CombODDnation: Easiest Nutbutter Cookies

The people have spoke; yes I'm listening.  You instantly pushed the Butter Cookies recipe to the second most viewed posting in my history, and first place is the Date 'n Nut Pie Crust.

It appears you like your gluten free sweets.
This considered, I have recipes that I have no business holding out on.

On to it, let's make the easiest cookies you've ever made.  Traditionally these are peanut butter cookies, but all nut butters work equally well.  I've made them with almond butter and also with hazelnut butter, so try whatever you fancy.

Preheat oven to 300 degrees, get all three ingredients out, and let's get started.  This makes about 18 cookies, you may consider doubling it.

Add 1/2 of an 18 oz tub of nut butter.  (So that'll be 9 oz)  This is peanut butter shown.

 Cream 1 cup sugar into this.  Yours may not be as dark if you used white sugar.

 

(I used dark brown.  Any real sugar is good.  I found that if using any sort of fake sugar, more than half fake sugar makes for slightly crumbly cookies, they're still yummy, though, so that's okay.

So mix in that egg.

When the egg's all mixed in, start making little balls of dough, about an inch wide diameter.  This doesn't have to be any where near exact, they end up different sizes and that's perfectly fine.
Dipping each in a bowl of sugar is optional, a nice touch.
Squish them with a fork.

Bake them for 10 minutes at 300 degrees.
Pull them out, for a moment they will look a little gooey/bubbly because the (pea)nut butter is actually still a bit melted.
It cools to a perfect bread texture.

Easiest cookies in the world.  Nobody is ever going to know they are gluten free (but I still label mine as such because that way people know not to put wheat cookies on top of them at parties).  People are going to love these.

Enjoy!

CookNote: Coconut Flour Fussing

I woke up this morning in such a mood to just disburse technical information about food.  Three posts for future reference in one day!  I'll not do this again for at least a year, I expect.

This one's about Coconut flour, the only genuinely fussy ingredient I ever use.

Just like many elements, there's a lot of side-light information about coconut flour that I always want to share inside the recipes. It seems better to share it all here now and link back to this for you to reference when applicable.  The outline format should help in quick reference for you so you can skip to what you need.

I'm planning to dredge up some more of my coconut recipes very soon and get them all out here.  I really thought they were here, but, well, they're not.

Coconut Flour info that follows:

A.) Why is it good?
B.) Acquiring
C.) Storing
D.) Important Tips for using
E.) Higher level technical crap for anyone who is so inclined to take interest.

A.) Why is coconut flour so great that I've bothered with it?

--Produces superior texture and taste.  Fantastic results.
--It stands alone.  You don't need other fancy stuff or messy mixes.  Once you have coconut flour, you're all set.
--You don't use much per recipe so it lasts a long time.

B.)  Don't have coconut flour?  Well, I expect you'll have to order it; I've never yet found a store that stocks it.

--I can do you a little favor in hunting this out to order.  I've been using coconut flour for a few years and haven't found a better price than at http://www.iherb.com/.  Last I checked it was about $5 a pound, and you don't use much per recipe, so that lasts about the same as a regular 5 pound bag of other flours.
-- For your first order I can get you free shipping and a small discount, which you may as well use because after you make your first order you'll get your own code.  Sharing my code gets me referral discounts, so hey, win-win.  Here's my code for you: BEP390

C.)  Storage of the flour, and storage of finished baked goods.

--Once you have the flour, you might want to freeze it.  It keeps for forever that way.  Make sure it's sealed tightly so it doesn't get freezer burn.  Recipes don't use much flour, so even a small amount can last a while.

--When you've cooked whatever you're cooking, you can eat it immediately.  But if you're storing it, let it cool completely over night at room temperature then put in airtight containers and store in the refrigerator for best results.  

--Keeps for well over a week this way, usually over two weeks, actually.  You can tell if it's going bad if it's getting a little squishier.

D.) Hints for use in recipes.

--Gradually adding this flour to the recipe is important.  Add some, mix some, repeat.

--I recommend sifting this flour to avoid dry bumps of flour ending up in your baked goods.  

--Note: Make sure your flour sifter hasn't been used for gluten flour without seeing an automatic dishwasher, or soak in boiling water and rinse very well.  Sifters are hard to hand-wash.  

--Designated gluten-free sifter might be a good idea if you're really sensitive.

--If you keep your coconut flour at room temperature, this sifting isn't as important.  

--If you freeze your coconut flour to store it, then you'll have clumps at the end of sifting and you can smoosh those with your finger then finish the sifting.  

--Moisture retention- when fully cooked, baked goods remain a bit gooey until they cool completely.  This is delicious.

E.)  If you're a little geeky like me, some of this information might also fascinate you.

--Eggs protein is the primary ingredient used to support the fibrous bread like texture in coconut recipes.  You will use a ton of eggs.

--Fats are necessary in these recipes to make the heavy fiber soluble, it prevents dryness.  I use dairy fat.  8grams of fat per serving is the general benchmark to achieve optimal results.  Oil can be used instead.

