- Cooking Time: 12 to 13 minutes
- Servings: 48 3 inch cookies
- Preparation Time: 15
- 1 cup butter
- 1/2 cup Brown Sugar - (packed)
- 1/4 cup honey
- 1 cups sugar
- 2 eggs
- 3 1/2 cups sorghum flour
- 1/2 cups chickpea flour
- 1/2 cups sweet rice flour
- 1/2 tsp GF vanilla powder (Authentic Foods)
- 1/2 tsp Ginger, Ground
- 1 tsp cinnamon
- 1 tsp baking soda
- 2 tsp cream of tartar
- 2 Tbs granulated sugar (optional) for rolling balls in
- No gum needed
- 1. Mix the flours with the vanilla powder, ginger, cinnamon, baking soda and cream of tartar, shake in a container to thoroughly mix and set aside
- 2. Cream butter, sugars and honey. Beat in eggs one at a time into creamed mixture. Add about half of the flour, continue mixing with mixer. Stir in the remainder of the flour with a spatula.
- 3. Shape into 48 1-inch balls. Optionally roll each ball in granulated sugar.
- 4. Place on parchment covered cookie sheet 2 inches apart. The cookie will spread, but not run. Flattening slightly is optional.
- 5. Bake at 350 degrees F until lightly brown - (12 to 13 minutes). If rolled in sugar, cracks will appear. If the cracks seem a little wet, leave in the oven a little longer.
- 6. After removing from oven, lift with a lifter to another cookie sheet to cool completely as they will be a little brittle while warm.
- If you have powdered flavorings, they work best with this cookie. Honey and brown sugar helps with keeping the soft center.
- Nutrition Facts
- Serving size: 1/48 of a recipe (1 ounce).
- Nutrition information calculated from recipe ingredients.
- Amount per Serving
- Calories 111.07
- Total Fat 4.42g
- Saturated Fat 2.5g
- Cholesterol 18.98mg
- Sodium 30.99mg
- Potassium 36.16mg
- Total Carbohydrates 16.69g
- Fiber 1.05g
- Sugar 7.17g
- Protein 1.81g
NotesI really missed being able to make these, since becoming gluten free, so this is finally a good cookie. I decided to roll it in sugar to get the cracked look of sugar cookies. Without the 'roll', it is the same as the original tea cake.
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