Having a son with food sensitivities makes the holiday season feel like navigating a food landmine field. Luckily my son is okay with the routine, but Every. Single. School party, social gathering, and playdate seem to involve LOTS of sweets and cookie decorating. For months. October through January. Ugh.
This recipe has been a savior for us. Because the gluten free store bought options are filled with garbage – and I refuse to waste my money. I can make up a batch of these simple, 8 ingredient cookies (recipe makes a dozen) in a quick 30 minutes if I’m making simple circle-shaped cookies. It takes longer for the dough to set if you’re using cookie cutters.
These delicious sugar cookies are made using almond meal/flour, arrowroot (or tapioca) starch, coconut oil, maple syrup, vanilla & almond extract, baking soda, and sea salt. That’s it!! See the image above for some of my favorite brands. I like to use organic ingredients, whenever possible, in all of my recipes.
When I’m in a hurry, I make shape these cookies on the cookie sheet into simple circles (more details in the instructions below). This is perfect for the oh-s0-popular-for-kids-in-elementary-school cookie decorating parties. The cookies only spread slightly when backing, so be sure to shape first before putting it into the oven.
However when cutting into shapes using cookie cutters, you must freeze the dough for 30 minutes first. Then roll it out on parchment paper. Sprinkle extra arrowroot starch to prevent the dough from sticking to the rolling pin. If you don’t freeze for at least 30 minutes first, the dough will be too sticky and will not roll out flat or cut well. The dough does thaw quickly, so shaping and cutting for desired shape quickly is best!
Prep time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 35 minutes
Yields: 12 cookies
If you’re looking for a dairy-free buttercream frosting recipe (honestly the easiest thing you’ll ever make), check out this recipe.