Crispy, Gluten-Free Sugar Cookies
User Reviews
5
Crispy, Gluten-Free Sugar Cookies
Description
This gluten-free sugar cookie recipe uses ground hazelnuts as the primary flour, supplemented by oat flour and arrowroot powder for binding and texture. Sweeteners include cane sugar, honey, and pure maple syrup, while coconut oil provides fat and moisture. Vanilla extract enhances flavor subtly.
The dough is rolled out between parchment sheets to about ¼-inch thickness, cut into shapes with cookie cutters, and transferred carefully to parchment-lined baking sheets. Cookies bake at 325°F for 13-15 minutes, and cool completely on the baking tray to finish crisping without breaking.
These cookies produce a delicate and crisp texture, with nutty undertones from hazelnuts. The dough is fragile, so gentle handling during shaping and transfer is essential. Sugar sprinkled on top caramelizes slightly, adding an appealing crunch.
This recipe yields approximately ten cookies depending on cutter size, making a modest batch to enjoy or share. Using simple shapes is recommended to prevent dough cracking or uneven baking.
Ingredients
- 1 cup hazelnut 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
- Grind hazelnuts finely to flour consistency to help the cookies hold together properly.
- Roll the dough between parchment paper to avoid sticking and chilling it beforehand firms the dough for easier handling.
- Use a thin silicone spatula to carefully transfer cut shapes to baking sheets as the dough is delicate.
- Allow cookies to cool completely on the baking tray before moving to finish baking internally and develop crispness.
- Simple cookie shapes work best to prevent dough cracking during baking and handling.
- For classic sugar cookie flavor, add ¼ teaspoon almond extract to the dry ingredients if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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