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Home » Gluten Free Slice-and-Bake Sugar Cookies

Gluten Free Slice-and-Bake Sugar Cookies

By Sarah Jane 12 Comments

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

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 an easy cookie that allergy-friendly, check out this recipe! These Gluten Free Slice-and-Bake Sugar Cookies are simple and delicious

Print
Gluten-Free Slice-and-Bake Sugar Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Gluten free, vegetarian, cane sugar free, soy free, dairy free, corn free, egg free
Course: Cookies
Cuisine: American
Servings: 15 cookies
Calories: 75 kcal
Author: Sarah Parker @ The Fit Cookie
Ingredients
  • 1 cup brown rice flour
  • 1 Tablespoon coconut flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon gelatin*
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla
  • 1/4 cup thick raw honey
Instructions
  1. In the bowl of a food processor, add brown rice flour, coconut flour, salt, and gelatin. Pulse a few times until combined.
  2. 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.
  3. 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.
  4. Preheat oven to 350 degrees. Remove the dough from the fridge and slice into discs between 1/8 and 1/4 inch thick.
  5. Bake or 12-15 minutes or until slightly golden around the edges. Enjoy!
Recipe Notes

* The gelatin acts as a binder in this recipe

 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.

 

Nutrition Facts
Gluten-Free Slice-and-Bake Sugar Cookies
Amount Per Serving
Calories 75 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Sodium 83mg 3%
Potassium 30mg 1%
Total Carbohydrates 8g 3%
Calcium 0.1%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.

 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.

 

Filed Under: Cookies, Desserts, Gluten Free, Holiday, Recipes, Vegetarian Tagged With: cane sugar free, cookies, dairy free, egg free, gluten free, quick and easy, shortbread, soy free

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Comments

  1. Lauren says

    December 12, 2017 at 12:02 pm

    Can I pre-make the dough and freeze to bake later?

    Reply
    • Sarah Jane says

      December 12, 2017 at 12:22 pm

      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

      Reply
  2. aurora says

    October 17, 2017 at 9:50 pm

    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!!

    Reply
    • Sarah Jane says

      October 18, 2017 at 7:47 am

      Hi Aurora! I usually use a plain, unflavored beef gelatin powder for any recipes that call for gelatin.

      Reply
  3. sisterkyoya says

    June 26, 2017 at 10:49 am

    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.

    Reply
    • Sarah Jane says

      June 26, 2017 at 2:47 pm

      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!

      Reply
  4. GiGi Eats Celebrities says

    November 30, 2013 at 8:06 pm

    Gelatin may very well turn into my new BESTIE! 😉

    Reply
    • Sarah Jane says

      December 1, 2013 at 6:34 pm

      It’s awesome! It’s so good for intestinal healing and is a great source of protein as well

      Reply

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Welcome to The Fit Cookie! I'm Sarah, a personal trainer, health coach, and food allergy mom. I share healthy living tips, allergy friendly recipes, and workouts. Come join me in your healthy living journey!

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