Vegan Gluten Free Vanilla Cookies

Vegan Gluten Free Vanilla Cookies by Sigrilina -- These cookies are easy to make and you can even make sandwich cookies with a filling of your choosing.

These cookies are easy to make and you can even make sandwich cookies with a filling of your choosing. Skip to the recipe.

It is summer in the southern hemisphere, and that means my daughter is on summer break for kindergarten. Which is great since it means that we are going to cook a lot with her. These cookies were easy to make and she could cut them and then place them on the baking tray by her self. I like the fact that these are gluten free, sometimes it bothers me to see that every snack if full with wheat flour.

I used chickpea flour as binder, since it is so protein rich it helps to keep the dough together. Don’t worry you won’t feel it. I’m sorry I’ll be concise but the holiday season got’s me doing too many things!

Let me know when you try them!

Vegan Gluten Free Vanilla Cookies

(No Ratings Yet)
serves: 32 cookies (2 1/2 inches)
prep.: 20 min
cook: 10 min
temp: 350 F

Ingredients

  • 5.25 oz. of soft coconut oil
  • 5.25 oz. of powdered sugar
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of chickpea flour + 6 tablespoons of water, mixed together
  • 17.5 oz. of corn starch
  • 1 teaspoon of baking powder
  • 12 tablespoons of water
Vegan Gluten Free Vanilla Cookies by Sigrilina -- These cookies are easy to make and you can even make sandwich cookies with a filling of your choosing.

Preparation

Step 1 Check that the coconut oil is spreadable, not too liquid and not too hard.
Step 2 Add the powdered sugar to the coconut oil and mix until creamy. Add the vanilla extract.
Step 3 While mixing, add the chickpea mixture a tablespoon at the time. There is no need to let the chickpea mixture rest, if you forgot to make it do it now.
Step 4 In another bowl mix the corn starch with the baking powder. Then sift it.
Step 5 Add the corn starch little by little to the previous mixture. You might need to add some tablespoons of water in between.
Step 6 You will have to end mixing the dough by hand.
Step 7 Then let it rest for 10 minutes in the fridge.
Step 8 Prepare the baking tray and preheat the oven to 350 F.
Step 9 Roll out the dough 3/16 inch thick and cut 2 1/2 inches cookies.
Step 10 Cook in the oven until the base is slightly golden. Be aware that cooking time varies with the size of the cookie. If you are making small cookies you will need less time.
Step 11 Let them cool and store in an air tight container for up to 3 days.
Rate this recipe: (No Ratings Yet)