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One Dairy and Gluten Free Sugar Cookie Dough, Three Cookies – And Just In Time For Valentine’s Day!

This time of year, I love to make cookies for my husband for Valentine’s Day.  Funny, he doesn’t really even like sweets. But I love to bake and my kids love to help, mostly by eating them, so we make them regardless.

When I was planning for our wedding, I purchased (3) heart cookie cutters in hopes to make cookies as favors!  Hah!  We opted for shot glasses instead.  They were definitely more fitting for our crowd!  And so, these cookie cutters come in handy but once a year!

As you know, Dawn and I are big into altering recipes to fit our special dietary needs.  I’m discovering more and more that butter doesn’t seem to agree with me.  Hello, Heartburn City!!!  But I love buttery cookies.  And these are just the kind you need to make cutout cookies for Valentine’s Day.

While posting our recipe for Disappearing Dairy Free, Soy Free and Gluten Free Oatmeal Cookie Bars on Bob’s Red Mill website, I also came across a No Butter Sugar Cookie by A Foodie Loves Company, which is where we altered the oatmeal bar recipe from in the first place.  I decided to try it out by adding my own special twist to it.

What I discovered is that this recipe was perfect, not only because it didn’t have gluten or butter, but because it also worked for three cookies instead of just the one.  Hello!?  Who doesn’t love that?  A variety of cookies, but only one batch of dough!  Sold!

So, here’s the recipe and the three different things that I did with it.

Okay, let the fun begin!

Ingredients For Sugar Cookie Dough:

2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour

3/4 cup sugar

1/2 tsp Bob’s Red Mill Xanthan Gum

2 tsp Bob’s Red Mill Baking Power

1/2 tsp salt

2 eggs

2 tsp vanilla

2/3 cup canola oil

Directions:

Mix flour, sugar, xantham gum, baking powder, and salt together with a spatula.

Create a well in the center and add eggs, vanilla, and oil in the center.

Mix all ingredients together.

(If making traditional sugar cookies, roll in a ball and then use the bottom of a glass to flatten)

Bake at 400 degrees for 6-7 minutes.  Start with less time, then add more if necessary.  Keep in mind that your cookie will continue to cook while on the sheet.  Cool on a cooling rack.

NOTE: Not all of the cookies I made here are dairy free, but the dough is, so you can choose to do what you want with it.

First, I made a version of a fruit tart.  I can’t take credit for this idea.  We had our cousins over a few weeks ago, and one of them brought these amazing fruit tart type thingies!  Yum!  Thanks, Jasmine, for introducing me to this amazingness!  If you don’t require butter or gluten free, you can also use Tollhouse Break & Bake Sugar Cookies for the dough (That’s what Jasmine used.  Talk about chewy!  Holy Toledo!).

Fruit Tart – makes 12

Ingredients:

1/2 block of cream cheese

1 cup Chobani Greek Vanilla Yogurt – because it’s so rich and creamy you need less cream cheese

Foil Cupcake Wrappers

Blueberries, raspberries, and blackberries and sliced strawberries, (for other color, you can add halved green grapes)

Directions:

Spoon about 1 tablespoon of dough into a ball, then drop in the center of a cupcake wrapper in a cupcake tin.

Push your thumb in the center to make a well for the cream cheese/yogurt mix. The dough should cover the bottom of the wrapper.

Bake 7-8 minutes.

Cool and then fill with the cream cheese/yogurt mixture.

Top with fresh berries.

Enjoy!  Bet you can’t eat just one!!!

Raspberry Thumbprint Cookies

Directions:

Roll a ball and set on your cookie sheet.

Press your thumb in the top.

Add a spoonful of preserves in the print.

Bake for 7-8 minutes.

I typically make this cookie during the holidays.  However, the dough is typically more of a shortbread, but this recipe really has more of that feel then a traditional chewy sugar cookie, so it worked really well for these.

I was more than pleasantly surprised at how delish these turned out.  Oh yeah, baby!  But put raspberry preserves on anything and it’s bound to be good, right? I just purchased some low sugar apricot jam from Trader Joe’s and I am definitely going to use that with the next batch that I make.  This time, I wanted to carry on with the “red” theme for V-day!  These traditionally have a drizzle of powdered sugar icing, but I omitted it from this recipe.

Heart Shaped Cutout Cookies

This is even more simple than any other cutouts I’ve ever done!  I put a piece of wax paper down on the counter and took a chunk of dough and pressed it flat, then cut out with the cookie cutters.  I did NOT use flour on the wax paper or on the dough.  There’s no need for it.

Cook for 7-8 minutes depending on the size of your cutouts.  Remember these will continue to cook so be cautious.  Under cooking is always better.

Cool before decorating!

If you’d like to decorate as I did, melt some chocolate in a bowl, for 30 seconds at a time until it’s melted.  Then put a sandwich bag in glass, with sides overlapping the top, and put your chocolate in the bottom.  Push chocolate to one corner of the bag.  Twist the bag, and put a rubber band or clothes pin around it to secure it.  Cut a small hole in the bottom for writing.  I used Enjoy Life Semi-Sweet Chocolate Chips for the dark chocolate.  These chips are gluten, dairy, soy and nut free. For the red chocolate, I used Wilton Red Candy Melts.

Write your own special messages on them!

Do you have a cookie dough recipe that you use for more than one cookie?  If so, please tell us about it!

Happy Valentine’s Day!!!

 

 

 

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