My daughter doesn’t do well with baking soda/powder so I tried several times to make a cookie for her that had a nice texture without using either of those. These cookies are very light, almost like small, thin cakes.
1 egg
4 tbs sugar
2 tbs canola oil
½ tsp vanilla (skip this if you’re not sure it’s safe for your LO)
1/3 cup quinoa flour
Separate the yolk from the white of the egg. Put the white in a container that you can use to whip with an electric whisk or mixer. Put the yolk in a bowl. To the bowl add 1 tbs sugar, the oil, and vanilla. Mix thoroughly. Beat the egg white until soft peaks form. Add the remaining 3 tbs of sugar slowly, continuing to beat the white until you get firm peaks. Fold the whites with the yolk mixture then fold in the flour slowly. You want to be gentle about mixing this. The only thing that’s going to make your cookies puff a little is the fact that the whites are full of air.
Using a spoon pour cookie size amounts on to a cookie sheet (line it with foil or parchment paper). Don’t pour too much in to each because the batter will be thin and you don’t want it all to blend together. If you have a muffin top pan that works well as a mold. Place the cookies in the oven and turn it on to 300. Let the cookies bake for 10-15 minutes, until they’re golden and a toothpick placed in the middle comes out clean (not that they’ll be too deep). Let cool and serve!
No comments:
Post a Comment