Two Super Roll-Out Gluten-Free Cookies

My sisters converge on my house for Thanksgiving.  During their visit, we always bake the best sugar cookies ever.  I call them “Kim’s Sugar Cookies” after my dear friend I left behind in South Carolina who taught me how to make them.  She bakes like a queen.  With these cookies, it’d be cookies for breakfast.  Cookies for snack.  Cookies for lunch, dinner, and another snack.  I’d love to share that recipe if you’re interested.  They’re the most beautiful, tasty things ever.  Not those hard brick cookies that people bake and throw icing onto.  These are the ones you see on Martha Stewart or Better Homes and Gardens.  Yet they taste soft, flaky, creamy, and divine!  If you’re interested, let me know.  I’ll get that recipe to you.

But this year my GI tract cannot do gluten and dairy (I seem to tolerate ghee fine).  And since this GAPS/SCD diet I’m doing is going pretty darn well for me, I decided to give up one of my favorite Holiday treats.  (Sob, sob).  (Drying tears).

However, Google did not let me down.  I found two most excellent cut-out sugar cookie recipes!  We tried them both.  Both are absolute keepers.  These bakers are absolutely amazing!!!!  I love how they tweak and pull and push and tweak and come up with these recipes to help people like me bridge their diets!!!!  How do they do that?  I mean, come on!  Cookies with no eggs?  Crazy!

And I’m sorry.  I know all that honey and almond flour isn’t “good for me”, but I love the joy of time in the kitchen with my daughters and sisters.  And who am I kidding?  Coffee and cookies rock.  For breakfast.  Lunch.  And the leftovers for dinner.  With coffee.

The recipes are from The Urban Poser and  We couldn’t decide which we liked best.  Here they both are.  Both are worth the investment in Honeyville Almond Flour if you don’t have any:


1.  SCD Cut-Out Cookies

Click for original recipe page:

1/2 cup very soft butter  (I used ghee)
1/2 cup honey
1 egg, lightly beaten
1/4 tsp. salt
1 tsp. baking soda
Spices as desired- see below (I used nutmeg, about 1/2 teaspoonful)
3 1/2 cups blanched almond flour
(I added about 1/2 teasponful vanilla and 1/2 teaspoonful almond extract)
Additional almond flour as needed for rolling pin and cutting surface.
For ginger cookies use: 1-1/2 tsp. ginger 1/2 tsp. cloves 1 tsp. cinnamon
For “sugar ” cookies use: 1-1/2 tsp. nutmeg

1. Cream together butter (ghee) and honey. Add lightly beaten egg, salt, baking soda and the spices as desired.   (Here I also added vanilla and almond extract.)   Add the almond flour and stir until well combined. Divide dough in half and scrape/dump onto two large sheets of plastic wrap. By lifting the sides of the wrap, form the dough globs into balls. Fold the sides of the wrap loosely over the dough and press it down into a flat patty roughly 1/2″ thick. Refrigerate dough 1 hour or more.
2. Preheat oven to 325 degrees. Flour both sides of one of the dough patties with almond flour. Lightly flour counter top or wooden pastry board too. Roll out to a thickness of 1/4 ” using additional almond flour as needed to prevent dough from sticking to rolling pin and board. You may need to lift dough while rolling and dust a little more almond flour underneath to prevent it from totally sticking to the work surface… a little sticking may be unavoidable. Cut dough with cookie cutters which have been dipped in the almond flour (didn’t dip mine and it went fine). With a spatula (silicone works the best) transfer the cut-outs carefully to a cookie sheet that has been lined with parchment paper. Place cookies 1″ apart. Gather dough scraps into a ball and re-roll. If dough becomes too warm, it may be returned to the refrigerator until workable. Repeat with other dough patty. Combine scraps from both patties and continue to roll out and cut until finished.
3. Bake cookies one sheet at a time for 7-10 minutes at 325. They are done when they are lightly browned at tips and edges. When firm enough to handle, remove to cooling racks with spatula. Turn oven off and let cookies cool completely. Save parchment paper.
4. To crisp the cookies:  Preheat oven to 170 degrees. Arrange cookies on parchment paper lined cookie sheets (you can use the same ones).  Bake for 1 hour and then turn off the oven. Let the cookies cool in the oven. When the oven is cool, the cookies will be crisp. Store them in an airtight container for up to two weeks. If cookies loose their crispness you can”re-crisp” them by putting them back in a 170 degree oven for 15 minutes, letting them cool in the oven as before.

Tasters’ review:  When I baked this recipe, I used ghee, honey, and nutmeg.  I added a bit of vanilla and almond extract because my old recipe used both of these and in my mind I was recreating that old, most awesome sugar cookie!  This recipe created cookies that were super moist yet held their shape excellently.  Delicious.  Everybody liked them a lot.  You will sacrifice absolutely nothing with this recipe. One sister commented that she’d like them a bit more crispy–but the recipe itself noted that you could reheat them in the oven later to add some crisp.  The rest of us liked them soft and moist.  Kind of like an Archway cookie–if anyone remembers those!

