The movement for gluten free foods is encouraging people to eat a larger variety of grains. For too long we have made cookies with white all purpose flour, maybe un-bleached or at best whole wheat flour. Today we have access to so many different type of grain flours, vegetable starches, flaked and whole grains at almost every grocery store. I like to try new grains, I hope you will too.Vegan Gluten Free Cowboy Cookie
Yields: 1 dozen cookies
1/2 cup sorghum flour (sweet white)
1/4 cup brown rice flour
1/4 cup garbanzo bean flour
1/4 cup tapioca flour (aka tapioca starch)
1 & 1/2 teaspoon baking soda
1/2 teaspoon salt
1 dash nutmeg
3 dashes cinnamon
1/4 cup water
1 tablespoon golden flax
1/2 cup sugar
2 tablespoons nut milk
2 tablespoons light oil
2 tablespoons cashew butter
a couple drops of vanilla
2 tablespoons chopped dates
1/4 cup chopped pecans
1/4 cup chocolate chips
1/4 cup fruit sweetened dried cranberries
Pre-heat oven to 375°
In a large bowl mix flours, baking soda and spices. Set aside.
Bring water and flax to a boil in a small sauce pot, reduce to low and cook for 2 minutes. Set aside the flax goo.
Cream the sugar, nut milk, vanilla, cashew butter, oil and flax goo.
Add flour mixture to the creamed sugar mixture a little at at a time. Mix until well incorporated.
Add fruit, nuts and chocolate chips to the dough. Mixing this with your hands will make the job much easier!
Scoop a golfball sized amount of dough, roll it into a round ball. Place them 3 inches apart on a baking pan lined with parchment paper. Press down the dough with your hand or the bottom of a jar, spreading it to about 2 inches in diameter.
Bake at 375° for 12 minutes. Let rest on pan for 5 minutes, then use a spatula to lift the cookies to a cooling rack.