Snack Time for Special Diets
If you have a special diet, food intolerance (flour-related or otherwise) or allergy (egg or dairy) you probably aren't eating cookies. After all, those ingredients are in the vast majority of typical grocery store cookies, and difficult to avoid unless you find a brand that manufactures them differently. However, not all cookies are created equal, and there are ways to bake them that are well-suited for certain food restrictions. The recipes below will satisfy your snack craving with the ingredients necessary for restricted diets, so head to the kitchen and give it a whirl!
Gluten-Free Sugar Cookies
Andrea (our Senior Customer Service rep) baked these gluten-free sugar cookies last year, and of course we had a taste test. The flavor was almost exactly the same as any other sugar cookie we've tried. Suffice it to say that we didn't know they were gluten-free until she told us! Make sure you follow this recipe exactly; the ingredients are quite different from a typical cookie recipe, and it's important that they are all mixed as specified.
This recipe comes from the Michael J. Fox Foundation, which is the world's largest private funder of Parkinson's research. We manufactured a custom cookie cutter for their organization and this was on the recipe card that accompanied each cookie cutter.
Gluten-Free Sugar Cookie Recipe
Oven Temperature: 375º
Bake Time: 12 minutes
Cooling Time: 5 minutes
- 1 ½ sticks Butter, softened
- 1 c. Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 c. Sorghum Flour
- ½ c. Sweet Rice Flour
- ½ c. Tapioca Starch/Flour
- ½ c. Potato Starch
- 1 tsp Baking Powder
- 1 tsp Xanthan Gum
- ½ tsp Salt
- Mix the flours, baking powder, salt, and xanthan gum together with a whisk and set aside.
- Using an electric mixer, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time.
- Add the vanilla extract.
- Gradually add the dry ingredients and mix at low speed until just blended.
- Shape the dough into a round disk and wrap in plastic wrap. Chill overnight.
- When you're ready to bake, preheat the oven to 375º.
- Sprinkle some Sorghum flour on your work surface and rolling pin, and roll ¼ or ½ the dough to about ¼" thickness. Refrigerate remaining dough until needed. Sprinkle additional flour as needed.
- Cut into your favorite cookie shapes and place one inch apart on parchment-lined cookie sheets.
- Bake at 375º for 12 minutes, or until edges are golden brown.
These egg- and butter-free cookies are ideal for vegans and those with dairy allergies.
This recipe uses egg substitute and margarine, making it a little healthier for those who need to keep cholesterol in check.
Health experts encourage us to have more of them, right? Here you go! Whole grains aren't just for oatmeal, pasta, and sandwiches- they're also great for cookies. Using varied flours in addition to regular flour will create cookies that are especially snack-worthy for those who want to add more dietary fiber.
Once you find the recipe that works for you, you can select which shape you want your cookie to be.
Happy snacking & remember to make more cookies!