Typically, baked goods rely on the gluten in wheat flour for structure and flavor, but combinations of gluten-free flours and starches combined with xanthan gum (an all-natural emulsifier that helps bind other ingredients together) also do the trick. Here, sorghum flour gives a tender texture, while tapioca and potato starches add moisture. Once the cookies are cool enough to handle, immediately transfer them to a cooling rack to keep them from sticking to your baking sheet (which can sometimes happen with gluten-free baked goods).
Prep time: 5 minutes
Bake time: 12 to 14 minutes
- 1 cup sorghum flour
- ¼ cup tapioca starch
- ¼ cup potato starch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon xanthan gum
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup raw cane sugar
- 2 tablespoons molasses
- 1 tablespoon ground flaxseed whisked with 2 tablespoons warm water
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup unsulphured dried apricots, chopped
- ¼ cup chocolate chips
- Preheat the oven to 350°. Grease two baking sheets.
- In a medium bowl, add the flour, starches, baking powder, salt, and xanthan gum. Mix well to combine.
- In a bowl or stand mixer, beat the butter until creamy, about 30 seconds. Add the sugars and beat again until light and fluffy, 1 to 2 minutes. Add the molasses, flaxseed mixture, and extracts, mixing well to combine.
- Slowly add the dry ingredients to the wet, mixing well to combine. Fold in the apricots and chocolate chips.
- Use a tablespoon to drop the dough onto the baking sheets. Bake 12 to 14 minutes, or until cookies are just beginning to brown around the edges.
- Let cookies cool on the baking sheets for 2 to 3 minutes before transferring to a wire wrack and allowing to cool completely.
Per cookie: calories 151, fat 6 g, protein 1 g, carbohydrates 24 g, dietary fiber 1 g
Reprinted from KIWI Magazine