2.  Almond Flour Cut Out “Sugar” Cookies (Dairy, egg, and grain-free)

Click for original recipe page:

2 cups fine ground blanched almond flour (such as Honeyville, not Bob’s Redmill it’s too coarse ground)
Scant less than 1/4 teaspoon sea salt
1/4 teaspoon baking soda
3 tablespoons coconut oil, softened or liquid (*see alternative fat subs below)
1/4 cup honey (or vegan liquid alternative such as agave/coconut sugar)*
1-2 tablespoons thick applesauce** (depending on how watery your apple sauce is)
1 tablespoon gluten free vanilla extract
(I added 1 teaspoonful almond extract in addition to vanilla)
*Option: Sub Ghee (Tates great and is lactose & casein free) or Organic palm shortening for the coconut oil).
**Option: Omit the applesauce and replace with fat choice. The apple sauce gives it a lighter texture but all oil works great too, especially if using ghee.
*Note: This recipe has only been tested with honey. ‘Coconut nectar’ may significantly change the taste and texture of the cookie, as it is darker in flavor, color and it’s lower in acidity. You may want to replace 1/2 teaspoon of the vanilla with apple cider vinegar or lemon juice for best results.
In a medium sized bowl, combine dry ingredients; mix together well.
In a separate bowl, mix together the oil, honey, applesauce and vanilla.
Add the liquid ingredients to the dry ingredients, mix until combined and form a smooth ball.
Wrap the dough in parchment paper or plastic and chill the dough for at least one hour or longer (till firm enough to roll out) Preheat the oven to 325 degrees
Roll the dough out between two sheets of parchment paper (using a very light sprinkling of coconut flour as bench flour to keep it from sticking. Just don’t overdo it or the dough will get tough. The dough should be rolled between 1/2 inch and 1/4 inch thick, depending on what you like. Thickness of the cookie will affect the baking time. Chill the dough as needed to keep it at a workable texture. It is also helpful to put the dough into the freezer for a few minutes once rolled out and on the cookie sheet. This will help with the cutting. When ready to cut out the cookies, dip the cutter in coconut flour and cut through the dough. Using a thin metal spatula, transfer the unbaked cookie to a parchment lined cookie sheet. The unbaked cookies are easiest to transfer when cold. For this reason I like to cut small batches at a time, storing half of the dough in the fridge until the next round of cutting. Once the sheet is full, chill the cutouts in the freezer again for a few minutes if needed. Chilled dough holds it form better as it bakes.
Bake the cookies in a 325 degree oven for about 10-12 minutes (slightly longer for thicker cookies) or till slightly golden around the edges. Baking times will vary depending on the thickness/size of the cookie. Leave cookies on the cookie sheet until cool. They may seem fragile at first, but will firm up as they cool. The amount of cookies yielded will vary depending on the size of cookie cutter you use and thickness of the cookie. These cookie are even better after being chilled in the fridge.

Tasters’ review:  For this recipe I used coconut oil and honey.  Again, I added both vanilla and almond extract as I tried to recreate my old gluten/dairy containing recipe.  Again, everybody liked them.  One sister  (a different one from the one mentioned above) commented that she could taste the coconut a bit.  Not strong.  As I’m acclimated to coconut, I didn’t notice the taste.  These cookies were a bit more crisp.  Not hard, though!  Good.

General tips for most roll-out sugar cookies:

1.  Divide the whole batch of dough into about four parts.  Put each part onto its own piece of parchment paper (or wax paper) and wrap up.  Place in refrigerator for 12 hours or freezer for 1-2 hours.

2.  Only take one part out to roll out at a time.  Leave the others cooling while you work.

3.  Roll one piece at a time or even only half a piece between two pieces of parchment paper (or wax paper).  If your dough gets sticky, put it back in the freezer for a bit.  Don’t force it.

4.  Have those thick rubber bands that you can buy at a kitchen store to put on your rolling-pin.  Helps you make perfect thickness cookies every time!  (The bands are on my rolling-pin in the photo.  They are green.  I use 1/4″ thickness.  Several thicknesses come in a package.)

5.  Put only one shape of a cookie on your pan at a time–otherwise you risk having some be too done and others not done well enough.

6.  Silpats work great to keep them from sticking and for easy transferring!

7.  I highly recommend a thinned Royal Frosting (using meringue powder by Wilton) piped on from a plastic condiment bottle.  Again, I can give details.  Contact if interested.  But as I am cutting refined sugar from my diet, I cannot eat this frosting at this time.  It is the frosting shown above in the photos.

Best  wishes to you and yours.


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