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Cookie-Cutter Vanilla Cookies

Photo by: Kathryn Barnard
Comments: 0
 

Recipe

Every holiday can be made even more fanciful with the addition of these treats, which can take on so many shapes and colors. I prefer to use natural food coloring, such as Nature’s Flavors organic and gluten-free coloring, which works beautifully with the frosting recipe that follows this one. I like to shape these cookies into eggs for Easter, dreidels for Hanukkah, ornaments and trees for Christmas, four-leaf clovers for Saint Patrick’s Day, and ghosts for Halloween. Roll up your sleeves and get ready to make a fun-filled mess with the kids!

Yield: Makes about 24 cookies

Ingredients

  • 2 tablespoons chia seeds
  • 1½ cups water
  • 3 cups brown rice flour, plus extra for rolling out dough and cutting cookies
  • 1 1/3 cups garbanzo bean flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup canola oil
  • 1 cup Sucanat
  • 1 teaspoon vanilla extract
  • Cookie-Cutter Vanilla Frosting

Directions

1. Preheat the oven to 350 degrees F. Generously dust your work surface with brown rice flour and place a plate with extra flour nearby. Lightly grease 2 cookie sheets.

2. Begin by soaking the chia seeds in the water for at least 15 minutes. In a medium bowl, whisk together the brown rice flour, garbanzo bean flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the canola oil, Sucanat, and vanilla on low speed. Add the dry ingredients, alternating with the chia seeds and their soaking liquid, until the dough has attained a smooth consistency.

3. Now comes the really fun part. On your floured work surface, gently knead the cookie dough a few times and then roll it out, adding flour as needed to keep the dough from sticking, until it is about ¼ inch thick. Using your favorite seasonal cookie cutters, cut out shapes, dipping your cutter in a little rice flour between each cookie. With a floured spatula, transfer cookies to the baking sheets and bake for 15 minutes, or until the cookies are lightly browned. Let the cookies cool on the baking sheet before frosting.


© 2011 Jennifer Katzinger
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of one cookie and does not include Cookie-Cutter Vanilla Frosting. For nutritional information on Cookie-Cutter Vanilla Frosting, please follow link above.

212kcal (11%)
93mg (4%)
27g
2g
10g (16%)
0g
1g (4%)
6g
3g
0mg (0%)
10g
3g
35mg
120mg
0mcg RAE (0%)
0mg (0%)
26mg (3%)
1mg (4%)
 

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