This Eid, I've been doing lots of new calculations for Malaysian Eid cookie recipes.
And making a gluten-free version is super easy.
You don't need to use too much flour to get a tasty and crunchy biscuit!
For now, I'm focusing on starch flours first.
Once I'm done with those, I'll move on to whole grain and low-carb flours.
Owh, by the way if you want to know the right ingredients for cook and bake, do visit my tele channel Change Your Cooking Game
I already list down the brand also.
Why we need to learn this? For making a better choice of recipe by avoiding white sugar, and any item that consist of maltodextrin, stabilizer, emulsifier and many more.
I remember when I was little, my mom used to diligently sell Eid cookies, peanut butter Mazola cookies.
Back then, I would only eat the burnt parts.
The pretty ones were for selling. Hehe.
Those peanut butter cookies were so delicious.
For the recipe back then, mom used wheat flour because awareness of the dangers of wheat wasn't really a thing yet.
And the original recipe used Mazola oil.
Just to let you know, oils like Mazola or corn oil aren't healthy choices for making cookies.
Because they can cause inflammation in our bodies over the long run.
On my channel "Change Your Cooking Game", I've also listed healthier oil options for us to use in cooking.
Like palm oil, coconut oil, olive oil.
So, as I grew up, awareness about the dangers of gluten became more widespread.
I avoid wheat-based foods because they can lead to problems like obesity, bloating, and all sorts of other issues.
So now that I'm an adult, I try to create gluten-free versions of recipes, using as little flour as possible.
So I can eat gluten-free foods that taste better than wheat-based ones and better choice.
It's easy to make gluten-free cookie recipes using just 2 flours.
You don't need too much flour at all.
In Malaysian recipes, we minimize the use of flour.
Some recipes don't need any flour at all. At most 3 flours, and that's specifically for bread recipes.
It's Crunchy Peanut Biscuit
For cookie and cake recipes, at most 2 flours is enough.
For this peanut butter cookie recipe, it's from Kak Azalin in the Gluten-Free Recipes Asmrdhia FB group.
I change a little bit ingredients for the recipe
Kak Azalin shares a lot of great, delicious gluten-free recipes.
The peanut butter cookies are one of the easy and tasty ones! The ingredients are really simple too.
Let's try out!
Ingredients:
1 egg whole (A size)
65g coconut sugar or organic cane sugar (finely ground)
60g coconut oil
1/4 tsp vanilla powder
100g peanut (roasted and remove the skin when cool down, then blend it)
100g white rice flour (100% rice)
30g cornstarch
1/2 tsp baking powder
1/2 tsp himsalt (himalayan salt)
How To:
- Whisk together sugar, eggs, and vanilla using a hand whisk. Then, mix in the oil until well combined
- Sift the dry ingredients, which are corn flour, rice flour, and baking powder, first.
- Add gradually into the wet ingredients in step 1
- Next add coarsely ground peanut and mix until well combined
- Shape the cookies using your preferred cookie cutter. Arrange the cookies on a baking tray lined with parchment paper.
- Preheat the oven to 180°C, then bake the cookies 12 minutes (depends on your oven) or until they turn golden brown
Tips:
If the cookies turns a light brown color, it'll be a bit soft. But if it gets a darker brown, it'll be crispy. If you want it super crunchy, bake it a bit longer.
You can do an egg wash on the cookies to make them look nicer