Scoop & Bake Sugar Cookies! (Gluten/Grain/Dairy/Nut Free)
Man is it good to be back!! This recipe was a happy reminder to me that I still have an intense obsession with getting things right when it comes to baked goods! I made these cookies 6 times and they are absolutely perfect. I know you will all love them.
I also learned this week (after taking a 2 year break using my camera and editing photos) that my vision has gotten bad. I was STRUGGLING trying to figure out if my pictures were in focus. At 34 years old, its time to embrace glasses. I thought my sugar cookie photos were perfect until I saw them on a big screen. Whoops. I sent the cookies to work with my husband before I realized my mistake- so it is what it is! Although a few people have told me the above photo isn’t out of focus? So I don’t know up from down right now. 😂 Going to get my eyes checked later today.
On a different note- I figured I would be totally transparent and let you all know -that I am actually not gluten free anymore. I haven’t been in a few years. Ldn (low dose naltrexone) and working really hard on my health to keep my Autoimmune disease mostly in remission has allowed me to eat a regular diet again. Which has been a blessing and a curse. Its very hard to eat a balanced and healthy after having to live on a strict allergen free diet for many years. I admittedly have eaten ALL the things..just because I could. While Im not especially proud of that fact..I can say its given me a nice reminder of what things SHOULD taste like. The longer you don’t eat regular flour the harder it becomes to remember what a baked good should taste like and you get used to things tasting different. I never wanted to put out recipes that tasted different. So, its nice that I can now develop them side by side with the real thing and duplicate things exactly. Which IS possible by the way..just takes extra effort. You really don’t have to settle for almost as good..
So all that said these cookies are ON POINT. I adapted them from a very popular sugar cookie recipe online. Its the same recipe- but with a different blend of flours :).
Before you get started baking- we need to talk about THREE IMPORTANT Baking tips.
You need to buy a baking scale and you need to use it ALL THE TIME. Coconut flour in particular is a VERY strong flour. It tastes strong, it absorbs liquid like crazy and it can work magically in recipes or destroy them. With all flours accuracy is so so important but anytime I use coconut going forward you can expect to see gram measurements. There is variation is measuring cups, variation in measuring spoons, variation in how everyone fills their cups based on how they do it, how heavily packed a flour is in the bag. There are a million things that can go wrong..and with an ingredient this finicky you need to just snag yourself a $10 scale. It will absolutely guarantee that as long as you follow a recipes directions otherwise that it will turn out! You can buy any scale- but Im particularly fond of my escali scales (I have two). They come in a really fun assortment of colors! This recipe is listed in grams ONLY for the ingredients that need to be exact- as I know things could get wonky otherwise. I don’t want anyone to waste their time..and have things turn out bad. I put so much effort into making sure my recipes are perfect-and I want you to have the same results in your kitchen too!
All flour companies are not created equal. Every brand processes their flour a little different and this causes them to work different. The finer they are ground the better they work.. I search for the best flours possible and call for them. SO, say you use the target brand coconut flour in this recipe (and that stuff sucks) then you will end up with cookies that spread too much. So, if you want my results I suggest using the brands I call for!
Flour substitutions are a TRICKY thing and I don’t recommend them for this recipe unless you want to buckle down and try making this recipe a bunch of times like I did. Before someone asks.. NO you cannot swap almond and coconut flour EVER. (I have gotten that question roughly 454390584390584309 times haha!)
This recipe is Gluten/Grain/Nut Free by default. If you wish to make It Dairy Free you can swap out the butter for earth balance! Other than that I don’t suggest a single change.
For the Sugar is is important you buy Organic Cane Sugar as it typically has a different crystal size than regular white sugar. That makes a difference in how much they spread. Its only a matter of time until someone asks me how to make them sugar free.. so let me address that too. You could experiment with using swerve. Generally though it does not spread like regular sugar- so its possible they might work or they might turn out really weird. I haven’t tested it out so I cant give you any guarantees. I DO however have a Keto Cut Out Sugar Cookie recipe that is super easy to make - so that recipe may be more up your alley.
Scoop and Bake Sugar Cookies! Yields 2 dozen cookies.
14 Tbsp Room Temp or slightly softened SALTED Butter (Or Earth Balance butter for Dairy free)
1 Tsp Double Acting Baking Powder (OR: 1 tsp regular baking powder +1/2 tsp baking soda + 1 tsp cream of tarter)
159 Grams of Organic Cane Sugar (it must be organic to work correctly!)
2 Tsp Vanilla extract
1/4 tsp salt (not sea salt.. just regular Mortons salt)
1 Large Egg
51 grams of Otto’s Cassava Flour (other brands wont work as good)
30 grams of Bobs Red Mill Coconut Flour
130 grams of Potato Starch OR Sweet Potato Starch (must be starch, not flour)
Sprinkles: Optional- I tested out a few kinds. Nonpareils and Jimmies work best. The little sugar crystals change the color of the dough and muddy it up. Red + green = brown..soo it wasn’t a pretty situation. No matter what sprinkles you use, mix them in minimally because all sprinkles bleed their color. I put them inside my cookies and on top!
Cream butter, Egg, Sugar, Salt, Vanilla and baking powder in the bowl of a stand mixer. (or use a hand blender). Set aside.
Weigh out your flours in a separate bowl and mix them together.
A little at a time add the flour to the creamed butter mixture. Mixing on low (again in your stand mixer or using a hand mixer). Once all the flour is in there you will end up with a relatively wet dough. Stir in sprinkles if using them (as many or as few as you want). Place the bowl into the fridge to chill for 30-60 minutes. (Or up to 48 hours if you want to make the dough ahead!)
Line 2 cookie sheets with parchment paper. Once the dough is chilled and firm- scoop about 2 tbsp worth of dough into 24 balls. Place them on the cookie sheets leaving an inch between them. Sprinkle with more sprinkles if you wish. DO NOT PUSH THEM DOWN. They will spread to the perfect thickness when they bake. Place them back in the fridge to chill again for 15-20 minutes. During this time preheat your oven to 350 degrees.
Once the oven is preheated, and the dough is again chilled - quickly place them in the oven and bake about 12 minutes until they are golden on the edges and don’t look totally raw on top. For best results, bake one tray at a time. BUT you can bake both at once - but depending on how well your oven works you may need to keep them in an extra minute or two.
Allow the cookies to cool completely before removing them from the tray. They finish cooking as they cool and will only hold together once they have fully cooled.
Do NOT attempt to make this recipe into cut out cookies. They are intended for scoop and bake purposes ONLY.
If you are looking for CUT Out SUGAR Cookies I have a number of recipes for you, I tried to cover all the most common allergies and diets.