Cookie-Cutter Vanilla Cookies Recipe

Name: Cookie-Cutter Vanilla Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chia seeds; 1 1/2 cups water; 3 cups brown rice flour, plus extra for rolling out dough and cutting cookies; 1 1/3 cups garbanzo bean flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1 cup canola oil; 1 cup Sucanat; 1 teaspoon vanilla extract; Cookie-Cutter Vanilla Frosting

Servings: persons

2 tablespoons chia seeds
1 1/2 cups water
3 cups brown rice flour, plus extra for rolling out dough and cutting cookies
1 1/3 cups garbanzo bean flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup canola oil
1 cup Sucanat
1 teaspoon vanilla extract
Cookie-Cutter Vanilla Frosting

1
Preheat the oven to 350 degrees F. Generously dust your work surface with brown rice flour and place a plate with extra flour nearby.
2
Lightly grease 2 cookie sheets.
3
Begin by soaking the chia seeds in the water for at least 15 minutes.
4
In a medium bowl, whisk together the brown rice flour, garbanzo bean flour, baking powder, baking soda, and salt.
5
In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the canola oil, Sucanat, and vanilla on low speed.
6
Add the dry ingredients, alternating with the chia seeds and their soaking liquid, until the dough has attained a smooth consistency.
7
Now comes the really fun part.
8
On your floured work surface, gently knead the cookie dough a few times and then roll it out, adding flour as needed to keep the dough from sticking, until it is about 1/4 inch thick.
9
Using your favorite seasonal cookie cutters, cut out shapes, dipping your cutter in a little rice flour between each cookie.
10
With a floured spatula, transfer cookies to the baking sheets and bake for 15 minutes, or until the cookies are lightly browned.
11
Let the cookies cool on the baking sheet before frosting.

1045

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons chia seeds, 1 1/2 cups water, 3 cups brown rice flour, plus extra for rolling out dough and cutting cookies, 1 1/3 cups garbanzo bean flour, and more.

Yes, Cookie-Cutter Vanilla Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cookie-Cutter Vanilla Cookies

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