Christmas is only four days away, which means it’s time to cram in all the cookie baking you can! I don’t know about you guys, but I plan on spending the next few days in the kitchen baking up a storm. Cookies are always at the top of my list and this weekend I’m making my Oma’s Lebkuchen, Chai Spiced Mexican Wedding Cookies, Smoked Sea Salt and Bourbon Cowboy Cookies, and one of my all-time favorites….gluten-free Cake Batter Cookies.
These Cake Batter Cookies are my weakness. Like I have a VERY hard time controlling myself around them. And the thing I love most is that they taste exactly like cake batter……which is a good thing in my book. The recipe is adapted from the Momofuku Milk Bar cookbook. Their Confetti Cookie has always been one of my favorites and creating a gluten-free version has been on my list for a long time. Luckily, it ended up being way easier than I thought it would!
To replace the all-purpose flour, I subbed in my favorite blend of GF flours – oat flour, sweet rice flour, and arrowroot flour. This combination of flours provides the perfect combination of structure and flavor while keeping the texture of the cookies light, soft, and chewy. I also scaled back on the sugar in the recipe, upped the oven temperature, and reduced the baking time. You’ll also notice I use golden syrup in this recipe. I prefer the taste of golden syrup over lite corn syrup. It’s a little less cloying/sweet and provides a nice caramel note to the cookies. But if you can’t find any, feel free to use lite corn syrup!
If you’re looking for one more cookie to add to your platter this year or are still searching for that perfect gluten-free option – I highly recommend making these Cake Batter Cookies! They’re pretty hard to resist and are super fun and festive with some red and green sprinkles added to the mix!
Cake Batter Cookies (Gluten-free)
Recipe adapted from Momofuku Milk Bar
- Yield: approximately 24 cookies
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 teaspoons golden syrup (can also use lite corn syrup)
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 ¾ cup + 1 tablespoon oat flour
• 1 cup + 1 tablespoon sweet rice flour
• 3 tablespoons arrowroot flour
• ¼ cup non-fat dry milk powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 ½ teaspoon kosher salt (if using regular table salt – cut back to 1 teaspoon)
• ½ cup sprinkles
Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
In a medium-sized bowl, whisk together the oat flour, sweet rice flour, arrowroot flour, milk powder, baking soda, cream of tartar, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, place the butter, sugar, and golden syrup. Beat the butter and sugar together on medium speed until light and fluffy (about 3 – 5 minutes). Add in the eggs and vanilla extract and continue to beat on medium speed until the eggs are well incorporated and the batter looks light and fluffy again. This can take anywhere from 6 – 10 minutes. Be sure the scrape the sides of the bowl as necessary during this process to make sure everything gets incorporated properly.
Add in the dry ingredients and mix on low speed until everything comes together in a thick dough (about 30 seconds – 1 minute). Then add in the sprinkles and mix for another 30 seconds or until the sprinkles are evenly distributed throughout the dough.
Take roughly 2 tablespoons of dough and roll it into a ball. Place on your prepared baking sheet and then continue this process with the rest of the dough.
Bake the cookies for 8 – 10 minutes or until they are a very light golden brown in color and the edges look set. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to finish cooling.
Keywords: gluten-free, cookies