Gluten Free Golden Milk Cookies Recipes

GLUTEN-FREE GOLDEN MILK COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Combine the butter and both sugars in a stand mixer fitted with the paddle attachment. Beat on low speed then gradually increase the speed to medium, until light and fluffy, 2 to 3 minutes. Add the vanilla, then the eggs, one at a time, and beat until thoroughly combined after each addition. Scrape down the sides of the bowl, as necessary.
• In a medium bowl, combine the flour, almond flour, turmeric, baking powder, ginger, cinnamon, salt, cardamom and baking soda. Whisk together then, with the stand mixer running on low speed, slowly add to the butter mixture and combine; increase the speed to medium and mix for 10 seconds or until you no longer see any flour.
• Using a medium ice cream scoop or large spoon, scoop 7 to 8 mounds of the dough onto the prepared baking sheet, spacing them 1 inch apart. Do not press down.
• Bake one sheet of cookies at a time until they are puffed up and set around the edges, 9 to10 minutes. Remove from the oven and let cool slightly on the baking sheet--they will deflate as they cool. Transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.
• Serve or store in an airtight container for up to 4 days.

DAIRY-FREE, GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together flour, baking soda, and salt.
• Beat brown sugar and vegan butter in a large bowl for 2 to 3 minutes. Mix in eggs and vanilla. Add flour mixture and mix until combined. Fold in vegan chocolate chips.
• Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, rotating halfway through about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
• Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
• Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.