I am absolutely delighted to share with you these gluten free vegan pumpkin spice sugar cookies. What a wonderful fall treat. They are the perfect hint of cinnamon and spice (and everything nice;)). They are so soft and easy to make. But I can’t completely take credit for this idea and here’s why..

Lately I have been looking for some baking inspiration. There are so many wonderful bakers out there and I love seeing all of the beautiful photographs of their sweet treats. The only problem is that none of them are gluten free. So I have been thinking to myself, instead of making recipes that are already gluten free better, why don’t I try to convert some of these other delicious looking treats into gluten free ones?

Pin it here->

So if you follow me on Instagram you will see that I follow people like The Pioneer Woman and Sally’s Baking Addiction. This is not by accident. I follow them because they inspire me with new ideas and baking concepts. I then challenge myself to transform their creations into a successful gluten free recipe. This is not easy! And if you’re new, I encourage you to learn from my mistakes because you will waste a lot of time and money trying to experiment and do this yourself.

In fact, if you are new to gluten free baking take a look at my gluten free baking tips. Here I’ve shared some helpful hints to help you have more success in your gluten free baking.

Wouldn’t it be fun if I became the next gluten free Sally? Lol. For those of you who follow her you would understand why that would be so amazing.

Anyway, the idea to make pumpkin spice sugar cookies came from Sally. But the science behind this gluten free recipe is strictly my own. You see, since we are gluten free, dairy free and my son is partially egg free for me, baking is truly a science.

My Ingredients

Traditionally in my baking I use canola oil and I have also dabbled with Earth Balance vegan butter. But when I have canola oil seeping out of my cookie dough it just seems so gross and unhealthy. And dairy free butter doesn’t always work the way I want it to. So I thought and thought about the perfect ingredient to mix with sugar and decided to try coconut oil “as is”, this means not melted. I have to say I am beyond thrilled with the results of these cookies. My son absolutely loved them and asked for multiples.

The other thing that I have been switching in my baking is the use of flax eggs. In some of my baked goods I felt like it’s nutty flavor was just taking over. I have been using Bob’s Red Mill egg replacer and am loving my results. Traditionally egg replacers are nothing but chemicals, which is why I would never use them. But Bob’s is different. It uses 3-4 ingredients I can easily pronounce and that I already use in my baking. It’s very easy to use.

I really hope you love this recipe. Pair it with my updated gluten free vegan royal icing recipe and you will have some happy kids. Be sure to also join us in the Stay Gluten Free Community {it’s FREE to join click here now} to connect with others just like you.

The post Gluten Free Vegan Pumpkin Spice Sugar Cookies appeared first on Stayglutenfree.com

What is your favorite fall cookie? Let me know below in the comments.

Gluten Free Vegan Pumpkin Spice Sugar Cookies

These gluten free vegan pumpkin spice sugar cookies are the perfect addition to your fall baking. They are sweet, flavorful and delicious.

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Course Cookies

Servings 21 Cookies

Ingredients

  

• 1 Cup Brown rice flour
• 1 Cup Tapioca starch
• 1/4 Cup Potato starch
• 1 tsp Xanthan gum
• 1 1/2 tsp Pumpkin Pie Spice
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 Cup Coconut oil Do not melt
• 1 Cup Organic sugar
• 1 tbsp Bob's Red MIll Egg Replacer
• 2 tbsp Warm water
• 1 tbsp Vanilla extract
• 1/4 Cup Cold water

Instructions

 

• Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
• In medium size bowl combine flour, starches, xanthan gum, pumpkin pie spice, cinnamon, baking soda and whisk together.
• In separate bowl combine coconut oil (do not melt), sugar and use stand mixer to mix together until smooth.
• In another separate small bowl combine 1 tablespoon of Bob's Red Mill egg replacer with 2 tablespoons of warm water. Let sit to thicken for one minute.
• Add the "egg", and vanilla to the bowl of coconut oil and sugar and mix together until smooth.
• Slowly add the dry ingredients to the wet ingredients. Do this in 3 small batches.
• Once the dough begins to form (at this point it will look dry and crumbly) Slowly add the 1/4 cup of cold water and do the remainder of the mixing by hand.
• Once the dough is formed, divide it into 4 equal batches.
• Keep one batch to work with and refrigerate the remaining 3. You will not want to keep these in the refrigerator long, the idea is just to chill the dough while you as you are working with each batch.
• Roll the cookie dough between 2 pieces of parchment paper and then cut cookies into desired shape with your cookie cutters.
• Place the cookies on a cookie sheet and chill in freezer for 7 minutes.
• Grab another batch of dough and repeat.
• Once the 7 minutes are up, remove from freezer and bake cookies for 13 minutes.
• Let the cookies cool 10 minutes on cookie sheet and then transfer to a wire rack.
• Make my gluten free vegan royal icing to decorate these cookies.
• Serve and Enjoy!

Notes

This recipe was adapted from Sally's Baking Addiction.

Keyword Gluten free, gluten free cookies