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Ingredients
- 1/2 c. coconut oil or butter(if dairy is tolerated and are not vegan)
- 2/3 c. palm sugar or desired granular sugar
- egg replacer (1 Tbsp ground chia and 3 Tbsp. water) or 1 egg(if not vegan)
- 2 tsp. vanilla
- 1 Tbsp. milk alternative
- 1 3/4 c. gluten free flour mix
- 1 tsp. xanthan gum
- 1 tsp. apple cider vinegar
Preparation
Step 1
Preheat oven to 350 degrees.
Mix water and ground chia together if making egg replacer, set aside. Cream the coconut oil and sugar together. Add in “egg”, vanilla, vinegar and milk and beat. In another bowl whisk together flour mix, xanthan gum. Add into wet ingredients and mix well. Store your cookie dough covered in the fridge for 30-60 minutes.
Then dust a piece of parchment paper with a little bit of rice flour, put the dough on top(I usually do half the dough at a time and leave the other half in the fridge until I’m ready to use it). Put a little more flour on top of the dough and another piece of parchment paper. Roll dough out to about a 1/4 of an inch thickness.After dipping the cookie cutter in flour, cut out desired shapes and place the on a cookie sheet.
Bake cookies 11-12 minutes. Let cool on cookie sheet for about 5 minutes before putting onto cooling rack.
Depending on the size of your cookie cutters, this recipe makes approximately 3 dozen cookies. Freeze well.