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Gluten Free Valentine’s Day Cookies

January 14, 2015 By katbiggie 8 Comments

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.

(affiliate link)

Gluten Free Valentine’s Day Cookies

Step 1:

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.

IMG_6692

 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.

IMG_6700

IMG_6703

IMG_6706

Step 7: Place on the sheet and bake for about 7-10 minutes and immediately cool on a rack.

IMG_6708

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.

IMG_6715

 Frost!

gluten free sugar cookies

And, if you doubled the flour, you can put away half of the flour for another time!

GF cookie flour

Easy recipe for delish #glutenfree #valentinesday #cookies via @katbiggie

Click To Tweet

Enjoy!

Gluten Free Sugar Cookies
Recipe Type: Gluten Free Sugar Cookies
Cuisine: Dessert
Author: Kat Biggie
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. Cream these ingredients.
  3. 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.
  4. Cover and refrigerate for a minimum of three hours.
  5. Once chilled, preheat oven to 375.
  6. 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.
  7. 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.
  8. Immediately transfer to a cooling rack. Cool.
  9. Frost if you’d like.

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  • Author
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katbiggie

Freelance writer at Kat Biggie Press
Alexa B, who blogs as "Kat Biggie" is a wife, mother, and writer. She has three children and one in heaven. She recently self published a book entitled "Sunshine After the Storm: A Survival Guide for the Grieving Mother" which is available on Amazon. She blogs about life after the loss of one of her twin daughters to TTTS, motherhood, all things parenting, advocacy, grief support and social good.

Latest posts by katbiggie (see all)

  • What to say when a baby dies ; words of comfort - October 31, 2019
  • Try listening to her, not fixing her – October 15th - October 15, 2019
  • Pregnancy & Infant Loss Awareness Book Bundle - October 3, 2019

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Related

Filed Under: Gluten Free, Healthy Body Tagged With: cookies, Gluten-free diet, Valenitne's day

Comments

  1. Janine Huldie says

    January 14, 2015 at 2:05 pm

    I am co-class mom for Emma’s class and although we don’t have to go in for Valentine’s Day Class Party, we do need to have a snack for the party. This might totally work and seriously could hug you for this recipe. Thanks Alexa ‘Crocker’!! 😉
    Janine Huldie recently posted…A 2015 New Year’s Promise for Confessions Wonderful WednesdayMy Profile

    Reply
    • katbiggie says

      January 14, 2015 at 4:44 pm

      You Crack me up!

      Reply
  2. Chris Carter says

    January 14, 2015 at 3:30 pm

    Great idea to get this recipe out there now… lots and lots of us moms need gluten free treats for our parties at school!! These look SO good!!
    Chris Carter recently posted…Managing Pain: Stay Off The BridgeMy Profile

    Reply
    • katbiggie says

      January 14, 2015 at 4:45 pm

      Tr7e. Many more kids are gluten free these days!

      Reply
  3. Ashlee says

    January 14, 2015 at 4:38 pm

    I’m vegan, but I have egg and butter substitutes. Gluten-free baking is tough when you switch up ingredients so do you know if vegan butter and egg substitutes would affect the recipe? If any, maybe just make it grainier? I’d love to try this!

    Reply
    • katbiggie says

      January 14, 2015 at 4:44 pm

      I haven’t tried it with substitutes… but I will so that I can report back for vegans! I would imagine that ghee and applesauce would work well.

      Reply
  4. Tamara says

    January 15, 2015 at 4:12 pm

    Aww, you did so well with them! And isn’t it all about the frosting anyway? For me, it is.
    Tamara recently posted…The Taking Back Mornings Movement.My Profile

    Reply

Trackbacks

  1. Walmart's Got More Gluten Free Choices! - No Holding Back says:
    January 30, 2015 at 8:08 am

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