two years ago when i was told a good friend of mine had allergies to dairy and gluten, i was completely stumped as to what that left (baking wise) for her to enjoy. fast forward to now, and i have yet another friend with a similar sensitivity to both diary and gluten. but at this point, i'm a seasoned pro when it comes to vegan, gluten-free baking. (see whoopie pies here!)
these lace cookies are SO quick and easy to make, gratifying to eat (for even us dairy/ gluten consuming types) and offer a caramely comfort that goes perfectly with an afternoon cup of tea. a real crowd pleaser around these parts and your sensitive friends will be rejoicing at how thoughtful you were in catering to them!
just a little note: some of these ingredients may seem a little odd if you aren't accustomed to gluten-free baking, but most are readily available at natural foods stores, the natural sections of bigger grocery stores, online (check amazon), or even at stores like Winners (they often have a really good natural food selection).
slightly modified from babycakes
:: ingredients ::
1 3/4 cups bobs red mill all-purpose gluten-free flour (you can find this amazon here)
3/4 cup coconut sugar
3/4 cup organic sugar
1/4 cup arrow root powder
1 tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 cup oil (melted coconut, organic canola or EVOO will do the trick)
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
:: directions ::
preheat oven to 325 degrees
in a large bowl, mix together all the dry ingredients. add the oil, apple sauce and vanilla, and stir with a spatula until all ingredients are incorporated
line 2 rimmed baking sheets with parchment paper and place tablespoon sized (for larger cookies) or teaspoon sized (for smaller one-bite cookies) scoops, spacing about an inch apart
bake for 8 minutes, rotate the pans, and bake for another 7-10 minutes, or until cookies are deep golden in colour, and cooked throughout
let cool for 15 minutes (this will let the cookies firm up) and enjoy!