Food

The Light Ray Cookie by Gaia Acree of Internet Cookie

We love taking this tincture straight from the bottle, but we're not gonna say no to it in a cookie either.

The Light Ray Cookie by Gaia Acree of Internet Cookie

Gaia from Internet Cookie has done it again, folks. They harnessed the power of Light Ray's jammy brilliance to make the most splendid gluten-free cookie. 

FIG. 1 Light Ray straight from the bottle

We formulated Light Ray to activate and support your inner world, illuminating and releasing your glow as luminous, hydrated skin. 

The herbs in this formula:

  • Activate your skin’s clearest, gleaming glow
  • Support the liver’s natural detoxification process
  • Nourish your nervous systems
  • Establish harmony between your inner and outer world aka they help you deal with stress

We love taking this tincture straight from the bottle - it is truly delicious. But we're not gonna say no to it in a cookie either. So, bon apple tea y'all. 

FIG. 2 raspberry bush

INGREDIENTS

  • Light Ray
  • 1 1/2 cups almond flour
  • 1 1/2 cups buckwheat flour
  • 2 tbsp cornstarch
  • 1 cup rolled oats
  • 1/4 tsp xantan gum
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 3/4 cup light brown sugar
  • 1/2 cup cane sugar
  • 1 tsp vanilla paste or extract
  • 1 egg
  • 2 sticks unsalted butter
  • 18oz raspberry jam

     

        The Light Ray Cookie

        4.8
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        Directions

        1. Preheat oven to 375°F.
        2. Line three half sheet pans with silpat or parchment baking paper.
        3. In a mixing bowl, whisk together buckwheat flour, almond flour, oats, cornstarch, baking powder, baking soda, salt and xanthan gum.
        4. In a separate and larger bowl vigorously mix together the melted butter, light brown sugar and cane sugar. Once everything is properly mixed, add egg and vanilla paste.
        5. Add the flour mix to the wet mix and mix everything together with a wooden spoon or spatula.
        6. Add half the jar of raspberry jam and mix it into the batter.
        7. With a cookie scooper, scoop out approximately 14 cookies and top each cookie with a tsp of jam.
        8. Bake cookies for 14 minutes or until the edges are light brown.
        9. I usually bake a tester cookie to see if the oven temperature is correct or to see if the batter needs more flour.
        10. While your cookies are in the oven, whisk together the remaining raspberry jam with however much of The Light Ray you want to use. A dropper full per cookie works for me.
        11. As the cookies come out of the oven, spoon a dollop of your jam mix on each cookie and gently spread it with the bottom of the soon.
        12. Let the cookies cool on the cookie sheets for at least an hour before serving.
        13. You can store them in ziplock bags and pop them in the freezer for up to two months.
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