I was given a fun challenge recently to take a basic sugar cookie recipe, and make it free-from. I also put my own spin on it because we all know gluten free and vegan cookies often need a little help. The end result is a pillow soft sugar cookie that has a cake-like texture.
Now, if that’s not your jam, check out all of the other cookie recipes here on RAISE, and I’m pretty sure you’ll be able to find something that will delight your tastebuds.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Onion, Pea & Pea Protein, Poultry, Red Meat, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, Vegan
Compatible With: Rice Free, Low Histamine
Rice Free: Swap the brown rice flour for sorghum flour (superfine).
Low Histamine: If vanilla extract is not tolerated, use 3 teaspoons of ground vanilla.
GERD Reminder: Make sure you serve a portion size that works for YOU. With too large a portion, this could be considered a high fat food due to the butter content.
Ingredients
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Flax Egg/Gel
- 5 TBSP Golden Flax Meal (Gerbs for Proper Results)
- 10 TBSP Water
Part 1 Ingredients
- 335 g Dairy Free Butter (12 ounces)
- 270 g Organic White Cane Sugar
- 1.5 tsp Organic Ground Vanilla
- 1 tsp Sea Salt
- 3 tsp Baking Powder
- 2 tsp Organic Vanilla Extract
Part 2 Ingredients
- 200 g Brown Rice Flour, superfine see notes
- 160 g Millet Flour, superfine
- 80 g Organic GF PP Oat Flour
- 85 g Potato Starch
Major Allergen Swap
Flour: 525g All Purpose Flour to replace buckwheat, cassava, sorghum, oat, and arrowroot.
Egg: 2 large beaten eggs or 3 small/medium beaten eggs to replace the flax + water.
Helpful Resources
- How To Make a Flax Egg (and Other Egg Substitution Information)
- Watch the video on this page if you’ve never made cookies before and would like to SEE the process.
Directions
Start by combining your flax and water together in a small bowl and set aside. This is also a good time to preheat your oven to 325f/160c.
Place all of the Part 1 Ingredients into your mixing bowl. For these cookies, I used a stand mixer with a paddle attachment. Your butter of choice should be room temperature and have some give. Using the paddle attachment, beat the ingredients together.
Once the ingredients are well incorporated, remove the bowl from the stand, place it on your kitchen scale, and tare to zero. Add each of the Part 2 Ingredients one at a time, and tare to zero between each one. Remember, we’re using precise weights to ensure your success in gluten free + egg free baking.
With all of the ingredients in, return the bowl to the stand and pulse to combine (you’ll pulse to prevent a mess). When enough of the flour has been incorporated, turn the mixer on low speed to mix. When your batter has just about formed, turn the mixer off and add the flax gel. Mix again to make sure everything is well incorporated.
Line a baking tray with parchment paper. I opted to use a medium cookie dough scoop to portion the dough. In one of the photos below, you can see where I tested how much pressing you should do. The tasters all agreed that the medium press was the best style.
There’s not a lot of spread to these cookies given the flour content, so you can get more on the tray than what you might normally have.
Once the dough has been placed on the tray and flattened, bake at 325f/160c for 12 – 15 minutes. Once the cookies are out of the oven, allow them to cool on the tray for an additional 10 – 15 minutes.
Recipe Notes
You can reduce the brown rice (or sorghum) flour by up to 50 grams. This will alter the texture and make the cookie less cakey.
Given the cakey nature of these cookies, the taste testers want you to know that they will pair well with a glass of milk of choice.
Storage
You can leave your cookies covered on the counter for two days or freeze them for 4 months. To freeze, place your cookies on a tray lined with parchment. You can stack by placing a layer of parchment between the layers. Freeze the entire tray. Once the cookies are frozen solid, transfer to a freezer baggie.
To thaw, leave your cookie(s) on the counter top for 30 – 45 minutes. Do not reheat from frozen. You can reheat these cookies a *tiny* bit if you’d like to serve them warm. More than that and you’ll negatively affect the texture.
Photos
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