Gluten Free Cookies
First Posted January 4, 2012
Updated Dec 23, 2013
Cookie Recipe Version 2.1

OK, now for a recipe that I can say was about 80% successful.  It is similar to the above one, but we do things a little differently.

1 Cup of Butter (at room temperature)
1 Cup of Sugar
1 TSP Vanilla Extract
1 Egg

1 TBS of psyllium husk powder
1/2 cup of water

1 Cup of quinoa Flour
1 3/4 Cup of Brown Rice Flour
1 TBS of Arrowroot Starch.
1/2 TSP of Baking Soda
1 TSP of Baking Powder
 1/4 TSP Kosher Salt

You will notice that there are three groups of ingredients.  Start with the top group.  Put the butter in a mixing bowl and start to beat it.  It is best, in fact, almost always necessary to use a mixer.  As soon as the butter is starting to look smooth, add the sugar in 1/4 cup at a time.  Then add one egg and the vanilla extract.  Heck, I just let the thing run wile doing the next step.

Put the 1 TBS of psyllium husk powder into a 1/2 cup of water.  The psyllium husk powder will suck up that water, or should, and become a thick paste.  As soon as it has congealed, spoon chunks of it into the mixer.

While that is mixing, get a bowl and mix together the last group of ingredients.  Then add this to the mixer a spoonful at a time.  Scrape down the sides on occasion and make sure everything is well mixed.  You can now start making cookies.  You should be able to use this mix in a cookie press or just drop the dough onto a baking sheet.  I cooked mine at 400 degrees for 20 minutes.  You might want to check them at 15 minutes.

These came out surprisingly good.  A bit too sweet for me.  And maybe a little salt would have helped the flavor.  The texture was very good.  I have made other cookies using Xanthum Gum rather than the psyllium husk powder.  The trouble with xanthum gum is that if you use too little, the cookies fall apart.  When you get enough to hold them together they not only taste like rubber, but you can bend them and bounce them off the floor.

I am going to try and refine this recipe a bit more.

Guess I can almost call myself a Gluten Free Cookie Chef.