GLUTEN FREE SUGAR COOKIES | Recipe |

gluten-free all-purpose flour

🥗Healthier: almond flour

💰Cheaper: regular flour (not gluten-free)

Almond flour is lower in carbs but may alter texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and offers a different flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: regular sugar

Erythritol is a sugar substitute with fewer calories.

Whisk together GF flour(1 1/4 cup ), potato starch(1/4cup), baking powder(1/4tsp) and salt(1/8tsp). Set aside.

In a small dish whisk together egg (1), honey(1tbsp), vanilla extract(1 1/2tsp) and almond extract(1/2tsp).

In a bowl cream room temperature butter(6tbl) and sugar(1/2cup) until pale in color and fluffy, about 3-4 minutes.

Gradually beat wet ingredients into the butter mixture. Beat well. About 2 minutes.

In 3 additions beat in dry ingredients. Once dough is moisten through, beat for additional 20 seconds. Gather dough into ball and flatten it into a disk. Wrap in a plastic wrap. Refrigerate for 8 hours. (minimum 4 hours)

Preheat oven to 335F. Roll the dough between 2 sheets of parchment or use a Silicone Mat. (I use DoughEZ rolling mat). Dust your work surface with little bit of potato starch. Using ¼inch rolling guides, roll out the dough. Cut out shapes and transfer them onto a baking sheet lined with parchment paper.

Chill the cookies for 10 minutes. Bake at 335F for 10 minutes.

Remove from the oven, let cool for 5 minutes and then transfer cookies onto a cooling rack.

Store in an airtight container for up to a week. Decorate with icing as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens