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BTD Forums  /  Cook Right 4 Your Type  /  O nonnie cookie to use with cookie cutters?
Posted by: ruthiegirl, Tuesday, August 30, 2011, 10:12pm
The other day, I was in a pretty foul mood, and really wished I had a compliant chocolate bunny or gingerbread man- I just wanted to literally bite the head off of something. I think it might have helped me to not figuratively "bite the head off" my kids.

I do have a "person" shaped cookie cutter, and if I had some kind of recipe for cookie dough, I could bake some cookies for myself. But all my cookie recipes require sugar for the texture- I've made cakes with liquid sweeteners, or even drop cookies with honey, but I've never sucessfully made a "roll out with a rolling pin and have fun cutting out" cookie dough without granulated sugar. Brown sugar, white sugar, maple syrup, and honey are all avoids for me.

In the house I have the following compliant baking ingredients:

rice flour
eggs
flax
cocoa powder
unsweetened baking chocolate
butter
olive oil
agave
blackstrap molasses
Posted by: C_Sharp, Tuesday, August 30, 2011, 10:43pm; Reply: 1
Untested!! Recipe for Flaxbread (Like Gingerbread) People:

2 cups rice flour
1/4 teaspoons salt
3/4 teaspoon baking soda

Do not necessarily need all of these but I am trying for some Gingerbread spices
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1/2 cup  butter
1/4 cup agave

1 large egg
1/2 cup molasses

1 cup ground flaxseed

Combine flour, salt, baking soda, and spices.

Beat the butter and agave together. Add the egg and molasses and beat until well combined.

Then add the ground flax.

Gradually add the flour mixture beating until incorporated.

Divide the dough in half,
wrap each half in plastic wrap
and refrigerate for at least two hours.

Preheat oven to 325 degrees F and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

Use s little rice four to coast a surface, roll out the dough to a thickness of about 1/4 inch. Use your person cutter to cut out the cookies.  

With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies an inch apart.

Bake for about 8 - 12 minutes depending on the size of the cookies.

Cookies are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
Posted by: Lola, Tuesday, August 30, 2011, 11:05pm; Reply: 2
nice one Kent!! :)
Posted by: ruthiegirl, Tuesday, August 30, 2011, 11:10pm; Reply: 3
Thanks! I'll be sure to give these a try sometime during the next few days.
Posted by: ruthiegirl, Monday, September 5, 2011, 9:48pm; Reply: 4
That seemed like too big a batch, so I used that recipe for inspiration and kind of did my own thing with it. I started out with an egg, then added som ground flax, stirred it together, added agave and molasses, then  added rice flour, salt, ginger, cloves, and nutmeg.  I added a little too much rice flour, and it was too dry, so I added some coconut oil. Then I put the cookie dough in the fridge for a while.

A little while later, I shaped them out on the cookie sheet, flattening with my fingers, then cutting out with the person-shaped cutter, and carefully peeled away the excess dough. After doing that twice, I decided that was too much work and shaped the rest as little circles.

I baked the cookies at 350 degrees for about 10 minutes.

They have a nice crunch, but they're not sweet and they're not very flavorful. I suppose I could use more spices next time, but I'll admit I'm dissapointed. I've had this experience in the past baking with agave; it's sweet when used raw, but then it just loses its sweetness when baked. In the past I would have used some stevia or honey with the agave, but those are both "avoids" now. Am I doomed to never have sweet baked goods again?
Posted by: Munchkin76, Tuesday, September 6, 2011, 9:52pm; Reply: 5
Hey Ruthie, what about brown rice syrup?   Are you allowed that?

I baked recently with vegetable glycerine and wasn't that impressed (oven smoked out and brownies tasted burnt), so I wouldn't recommend that.

Xylitol maybe??  It seems to be unrated, but I've used it successfully with chocolate cupcakes.  It's fairly sweet, granulated like sugar and retains it's sweetness when baked.  The one I get here in the UK is organic and made from birch tree sap.  I grind it into 'confectioners sugar' in my coffee grinder and mix it with arrowroot to make icing sugar - mix it with butter to make a great butter icing.
Posted by: Possum, Tuesday, September 6, 2011, 10:02pm; Reply: 6
Quoted from Munchkin76
I baked recently with vegetable glycerine and wasn't that impressed (oven smoked out and brownies tasted burnt), so I wouldn't recommend that.
Good to know!! I was about to buy some (having only recently found a source)Maybe I won't bother now??!! :-/
Just for the record - Xylitol that I found here in NZ is now made from corn??!! I was in a really weird head space after eating some :-/ ??) ::) Obviously the source would make a difference?! It used to be made form Birch here too... Obviously corn must be cheaper??!! :-/
Posted by: Munchkin76, Tuesday, September 6, 2011, 10:16pm; Reply: 7
Quoted from Possum
Good to know!! I was about to buy some (having only recently found a source)Maybe I won't bother now??!! :-/
Just for the record - Xylitol that I found here in NZ is now made from corn??!! I was in a really weird head space after eating some :-/ ??) ::) Obviously the source would make a difference?! It used to be made form Birch here too... Obviously corn must be cheaper??!! :-/


Thanks Poss, good to know too!!  I'll keep my eyes peeled on my local brand here, just in case they try to pull a similar swifty!!  It makes me so cross when these companies switch to a cheaper (and nastier in our case) source randomly without letting us know  >:(

I think Lola's commented before on the fact that veg glycerine doesn't work at high temps.  I just really wanted to try a recipe from my Swami for sweet potato brownies (no grains or sugar).  I'll have to try them with agave instead next time.
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