Foodie, Formerly Fat

I wish I had a fun story about these cookies. But I think the best thing about them (other than their taste – if your a fig fan these are a MUST) is that they are a clear indication that I’m starting to “get” this whole gluten free baking thing. I was really just looking for something to do with part of a leftover package of figs and I was feeling Christmas-y. I suppose this means I’m feeling more like myself again.

On that note check out this photo of my flour collection. Actually, it’s only part of my flour collection. I have over 20 mason jars full of gluten free flours and flour mixes, both pre-mixed and home-concocted. If you had asked me three months ago to name a gluten free flour I might have been able to name four or five. Now, I’m starting to learn how to combine different ones depending what type of texture you want the final product to have and how to substitute one for another in recipes. It’s damned fascinating to tell you the truth.

As far as these cookies go, I found a traditional recipe for fig cookies and then had to tweak it. Obviously, it needed a flour adjustment. I started to use a basic flour from Shauna at Gluten Free Girl and then made some substitutions based on a substitution guide I found on Gluten Free Goddess. Then I needed to halve the recipe since it called for more figs than I had which was tricky because it called for 1 egg and how do you halve one egg? So, I just replaced the egg with a standard egg replacer mixture of ground flax seed and water which was adapted to be the equivalent of a half and egg. Score one for me! Then the recipe didn’t have any spices in it, and who doesn’t want a little spice in their Christmas cookies?

I have a separate section for the flour mixture below because I wasn’t honestly sure how to mix together the flours and end up with the exact amount that would be needed. So mix it together and you can use the leftover for another batch of something or other. Or, you could use regular old flour – ‘sup to you!