Gluten free golden milk cookies
Hi everyone looking for a gluten free version for the holidays that wont make you feel bloated, i made these warm spicy cookies for a group of via west counselors just in time for the holidays im obsessed with the food network kitchen app streaming service netflix for foodies and only $49.00 a year and its very easy peasy
So much love and get on baking
Gluten free golden milk cookies
2 sticks unsalted butter
3/4 each white and brown sugar
1 tbl.vanilla
2.eggso
2 cups jovial gf flour
1 cup garbanzo bean flour
1 tbp turmeric
1 1/2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp salt
1/2 tsp baking soda
Method
Preheat oven to 375. Line a baking sheet with parchment paper set aside.
Combone butter and both sugars in a stand mixer fitted with an paddle attachment and beat on low speed then gradually increase speed to medium until light and fluffly, 2-3 minutes. Add the vanilla, then the eggs one at a time and beat after each addition, scrape down the sides of the bowl if necessary.
In a medium bowl combine the flour, garbanzo bean flour, turmeric, baking soda, baking powder, salt and pumpkin pie spice whisk together then, with stand mixer running on low speed slowly add to butter mixture and increase speed to medium and mix for 10 seconds or until you don't see any flour.
Using a ice cream or standard cookie scoop and scoop 6 mounds make sure they are 1 inch apart. Do not press down.
Bake one sheet of cookies for 10 minutes or until golden brown and set around the edges. Remove from oven and cool 2 minutes on cookie sheet and then onto the rack as they set. Repeat with remaining batches.
Store in a airtight container for up to 4 days.
Tip: if you are baking make sure you read as it said, gluten free baking is science just like regular baking. I'm very suprised these cookies came out excellent and thanks to food network kitchen app for these online cooking classes
So much love and get on baking
2 sticks unsalted butter
3/4 each white and brown sugar
1 tbl.vanilla
2.eggso
2 cups jovial gf flour
1 cup garbanzo bean flour
1 tbp turmeric
1 1/2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp salt
1/2 tsp baking soda
Method
Preheat oven to 375. Line a baking sheet with parchment paper set aside.
Combone butter and both sugars in a stand mixer fitted with an paddle attachment and beat on low speed then gradually increase speed to medium until light and fluffly, 2-3 minutes. Add the vanilla, then the eggs one at a time and beat after each addition, scrape down the sides of the bowl if necessary.
In a medium bowl combine the flour, garbanzo bean flour, turmeric, baking soda, baking powder, salt and pumpkin pie spice whisk together then, with stand mixer running on low speed slowly add to butter mixture and increase speed to medium and mix for 10 seconds or until you don't see any flour.
Using a ice cream or standard cookie scoop and scoop 6 mounds make sure they are 1 inch apart. Do not press down.
Bake one sheet of cookies for 10 minutes or until golden brown and set around the edges. Remove from oven and cool 2 minutes on cookie sheet and then onto the rack as they set. Repeat with remaining batches.
Store in a airtight container for up to 4 days.
Tip: if you are baking make sure you read as it said, gluten free baking is science just like regular baking. I'm very suprised these cookies came out excellent and thanks to food network kitchen app for these online cooking classes
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