Flecked with vanilla bean seeds, these crunchy cookies are made without gluten ingredients thanks to coconut flour. You can bake these treats for the holidays or any time of the year — it just depends how festive your cookie cutters are.
Adding tapioca starch (also called tapioca flour) to the coconut flour helps provide structure, chew and elasticity, while xanthan gum’s binding ability makes it the ideal substitute for gluten when baking without added gluten.
Special Diets:
Ingredients
Method
In a stand mixer, combine butter, sugar and vanilla. Start on low to soften and combine ingredients then mix on medium-high for 3 minutes until light and fluffy. Add eggs and salt, mixing for an additional minute.
In a separate bowl, whisk together coconut flour, tapioca starch and xanthan gum.
Add dry mixture into wet and mix on low until fully incorporated. The dough will be sticky.
Roll the dough out between two pieces of parchment paper, then transfer to a baking sheet and refrigerate for 1 – 2 hours. *Alternatively, wrap dough and refrigerate for 1 – 2 hours. Roll out on countertop dusted well with tapioca starch.
Preheat oven to 350°F. Cut out desired shapes with a cookie cutter. Place on parchment-lined baking sheet and bake 10 – 12 minutes until golden brown around edges. Transfer the cookie sheet to a cooling rack and let the cookies cool on the tray for 5 minutes, then transfer to the cooling rack to cool completely.
Store in an airtight container for up to 3 days.