It is a miserable day outside… It’s wind and rainy… No better day, than to bake cookies
With Halloween only a few days away, I love having these cookies available for my grandchildren.
Do you have a favourite cookie that you like to make for certain occasions?
They are really great for any occasion!
These cookies would be a great addition to any party or school function. Even for a lovely afternoon tea…
Cut Out “Sugar” Cookies (Gluten Free Dairy Free/ Refined Sugar Free/ Vegan)
1/2 c. coconut oil or butter(if dairy is tolerated and are not vegan)
2/3 c. palm sugar
, xylitol 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 tsp. xanthan gum
1 tsp. baking powder
1 tsp. apple cider vinegar
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, baking powder. Add into wet ingredients and mix well. Store your cookie dough covered in the fridge for 30-60 minutes.
Preheat oven to 350 degrees.
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.
If wanted you can melt dark dairy free chocolate and decorate cookies or sprinkle with palm sugar just before baking.
For some I put two cookies together and put chocolate between the one set, and put jam between the other set.
For some I melted chocolate and used a toothpick dipped in chocolate to decorate. I even had enough left over to brush a thin layer on the bottom of the cookies.
Depending on the size of your cookie cutters, this recipe makes approximately 3 dozen cookies. Freeze well.
**These are no longer refined sugar free if you use the dark chocolate.
Some other cookies you may enjoy:
Shared On: Home and Garden Hop, Make Your Own Monday, Mindful Mommy Mondays, Mix It Up Monday, Gluten Free Round Up, In and Out of the Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Fat Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Wellness Weekend, Gluten Free Fridays, Real Food Fridays, Whole Food Fridays, Lunch Box Love, Healing With Food Friday