Thursday, December 6, 2012

Undercover Recipes: Gluten and Dairy Free Sugar Cookies

This is our second holiday season spent respecting dairy and gluten dietary restrictions, and we've just now created a sugar cookie that stands up to ones comprised of butter and wheat flour.

I personally wasn't up for the task no matter how deprived I felt of cookies last holiday season (I'm not a baker; I burn toast often and with astonishing consistency), but my computer-genuis-by-day, chef-extraordinare-by-night husband, John, took it on with gusto and vigor.

And that's way better anyway because truth be told he's way pickier about desserts than the rest of the family who simply expects it to be, well, edible, and he will make and remake until perfected nearly every.single.time. {It's about that time that I have to say with bullhorn force to myself: back away from the cookies!}

Anyway, enjoy and indulge a bit on this astonishingly chewy and delectable sugar cookie.

And good heavens -- please remember that it's a *sugar* cookie, which means that while it's free of wheat and dairy it is certainly not free of calories in the form of pure sugar! PSA over.


1 cup of room temperature coconut oil
3/4 whole sugar
3/4 brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups of brown rice flour
3/4 cup of arrowroot powder
1.5 teaspoons of xanthan gum* (or 1.5 teaspoons of potato starch)
1 teaspoon of baking soda
2 teaspoons of hot water
1/2 teaspoon of salt
Sundrop chocolate candies optional -- not dairy free!
{You could also replace the arrowroot and xanthan gum with 1/4 cup of Bob's Red Mill All-Purpose Baking Flour and add an extra egg as a recipe variation.}


Preheat over to 350 degrees.
Cream together coconut oil and sugars until smooth.
Beat in the eggs one at a time along with the vanilla extract.
In a separate dish, dissolve the baking soda into the hot water; add it to the existing creamed mixture along with the salt.
In a separate bowl, mix the brown rice flour, arrowroot powder and xanthan gum {or Bob's Red Mill flour} gently with a fork; add the flour mixture to the creamed batter.
Using a spoon, place small balls of dough {about a teaspoon full} on a greased cookie sheet leaving about two inches between each cookie.
Bake for 10-12 minutes, keeping a close eye on the cookies. Leave them in closer to 12 minutes if you like crunchier cookies.
After baking, remove cookies from the baking sheet, allowing them to cool atop of wax paper or a cookie rack.
Decorate or scarf after cooling -- your choice.

*One of my awesome readers asked me what I mean by real food ingredients, and she challenged me to look deeper into xanthan gum, which is a thickener made from fermenting bacteria. I'm not totally sure how much I like it after doing more digging, so I've included recipe variations! Always a challenge this baking and healthy living stuff!


  1. Awww, those cookies look so cute and yummy! I will definitely try and bake this recipe. Will also use coconut oil when I bake it. Now I have a great gift for my loved ones this Christmas! Yay! Can't wait!


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