Crispy, Gluten-Free Sugar Cookies
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5.0
15 reviews
Excellent
Crispy, Gluten-Free Sugar Cookies
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Light, crispy, and perfect for any season! These gluten-free sugar cookies are simple to make, nut-flour based and come out light and sweet.
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Ingredients
- 1 cup hazelnuts 1.5 cup ground
- ½ teaspoon baking powder
- 2 tablespoons oat flour store-bought, or manually ground
- 2 tablespoons cane sugar
- 1 teaspoon arrowroot powder
- 2 tablespoons coconut oil measured solid
- 1 tablespoon honey
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons cane sugar for topping
Instructions
- Grind the nuts into a flour- leave some texture if you like. In a large bowl combine the first five ingredients.
- In a smaller bowl, melt the coconut oil and combine the liquid ingredients.
- Pour wet into dry and mix until combined. Let sit for 2-3 minutes to let the arrowroot absorb.
- Lay a piece of saran wrap on the counter and place the cookie dough into the center. Wrap into a ball and place in the fridge for 30-60 minutes to firm up.
- Preheat the oven to 325 degrees.
- Remove the ball from the fridge and saran wrap. Lay the dough between two sheets of parchment paper and roll until roughly ¼ inch thick. Using cookie cutters, cut the dough into shapes and use a silicone spatula to lay the cookies onto baking sheets with parchment paper.
- The shapes are delicate so move slowly!
- Sprinkle the cane sugar on top of the cookies and bake for 13-15 minutes (13 if you like softer cookies).
- The cookies won't look done. Remove them from the oven and let sit on the baking pan for thirty minutes before removing. This gives them time to firm up.
- Ice the cookies with the sugar cookie icing and store in the fridge!
Notes
- Makes roughly ten sugar cookies depending on the cookie cutters.
- The majority of the ingredients for this recipe can be found in my Pantry Staples.
- Pantry Staples.
- Nutrition breakdown does not include the icing.
- Likewise, when they come out of the oven, let them cool on the tray completely before moving them.
- This is what finishes them cooking and turns them into crisp sugar cookies.
- Makes roughly ten sugar cookies depending on the cookie cutters.
- The majority of the ingredients for this recipe can be found in my Pantry Staples.
- Use whichever icing you enjoy, I personally use dairy-free buttercream because it's easy.
- Nutrition breakdown does not include the icing.
- Make sure to grind the hazelnuts until mostly flour, otherwise, the cookies won't hold together as well.
- The dough is extremely delicate. Take care rolling it and know you need to physically press it back together every time you need to recut.
- After you press your cutters into the though, make sure to use a very thin spatula to transfer the cookies to a sheet.
- Likewise, when they come out of the oven, let them cool on the tray completely before moving them. This is what finishes them cooking and turns them into crisp sugar cookies.
- Keep in mind, they won't look quite done coming out of the oven so be patient!
- For traditional sugar cookie flavor you can add ¼ teaspoon of almond extract to the flour mixture.
- Use shapes that aren't too complicated as the cookies do expand a bit. Either that or cut the baking powder by a teaspoon.
Nutrition Information
Show Details
Calories
148kcal
(7%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Sodium
1mg
(0%)
Potassium
121mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Sodium | 1mg | 0% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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