Gluten-Free Sugar Cookies
You may make these sugar cookies with butter instead of coconut oil if you wish in a 1:1 substitution. Err on the side of underbaking rather than overbaking; I pulled mine at about 9 minutes.
1/2 cup coconut oil, softened but not melted, or 1/2 pound unsalted butter, at room temperature
1/2 scant cup maple sugar
1/4 cup coconut sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract (optional)
40 grams/1/4 cup sweet white rice flour
130 grams (note- best to weigh this)/1 tightly packed cup gluten-free oat flour
1/8 teaspoon fine sea salt
1/4 teaspoon baking powder
- In a large bowl, cream the coconut oil and sugar together until light and fluffy. Add the egg, vanilla, vanilla, and almond extract if using. In a small bowl, whisk together the flour, salt and baking powder. Beat in the flour mixture to the coconut oil mixture.
- Place the bowl in the fridge or turn the dough out onto a piece of plastic wrap and wrap tightly. Place in the fridge for about a half hour; you can also store it for up to three days but the dough will need to be softened a bit before using.
- Heat oven to 350 F. Line two baking sheets with parchment.
- On a piece of parchment, sprinkle a good amount of oat flour. The dough will be fairly sticky. Turn dough out onto the paper, sprinkle with a bit more oat flour, then press flat and use a rolling pin to roll out. Cut out cookies with cutters and place on baking sheets 1 inch apart. Place in the oven for 8-10 minutes, then remove and cool on sheets for 10 minutes. Remove to a rack to cool completely. The longer you let the cookies rest, the more the flavors will develop! If wished, dust lightly with cinnamon sugar (1 teaspoon ground cinnamon + 1 tablespoon maple sugar).