Preheat oven to 350˚.
- Form 1" balls from the dough and place on a parchment-lined baking sheet.
- Bake for 20 to 25 minutes.
- Let cool for 5 minutes. Using a spatula, loosen cookies and move to a wire rack to cool.

Makes: 24 cookies
Prep time: 45 minutes (excluding baking and cooling time)

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