Article and photo by Catalin Varela
The holidays are in full swing which means cookies, cakes, and pies are on every table. Unfortunately, for those of us with celiac disease or gluten sensitivities, this often means missing out on the sweet-tooth fun. Think again. I am going to share with you my favorite gluten (and grain) free sugar cookie recipe from Danielle Walker’s “Against All Grain.”
2½ cups blanched almond flour
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup honey
2 teaspoons unsalted butter or coconut oil
½ teaspoons vanilla extract
1 teaspoon coconut flour – for dusting
Preheat oven to 350 degrees.
Combine all ingredients in a mixer, or if you're willing to get messy, you can mix everything by hand
Once mixed, allow the dough to chill in the fridge for 20 minutes
Roll the dough between two sheets of parchment paper (as a college student who obviously doesn't have a rolling pin, I can tell you that using your hands here is fine too).
Remove the top sheet and sprinkle the top of the dough with 1 teaspoon coconut flour.
Dip a cookie cutter in a little coconut flour then cut your shapes. I left mine as circles but you can make them into any shape.
Bake on a parchment paper-lined tray for 8-10 minutes. Cool completely on a wire rack.
Even though my hands and kitchen ended up very messy, these were really fun to make, and even more fun to eat. Share photos of your gluten-free baking with us on Facebook and Instagram with the handle @CastlePinesConnection.