Gluten Free Vegan Sugar Cookie
The only gluten free vegan sugar cookie recipe you will need. So easy and so delicious.
Ingredients
- 1 tbsp golden flax meal To be used to make flax egg
- 3 tbsp Warm water To be used to make flax egg
- 1 1/2 cup Brown rice flour plus more for dusting
- 3/4 cup Potato starch
- 3/4 cup Tapioca starch
- 1 cup Granulated sugar
- 3 tsp baking powder
- 1 tsp Xanthan gum
- 1/2 tsp salt
- 1 cup Shortening
- 1/2 cup Unsweetened rice milk
- 1 tbsp Unsweetened rice milk add this slowly as you mix. You may not need the whole amount
- 2 tsp Vanilla extract
- 1 tsp Lemon extract
Instructions
- In small bowl combine the golden flax meal and warm water to make the flax egg. Set aside for 10-15 minutes.
- Preheat oven to 350 and line cookie sheets with parchment paper
- In a large bowl mix brown rice flour, potato starch, tapioca starch, sugar, baking powder, xanthan gum, and salt.
- Sift in the shortening until it is completely mixed into the dry ingredients.
- Add only 1 cup of rice milk, the flax egg, vanilla and lemon and begin forming the cookie dough.
- If the dough seems dry and is not forming well, begin adding rice milk, one teaspoon at a time. Your dough should begin to form. Do not add too much rice milk as your dough cold become too wet.
- Form a dough ball and refrigerate in a covered bowl for 30 minutes
- Dust work surface with a small amount of brown rice flour. Place a small amount of dough in between two pieces of parchment paper and roll dough out. Cut shape, repeat.
- Once cookies are cut, place filled cookie sheet in freezer for 7 minutes just before baking.
- Bake 11-13 minutes. Check the bottoms for just an outline of color. Do not over bake.
- Cool cookies completely before applying the icing.
- Serve and Enjoy!