Gluten Free Gold Coin Cookies
Do you have a healthy cookie recipe you would like to share? We would love to hear from you!
Gluten Free Gold Coin Cookies
These gluten-free Gold Coin Cookies are also refined sugar free. They are a fantastic substitute for store bought cookies and you can even use different cookie cutters for the kids. We've used a tiny teddy cookie cutter and the kids really love that!
Ingredients
- Butter - 65g
- Rice Malt syrup - 140g
- Vanilla extract - 2 teaspoons
- Brown rice flour - 85g
- Buckwheat flour - 85g
- Gluten Free Self Raising Flour - 70g
- Baking powder - 1 teaspoon
- Bicarb - 1/2 teaspoon
Instructions
- Add butter, rice malt syrup and vanilla in a saucepan and melt over a medium heat.
- Stir until butter has melted and ingredients combined. Remove from heat.
- Place all other ingredients in a large bowl and mix well.
- Add butter mixture to dry ingredients and mix really well (the mixture will be sticky).
- Form into a large ball in the bowl and pop in the fridge for 15 minutes, no longer than 30 minutes.
- Preheat oven to 180 degrees.
- Line 2 trays with baking paper.
- Take dough out and break into 2 big balls.
- Roll one half out to approx. 2mm thickness.
- Use a cookie cutter to cut the cookies out and place on trays.
- Continue with the other half of the dough.
- Bake in the oven for 6-8 minutes until golden.
- Store in a sealed container for up to 2 weeks, or in the freezer for up to 3 weeks.
