Monday, December 19, 2011

Christmas Lace Cookies (They're even gluten free.)

Really these light crispy sweeties are good for Chanukah too.  I eat them all year round guilt free.  The entire batch probably has less calories than just two little Oreos but just as much flavor in every healthy bite.  When I first invented them and brought them to a Step Up Women's Network event, they dubbed them the "break-up cookies".  They'll definitely lift your mood.  Just don't tell those you share with how incredibly easy they are to make.  They'll think you're genius.

For more great recipes be sure to check out  

Christmas Lace Cookies
1 Cup Oat Flour
¼ tsp. sea salt
¼ Cup arrowroot powder
¼ Cup safflower oil
½ Cup Brown rice syrup
½ Cup maple syrup (or use all brown rice syrup)
1 tsp. vanilla extract

Sunspire grain sweetened chocolate chips for drizzling

Preheat your oven to 325°.
Mix the dry ingredients in a bowl
Mix the wet ingredients in another bowl
Pour the wet ingredients into the dry ingredients and mix well.  The batter will be on the thin side.  If it is runny just let it sit for several hours or overnight in the refrigerator.  This is normal depending on what flour is used.  It will thicken enough to place on the cookie sheet but not so that it can be broken off like other cookie dough.
Drop by teaspoonfuls onto parchment lined cookie sheets.  Leave plenty of room between cookies because they spread like crazy.
Bake about 15 minutes until edges are golden brown.

Melt chocolate chips in a pan over low heat, stirring continuously.  Drizzle over cookies.

To make ginger lace cookies add 1 tsp. ginger and ½ tsp. mace.
To make lemon or orange cookies use those extracts instead of the vanilla or in addition to it.

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