Sugar Cookies- GF, Egg Free, Dairy Free

I have been on a quest for a gluten free, egg free, dairy free, nut free sugar cookie.  Not just something anyone can eat, but something anyone would want to eat.  I mean really, what is the sense of having a cookie if it isn't good?  I didn't want the eater of this cookie to wash it down with water while looking longingly at the gluten cookies the rest of the party was eating, I wanted the eater of this cookie to be hoarding and defending this cookie from those without food allergies while shouting 'Let them eat gluten/eggs/dairy/nuts'. This had to be a cookie that satisfied, and a sugar cookie without butter...that's a pretty tall order.  And then someone in the house added the 'without coconut' stipulation.  Well then, no problem...let me just magic some of those right up...

This cookie could be a drop cookie, that was fine.  No need for cutouts, just the right flavor.  Well, the first ones were hard biscuity things with a distinct oil taste.  Nobody was taking a second one of those.  The second try was a sticky, messy disaster.  The flavor of the dough was right, but when it baked up, it tasted just like the first batch.  So disappointing.

Well, after many more trials, and errors, I think these fit the bill.  They are crisp with a good, light flavor. You do need to cook these thoroughly though.  They need to be completely baked all the way through with a nice overall browned color.  If they aren't cooked all the way through, the oil taste still comes through.

These are a drop cookie, but I found they work best in my cookie press.  The cookie press gets the cookies thin and even enough that they bake through and crisp up.  If you do not have a cookie press, you will want to flatten the dough before baking to be sure it gets cooked evenly and completely.

So, is my cookie quest a success? Yes, these are good, but I am not sure they 'beat' a gluten, egg, and dairy cookie.  You may not need to stand on the table and defend them from others.  For that, I will continue my quest.  Until then, these do satisfy and I am not looking longingly at the other table laden with gluten, eggs, dairy, and nuts.

Gluten Free

Corn Free

Allergen Free for: Dairy, Egg, Soy, Nut, Peanut, Wheat, Shellfish, Fish

contains vinegar

If using your own flour blend:    Flour = 385 grams; approximately 2 3/4 cups of a gluten free blend

Makes about 6 dozen cookies

Combine with electric mixer:

1 1/4 C sugar
1/2 C grapeseed oil
1/4 C applesauce
1 tsp vinegar
2 flax eggs (2 TBSP ground flax meal + 6 TBSP warm water)
2 tsp vanilla

In a separate bowl, blend dry ingredients:

121 g potato starch
139 g brown rice flour
125 g white rice flour

1 3/4 tsp baking soda
1 tsp. cream of tartar
1/4 tsp salt

With mixer, blend dry ingredients into wet ingredients. 

Chill dough at 2-3 hours.  

Fill cookie press with dough and press cookies onto cookie sheet.

If not using a cookie press, drop dough by spoonful onto cookie sheet and press flat to ensure even cooking.

Bake in 400 degree Fahrenheit oven until thoroughly cooked, browned and crisp. 

10-12 minutes.