Gluten-Free Vanilla Sugar Snaps
 
 
A crisp, light, lightly sweetened gluten-free cookie
Author:
Recipe type: cookie
Serves: 30
Ingredients
  • 1 cup white rice or sorghum flour
  • ½ cup millet flour
  • ½ cup buckwheat flour
  • ¼ cup arrowroot or cornstarch
  • ¼ cup tapioca starch or potato starch
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ½ cup butter, softened
  • ½ cup rapadura or other unrefined, solid sweetener
  • 1 egg
  • 2 tsp vanilla extract
Instructions
  1. In a bowl, combine the flours, starches, baking powder and salt and mix well. Set aside.
  2. In the bowl of a stand mixer, beat the butter until creamy. Add the rapadura and beat until combined.
  3. Beat in the egg.
  4. Add the dry ingredients in two batches, using low speed on the mixer to combine.
  5. Add the vanilla extract and beat until the dough is uniform.
  6. Remove the dough from the bowl and wrap in parchment paper or plastic wrap and refrigerate at least one hour or until firm. At this point, you can also transfer the dough to a ziplock bag and place in the freezer for future use.
  7. Once the dough is very firm, preheat your oven to 350 degrees.
  8. Flour your work surface liberally and roll out the dough to a ¼" thickness.
  9. Cut out shapes and move to a parchment-lined cookie sheet.
  10. Alternately, you can roll your dough out on parchment, cut your shapes out of the dough and remove the scraps. Transfer your cookies on the parchment paper to a cookie sheet. This preserves the shape of the cookies better than transferring them after cutting on a work surface.
  11. Bake for 7-10 minutes, depending on the size of your cookie, until the edges are crispy and the middles are done.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/gluten-free-vanilla-sugar-snaps/