Gluten Free Vegan Sugar Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/3 cup non hydrogenated shortening1/3 cup vanilla sugar1 tsp vanilla 1/3 cup brown rice flour½ cup sorghum flour3 tbsp arrowroot starch½ tsp guar gum2 tsp soy milk powder¼ tsp cream of tartar¼ tsp baking sodaPinch sea saltPinch nutmeg1/3 cup water or unsweetened soy/rice milk, as needed
Cream shortening and sugar until fluffy.
Add vanilla and beat at medium speed until well blended.
Beat in flours, starch, guar gum, milk powder, cream of tartar, baking soda, salt and nutmeg.
Beat in water or soy/ rice milk at low speed until well blended. Wrap tightly in plastic wrap and refrigerate overnight.
Preheat the oven to 375ºF and line three baking sheets with parchment.
Roll out half the dough at a time to 1/8” between sheets of waxed paper and cut out with cookie cutters.
Place 2” apart on the sheets.
Bake 8-9 minutes, until set. Cool on the sheets for 10 minutes, then remove to a rack.
Serving Size: makes about 24
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Add vanilla and beat at medium speed until well blended.
Beat in flours, starch, guar gum, milk powder, cream of tartar, baking soda, salt and nutmeg.
Beat in water or soy/ rice milk at low speed until well blended. Wrap tightly in plastic wrap and refrigerate overnight.
Preheat the oven to 375ºF and line three baking sheets with parchment.
Roll out half the dough at a time to 1/8” between sheets of waxed paper and cut out with cookie cutters.
Place 2” apart on the sheets.
Bake 8-9 minutes, until set. Cool on the sheets for 10 minutes, then remove to a rack.
Serving Size: makes about 24
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 56.4
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 1.6 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.4 g
- Protein: 0.5 g
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