Cooking and Serving: 27 minutes | 36 cookies
Ingredients
See recipe for ingredients
Description
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 36 cookies
Instructions
DAIRY
The dairy in this recipe comes only from the butter. I haven’t tried replacing.
it, but I would recommend trying half Melt Vegan butter (or Earth Balance.
buttery sticks) and half nonhydrogenated vegetable shortening.
If you use a butter replacement that has too much moisture, like all Earth.
Balance buttery sticks would have, the cookies will spread and not keep their.
shape and edges. If you use all shortening, which has nearly no moisture, the.
cookie dough will be dry and the cookies fragile.
Be sure to use dairy-free chocolate chips if you’re adding them. My favorite.
brand for taste alone is Enjoy Life, and they’re top 8 allergen-free.
EGG
In place of the egg white, you can try using aquafaba. Aquafaba is simply the.
liquid from a can of chickpeas.
CORN
The cornstarch in this recipe can be replaced with arrowroot quite easily.
Confectioners’ sugar is typically made with cornstarch, though. So be sure.
you’re using corn-free confectioners’ sugar.
SUGAR
You might be able to replace the confectioners’ sugar in this recipe with Swerve.
brand powdered sugar replacement. Alternative sugars do tend to be drying,.
though, so you’ll have to add more water. Add it slowly, though, since you can’t.
remove it once it’s added.
Meltaway cutout cookies on a plate closeup image.
cutout cookies on a plate closeup image.
GLUTEN FREE MELTAWAY COOKIES
Prep Time: 15 minutes mins.
Cook Time: 12 minutes mins.
gluten free meltaway cookies.
free meltaway cookies.
Get this super easy, tested recipe for gluten free meltaway cookies. They’re.
light and buttery, and they melt in your mouth!
INGREDIENTS
1 ½ cups (210 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for full info on appropriate blends.
¾ teaspoon xanthan gum, (omit if your blend already contains it).
⅓ cup (48 g) cornstarch, replace with more Cup4Cup if that is your all.
purpose gluten free flour blend.
½ teaspoon baking powder.
¼ teaspoon kosher salt.
⅔ cup (77 g) confectioners’ sugar.
12 tablespoons (168 g) unsalted butter, at room temperature.
1 (25 g) egg white, at room temperature.
1 teaspoon pure vanilla extract.
Lukewarm water * 4 ounces miniature semi-sweet chocolate chips (optional).
Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached.
parchment paper and set it aside.
MAKE THE DOUGH
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder,.
salt and confectioners’ sugar, and whisk to combine well. Create a well in.
the center of the dry ingredients and add the butter, egg white, and vanilla,.
and mix to combine. The dough will be thick and smooth.
Add water dough together. If you’d like to make any cut-out cookies, set some of the.
plain dough aside. Add the (optional) chocolate chips and mix the dough until.
the chips are evenly spaced throughout.
FOR DROP COOKIES
Scoop the dough ideal here, but two spoons work well, too) onto the prepared baking sheet,.
leaving about 1 1/2-inches between pieces.
Roll each piece of dough into a round between the palms of your hands, and.
press down slightly into a thick disk. With the moistened tines of a fork,.
press down on the top of each piece of dough until the tines leave an.
impression about 1/4-inch deep.
FOR CUTOUT COOKIES
Place the plain dough between two sheets of unbleached parchment paper and.
roll out the dough about 1/4-inch to 1/3-inch thick. Remove the top sheet of.
parchment paper and cut out shapes using a floured cookie cutter. Transfer.
the rounds to the prepared baking sheet, placing them about 1 1/2 inches.
Place the baking sheet in the center of the preheated oven and bake until.
lightly golden brown on the edges and firm to the touch (about 12 minutes).
Remove from the oven and allow to cool completely on the baking sheet before.
These cookies freeze very well.
FOR CUTOUT COOKIES
Place the plain dough between two sheets of unbleached parchment paper and.
roll out the dough about 1/4-inch to 1/3-inch thick. Remove the top sheet of.
parchment paper and cut out shapes using a floured cookie cutter. Transfer.
the rounds to the prepared baking sheet, placing them about 1 1/2 inches.
Place the baking sheet in the center of the preheated oven and bake until.
lightly golden brown on the edges and firm to the touch (about 12 minutes).
Remove from the oven and allow to cool completely on the baking sheet before.
These cookies freeze very well.