--Coconut flour is ridiculously good for you.  Fiber rich, omega rich, protein dense, and delicious.

CookNote: ingredients of a less common nature

I realize that if you live in a remote area, there are a few ingredients I use (in addition to the coconut flour) that might also be a bit difficult for you to come by.  Ingredients are becoming more and more available in general stores, but this hasn't happened everywhere yet.  For your ease and understanding, here is a list of what I have around that's a bit uncommon and why I bother with it.

I store these all in the freezer so they last forever once purchased, for years and years.

Items that follow:
Xanthan Gum
Rice Flour
How to find it

Xanthan Gum

Keep things from crumbling and falling apart.  It's a binding agent.  I have made each of my recipes without this ingredient and it can be frustrating.  My recipes note any adjustments needed if you're not using it, but usually the basic result is just that things will do that messy crumbly thing.

Rice Flour

I prefer brown rice flour.  Rice produces a non-scorching flour perfectly suited for adding to greased pans because it doesn't burn or smoke, it is used for baking to prevent dough sticking to pan.  Rice flour is great because it has minimal taste so it doesn't detract from what you're baking.  Coconut flour sprinkling isn't good because it tends to burn in the grease lining, and corn has a distinctive taste so it isn't always a good idea depending on what you're making.  This is the best thing ever for lining bread, pie and cake pans so you can more easily remove them.  I also used it with my crustless quiche technique as shown in this picture with oil and rice flour.


Where can you get stuff like this?

--I'm able to find these things at most grocers.  They are usually organized in a less than logical location - in the organics section, or on a small shelf that is just for gluten free, or in a specialty item section.  Currently the most available brand is called "Bob's Red Mill" and sometimes there's just a section where that brand name is all kept together on a shelf.  Before you give up on your store, ask someone on staff to help you.
--I can do you a little favor if you think you might need to do mail order.  Prices at this site are fantastic: http://www.iherb.com/.  For your first order I can get you free shipping and a small discount, which you may as well use because after you make your first order you'll get your own code.  Sharing my code gets me referral discounts, so hey, win-win.  Here's my code for you: BEP390

CookNote: skillet tricks

Every time I do something in a skillet,  I want to tell you all this side light information, and I think I'm getting redundant.  Redundancy is inefficient.  Hello separate post to link to in the future, welcome to the past.  Unless I link this for past posts to which it applies, which in that case, welcome to the future.

Yes.  Skillet stuff.
Exhibits that follow:
A. Preheating skillet
B. Oiling skillet
C. Why bother?
D. Why I like Olive Oil
E. Technique notes
F. That nifty airflip technique.


A.)  Preheating skillets is a step I often try to skimp on and then I regret.  You'll benefit by knowing what this step is doing for you.

--Preheat before oiling skillet (If you are using an oil with a very high smoking temperature you can cheat here a bit)
--A properly heated skillet will immediately sizzle a drop of water, which you can drip from your fingers.

B.)  Once skillet is properly heated as above, it is time to properly oil it.

--I do an oil prep first even if the recipe calls for butter in the pan, it reduces scorching and burned butter.
--Amount of oil is usually about 2 Tablespoons per 12 inch width of pan, if you need the measurements.  Eventually you won't need to measure.
--You'll want to spread the oil to evenly coat the entire pan surface.  Do this by tilting the pan in all directions until the oil has floated onto ever part of the surface.
--Now, if the recipe calls for butter, now add and melt the butter and repeat the spreading method.

C.)  Why bother with the above?

--Cooking oil on a cold frying surface will not prevent sticking.  If you've ever had to scrape your pan-fried food off the skillet by brute force, this is the most likely reason for that to have happened.

D.)  I prefer olive oil for everything, I don't buy any other kind of oil.

--It keeps kind of forever, other oils I used to keep around would quickly go rancid.
--It has a nice high smoking temperature so it's less likely to burn, stink the place up and ruin your food.
--Folks who know seem to think it's a healthier choice
--Very affordable
--I sure can't tell the difference in taste when I bake with it, and neither can anybody else I feed.  I use it in sweets like cookie and cake recipes and people can't believe it when I tell them those have olive oil.

E.)  Here is some random technique-ish stuff.

--Take extra care about it spitting.  I've had hot oil spit into my eye, which actually was not the worst thing and not near as bad as it sounds, but it sure wasn't fun either.  Oil is most likely to spit when a cold food is first placed on it (take care when flipping things), or if your lifter is wet (dry your metal or teflon spatula well before using).
--You can use more oil if you want, you can preheat the skillet on high then reduce heat for oil application.
--Taking care to break the edges free, before each side of your food is done cooking, really makes the job of flipping stuff over easier than you would imagine.  As soon as you see the edges crusting a bit, just slide the lifter under all the edges and leave the middle alone.  If you've done this well, the food may start to slide around in the pan, which is exactly what you want.

F).  So you want your food to fly?  Here is the air flip technique.

