Gluten and Dairy Free Sugar Cookies

I am a confessed foodie. 

So when I found out that I can't tolerate gluten, I was devastated.

If you are unfamiliar, gluten is a protein contained in wheat and it's by-products. Gluten causes some people to have moderate to severe health problems. Their bodies are damaged by a reaction to the gluten they ingest. 

If you would like to know more about symptoms of gluten intolerance click here.

Following a gluten free diet has improved my health immensely.  But this post is about cookies. You can read more about my experience through the link above.

For me, it isn't Christmas without cookies.  The thought of no more cookies was depressing.  But, I have revamped my mother's sugar cookie recipe. It has been a part of our Christmas tradition my entire life.  I'm so happy I can make them gluten and dairy free!  and they're good!  They really are!

For these cookies I use my own blend of flour.  I am purchasing rice flour from Chinese specialty stores, and sorghum flour from Indian specialty food stores.  I find they are a lower cost alternative.

Gluten and Dairy Free Sugar Cookies

(makes 2-1/2 - 3 dozen) 

1/4 Cup olive oil
1/2 Cup shortening
1 Cup sugar
2 eggs
1-1/2 teaspoons vanilla
dry ingredients;
3/4 Cup Jawar (Sorghum flour)
1 Cup Rice flour
3/4 Cup Cornstarch or Tapioca flour
1-1/2 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon salt

Put the olive oil and shortening in the bowl of your stand mixer.  Mix on medium speed until well blended, about 1 minute.  While it's beating measure out your dry ingredients into another bowl and stir to combine.  Add the sugar gradually, with mixer on low speed. When all the sugar is in beat for 1-2 minutes on medium speed, until mixture is light and fluffy.  Add eggs and vanilla and beat for 1 more minute.  Then, with mixer on low gradually add the flour mixture and mix until just combined.  
Flatten dough out into discs, wrap in plastic wrap, and chill in refrigerator for 30 minutes before rolling and cutting the dough.  Spray baking sheet lightly with cooking spray.  Cookies should be 1 inch apart.  Bake at 350F for 10 minutes or until just golden around the edges.  Allow cookies to cool slightly, then remove them from the baking sheet and put on cooling rack.  If you leave them on the baking sheet they will stick after 5 minutes.
Store in an airtight container.  

If desired you can make a simple glaze for them.
  Add 3 Tablespoons of coconut milk to 1 cup icing sugar in a flat bowl.  Mix well.  It should resemble a thick cream.  Add food color if desired.  Dip your cookies into the icing, let some of the excess run off, and place on a rack or waxed paper to dry.  This dries to a hard finish, if you want to add sprinkles, do it while the icing is still wet.

The recipe above is written for use with a stand mixer, but you can use a hand mixer or even stir it by hand.  I have had my KitchenAid Classic for about 10 years now and I wouldn't be without one.  Now that I'm gluten free I need it more than ever.  It saves me so much money on bread and snacks.  Things I really don't want to live without.  Cause sometimes, you just need a cookie!

Find reviews of the top-rated mixers here