Gluten-Free Ice Cream Cones

These were fun, tasty and pretty easy.  You do need a nonstick silicone mat.  In some we used almond extract.  We left out the butter once--it still worked, but the batter was easier to work with with the butter.   The recipe worked fine using all white sugar.  

Ingredients:

5 tablespoons sugar

1/4 cup brown sugar

1 large egg

1/4 cup milk (we used coconut)

2 tablespoons melted and cooled butter

1 teaspoon vanilla

1/2 cup gf flour mix

1/4 teaspoon xanthan gum

Directions:

1.  Preheat oven to 325*.   Line a baking sheet with a nonstick silicone mat.  Make about 4 paper cones out of heavy paper.  Make them the size of cone you want to make.  Tape them together. They do not need to be pretty.  You can cover them with foil to help with sticking, but we didn't have a sticking problem unless the cones were underbaked.  

2.  Whisk all ingredients together in a bowl.  Drop 1 1/2 tablespoons of batter onto the lined baking sheet. Spread out to an even 5 inch circle.  We fit 4 on a sheet.

The batter has been poured and now we are spreading it into 5 inch circles.  You can  put a piece of parchment under the mat with the circles drawn on it as a guide.

3.  Bake for 14 minutes, until they are golden brown.  Rotating halfway through is a good idea.  Quickly roll a warm cookie onto a cone form.  Don't have the form reach the edge of the cone, or you will have a hole in the bottom.  They cool pretty quickly, so you can move to the next cones right away.   Set aside to cool completely.

4.  Continue making the cones until the batter is gone.  One batch make about 10 cones.  If there are holes in the bottoms of the cones, place a chocolate chip in the bottom to help with drips.  

5.  We also shaped some of the cones into bowls.  They were good too!  I can't find any pictures with ice cream in the cones.  They went too fast.