My son’s favorite Christmas cookie is a decorated sugar cookie. I haven’t been able to make him any in years but this year will be different (of course I have to find my cookie cutters first!). This cookie comes out crispy and full of flavor. My husband says the consistence was a little powdery but making sure the cookies are a little thicker and don’t get too brown took care of that problem. Makes 2 dozen cookies (approximately).
Preheat oven to 350 degrees. In a small bowl whisk together:
- 1/3 cup agave or coconut nectar
- 1 tablespoon ground white chia seeds
- 2 tablespoons non-dairy milk such as hemp or soy
- 1 1/2 teaspoons vanilla extract
Let sit for 5 minutes. Meanwhile, in a food processor blend:
- 1/2 cup brown rice flour
- 1/2 cup millet flour
- 1/3 cup garbanzo bean flour
- 1/3 cup tapioca starch
- 1/3 cup arrowroot starch
- 1 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum
Blend just until mixed. Blend in:
- 1/2 cup shortening such as Spectrum or solid coconut oil, a tablespoon at a time
When combined and mixture is crumbly, add the liquid and blend until well mixed. Be sure to stir the mixture so that any flour on the bottom of the processor gets blended as well. For drop cookies, drop by tablespoon onto cookie sheets either lined with parchment paper or sprayed with non-stick cooking spray. Flatten with your palm or a lightly oiled or silicone spatula. If rolled cookies are desired, drop the dough onto a sheet of plastic wrap, place another sheet on top, flatten and wrap. Refrigerate at least one hour before rolling out and baking. Bake between 10 and 15 minutes depending on how thin the cookies are or how large.
Orange Sugar Cookies: Substitute orange juice for the milk and add grated rind of one orange to the dry ingredients. I also added 1 teaspoon of ground cloves, delicious!
Strawberry Sugar Cookies: Reduce brown rice and millet flours to 1/3 cup and add 1/3 cup ground dried strawberries.