Super easy gluten/lactose free cookies
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 52.2
- Total Fat: 3.3 g
- Cholesterol: 13.4 mg
- Sodium: 39.1 mg
- Total Carbs: 69.1 g
- Dietary Fiber: 5.4 g
- Protein: 3.7 g
View full nutritional breakdown of Super easy gluten/lactose free cookies calories by ingredient
Introduction
these cookies are the best alternative for those of us with many food allergies, like gluten and lactose... very easy to put together and bake in a few minutes. I've added the flour i use into the food list in this site to calculate the final nutritional info these cookies are the best alternative for those of us with many food allergies, like gluten and lactose... very easy to put together and bake in a few minutes. I've added the flour i use into the food list in this site to calculate the final nutritional infoNumber of Servings: 14
Ingredients
-
125 gr gluten-free bread mixture, mixB Schar
50 gr gluten-free sweetener
1 tsp baking powder
1 egg, lightly beaten
20 ml canola oil
20 ml vanila flavored rice milk/ or soy
Directions
Turn on the oven to 180°C. Line a cookie sheet with baking paper.
Combine all dry ingredients in a mixing bowl. Make a well in the center. Add the egg, the oil and the milk. Stir with a spoon until well combined. Then knead quickly a few times with hands. Shape balls, with the size of a walnut, roll it between your hands, and place on the prepared baking sheet. Once you are ready with all balls, flat them lightly with the back of a spoon.
Or you can lightly flour the working surface, transfer dough on it and roll into a 1/2 cm thin crust. Then cut cookies with your favorite cookie cutter.
Sprinkle lightly with dusting sugar or freshly grate a lemon peel on the top of each cookie.
Bake in the preheated oven about 10 minutes.
Cool lightly on a wire rack.
Number of Servings: 14
Recipe submitted by SparkPeople user ZORIBG.
Combine all dry ingredients in a mixing bowl. Make a well in the center. Add the egg, the oil and the milk. Stir with a spoon until well combined. Then knead quickly a few times with hands. Shape balls, with the size of a walnut, roll it between your hands, and place on the prepared baking sheet. Once you are ready with all balls, flat them lightly with the back of a spoon.
Or you can lightly flour the working surface, transfer dough on it and roll into a 1/2 cm thin crust. Then cut cookies with your favorite cookie cutter.
Sprinkle lightly with dusting sugar or freshly grate a lemon peel on the top of each cookie.
Bake in the preheated oven about 10 minutes.
Cool lightly on a wire rack.
Number of Servings: 14
Recipe submitted by SparkPeople user ZORIBG.