It is hard to believe that we are already talking about and preparing for Valentine’s Day, but the truth is, it will be here before we know it.
I am one of the classroom moms in charge of the Valentine’s Day party for Jelly Bean’s preschool class, and once again, I’ll be making yummy gluten free Valentine’s Day cookies.
Why gluten free? I have converted to 100% gluten free in the hopes of getting my auto immune issues to settle down. I’ve been in a lot of pain lately, and I do notice a tremendous difference in pain levels when I eliminate the gluten from my diet. There is also a very high chance that at least one of my children will have the same auto immune issues as me, so I’m keeping them gluten free (mostly) as well.
One thing living gluten free requires is a willingness to bake. Okay, perhaps that is not a requirement for everyone But it is a requirement for me. Because even the best gluten free products out there still don’t taste that great to me, and they are still PROCESSED. Ewww. I don’t want all of that extra crap in my food.
So look out Betty Crocker. Here comes Alexa.
This is my Gluten Free Valentine’s Day Cookie recipe that I first tried last year, but this year I’m going to try a batch with a new flour that I’ve recently found. Cup 4 Cup flour. I’ve heard that it is amazing, and instead of blending flours, you just use this and voila. I still like my blended flours (especially with almond meal) but it can take a bit of time. So, if you’d rather use an all purpose gluten free flour, like Cup 4 Cup or another brand, just replace that with the flour mix listed in the recipe below.
Gluten Free Valentine’s Day Cookies
Make your gluten free flour mix (or use an all purpose gluten free flour like Cup 4 Cup.) I used 3 c of sorgham flour, 2 1/4 c of potato starch, and 2 cup of almond flour and 1.5 tsp xanthan gum. ( I made a double batch so that I could store another mix for later.
Step 2:Cream the butter, sugar, agave, egg, and vanilla in a large mixing bowl.
Step 3: Alternate between adding the milk and the flour mix slowly and blend until it is a good stiff dough. Make sure to scrape the sides if necessary.
Step 4: chill the dough for 3 hours or overnight.
Step 5: Preheat oven to 375
Step 6: Two choices. For traditional sugar cookies, drop by the spoonful onto the greased sheets and bake for 7-10 minutes.
OR if you are making a holiday cookie, spread some gluten free flour on a bakers mat or on your counter and press out, using your hands. Place the dough in the center and flatten the dough down with your hands. You may need to wet your hands or use some extra flour to keep it from sticking. You can try to roll it out with a pin, but it is really sticky, so this was counter productive! So, press it down to about 1/4-1/2 inch and use your cookie cutter. I had to be very careful and slow in removing the dough. I finally figured out it was best to tear the excess dough off while the cookie cutter was still in place.
Step 7: Place on the sheet and bake for about 7-10 minutes and immediately cool on a rack.
You can see how some of the thinner ones were a little more difficult to keep the shape, so I started making them a bit thicker.
Step 8: Frost.
Easy frosting – milk, a little butter, a tsp or so of vanilla, and powdered sugar. Put about 1/3 c milk, butter and vanilla and then add and add and add the confectioners sugar, stirring all the while, until you have the right consistency. It is probably 2 cups of sugar, depending on how much milk you put in. Or use a store bought frosting! 🙂 Add food coloring.
And, if you doubled the flour, you can put away half of the flour for another time!
- 1/2 cup (1 stick) butter, softened
- 3/4 c. sugar
- 1/4 c. agave
- 1 egg
- 1 tsp vanilla extract
- 3 cups GF flour mix (or sub an all purpose GF flour and add 1/4 tsp xanthan gum if it is not in the mix)
- 1/3 cup almond milk
- Combine your butter, sugars or sugar substitutes (I combined sugar and agave to reduce the overall sugar content, and the agave helps bind the flour), and vanilla in a large mixing bowl.
- Cream these ingredients.
- Pour in about 1/3 of the milk and slowly alternate adding the milk and the flour. Be sure to scrape down sides. You’ll want to mix until it is a thick dough.
- Cover and refrigerate for a minimum of three hours.
- Once chilled, preheat oven to 375.
- Here you have an option. If you don’t want any special shape, drop the dough by the spoonful onto a greased sheet and bake 7-10 minutes.
- If you want to make a shape for a holiday, sprinkle a bakers mat or your counter with some GF flour. See additional notes in post.
- Immediately transfer to a cooling rack. Cool.
- Frost if you’d like.