Sunday, November 16, 2014

Softbatch cookies (gluten-free)

It is another week until Thanksgiving break. The weather is slowly warming up to winter (or snowing up?). It is much chillier now when hiking but still doable without snow shoes.






Today, I created another version of the candy corn cookies --- gluten-free. Replacing the all-purpose flour with King Arthur all-purpose GF flour and some quinoa flour worked out very well. Since they are for a friend, I just made half the batch with candy corn, and the other half with chocolate chips, cranberries and sliced almonds. Perfect hiking food, too….

GF_candy_corn_cookies2SJ

Candy Corn Softbatch Cookies (Glutenfree)
  • 1/2 cup/1 stick unsalted butter, soften
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1.5 cups Glutenfree all-purpose flour (I use King Arthur flour)
  • 0.5 cup quinoa flour
  • 3 tablespoons instant vanilla pudding mix (or cornstarch)
  • 1/2 teaspoon baking soda
  • pinch salt, optional and to taste
  • 1 cup white chocolate chips
  • ca. 1 cup candy corn
  • Or instead of candy corn:
    • 1/2 cup milk chocolate chips
    • 1/2 cup dried cranberries
    • 1/3 cup sliced almonds
Directions:
  1. Preheat oven to 350F, line a baking sheet with a silicon mat or parchment paper.
  2. In a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the butter, sugars, egg, vanilla extract and milk on medium-high speed until light and fluffy, about 5 minutes.
  3. In a separate bowl, mix the flours, salt, baking soda and pudding mix.
  4. Put speed on low, and slowly added the flour mixture to the butter mixture and mix on low speed until just combined, about 1 minute; don't overmix.
  5. Add the white chocolate chips, and mix until just incorporated. (No candy corn yet! But if you make the other version, add all the remaining ingredients.)
  6. Using a small icecream scoop, (or any size of icecream scoop you like based on the size of the cookies you would like to make) form heaping 1 – 1 1/2 –tablespoon sized mounds.
  7. Press about 2-3 candy corn inside of the cookie dough ball (if using).
  8. Place mounds on baking sheet, ca. 8 cookies per cookie sheet, and bake for about 9 minutes. Do not overbake since the cookies will firm up as they cool. Baking longer than 10 minutes will make cookies spread too thin, the candy corn getting contact with the cookie sheet and starting to melt.
  9. Cool cookies on the baking sheet for about at least 5-10 minutes before transferring to a wire rack to finish cooking. They will be sticky because of the slightly melted candy corn.

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