Gluten Free Sugar Cookies

 In Cookies, Sweet Treats
T

eff is one of many gluten free flours that absorb a lot of moisture – a little bit of teff will soak in a lot of applesauce, banana, coconut oil, etc. Now that may seem fairly easy to understand but when you’re actually cooking with it, everything has to be a little stickier and wetter than you want. Take these sugar cookies for example. Normally, rolling out chilled sugar cookies is easy enough as long as you have cold dough and a little flour on your counter and rolling pin. However, these teff sugar cookies need to be really sticky so the cookie bakes properly. Your patience will be rewarded with soft cookies that aren’t dry.

Ingredients

½ cup softened butter

1 cup sugar

1 large egg

1 teaspoon vanilla

3 cups ivory all purpose flour

¼ cup plus 2 teaspoon sweet rice flour

½ cup plus 1 tablespoon plus 1 teaspoon brown rice flour

½ cup plus 1 tablespoon plus 1 teaspoon ground golden flaxseed

1 ½ cup plus 1 tablespoon plus 1 teaspoon Tenera Grains Ivory Teff Flour

¼ teaspoon salt

½ teaspoon baking powder

⅓ cup milk (dairy milk just works a bit better here)

Method

  1. Preheat oven to 350F and lay parchment paper on a baking sheet
  2. Cream together butter and sugar. Add egg and vanilla.
  3. In separate bowl, mix remaining dry ingredients.
  4. Beat in 1 cup of the dry mixture and a few tablespoons of the milk. Alternate between the flour and milk until both are gone.
  5. Form the dough into a ball and cover in plastic wrap and set in the fridge to chill for at least 3 hours (or the freezer for 30 min).
  6. Take half of the dough (put rest back in the fridge) and start to roll out the dough. Feel free to sprinkle some teff flour on the counter and the rolling pin to prevent as much sticking as you can. Roll out to about ¼ in thick and start putting those cookie cutters to use!
  7. Once your tray is full (these don’t spread out too much), pop them in the oven for about 15 minutes. You want the edges to catch a bit of brown but not too much or they won’t be soft. While those are baking, roll and cut out the other half of the dough. 
  8. Let cookies cool on a cooling rack while you make your favorite frosting. I love almond butter on mine but if you want to decorate them, pull out your sprinkles and powdered sugar!
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