Cut out cookies

Cut out cookiesCut out cookies are such a staple, and cutting them into different shapes for different occasions is so fun and easy. These cut out cookies are gluten-free, vegan and low sugar.

Every Christmas I make sugar cookies, these are one of my husbands favourite Christmas traditions. The last 3 years he has been without my cookies as I have been trying to recreate them without gluten, dairy, eggs, and refined sugar. This has been a challenge, one he has not enjoyed. This Christmas I have finally cracked them, he finally approves. He does still wish they had icing sugar icing on top.

Cut out cookies

Cut out cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 6-12 people

Ingredients

  • 1 tbs ground flaxseed
  • ½ tbs psyllium husk
  • 2 tbs coconut sugar
  • 2 tbs brown rice syrup
  • 2 tbs coconut oil
  • ½ cup brown rice flour
  • ¼ cup sorghum flour
  • 2 tbs tapioca flour
  • Optional 2 tsp ground ginger
  • ¼ tsp baking powder
  • ¼ tsp bicarbonate soda
  • * All my recipes use dry cup measurer for liquid and dry

Method

  1. Preheat oven to 180 degrees (350 F)
  2. Mix the ground flaxseed with 3 tbs of warm water and leave to once side for at least 5 minutes. Then add the psyllium husk.
  3. In another bowl mix the sugar, syrup and oil until well combined. Add the flaxseed/ psyllium husk and mix again.
  4. Sift in the flours and rising agents and mix to form a dough. If you want ginger tasting cookies add the ground ginger.
  5. Put the dough in the fridge for 5 minutes.
  6. Roll the dough on a floured surface. The dough being without gluten will break up lots so try and rolls small pieces at a time. Roll to 3-5mm thick and use cookie cutters to make your cookies.
  7. Use a spatula to pick up to cookies and transfer them to a lined baking tray.
  8. This recipe makes a medium sized baking tray full of cookies.
  9. Bake in the oven for 12-15 minutes. Keep your eye on the edges to make sure they do not start to burn.
  10. Leave them to cool on the tray for 10 minutes then move to a cooling rack.

Serving ideas:
* Brush each cookie with a little brown rice syrup and dip the cookie into desiccated coconut.
* Making an icing sugar icing (just water and icing sugar) but this is refined sugar and kind of diminishes the effort to reduce the sugar in the cookies.
* Sandwich together with chocolate tahini spread (Ratio 1 part brown rice syrup and cocoa powder, 2 part tahini)

Cut out cookie

Cut out cookie

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