“Brown Sugar” Cookies

“Brown Sugar” Cookies

From Jean Duane’s impressive new Bake Deliciously! Gluten and Dairy Free Cookbook this recipe will fill your kids’ lunchboxes and your larder with allergy friendly treats!

Note: Jean uses Sucanat® as an alternative to sugar – unlike processed sugar it still contains molasses and is considered more nutritious.

This recipe makes 24 cookies.

“Brown Sugar” Cookies Ingredients:
(Wet ingredients)
2 cups of Sucanat® or brown sugar
1 cup walnut oil or sunflower oil
4 egg whites
2 teaspoons vanilla

(Dry ingredients)
1 ½ cups whole grain sorghum flour
1 cup whole grain brown rice flour
¾ cup cornstarch
1 teaspoon baking soda
¼ teaspoon salt

Instructions:
Preheat oven to 350 degrees.
In a stand mixer combine the wet ingredients.
Add dry ingredients and mix until incorporated. Let dough sit for 5 minutes.
Oil hands and form dough into 2” sized balls and place on a Silpat or oiled baking sheet.
Flatten slightly, to about 1/2” thickness.
Bake for 12-14 minutes, until barely done.

Nutritional Info (per cookie):
Calories 203, Fat 10g, Protein 2g, Carbohydrates 28g, Cholesterol 0mg, Sodium 90mg, Fiber 1g