Eggs can work wonders in gluten-free baking, but unfortunately not everyone can tolerate them. This recipe removes the eggs and uses a little help from flax seed to create the right amount of binding.
- 1/2 cup butter or palm shortening
- 1/2 cup brown sugar
- 1/2 cup gluten-free sourdough starter
- 3 Tbsp. ground flax seed
- 1/3 cup sorghum flour
- 1/3 cup sweet rice flour
- 1/4 tsp. sea salt
- 1/4 tsp. baking soda
- 1 tsp. ground cinnamon
- Preheat oven to 350 degrees F.
- In a medium bowl, beat together the butter and brown sugar until light and fluffy. Add the gluten-free sourdough starter and ground flax and beat until well combined.
- In a separate bowl, whisk together the sorghum flour, sweet rice flour, sea salt, baking soda, and cinnamon. Add 1/3 of the dry ingredients to the wet and stir. Repeat with the remaining 2/3 of the dry ingredients.
- Scoop 1-2 Tbsp. of dough onto a cookie sheet. Gently flatten cookies to 1/4 inch thickness, leaving at least 1/2 inch between each cookie.
- Place cookie sheet on middle rack of preheated oven and bake cookies 8-12 minutes or until the tops are no longer soft and the bottoms are golden brown.
- Remove pan from oven and allow to cool at least 10 minutes before moving to a cooling rack or serving tray.