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Annika's Orange-Poppy Seed Cookies
Rate Annika's Orange-Poppy Seed Cookies
Avg. rating 5 from 2 votes.
Recipe Created By: Amy Hugon
1 cup canola oil
1/4 cup thawed orange juice concentrate
2 1/2 cups white sugar
6 Tbsp poppy seeds
1 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum
1 tsp vanilla, orange, or rum extract
1 cup sorghum flour
1 1/2 cups barley flour
2 1/2 cups gluten-free blend
3/4 cup orange juice
1/2 cup white sugar, for dredging cookie balls
Do not preheat oven - this dough needs to chill.
Combine the 1/4 cup orange juice concentrate with the 2 1/2 cups sugar and blend well. Stir in the poppy seeds, baking powder, baking soda, and xanthan gum, and mix thoroughly. Stir in flavoring.
Stir in oil, then stir in 2 cups flour (order of flours doesn't matter). Add orange juice, stir, then stir in remaining flours. This will be a stiff dough.
Cover dough with wax paper, and refrigerate dough at least two hours.
Pan spray cookie sheet thoroughly. Make balls of dough about 1" in diameter. Put them in a bowl with the remaining 1/2 cup of sugar and turn so they are covered. Place them on the cookie sheet, and press down lightly. Don't put more than 12 on a cookie sheet - these will spread.
Preheat oven to 375 °F. Bake cookies for 10-12 minutes. DO NOT REMOVE FROM PAN YET. Let cookies cool on pan for 5 minutes (or they will fall apart).
Then remove to cooling rack. I'm not sure how long these last - the first dozen was gone before the second batch was in the oven.
Mark's NKA friend Jake had three of these within three minutes and pronounced them excellent. Mark whined that he'd only gotten one and they were gone.
This is a remake of a recipe from Joanne Fluke's Candy Cane Murder to remove butter, egg, and wheat.
Copyright © 2007 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
For the gluten free flour mix, I used 1:1:1 rice flour, cornstarch, tapioca starch.
To avoid gluten, swap the barley flour for additional sorghum flour. The recipe as written is NOT gluten-free, but would be if you made this adjustment.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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