Gluten free honey graham, chocolate, and ginger snap cookies

We love gluten free graham crackers. Love, love, love them.

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My original inspiration came from this recipe. It is a wonderful base recipe that holds up beautifully to adaptations.

The original version of the recipe was too large for my food processor. As a result, my versions are half batches of the original with my own spin on the recipes.

Basic honey graham crackers:
1 cup plus 2 T of gluten free flour with xanthan gum*
A pinch of salt
1/4 t baking soda
1/4 t baking powder
1/4 c packed brown sugar
1/2 stick of cold butter (that’s 4T)
1 t cinnamon
1 and 1/2 T honey
Between 3-5 T water

Preheat your oven to 350.

Line cookie sheets with parchment.

Cut the butter into tiny cubes. (My next experiment will be with butter substitutes but I haven’t had a chance.)

In your food processor, combine dry ingredients (flour, baking soda, baking powder, salt, cinnamon, brown sugar) and pulse to combine. Add the honey and butter and pulse until incorporated.

Add 1 T of water at a time until a dough ball forms when pulsing the food processor. Use only as much water as is needed to get the dough to stick together.

On a floured piece of parchment, roll out the dough. Cut shapes with cookie cutters; mini cutters work best. Transfer to a cookie sheet.

Optional- sprinkle with cinnamon sugar.

Bake until crispy– approximately 12 minutes.

*Note- I have used every possible flour. My favorite combination is 1/4 c oat flour, 1/4 c sweet rice flour, 1/4 c sweet sorghum flour, 1/4 c tapioca starch, 2 T arrowroot starch. My husband’s favorite is King Arthur’s pre mixed blend plus 1/2 t xanthan gum.

The great thing about this recipe is the versatility. I suspect it would even make a spectacular pie crust but I haven’t tested that theory yet.

Here is another great version.

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These are chocolate honey graham crackers and they taste a lot like a teddy graham.

Chocolate honey graham crackers:
1 cup gluten free flour with xanthan gum
1/4 c cocoa powder
A pinch of salt
1/4 t baking soda
1/4 t baking powder
1/4 c packed brown sugar
1/2 stick of cold butter (that’s 4T)
1/2 t cinnamon
2 T honey
Between 2 and 4 T water

(Follow the instructions above.)

If you omit the cinnamon and use evaporated cane juice instead of honey, these cookies are a GF Oreo.

The final version that I like is a ginger snap.

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Ginger snaps:
1 cup gluten free flour with xanthan gum
1/4 c buckwheat flour
A pinch of salt
1/2 t baking powder
1/4 c packed brown sugar
1/2 stick of cold butter (that’s 4T)
1 t ginger
1/2 t cinnamon
1 and 1/2 T molasses
Between 3-5 T coffee

(Follow the instructions above.)

And now, I need to figure out if these work as a sugar cookie too…

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