By: Robin Reed
These are allergy-friendly (GF, DF, EF, SF, and nut-free) and relatively low in fat.
1/4 cup cooking oil
3 tablespoons ground flax seed (or 1 egg)
1/2 cup applesauce (if using egg, decrease to 1/4 cup)
1/2 cup sugar
1 cup sorghum flour
Up to 1 cup brown rice or millet flour (as much as you need to make a non-sticky dough)
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon cream of tartar
To roll cookies in:
1 tablespoon white sugar
1 teaspoon cinnamon
Mix together oil, flax, and applesauce. Stir in the 1/2 cup sugar, sorghum flour, rice or millet flour (start with 1/2 cup and mix in more as needed to make a not-too-sticky dough), baking powder, cinnamon, and cream of tartar. Combine in flat dish (a plate or a shallow bowl) the tablespoon of sugar and teaspoon of cinnamon. Roll dough into 1-inch balls and roll in the cinnamon-sugar mixture. Place on a lightly greased baking sheet and flatten a little with your fingers. Bake at 350F for 8-12 minutes. Cool on a wire rack and enjoy!
(8 votes, average: 4.88 out of 5)
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Diane: These are my favorite GF cookies! I love them hot out of the oven, and they keep pretty well. Five stars!
Susan: Nummy!
Cheryl: Picky husband liked them. He brought a plate to a potluck (of GLUTEN eaters!) and they disappeared quickly. Yahoo!