Day 12 with Design, Dining + Diapers
Taryn, from Design, Dining + Diapers, is here today to share some gluten-free goodness. While not a personal issue, I know food intolerance affects many people and, consequently, require some life changes. Taryn’s blog is filled with recipes to ensure that everyone gets to have something sweet. But she doesn’t stop there. You will have to visit her site to see the rest of the good stuff. :)
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Hi Everyone! I’m Taryn from Design, Dining + Diapers, a place where I write about crafts, DIY projects, home decor and gluten-free recipes! I was so excited when Amy asked me to be a part of her 25 Days of Cookies event because 1) This blog is awesome and 2) I have a slight obsession with baked goods.
I’ve always had a sweet tooth. I blame it on my mom who always had homemade cookies around the house when I was growing up. To this day every time I go for a visit there are always plates of goodies around. I must have learned something from my mom (make that A LOT) because now I too always have something sweet baking in the oven. But about 2.5 years ago, things got a little complicated when I found out I am gluten-intolerant, egg-intolerant AND soy-intolerant. Even though I was so thankful to finally feel healthy, I was devastated at the thought of never having a freshly baked cookie or piece of chocolate cake again. Once I adjusted to my new lifestyle I made it my goal to learn how to bake for myself with my new diet and not only make something edible, but make something that tasted DELICIOUS.
I’m so happy to be here today to share with you a yummy recipe for Gluten-Free Frosted Ginger Cookies! They are perfect for the holidays and you won’t be able to keep the top on the cookie jar. So for all of you gluten-free friends out there, this one is for you :).
Ingredients:
Cookies
1 cup packed brown sugar
3/4 cup melted butter
1/3 cup pure molasses
1 1/2 tsp Ener-G Egg Replacer + 2 Tbs of water (or 1 large egg)
1 tsp. Gluten-Free Vanilla
2 cups of Bob’s All Purpose Gluten-Free Baking Flour
1/4 tsp. Xanthum gum
1 tsp. Ginger
1 tsp. Nutmeg
1 tsp. All-Spice
1 tsp. Baking soda
Frosting
1/2 cup softened butter
2 tbs. milk ( I use rice milk)
2 cups powdered sugar (or more)
Directions:
Cookies:
Combine brown sugar, melted butter, molasses, vanilla and egg replacer together and whisk until smooth.
In a separate bowl, blend all dry ingredients together.
Slowly combine the dry ingredients into the sugar/butter mixture until finished.
Cover the bowl and chill for 1-2 hours.
When you are ready to make the cookies remove the dough from refrigerator and preheat the oven to 350 degrees.
Place walnut-size balls of cookie dough onto an ungreased cookie sheet.
Bake in the oven for 8-10 minutes. The outsides will be crispy while the centers are soft and chewy!
Frosting:
In a large bowl combine melted butter, powdered sugar and milk.
Using a hand blender, blend until smooth.
Add additional powdered sugar until you get the thickness you want.
Once the cookies are cool, place the frosting in a piping bag ( I use a plastic one that cost me $5, it doesn’t have to be fancy!)
Using the piping bag, decorate your cookies with the design of your choice. Time to get creative :)
Enjoy!
If you are interested in more gluten-free recipes, you can find more on my blog here!
Thanks again Amy for letting me a part of such a great event.
Happy Holidays,
Taryn
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Thanks Taryn!
Make sure to check out Taryn’s blog here.
Take care.
♥amy c
