Gluten Free Yeast Cookies



Nuts, chocolate chips and dried fruit made for really good fuel

I've had okay luck with yeast and the gluten free flours in the past - I have a feeling that user error and impatience was more to blame. This time I was more patient and allowed the yeast to rise. That made the difference in light cookies instead of heavy bricks. I also went with mixed dried fruit instead of raisins - more flavor.

Yeast Cookies
Preheat oven to 350 and grease cookie sheets
Dissolve 2 pkgs dry yeast in 1/2 c warm water
Add, stirring till smooth:  
                  1 c gluten free flour (I used Bobs Redmill)
                  1 tsp xanthan gum
                  1 c warm milk
                  2 Tbsp sugar
                  salt
Set the yeast mixture aside - it will rise while you are prepping the rest of the dough

In separate bowl, cream:
                  2/3 c brown sugar
                  2/3 c softened butter
Add and beat well:
                  3 eggs
                  1 tbsp vanilla
                  2 tsp cinnamon
                  other spices to taste - I added clove, nutmeg and cardamon as well
Dissolve and add to cream mixture:
                  2 tsp baking soda in 2 tbsp hot water
Combine creamed mixture with yeast mixture.
Add, stirring till smooth:         
                  2 1/2 - 3 cups gluten free flour
                  2 cups combined of raisins, nuts, and or chocolate chips.
Drop by tsp spoon onto greased cookie sheets.
The recipe will make a few dozen, depending on the size you make them.
Bake 12 minutes or until golden. Cookies will puff while cooking.



A whole pile of cookies - waiting to be eaten!


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