A vegan cookie recipe that can be rolled out and cut into many wonderfully creative shapes.

 

INGREDIENTS

½ tbsp. olive oil

1 tbsp. rice flour

1 tbsp. water

½ tsp. baking powder

⅓ cup coconut oil, softened

⅓ cup coconut sugar

1 tsp. vanilla extract

1 cup gluten-free flour mix (i use equal amounts of  brown rice, sorghum and tapioca flours)

⅛ tsp. xanthan gum or guar gum

½ tsp. baking powder

⅛ tsp. sea salt

 

DIRECTIONS

In a small bowl, mix rice flour, water, oil and baking powder together and let rest 5 minutes.

Preheat oven to 375°F.  Line baking sheet with parchment paper.

In a large bowl, cream coconut oil and  sugar using a hand mixer until light and fluffy.  Add olive oil mixture and vanilla.

Sift in gluten-free flour, xanthan gum, baking powder and sea salt.

Knead into a soft dough.

Place dough between two sheets of parchment paper and roll out to desired thickness.  Using your favorite cookie cutter, cut into desired shapes and place on prepared baking sheet.

Bake 8-10 minutes or until edges just start to brown.

Once cooled use Easter stencils  and cocoa powder to decorate cookies.

Makes 18-24 Cookies