Hey friends! I’m going to share some baked goodies with you guys! It is that season after all! I altered this recipe from one I found here at babble.com. Originally they were for vegan cookies but I’m also gluten and lactose intolerant so I altered them to something I can eat. They came out wonderful and so did the chocolate icing I put on them.
3/4 c. brown rice flour
1/2 c. white rice flour (you could probably also substitute tapioca flour)
1 1/2 t. xanthan gum
1/2 c. sugar
1/2 t. baking soda
1/2 c. earthblend or other vegan/lactose free butter
1 t. vanilla
a few T. water until it holds together. I ended up using about 3 or 4 tablespoons
Mix all the dry ingredients together in a stand mixer or large mixing bowl.
Chunk up the butter and add it to the bowl, mixing it until it’s all combined.
Add your vanilla and mix on low, slowly adding in a tablespoon of water at a time until the dough comes together, but isn’t sticking to the sides. I’ve found that with gluten free cookies it takes a bit more work to get everything to come together properly.
Once it’s all together in a ball, work it into a log shape on some plastic wrap and seal it up.
Put it in the freezer until it solidifies a bit, or keep it in the fridge overnight. Gluten free dough is more crumbly than regular cookie dough, so if you freeze it, it may fall apart when you try to cut it.
After its set up slice the log into about 1-4-1/2 inch slices and place on a baking sheet with parchment paper. The original recipe called for rolling out the dough and cutting it with cookie cutters. You can try to do this but the dough is pretty fragile and might not hold up so well. When rolling, place the dough between two sheets of wax paper to prevent it sticking. This also helps hold the dough together a little better.
Bake at 350 for 10-12 minutes.
For the Icing:
1 c. powdered sugar1 1/2 T. cocoa powder1 t. vanilla2 1/2 T. water.
Put the powdered sugar and cocoa together in a bowl and add in the vanilla. Slowly add in the water until you get a thick but spreadable icing consistency.
It’s always tricky when I make icing because I don’t always want the same consistency depending on what I’m making. I’ve found that this gives me and icing that’s spreadable enough to put on warm cookies and cools to a nice firm and glossy icing layer. You may want to add more or less water depending on how thick you want your icing to be.