Yay for gluten free cookies! Oh, and yay for mandarins! It’s mandarin season right now (but if you’re reading this at a time when it’s no longer mandarin season, no worries! You can make these with oranges!) and my family is thrilled.
Mandarin season only lasts for about one month, and my kids go through about 20 lbs a week during the season. Seriously, 20 pounds!! I’m all for munching on mandarins (no scurvy in our house during the winter!), but sometimes it’s nice to come up with another way to eat them.
Since it’s Christmas time, I figured, hey, may as well make some gluten free cookies! Oh, and maybe watch Elf. Just for fun, I Googled “Christmas” and saw this cool site: Christmas
These were a delight! They are light, kind of a shortbread texture, and for those who don’t eat eggs, these are egg-free!
I hope your family loves them as much as we did. Leave me a comment after you make them, and let me know how they were!
Mandarin Zingers (Gluten Free Cookies)
| Prep Time | 5 minutes |
| Cook Time | 7 minutes |
| Servings |
|
- 1/2 cup butter softened
- zest and juice of two mandarins
- 1/2 cup organic sugar
- 3 TBSP honey
- 1 teaspoon pure vanilla extract
- 2 cups Bob's Red Mill 1:1 GF flour blend
- 1 teaspoon baking soda
- teaspoon ¼salt
Ingredients
|
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Cream together the butter, mandarin zest and juice, sugar, honey, and vanilla extract until well combined.
- Add in the flour, baking soda, and salt, and mix until well-combined. (The dough may be a bit crumbly)
- Form the dough into one-inch balls and place on baking sheet, then press gently down.
- Sprinkle with a bit more mandarin zest, if desired.
- Bake in preheated oven for about 7 minutes, or until the bottoms just begin to slightly brown.
- Let cool on cookie sheet for a few minutes, then transfer to a cooling rack to cool completely.
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