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Add a photoCrispy outside, soft inside with an almost lacy texture. These cookies are perfect. A little cinnamon in the dough enhances the flavor. A rest in the freezer improves the texture and shape of the baked cookies. I received lots of I Love You's from my son for creating an allergy-safe version of his favorite cookie. Gluten free, dairy free. Freezing the dough helps it maintain its shape while baking.
Ingredients
- 1 1/4 cups superfine brown rice flour
- 1/4 cup sweet rice flour
- 1/4 cup tapioca flour
- 1 cup sugar + 1/4 cup sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon + 1 Tbsp cinnamon
- 1/4 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cup stick margarine
- 1/4 cup non dairy milk - I use Oat Milk
- 2 tsp vanilla extract
- 1 large egg
Directions
- Mix the flours, 1 cup sugar, baking powder, baking soda, salt and 1 tsp cinnamon in the bowl of a standing mixer with the paddle.
- Cut the margarine into cubes and add to the flour mixture. Mix on low speed until crumbly and only tiny bits of butter remain.
- In a separate bowl combine the egg, milk and vanilla. Add to the mixing bowl and blend until liquids are absorbed and mixture is well blended.
- Lay a flat sheet of parchment or wax paper on the work surface. Transfer cookie dough to the paper and form into a long log shape. Roll the paper around the dough and then roll the cylinder on the counter to form a round cylinder with no flat sides. Place the dough in the freezer for at least 1 hour. Longer is fine.
- We ready to bake preheat oven to 350 degrees and line a baking sheet with a silicone mat or parchment paper.
- Mix the remaining 1/4 cup sugar and 1 Tbsp cinnamon in a small bowl.
- Remove the doug from the freezer and, using a serrated knife, slice the cookie dough into 1/4 inch rounds. Dip one flat side in the cinnamon mixture and lay on the prepared cookie sheet. Leave room for the cookies to spread.
- Bake the cookies for about 14 minutes, or until edges are brown and center is still slightly soft.
- Remove from oven and cool for a few minutes on the baking sheet, the transfer to a cooling rack to cool completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 40 servings | |
| Calories 45 | |
| Calories from Fat 22 | 49% |
| Total Fat 2.55g | 3% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.42g | |
| Cholesterol 5mg | 2% |
| Sodium 98mg | 4% |
| Potassium 9mg | 0% |
| Total Carbs 4.87g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.12g | 0% |
| Protein 0.56g | 1% |
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