One of my favorite cookbooks is the Martha Stewart “Cookies” cookbook, and the subsequent “Cupcakes.” These are pretty much useless to me now, but I am slowly trying to convert my favorite recipes from them into gluten free delights. I made these cookies with much success. I’m learning that by grinning and bearing the cost of almond flour, it makes for much better baked goods. Please note, the batch pictured above does not include the chocolate chips. They were the one ingredient I was missing because of the Market Basket boycott.
- 1 1/3 cups brown rice flour
- 1/3 cup plus 1.5 t potato starch
- 3 T plus 1 t tapioca flour
- 2 t baking soda
- 2 t ground ginger
- 1 1/2 t ground cinnamon
- 1 t ground cloves
- 1 t salt
- 1/2 almond flour
- 4 T unsalted butter, room temperature
- 8 T vegetable shortening (I used Crisco)
- 1 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 cup chocolate chips
- 2 t granulated sugar for rolling
In a medium bowl, sift together brown rice flour, potato starch, tapioca flour, baking soda, spices and salt. Whisk in almond flour and set aside.
In the bowl of an electric mixer, combine butter, shortening, and brown sugar. Set mixer on high and beat until fluffy, 2-3 minutes. Add egg and molasses, and beat another 1-2 minutes. Reduce mixer to low, and add flour mixture until just incorporated. Chill 1-2 hours, or overnight.
Preheat oven to 350. Spray a baking sheet with oil.
Using a spoon or scoop, shape dough into one inch-ish balls, roll in granulated sugar, and arrange on baking sheet about 2-3 inches apart. Bake 12-14 minutes, until tops are golden brown and cracked. Cool on sheet for 5 minutes and then move to a wire rack.