If you want an easy cookie that allergy-friendly, check out this recipe! These Gluten Free Slice and Bake Sugar Cookies are simple and delicious
These tasty cookies are an adaptation of a cookie recipe from the Deliciously Organic blog. The original cookie recipe was grain-free, but not everyone in my family can have grain-free flours, so I decided to make these with brown rice flour. You could also try these with other gluten-free flours, such as amaranth and sorghum.
The texture of these cookies are a cross between shortbread and roll-out sugar cookies. These are whole-grain and allergy friendly, plus they are cane sugar free and not too sweet.
These cookies are a versatile base for virtually anything you can think of. Be creative! Here are a few ideas for this recipe:
- Mix goodies (like mini chocolate chips) into the dough
- Roll the dough log in chopped nuts before chilling
- Chill and roll out onto a lightly floured surface and cut out shapes
- Dip or drizzle cookies with chocolate
- Make sandwich cookies filled with raspberry jam, chocolate, caramel,…
- Add different flavor extracts to the dough, such as orange, raspberry, or almond.
If you want a cookie with a texture closer to shortbread, replace the honey with 1/4 cup raw sugar (ground fine in a food processor), and 4-5 Tablespoons non-dairy milk as needed to make the dough stick together.
Gluten Free Slice and Bake Sugar Cookies (Dairy Free)
Ingredients
- 1 cup brown rice flour
- 1 Tablespoon coconut flour
- ½ teaspoon salt
- ¼ teaspoon gelatin*
- ¼ cup coconut oil
- 1 teaspoon vanilla
- ¼ cup thick raw honey
Instructions
- In the bowl of a food processor, add brown rice flour, coconut flour, salt, and gelatin. Pulse a few times until combined.
- Add in the solid coconut oil, and pulse until well combined with the flour and it is course. Add the honey and vanilla and process until the flour is moist and a dough forms.
- Press dough into a ball then shape into a log about 1-2 inches around and 5-6 inches long. Wrap in waxed paper and chill until firm, about 1 hour.
- Preheat oven to 350 degrees. Remove the dough from the fridge and slice into discs between 1/8 and 1/4 inch thick.
- Bake or 12-15 minutes or until slightly golden around the edges. Enjoy!
Notes
Nutrition
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist
Can I pre-make the dough and freeze to bake later?
Hi Lauren! I haven’t frozen this dough to know how well it would work, but you can try freezing it and see how it goes. I just can’t guarantee the results since I haven’t tried that myself
hi!!
i live in spain and i’ve loved your idea of gelatin as an egg replacer. which kind of gelatin do you use? i do buy on iherb quite often, so i can probably find it there.
thanx!!
Hi Aurora! I usually use a plain, unflavored beef gelatin powder for any recipes that call for gelatin.
Could maple syrup be a replacement for the honey? I’m severely allergic to honey and maple syrup is the only thing similar I can have anymore since I’m also allergic to corn. Agave has hidden corn (maltose) in any of the brands I’ve been able to find. Also would you know how much psyllium husk powder to replace for the gelatin? Psyllium uses the same amount as xanthan gum. If you don’t know that’s perfectly fine.
Yep, you can try using maple syrup instead of the honey in this recipe. I’m not quite sure on the psyllium husk since I don’t bake with it, but I’m sure it would be fine to try in place of gelatin. Let me know how it turns out for you!
Gelatin may very well turn into my new BESTIE! 😉
It’s awesome! It’s so good for intestinal healing and is a great source of protein as well