allergen-free sugar cookies
it’s been almost 4 years since i had to carve out a diet from a stifling list of restrictions. growing up in a house that always smelled of fresh bread and cookies, meant that giving up gluten was the most difficult of the decisions that i had to make to improve my health.
every christmas, my amazing mom fills freezers and tables with a collection of cookies, breads, pastries, and tarts. every christmas for the last 4 years, i have stared at the buffet and hated my belly and the restrictions that it has placed on me.
this year, a friend posted a picture of her gluten-free sugar cookies on instagram, and i was snapped into action. many of you have commented on the photo that i posted of my own gluten/dairy/soy-free cookies, and with tina’s permission, i am sharing the recipe as requested:
full disclosure: you will hide these cookies from your children, because they are too good to share.
- ⅔ cup soy-free earth balance (or whatever “butter” you like to use)
- 1 egg
- ¾ cup cane sugar
- 1 tbsp almond milk (or whichever milk you prefer)
- 1 tsp vanilla
- 1 cup brown rice flour
- ½ cup tapioca flour
- ½ cup potato starch flour
- 2 tsp baking powder
- 1 tsp xanthan gum
- dash of salt.
- 1 cup confectioners sugar
- 1 tbsp honey
- ½ tsp vanilla
- water to establish consistency
wrap up dough and chill for at least 2 hours. roll out dough to ½ inch thickness. Bake for about 10 mins at 350° or until edges start to turn golden brown. dip cookies in glaze once they have cooled.
my sister posted a copy-cat recipe of my mom’s famous candy cane cookies with gluten & dairy-free revisions. you should definitely check them out too! because i’m lazy and like to multi-task, i sprinkled crushed candy cane dust onto the tops of some of these sugar cookies, and the result was resminiscent of my mom’s cookies! so, you have options :)