Gluten Free Gold Coin Cookies

By Belinda Smith November 5, 2015

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!

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.