Look no further, this is your new go-to recipe for gluten free roll out cookies. Safe to devour pre-baked (and believe me, you will have a hard time stopping that finger from going into the cookie dough bowl) because there are absolutely no eggs and no weird nondairy butter flavor, this cookie dough is also free of xanthan gum! Quite the statement to get excited over…
In place of the xanthan, I opted for psyllium husk powder because as I say at all times, it is the food of the gluten free gods. It mimics the binding abilities like xanthan gum without the slime (you can read more about xanthan gum here). If you do not have/want to buy/are allergic to psyllium husk powder, try using flax or chia seed meal in its place. You can also add 1/2 tsp. xanthan gum though if you want to be brave you can try without it. Just make sure that you allow the cookies to completely cool and set before you touch them.Print
This recipe for gluten free roll out cookies provide a great base for any shapes you desire, giving a crispity, crunchity texture in every bite.
- 1/3 c. shortening
- 1 c. granulated sugar
- 8 Tbsp nondairy milk
- 1/2 tsp. vanilla extract
- 1/2 tsp. fresh lemon zest
- 2 1/4 c. Cara’s All Purpose Flour Blend* (see notes for chocolate variation)
- 2 tsp. psyllium husk powder
- 1 tsp. baking powder
- 1/4 tsp. sea salt
- Cream the shortening on medium speed with an electric mixer for 30 seconds until fluffy. Add the sugar and beat again for another 30 seconds. Add milk until mixed in. Add vanilla extract and lemon zest and beat until just incorporated.
- Whisk together the flour, psyllium, baking powder, and salt. Add half of the flour mix into the creamed shortening and beat on low until just blended. Add the remainder and beat. Divide dough into 4 even balls. Cover and refrigerate for 1-2 hours.
- Preheat your oven to 350 degrees.
- Roll each dough ball out between 2 pieces of parchment paper until as thick as you desire. For crisper cookies, roll 1/8″ or for a softer yet crisp edge bite, roll out 1/4″.
- Depending on the size of the cookie cutter shapes you use, bake anywhere from 6-10 minutes, or until the edges begin to get lightly golden.
- Cool on the baking sheet for 1 minute and then transfer to a wire rack. Store in an air-tight container and best if in fridge or freezer.
*For chocolate roll out cookies (like the photo depicts) replace 1/2 c. Cara’s All Purpose Flourwith cocoa powder
This post contains tips and tricks on substituting out certain ingredients so please read. Also it you find that your dough is crumbly due to be chilled too long, see the last paragraph of the post.
- Serving Size: 1/4 dough ball (approx. 12 cookies)
- Calories: 610
- Sugar: 51g
- Sodium: 134mg
- Fat: 18g
- Carbohydrates: 105g
- Fiber: 2g
- Protein: 8g
I always do a test run of my cookie dough before going for a full round just to ensure that the dough doesn’t spread. Simply place one or two cookies on a baking sheet and test out whether or not the cookie keeps its shape. If it does spread, simply place the baking sheet with the cut shapes into the freezer for 15 minutes. This will slow down the fat breakdown process when heated, however using all shortening in the recipe will definitely enable the cookies to hold shape. Also, if you are chilling your dough for longer than 2 hours, due to the fact of it not having eggs, dairy or gluten in the dough, it will be a little crumbly. Fear not! All you need to do is squeeze the dough back and forth with each hand and warm it up that way for about 5 minutes. You can also try rolling it out multiple times. It will work, trust; that photo above is proof. I left that piece of dough overnight in the fridge and used the hand warming tactic and it worked like a charm!
Just wait until you see what this gluten free roll out cookie recipe base can do…