--If you want to do that trick you see with flipping eggs and pancakes in the air, use the high heat preheat, additional oil, and edge lifting (all mentioned in E, above). Also use a smaller than usual frying pan with nicely curled sides, the sides should come to nearly vertical rather than end at a 45 degree angle.
--This requires hand eye coordination, so make sure you have some of that, too.
--Do only one item/serving at a time.  Don't try to flip two pancakes at once, for example, they'll bounce off each other and go in the wrong directions.
--Making small circles with the pan, ensure that the pan fried food is floating freely, if not, break it free with the lifter and retest.
--The next few steps all happen within a split second.
--Once it's sliding freely in the pan, slosh the contents of the pan forward.
--When the food is slid halfway up the lip of the pan, snap the pan upward so that the food is now airborne.  Gently now, we're not going for massive height here, not until you've practiced a lot.  About an inch or two in the air will be the exact right to get the job done.  Once you've succeeded at the lower altitude  then you can try for more height gradually.
--If you've not done enough of an upward snap, the food will fold over on itself.  If you've hardly done any upward snap, your food may drape over the edge of the pan and need retrieved with the lifter.  Either way, that's okay.  Cook it that way, flip it with a spatula, and try again next next time with the appropriate adjustment in upward snap.
--Once the food is airborne, reach the pan forward to catch the food again.  It will have forward momentum and will fall a few inches forward of where the pan originally was.
--If all of the above went well, you have succeeded!
--If you miss the mark, oops, just let the stove top cool completely before you try to clean.  Don't burn yourself.

If you've read what you need, hit the back button to finish the post that brought you here so you can continue with the recipe more thoroughly informed.

Yay!

CombODDnation: Butter Cookies

Why goodness, my friend asked for the recipe for this and I realized I'd never posted it!  Believe me, I dug for it.  Really really thought it was posted up eons ago.  This is one of my Coconut Flour recipes.

Don't have coconut flour?  Never used it?  You'll like the post at this link.

So I was in a danger zone with this batch of cookies, I halved it and I'd not made them in a LONG time.  What do you need to know for that statement to make sense?  I cook by eyeballing things.  Measures are for for final versions or other people, estimates are more my style.  So I halved it and forgot to half the Xanthan measurement, so yeah, it didn't hurt anything.  Never does.  Baking is so much more forgiving than popular sentiment would have you believe.

So much of what goes into my note-card recipes require me remembering what I did.

I couldn't remember why it was ungreased cookie sheets, and tested that, and found out that they burn more on the bottoms when there's grease.  These really need parchment paper to completely avoid the singed bottoms, but ungreased does a fine job of sufficiently moderating the effect.  I also found out that the rack can't be too low, my lower rack cookies burnt a bit.  Still warm and wonderful inside though, so it's not slowing me down.

Here's the corrected recipe card, in that recipe book I've told you about, like a year ago.

And I decided to go ahead and do this one in the old tutorial style just for care sake.

Put your oven racks rather high, and preheat to 300 degrees.

For starters, cream together 1 cup sugar with 2 sticks soft butter.
Here I microwaved these two sticks for 45 seconds, straight out of the freezer, and it worked well.  Make sure they're in a bowl or on a plate if your zapping things, or else you'll have a mess.
Also, I had only one stick of unsalted butter left, turns out the salted type melted faster.  Go figure.

So there it is all creamed up.  I use dark brown sugar for everything now because I started avoiding refined and fake sugars about a year ago.  But you can do a combo or whatever, my original recipe said 1/2 cup brown sugar and 1/2 cup splenda. At any rate, try not to eat too much creamed sugar and butter at this stage.  Oh man.

Next, add this stuff:
Required:
   1/2 cup whole milk (if using low fat milk substitute, add 1 tsp oil)
   2 eggs
  1/4 cup shredded coconut or coconut flakes
Recommended:
   1 tsp Xantan Gum powder
Optional:
   3 Tbs Flax meal
   2 tsp cinnamon

And mix it up nice.

Then, gradually sift in 1/2 cup coconut flour.
   Hint #1: that gradually part is important.  Add some, mix some, repeat.
   Hint #2: Make sure your flour sifter hasn't been used for gluten flour without seeing a dishwasher.

I freeze my coconut flour so it keeps forever.  If you do, too, then you'll have clumps at the end and you can smoosh them with your finger then finish the sifting.  If you keep your coconut flour at room temperature, this sifting isn't as important.  The gradually adding part still is important though, regardless.

Then add about a cup of chocolate chips - these are semisweet - and stir with your spoon for this last part.

Then scoop little balls of dough onto an ungreased cookie sheet, like I said, no greasing.  I do recommend parchment paper here.

Bake 10-12 minutes, rotate pans, bake another 10-12 minutes.
(Next time I'll put my oven racks much higher.)

Let cool.

Makes about 3 dozen cookies.  If any survive, let cool completely at room temperature, then store them in an airtight container in the refrigerator.
I missed these so much!  Om-nom-nom.