Gluten-Free Sugar Cookies
Total TimePrep: 25 min. Bake: 10 min./batch
My cookies came out pretty flat. I think they should be chilled before baking. I have found with GF cookies that works best. I didn't with this one because it did not say to. I am not a fan of the taste of the garbanzo flour. I thought the almond extract would mask some of that but it didn't. I will bake the rest tomorrow, add more flavoring and frost them. I find GF baking extremely difficult and I am an excellant baker.
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I really like the texture on these but they are lacking flavor- adding more vanilla, almond, or lemon extract can help- would be great to make as raisin cookies!
The cookies are light and tender but they have an after-taste.
Made these with my mom for my 2 ASD angels. (One loved them, one didn't; LOL.) Ours may have turned out a little different; I was out of tapioca flour & couldn't find it @ Kroger, but had coconut flour. We also used BRM's GF All Purpose Baking Flour (gar-fava + tapioca + potato + white sorghum flours) instead of straight garfava flour. Anyway, most of us (ie--non-GFCF ppl) agreed these are GREAT! I will definitely make these again, maybe some with spices, maybe some with choc chips (Enjoy Life Foods for GFCF). Thank you TOH for another home run recipe!! :)
The garbanzo and fava flour used to test the recipe is a single flour made from both garbanzo beans and fava beans - so it would be 1-1/3 cups total flour used in the recipe. We used Bob's Red Mill brand.
Is that 1-1/3 cups EACH of garbanzo and fava flours? Or just 1-1/3 C. combined?
Oh my!!! I can't wait to try these!! Imagine - a good sugar cookie!