Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Amie  Valpone
    Amie  Valpone

    Gluten-Free and Dairy-Free Sugar Cookies

    Reviewed and edited by a celiac disease expert.
    Gluten-Free and Dairy-Free Sugar Cookies - The finished gluten-free sugar cookies.
    Caption: The finished gluten-free sugar cookies.

    Here's my tasty Gluten-Free Sugar Cookie Recipe just in time for the holidays.

    Gluten-Free, Dairy-Free and Vegan Sugar Cookies

    Celiac.com Sponsor (A12):
    Gluten-Free Sugar CookiesIngredients:

    • 2 cups all purpose gluten free flour
    • 1 tsp. baking soda
    • 1/2 tsp. sea salt
    • 1/2 tsp. cinnamon
    • 1/4 tsp. nutmeg
    • 1/2 cup Earth Balance Vegan Butter Sticks, softened
    • 1 cup sugar or sugar substitute such as Stevia
    • Egg Substitute for 1 large egg
    • 2 tsp. almond extract
    • 1/4 cup almond milk

    Instructions:

    1. Preheat oven to 350 degrees F.
    2. In a small bowl, combine flour, baking soda, sea salt, cinnamon and nutmeg. In a separate bowl, beat butter and sugar until creamy, then add egg substitute, almond extract and almond milk; mix well. Add flour mixture to the wet mixture; mix well.
    3. Scoop dough into balls. Place 2 inches apart on a cookie sheet.
    4. Bake for 12 minutes or until golden brown. Remove from oven; set aside to cool for 5 minutes before serving.


    User Feedback

    Recommended Comments

    Guest Bonnie

    Posted

    I made these sugar cookies today. I LOVE them. They are easy to make. I am 51 and new to having to eat gluten-free. Everyone that has tasted them has enjoyed them. Thank you and I can't wait to try more recipes.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Amie  Valpone

    Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in easy Gluten-Free and Dairy-Free recipes. Amie is the Editor-in-Chief of the gluten-free blog, The Healthy Apple. Amie shares her passion for and approach to "Clean Eating" by focusing on natural, whole foods and ingredients that are good for you and your body. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. Visit her site at: thehealthyapple.com.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from Ellen in Oregon.
    Mix in a bowl with a wire whisk:
    1 cup white rice flour
    ¼ cup sorghum flour (or any other gluten-free flour you like)
    ¼ cup rice protein powder or ¼ cup any other gluten-free flour
    ½ to 1 teaspoon xanthan gum
    ¾ teaspoon gluten-free baking powder
    ½ teaspoon cinnamon
    1/8 teaspoon ground cloves
    ¼ teaspoon ground cardamom, or to taste
    ¼ to ½ teaspoon salt
    In a mixer beat:
    1 cup (2 sticks) unsalted butter, softened, or 1 cup oil (I like safflower) or for a lower fat version:
    ½ cup oil + ½ cup baby food pears (I use a 4 oz. jar of organic pears)
    1 cup brown sugar
    1 large egg or 2 egg whites
    Beat in flour mixture, then when well combined add:
    1/3 to ½ cup crystallized ginger, cho...


    Scott Adams
    This recipe comes to us from Paula King.
    2 cups white rice flour
    1 teaspoon gluten-free baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    1/3 cup butter (or gluten-free margarine), softened
    ¾ cup sugar
    1 cup brown sugar
    1 tablespoon vanilla
    1 cup real peanut butter (process unsalted peanuts in
    food processor)
    1 large egg
    12 oz. gluten-free semi sweet chocolate chips
    2 tablespoons gluten-free cocoa
    Preheat oven to 325 degrees.
    Sift Rice flour into a mixing bowl and add baking soda, baking powder and salt. Set aside.
    In a large bowl, beat together butter and sugars until light and fluffy, then add peanut butter, vanilla and cocoa. Add eggs and beat well, gradually adding flour mix. Add choc chips last.
    Drop by rounded ...


    Scott Adams
    Makes 3 dozen.
    Ingredients:
    12 ounces almond paste
    ½ cup white sugar
    1 cup confectioners sugar
    4 egg whites
    1 ½ cups pine nuts
    Directions:
    Preheat oven to 325F. Line two cookie sheets with foil; lightly grease foil. Mix almond paste and granulated sugar in food processor until smooth. Add confectioners sugar and 2 egg whites; process until smooth.
    Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly gluten-free floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 ½ inch round. Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on...


    Jules Shepard
    These little gems make a delicious, hard-to-resist treat, but are also great as crusts for mini-cheesecakes and other desserts!
    Ingredients:
    ½ cup butter or non-dairyalternative (e.g. Earth BalanceButtery Sticks), room temperature
    1 cup granulated cane sugar
    1/8 tsp. salt
    1 large egg white
    1 Tbs. gluten-free vanilla extract
    1 Tbs. vanilla milk (dairy ornon-dairy)
    1 tsp. gluten-free baking powder
    1 1/3 cup + 1 Tbs. Jules Gluten FreeAll Purpose Flour
    Directions:
    Beat together the butter, sugar andsalt until light and fluffy. Add in egg white, vanilla and milk. Slowly beat to incorporate the flour and baking powder, mixing untiltotally combined.
    Refrigerate until cold for slightlythicker cookies, or bake immediately.
    Preheat oven to 350F (static)...


  • Recent Activity

    1. - CatherineWang replied to B1rdL0ver's topic in Related Issues & Disorders
      40

      Dealing with constant nausea and just feeling awful.

    2. - cristiana replied to BunnyBrown's topic in Related Issues & Disorders
      3

      Recently had my esophagus dilated

    3. - cristiana replied to twe0708's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      54

      How Long Do Celiac Patients Live?

    4. - Exchange Students replied to Exchange Students's topic in Parents, Friends and Loved Ones of Celiacs
      2

      Exchange Students who are celiac in need of host

    5. - Scott Adams replied to Exchange Students's topic in Parents, Friends and Loved Ones of Celiacs
      2

      Exchange Students who are celiac in need of host


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,157
    • Most Online (within 30 mins)
      7,748

    DebShaw
    Newest Member
    DebShaw
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Sunflowers06
      6
    • Momkaren
      10
    • Elizabeth M Blair
      5
    • B1rdL0ver
    • twe0708
      54
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...