Over the past few weeks I have been cooking/baking everything gluten free for my boyfriend. He was having some minor issues and it seems like getting rid of gluten has really helped him feel much better. While this is good for the fact that we know what is going on with him, it’s also bad because I’ve never EVER made gluten free food such as cookies! I spent the weekend in frustration and a messy kitchen trying to come up with something edible. It was a disaster. I’m talking puddled cookies, dry cookies that tasted like dirt, and an unhealthy mouthful of chocolate chips. I was so lost in the coconut flour, almond flour, rice flour, whoknowswhatflouriputinthere. *Big Sigh* That is, until last night! I was able to FINALLY make some great tasting cookies with a solid recipe that I will have to keep on-hand. The coolest part is that the recipe is gluten-free, lactose-free, & egg-free! That covers lots of bases! These cookies have a slight crunch when baked golden and cooled. The taste is lightly sweet so they should be perfect for using royal icing on! (Going to test that myself soon. )
Gluten Free Cutout Cookies
- 1C Butter (Use Earth Balance for dairy-free/vegan – you cannot tell the difference!)
- 3/4C Light Brown Sugar
- 3C Brown Rice Flour (I used Bob’s Red Mill)
- 1 TBSP Almond Milk (Or other non-dairy milk, I always use Almond Breeze in my baking)
- 1 TSP Vanilla Extract
Preheat oven to 350. Combine sugar and butter in a mixing bowl until creamy. Add milk and vanilla and mix well. Add in flour 1 cup at a time, mixing each cup before adding the next, until all 3 cups are added. (The dough should be thick and ready to be rolled at this point.) Place the dough onto a surface suitable for cutting out your shapes. (I always use the non-stick baking paper for rolling and cutting on.) Roll the dough out to a thickness of approx. 1/8 inch thick or so. (This is hard to measure, at least for me, so just use your eye and estimate if needed.) Cut your shapes out and place onto a baking sheet lined with the baking paper. Bake in the oven for 10-12 minutes or until the edges of the cookies start to golden. Baking time will take longer if your cookies are larger so keep an eye on them!
– Try using royal icing on the cookies and experimenting with the flavor. They should be highly customizable!
– These cookies DO NOT rise! Please take that into consideration when rolling out to your desired thickness.
– To make the button cookies, use a circular cookie cutter and poke small shallow holes on the tops of the uncooked shape before baking. I used a chopstick to make my holes!