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