Honey Crinkles

First let me apologize for being gone all week. It turns out that even kitchen goddesses need to take time off to recover from a root canal.

So today’s post is a duel post of sorts. You see I have this GFF (Gluten Free Friend) and she comes over regularly and I was raised by a mother who believed in feeding everyone who came into our home no matter their dietary needs. This was instilled in me and I thus have begun to find ways to feed her the same foods as the rest of us get but only make hers gluten free.

This is much easier then one thinks when it comes to main dishes, anything with rice in it works brilliantly. But I have found it much harder to make deserts for her as I have no experience in baking gluten free. At least it was harder until I found this amazing product from Bob’s Red Mill. It is an all-purpose flour which is gluten free. You can substitute it 1:1 in any recipe by adding Xanthan Gum to it.

Below are the recipes for Honey Crinkles done both with and without gluten. It is a very simple way to make desert for your GFF. We hope you enjoy them.

HONEY CRINKLES COOKIES

2 c. sifted all purpose flour
2 tsp. baking soda
2/3 c. cooking oil
1 c. granulated sugar
1 egg, unbeaten
1/4 c. plus 2 tbsp honey
1 tsp. vanilla
Extra granulated sugar with liberal amounts of cinnamon to drop cookies into.

Combine flour and soda thoroughly; set aside.
Beat oil with sugar; add egg and beat well.
Stir in honey and vanilla, then add dry ingredients; blend.
Shape into balls and drop into cinnamon sugar and place on parchment paper lined cookie sheet three inches apart.
Bake in preheated 350 degree oven for 7 minutes.

GLUTEN FREE HONEY CRINKLES COOKIES

2 c. Gluten Free Flour
1/4 tsp. Xanthan Gum
2 tsp. baking soda
2/3 c. cooking oil
1 c. granulated sugar
1 egg, unbeaten
1/4 c. honey
1 tsp. vanilla
Extra granulated sugar with liberal amounts of cinnamon to drop cookies into.

Combine flour and soda thoroughly; set aside.
Beat oil with sugar; add egg and beat well.
Stir in honey and vanilla, then add dry ingredients; blend.
Drop with spoon into sugar.
Shape into balls and place on parchment paper lined cookie sheet three inches apart. Bake in preheated 350 degree oven for 5 minutes.

 

Join us for our next post where we talk lunches.

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2 Comments (+add yours?)

  1. glutenfreewithdee
    Jan 23, 2011 @ 14:49:51

    Oooh the gluten-free ones look so yummy & crunchy! I am excited! 🙂

    Reply

  2. nanasgrandaughter
    Dec 09, 2011 @ 10:09:28

    Hi Kitten:
    I am making these for my daughter’s 2nd grade holiday party. My Nana used to make these regularly from a recipe I am sure she got from either her mother or her MIL. I need to know the origin of the recipe. Nana was Austrian, but she could have learned from her MIL who was either Welsh or Irish (depending on who you talk to). Do you have any idea?
    Thanks,
    Nana’s Granddaughter

    Reply

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