It has been a while since I have posted to my blog. Things have been a little hectic with my last job, but I quit there and will get back to cooking once again! I am working with a knife-sharpener now (Cory - Master of Knives) at different Farmer's Markets in the area and have access to fresh fruits and veggies daily!
With the Christmas season already here, it's time for Christmas cookies! A friend and I have been talking about gluten-free baking lately, so I thought I'd have a go at it! I combined several recipes and tried a few different things, but I think I finally have it! I am going to attempt to replicate it on my Sunday bake-a-thon to confirm.
Gluten-Free Vegan Sugar Cookies
1 ¾ cups gluten-free all-purpose flour
¾ tapioca flour
¼ cup cornstarch
1 tsp. baking powder
1 stick or ½ cup vegan margarine (I use Earth Balance)
¾ cup light brown sugar
¼ cup vanilla almond milk
1 tsp. vanilla extract
1) Preheat the oven to 350º F.
2) Stir together flours, cornstarch, and baking powder in a bowl.
3) In a separate bowl, use an electric mixer to beat the margarine to soften it. Add the sugar to the margarine and beat to combine well. Add the almond milk and vanilla to the margarine-sugar mixture and beat until combined and smooth.
4) Add the flour mixture to the margarine mixture and kneed until it turns into dough.
5) Place a little flour on wax or parchment paper and a rolling pin and roll out the dough until a quarter-inch thick and cut into shapes. Place the shapes on the prepared baking sheet covered in parchment paper and bake for 10-13 minutes. Cool cookies on cookie sheets for a minute or two and then transfer them to wire racks. Once completely cooled, decorate as you please!
Icing
3 cups gluten-free powdered sugar
1 tsp vanilla or lemon extract
3-4 Tbsp almond milk (use plain if using the lemon, but vanilla works great with the vanilla extract for an extra kick!)
Divide it into several bowls and add some vegan food coloring so you can decorate!
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| Gluten Free Vegan Sugar Cookies |
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