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Cinnamon Sugar Pie Crust Cookies (Gluten Free)

Make up a quick not-to-sweet treat: Cinnamon Sugar Pie Crust Cookies made with gluten free and vegan pie crust. So yummy and simple!
Gluten free, vegan, whole grain
Course Snacks
Cuisine American
Keyword gluten free pie crust, pie crust cookies, vegan pie crust
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 143kcal
Author Sarah Jane Parker

Ingredients

Instructions

  • Preheat the oven to 350ยบ F
  • Line 2 cookie sheets with parchment paper and set aside
  • In a medium bowl, whisk together the flour, sugar, and salt
  • In a small bowl, combine rice milk and the ground flax seed and set aside
  • Meanwhile, use a pastry cutter to cut the solid palm oil into the flour mixture until crumbly
  • Add the flax/rice milk mixture to the flour mixture and stir until well combined and a stiff dough forms. You can add more rice milk 1 Tablespoon at a time if the mixture seems too dry
  • Press the dough firmly together into a ball. Place between 2 sheets of parchment paper and roll into a rectangle that is a bit less than 1/4 inch thick. Or roll out onto a pastry mat that is lightly floured with rice flour
  • Slice the dough in half lengthwise and then into strips 1/4-1/2 inch wide.
  • Lay the pie crust strips on the cookie sheet and gently twist the strips. Repeat until all the pie crust strips are twisted
  • Sprinkle the pie crust twists with ground cinnamon and some unrefined sugar
  • Bake for about 15 minutes until golden brown. Allow to cool before eating
  • Enjoy!
  • Store in a sealed container for 2-3 days

Nutrition

Calories: 143kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 150mg | Potassium: 71mg | Fiber: 1g | Sugar: 3g | Calcium: 7mg | Iron: 0.5mg