Gluten-free Cookie Cutter Cookies (HEARTS for Valentine’s Day!)
Holidays always inspire more baking. Yesterday afternoon, after we finished lunch, the little ones and I went to the kitchen island and made a batch of “cookie cutter cookies” in honor of Valentine’s day. There’s probably some more appropriate title for this kind of cookie, but it eludes me right now. I used as a base for this recipe the “Moon Cookie” recipe in my Everyday Gluten-Free cookbook. We made a chocolate variety just because I was in the mood for chocolate. Of course a chocolate heart isn’t quite as cute as a pale colored heart, but sometimes flavor is more important than appearance (I’m a big “function-over-form” kind of person). The kids chose the cookie cutters, so we ended up with not only hearts, but frog-shaped cookies too. The frogs were bigger so they got eaten up first!
Gluten-free Cookie Cutter Cookies
1 3/4 cup GF oat flour*
1/4 cup light buckwheat flour**
1/4 cup sorghum flour**
1/3 cocoa powder (or a combination of cocoa and carob powder)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
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1/4 cup warm/hot water (to soften oil/butter)
1/3 cup oil/butter
1/3 cup honey or agave or maple syrup
2 Tbsp. molasses
1 tsp. apple cider vinegar
1/3 cup ground flax
Combine ingredients above line in a mixing bowl. Combine wet ingredients (below) in a separate bowl. Combine both (dough should hold together but not be too moist). Sprinkle surface of counter and dough with flour. Roll out until about 1/4″ thick. Use cookie cutters (or top of a drinking glass) to cut into shapes. Place on a baking sheet and bake at 350 degrees for 15-17 minutes.
* to make oat-free cookies, substitute 1 1/3 cup sorghum or teff flour for the oat flour
**substitute more oat flour if you don’t have one or either of these flours
5 Responses to “Gluten-free Cookie Cutter Cookies (HEARTS for Valentine’s Day!)”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
Fun! I was looking for a valentine dessert
If you want to make these plain vanilla how would the recipe change?
Leave out the cocoa powder and the molasses. You can add a bit of cinnamon and nutmeg if you’d like.
Do you use Bob’s for your sorghum and buckwheat or do you have another source? We can’t use Bob’s because they process their GF products on the same equipment as corn. I’m trying to find new resources now. Thanks ever so much!
I use Bob’s sorghum, but I’ve also gotten jowar flour at Indian groceries, which is essentially the same thing. For buckwheat I get whole raw hulled buckwheat groats and grind my own flour. Bouchard Family Farms also sells a light buckwheat flour.