The No-Sugar Sugar Cookie Bake Off
Last Saturday, several of my good friends came over and we tried out some cookie recipes that we could all eat - which means that they had no gluten, mostly no sugar, no eggs, no dairy and no soy. What's left? A lot of creativity.
Here are the recipes we tried and how they worked:
- http://www.cakeandcommerce.com/cake_and_commerce/2009/10/vegan-glutenfree-gingerbread-cookie-recipe-and-it-works-for-houses-too.html
Rapadura is dried sugarcane juice, ie sugar - I tried a batch of these without spices, and with honey instead of molasses. LK tried a batch with the spices. The batch with the spices was better, good actually. The batch with out tasted grainy.
- http://www.glutenfreecookingschool.com/archives/gluten-free-sugar-cookies/
LW tried this one, and substituted coconut oil for butter. These were ok.
The winner is:
- http://www.wellsphere.com/celiac-disease-article/no-bummer-gluten-free-dairy-free-sugar-cookie-cutouts/577958
I also made these, with egg substitute, palm oil instead of butter, and gluten free flour mix instead of millet flour. I reduced the sugar by 1/4 c. These were GOOOOODD! Couldn't tell they weren't normal cookies.
LW brought store bought vegan sugar icing. So, each cookie had a bit of that on it. I made coconut icing, which was good, but wasn't set up until after all the cookies were baked, decorated, and half eaten! I look forward to trying it on some more cookies soon. Here's that recipe - http://www.elanaspantry.com/coconut-cream-frosting/
So, while they weren't all completely normal, they were all definitely edible because just two days later, there were none left thanks to Mark, who is a traditional cookie expert.
Next up, whole wheat, vegan, sugar-less sugar cookies!
Here are the recipes we tried and how they worked:
- http://www.cakeandcommerce.com/cake_and_commerce/2009/10/vegan-glutenfree-gingerbread-cookie-recipe-and-it-works-for-houses-too.html
Rapadura is dried sugarcane juice, ie sugar - I tried a batch of these without spices, and with honey instead of molasses. LK tried a batch with the spices. The batch with the spices was better, good actually. The batch with out tasted grainy.
- http://www.glutenfreecookingschool.com/archives/gluten-free-sugar-cookies/
LW tried this one, and substituted coconut oil for butter. These were ok.
The winner is:
- http://www.wellsphere.com/celiac-disease-article/no-bummer-gluten-free-dairy-free-sugar-cookie-cutouts/577958
I also made these, with egg substitute, palm oil instead of butter, and gluten free flour mix instead of millet flour. I reduced the sugar by 1/4 c. These were GOOOOODD! Couldn't tell they weren't normal cookies.
LW brought store bought vegan sugar icing. So, each cookie had a bit of that on it. I made coconut icing, which was good, but wasn't set up until after all the cookies were baked, decorated, and half eaten! I look forward to trying it on some more cookies soon. Here's that recipe - http://www.elanaspantry.com/coconut-cream-frosting/
So, while they weren't all completely normal, they were all definitely edible because just two days later, there were none left thanks to Mark, who is a traditional cookie expert.
Next up, whole wheat, vegan, sugar-less sugar cookies!