Elizabeth Barbone (Gluten Free Baking) has done it again, this time with her latest cookbook “The World’s Easiest Paleo Baking” which is loaded with recipes that are gluten-free, grain-free, dairy-free, and no refined sugars!
I had the pleasure of meeting Elizabeth a few years ago at the Gluten-Free & Allergen Friendly Expo in Secaucus, NJ. She is simply amazing, funny, and beyond talented. When this latest book was released (January 2016), she asked if I would like to be part of the “bake around” for it along with a handful of other bloggers, of course my answer was YES! I am not paleo (however some of my recipes just happen to be paleo), I do have celiac disease and a dairy allergy so these recipes are perfect for me and anything to support Elizabeth.
(in true “Jenny” fashion, my eyes are closed)
The recipe we were asked to make and share with all of our readers is accurately named “World’s Easiest Cookies”, I kid you not, these are the world’s easiest cookies…except for those that you buy in a package, but why would you do that when you can make these?? They are delicious to top it off. Light and fluffy bites of goodness. I made the batch and Bryan proceeded to eat more than half of them. I was lucky enough to grab a few for myself.
Elizabeth is kindly letting us share this recipe with all of you and is also giving away 5 copies of her new book. So check out the recipe below and be sure to enter Elizabeth’s giveaway here: GIVEAWAY
World’s Easiest Cookies
Active Time: 5 minutes
Bake Time: 12 minutes per pan
Yield: 16 cookies
170 grams (1 1/2 cups) finely ground almond flour
1/2 teaspoon baking powder, homemade (see recipe below) or grain-free
100 grams (1/3 cup) dark maple syrup
2 teaspoons vanilla extract
Adjust an oven rack to the middle position and preheat the oven to 350
degrees F. Line a rimmed baking sheet with parchment paper.
Whisk the almond flour and baking powder together in a medium mixing
bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla
extract. Stir until a sticky dough holds together.
Drop dough by the tablespoonful onto the prepared baking sheet, spaced
about 2 inches apart. For crisp cookies, press down the dough lightly
with the at bottom of a drinking glass or measuring cup. (If the glass
sticks to the dough, lightly wet bottom of the glass.) For softer
cookies, don’t press down the dough.
Bake until the edges are golden brown, about 12 minutes.
Allow the cookies to cool on the pan for about 3 minutes, then
transfer them to a wire rack to cool completely.
Allow the baking sheet to cool, and repeat with the remaining dough.
Grain-Free Baking Powder
Most commercial baking powders contain a grain-based starch.
Thankfully it’s easy to make your own!
Active Time: 2 minutes
Yield: about 6 tablespoons
1/4 cup cream of tartar
2 tablespoons baking soda
1 teaspoon tapioca starch
Whisk the cream of tartar, baking soda, and tapioca starch together in
a small bowl.
Store in the pantry in an airtight container for up to 4 weeks.
See how easy these cookies are? And did I mention DELICIOUS?!? Be sure to check out all the bake around posts on Elizabeth’s website; Gluten Free Baking