Favorite cookie recipe for an impossibly picky crowd?
- operagirl Mar 22, 2011 10:36 PM
I am currently involved in an opera production, and one of my favorite ways to raise morale at rehearsals is to bring a big ol' batch of cookies to share with my fellow musicians.
I made a batch of oatmeal cookies that went over very well -- studded with dried cherries and walnuts and flavored with orange zest, they were pretty awesome if I do say so myself! Unfortunately, many of my friends have dietary restrictions, so a handful of folks were not able to partake.
I'd like to make another batch of cookies this week that everyone can enjoy. For this to be possible, the cookies need to be
I know that's a lot to ask, but if anyone has ideas I'd love to hear them! I'm thinking maybe a peanut butter cookie made with peanut flour instead of wheat flour. But more interesting/exotic ideas are welcome too. I've got teff flour and rice flour in the cupboard, both of which would work as gluten-free subs for regular flour... Anyway, looking forward to hearing your ideas, hounds! Thanks in advance!
Here's a peanut butter cookie recipe I've made a number of times, always with great results. I'm pretty sure I originally got the recipe from the message boards, but have modified it slightly (sorry, don't remember how). I like the crunch that the flax seeds add, but feel free to leave them out. I've never tried it, but you could easily dress the recipe up with raisins, chocolate chips, etc. Or even dip the cooled cookies in melted chocolate.
Peanut Butter Cookies
1 cup peanut butter, creamy or chunky
1 cup brown sugar
1 tsp baking soda
1/4 tsp kosher salt
2T flax seed (optional)
Oven at 350°F.
Grease baking sheets, or use parchment or Silpat
Beat peanut butter and sugar until fluffy. In another bowl lightly beat egg and then beat into peanut butter mixture; add salt, baking soda Add flax seed, if using, and combine well.
Roll dough into teaspoon-sized balls and space 3 inches apart on baking sheets.
Flatten balls with a fork in a criss-cross pattern or press lightly with bottom of a glass dipped in sugar.
Bake about 7 minutes until puffed and golden. Cool on baking sheet for a few minutes, then move to rack to finish cooling.
I love a version of these made with pecans, but while they are gluten free, I don't think anything will work as a vegan sub for the egg whites. If going for two separate cookies, one vegan, one gluten free, I'd absolutely recommend these as well. I use Danna's version here (proportions a bit different), and like them with some cinnamon added for a Mexican chocolate flavor: http://chowhound.chow.com/topics/651981