irresistible Gluten-Free cookies
Who doesn’t love cookies? It feels like everyone does. And these small, crunchy cookies are perfect for enjoying with tea or coffee. A fair warning, though — they’re so delicious you might find it hard to stop at just one! These gluten-free cookies are a hit even with those who don’t have any issues with gluten.
Originally, cookies were created as a long-lasting snack. The first versions were more like dry biscuits — baked goods with all the moisture removed to make them easy to store and carry on long trips. Over time, people started experimenting, adding honey, butter, seeds, and nuts to the mix. Slowly, cookies evolved into a beloved treat. During the era of sugar cane’s rise in popularity, cookies became even sweeter and more enjoyable. Loved by both adults and children alike, cookies were served with tea and brought along for journeys.
One great thing about gluten-free cookies is that they can stay fresh and crunchy for a long time if kept in a sealed jar. But honestly, these “Coins” cookies are so tasty, they disappear before you even get a chance to test how long they last! They’re crispy, light, and impossible to resist.
Ingredients:
- 160g vegan butter
- 95g coconut sugar + extra sugar for coating
- 2 tbsp ground flaxseeds + 6 tbsp hot water (see note below)
- 2 tsp psyllium husk
- 160g sorghum flour / rice flour
- 45g tapioca starch
- 25g coconut flour
Note: Ground flaxseeds mixed with hot water act as a vegan egg substitute. Just mix the flax with water, stir well, and let it sit for a while.
In a mixing bowl, beat the vegan butter and coconut sugar until the sugar is fully incorporated. Add the flaxseed mixture and psyllium husk, then stir to combine. Gradually add the flours and starch, mixing until the dough is smooth and uniform. The dough will be soft.
Use a measuring spoon (½ tablespoon) to scoop small portions of dough, roll them into balls, and coat them with coconut or brown sugar. Place the dough balls on a baking sheet lined with parchment paper. Gently press each ball into a small disc. I was able to make 60 cookies from this portion of dough.
While baking, the cookies won’t spread much, but be sure to leave some space between them. Bake at 180°C (350°F) for 10-15 minutes. The cookies will still be soft when you take them out, so let them cool on a wire rack. Once fully cooled, they will become wonderfully crisp and ready to enjoy.
Finally, transfer them to an airtight glass jar to keep them fresh!
A separate advantage of this recipe is that it’s nut-free and vegan. This means the cookies are suitable for a wide range of people. They can be packed for school lunches and shared with vegans. Moreover, the absence of eggs allows these cookies to have a longer shelf life.
