Sugar cookies are amazing and usually contain lots and lots of butter, sugar and gluten. These ones however, are made with coconut oil, coconut sugar and gluten free buckwheat and rice flour.
Crunchy Gluten Free Sugar Cookies made Healthy
These crunchy gluten free biscuits turned out best when rolled super thin and baked for the full time, so they came out really crispy and crunchy. As we have only recently gone gluten free with my son and he is still getting used to the flavours, such as buckwheat flour, I topped these with a dollop of melted white chocolate. The soft white chocolate was perfect paired with the crunchy biscuit base.
This gluten free recipe is great as it doesn’t contain any nuts and so can go in the kids school lunchboxes. I have included both a recipe using a Thermomix and one without, you will just need an electric mixer of some sort.
MORE GREAT GLUTEN FREE LUNCHBOX RECIPES:
Crunchy Gluten Free Sugar Cookies made Healthy
- Total Time: 20 minutes
- Yield: 12–16 cookies 1x
Description
Sugar Cookies are amazing and usually contain lots and lots of butter, sugar and gluten. These ones however, are made with coconut oil, coconut sugar and gluten free buckwheat and rice flour.
Ingredients
COOKIES
- 1½ cups / 195g buckwheat flour
- 1 cup / 160g rice flour
- ¾ cup / coconut sugar
- pinch of salt
- 1 teaspoon gluten free baking powder
- 1 cup / 80ml coconut oil, melted
- 1 cup / 170ml coconut milk
- 2 teaspoons vanilla extract
ICING
- 200g white chocolate
Instructions
THERMOMIX METHOD
Place all cookie ingredients into TM bowl and blend 60 sec / speed 7 or until it forms a dough. You may need to scrape down the sides and repeat. On a well floured surface, roll out the mixture to 5mm thick, adding more flour as needed.
Pre heat oven to 180°C and line a baking tray with baking paper.
Cut out twelve 9cm circles and place onto baking tray and cook for 10 minutes. Remove from oven and allow to cool completely on the tray. You can knead back together all the scrap pieces of dough and make another tray of cookies using these, or cut out square cookies so as to have no leftover dough.
Once the cookies have cooled, melt the white chocolate and add a spoonful to each cookie, allow to set then enjoy!
NON THERMOMIX METHOD
Place all cookie ingredients into an electric mixer and beat on medium setting for 5 minutes or until it forms a dough. You may need to scrape down the sides and repeat. On a well floured surface, roll out the mixture to 5mm thick, adding more flour as needed.
Pre heat oven to 180°C and line a baking tray with baking paper.
Cut out twelve 9cm circles and place onto baking tray and cook for 10 minutes. Remove from oven and allow to cool completely on the tray. You can knead back together all the scrap pieces of dough and make another tray of cookies using these, or cut out square cookies so as to have no leftover dough.
Once the cookies have cooled, melt the white chocolate and add a spoonful to each cookie, allow to set then enjoy!
Notes
Store cookies in an airtight container at room temperature or in the fridge for 3-4 days or you can freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: SNACKS
WHERE TO BUY RICE FLOUR
Rice flour is used in gluten free baking when it’s combined with another flour, such as buckwheat flour. You can make your own rice flour but it can be difficult to get it super fine and not gritty. A gritty rice flour will mean the ingredients don’t combine properly. I choose to buy my rice flour from my local dry goods store Cape Wholefoods, who also sell online with the link below.
www.southwestprovisions.com.au
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