This recipe was given by Maddie!
Free from: Fish, Milk, Peanut, Sesame, Shellfish, Soy, Tree Nuts, Wheat
Ingredients:
-Gluten-Free multi-purpose flour (3 ¼ cups)
-Xanthan gum (½ teaspoon)
-Baking soda (¼ teaspoon)
-Salt (½ teaspoon)
-Ground ginger (1 ½ teaspoon)
-Ground cinnamon (1 teaspoon)
-Ground cloves (¼ teaspoon)
-Milk-free butter or margarine, softened (6 tablespoons)
-Brown sugar (½ cup)
-Large Egg (1)
-Molasses (½ cup)
-Vanilla (1 teaspoon)
Directions:
1.) Whisk together the GF flour, xanthan gum, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
2.) Add the egg, molasses, and vanilla to the medium bowl, and blend on medium-low speed until well blended.
3.) Add the rest of the dry ingredients, and blend on low speed until incorporated.
4.) Divide the dough in half, and let both halves chill in the fridge overnight.
5.) Preheat the oven to 375ºF.
6.) Take the dough from the fridge and roll out the dough to about ¼ inch thick.
7.) Cut the dough with cookie cutters and place on a baking sheet.
8.) Chill the baking sheets of dough for about 15 minutes.
9.) Place chilled sheets into the oven and cook for 8 - 10 minutes.
10.) Decorate with icing.
Maddie's Bio:
Madeleine (Maddie) Waldie is an 18-year-old high school senior from Sunnyvale, CA. She is a member of FARE’s Teen Advisory Group (TAG), a Black Belt in Tang Soo Do, and lead programmer and drive team member on her school's FRC robotics team. Maddie has worked as a High School Embedded Software Intern at NVIDIA, and as a Math Department Intern at her high school. She loves participating in community outreach that empowers girls to pursue STEM careers and has helped to mentor an FLL team. As an infant, Maddie was diagnosed with a milk allergy. At age three, she was diagnosed with oral allergy syndrome, and allergies to peanuts, tree nuts, and tomatoes. During her journey, she has successfully completed milk desensitization and has seen positive improvements from Sublingual Immunotherapy (SLIT) for her environmental allergies. After multiple life-threatening reactions during her Junior year in high school, she started oral immunotherapy (OIT) in combination with Xolair, which has been a life-changing experience. Next year, as a student at Santa Clara University, Maddie hopes to be an advocate for herself and others, educating about the challenges of living with food allergies, being a change maker in her community, and helping the food allergic to find their voice.
