These cookies were phenomenal! I do not think anyone would guess that they were GFCF. You can make lots of variations to this recipe, adding chopped nuts, omitting the citrus ingredients, adding mini chocolate chips, etc.
I based my recipe on this one: http://www.food.com/recipe/a-big-dose-of-lime-snowball-cookies-145013
2 cups Pamela's gluten-free flour mix
1 cup coconut oil, in solid form
1/2 cup powdered sugar, plus extra for dusting
1/4 teaspoon sea salt
2 tablespoons fresh lime or lemon juice
zest of one lime or lemon
8-16 drops of food-grade lime essential oil (start slow and taste as you go)
Preheat oven to 350. If the coconut oil is solid, combine all ingredients except essential oil with your hands (the heat from your hands will melt the coconut oil just right). Gradually add the essential oil and taste the dough until you like the flavor. Form walnut-sized balls of dough and baked them on parchment lined ungreased cookie sheets for 15-20 minutes or until brown around the edges. Remove from oven and dust tops of cookies with powdered sugar while still warm.
Note: If you add chopped nuts and omit the citrus, use another liquid such as dairy-free milk to replace the citrus juice.
No comments:
Post a Comment