One of our all time family favorite sugar cookie recipes calls for a secret ingredient that makes these cookies oh so soft.
Of course, I couldn’t use that ingredient in top 8 free cookies so I had to get a little creative with an alternative and also decide on the best way to substitute the eggs.
The kids had such a blast making cookies and my little one asks to eat one every day (which I suspect he will continue to do until they are gone).
Soft Sugar Cookies (gluten free, vegan, top 8 free)
Ingredients
- 4 3/4 c. gluten free baking flour (we used Grandpa's Kitchen)
- 1 T. + 1 t. baking powder
- 3/4 t. baking soda
- 2 T. fruit pectin
- 1/2 t. salt
- 1 c. Soy Free Earth Balance
- 1 1/2 c. sugar
- 6 oz. Greek Style So Delicious Cultured Coconut Milk
- 1/4 c. milk alternative
- 2 T. apple cider vinegar
- 1 t. vanilla
Directions
- Mix dry ingredients and set aside.
- Cream Earth Balance and sugar.
- Add cultured coconut milk, milk alternative, apple cider vinegar, and vanilla.
- Using a paddle or dough hook, slowly add dry ingredients.
- Mix on low until well blended.
- Roll into ball, wrap in plastic wrap, and refrigerate 30 to 60 minutes (or place in freezer for 15 minutes).
- On a lightly floured surface, roll to desired thickness (about 1/8 to 1/4 inch thick).
- Cut into shapes and place on greased cookie sheet.
- Bake at 375 for 8 to 10 minutes.
- Remove from pan and cool completely on cooling rack.
- Frost and serve same day or flash freeze until ready to use.
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