I think they look better unglazed, but they taste delicious either way. It’s a little tricky imprinting them without the dough sticking to the cutter. I used a lot of brown rice flour when rolling these out. Because this is a recipe from last year, it’s not suitable for migraine, low-sodium, or paleo diets.
vegan, gluten-free diets
low-sodium or migraine diets
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- 2 tbsp flax seeds (ground)
- 1 cup Earth Balance vegan buttery sticks
- 3/4 cup granulated sugar (organic) (150 g)
- 1 tsp vanilla extract
- 1 cup sweet sorghum flour (135 g)
- 1 cup oat flour (gluten-free) (120 g)
- 1 tsp cinnamon
- 1 tsp ginger (dried)
- 1/2 tsp allspice
- 1/2 tsp nutmeg (dried)
- 1/4 tsp cloves (dried, ground)
- 1/2 cup almond flour
- 1/4 tsp sea salt kosher salt
- 1 cup granulated sugar (organic) unbleached (200 g)
- 1/2 tsp arrowroot powder
- 1/2 tsp cream of tartar
- 1 tsp rice milk will use more
- Add water to flax seeds in a small bowl and set aside.
- Cream butter and sugar in a large bowl until light and fluffy using a stand or hand mixer. Beat in gelled flax seeds and vanilla.
- Whisk together the sorghum flour, oat flour, almond meal, spices, and salt in a medium bowl.
- Add flour to large mixing bowl, stirring just until blended.
- Chill or freeze the dough in four pieces, covered with plastic wrap. Keep dough cold while working with it, rolling out a little at a time.
- Preheat oven to 350F/180C/gas mark 4.
- Use a lot of brown rice flour on your surface, rolling pin, hands, and cutters to keep the dough from sticking. Use a thin palette knife or metal spatula to move the cookies once cut. If using patterned cutters, dust the top of each cookie with more flour before pressing in the pattern.
- Bake on cold light-colored ungreased baking sheets, 2" apart, for 12-15 minutes. Let cool five minutes, then remove with a thin metal spatula to wire racks to cool completely. Glaze if desired.
- Place the first three ingredients in your blender and blend until a fine powder.
- Using about 1/4 C. in a separate bowl, add a few drops of rice milk at a time, stirring until it reaches a thin glaze consistency.
- Brush over cookies with a pastry brush. Glaze can be colored with natural food coloring if desired.
- 97 calories
- 6 g fat
- 0 g cholesterol
- 61 mg sodium (45 mg if salt omitted)
- 14 mg potassium
- 10 g carbohydrate
- 1 g fiber
- 4 g sugars
- 1 g protein
- 11 Weight Watchers Points Plus