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Monday, 23 December 2013 21:07

Allergy-free Candy Cane Cookies

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Gluten-free, top 8-free, vegan candy cane cookies

  • Ingredients:

    3/4 c dairy-free, soy-free vegetable shortening
    1/2 c light brown sugar, packed
    1/2 c sugar
    2 T coconut milk (or other non-dairy milk)
    1 T vanilla extract
    1 'egg' (1 T ground flax + 3 T water)
    1 c
    millet flour
    1 c
    sorghum flour
    1/2 c
    tapioca flour
    1/2 t
    xanthan gum
    1 t
    salt
    3/4 t
    baking soda
    3/4 c (about 8)
    crushed candy canes, divided

  • Instructions:



    1. Heat oven to 350 degrees

    2. Cream together the shortening and sugars in a large bowl. Add the milk, vanilla, and flax 'egg' and mix well.

    3. Whisk together the flours, xanthan gum, salt, and baking soda in a medium bowl. Add to the shortening mixture at low speed until just blended.

    4. Stir 1/2 cup of crushed candy canes into the dough.

    5. Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet.

    6. Bake 8-10 minutes or until lightly browned. Immediately sprinkle each cookie with about 1/4 teaspoon crushed candy. Cool 2 minutes, then remove to rack to cool completely.

  • Serves: 36 cookies
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Crowds/parties, Holiday Sweets & Treats
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: Sub ground chia for ground flax
    For all-purpose flour, use 2 c instead of 2 1/2 c
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