Gluten-free and Vegan Coconut Sugar Cookies

 

 

 

Vegan and Gluten Free Coconut Sugar Cookies | the simple hive

Because my issues with gluten and Baby Honeybee’s severe egg allergy and mild milk allergy, I have made it a priority to figure out this whole gluten-free and vegan baking thing. In the past, when I bake cookies for the family, my focus has been on egg-free, not necessarily dairy or gluten-free and I often get left out.  No fair.

That all changed when I came across this recipe for gluten, dairy and egg-free coconut sugar cookie recipe from yammiesglutenfreedom.

The recipe, as written, accommodated all our needs without any substitutions. She is awesome.  I might cry a little.

Seriously, she is an amazing young woman.  Check out this About Me page on one of her blogs.  Impressive.

I could ramble on, or I could move along to the recipe.  That’s really why you are all here, anyway.  Well, there may be a few of you who love to read the ramblings of a lunatic. You know who you are.

 

Coconut Sugar Cookies

What you need:

1 c. sugar

1/2 c. coconut oil

1/3 c. coconut milk, full-fat

2 tsp. vanilla (make sure yours is gluten-free)

3/4 c. white rice flour

1/3 c. coconut flour

2 Tbsp. potato starch

1/2 tsp. baking powder

1/2 tsp. baking soda

coconut frosting (recipe follows)

What you do:

Combine the dry ingredients in a separate bowl and set aside.

Cream together the coconut oil and sugar with an electric mixer. If your coconut oil is too hard, soften it in the microwave for about 15-20 seconds, then add the sugar and mix.

Add the coconut milk and vanilla and mix well.

Add the dry ingredients to the wet ingredients a third at a time, mixing thoroughly.  The mixture will be moist and fluffy.

Cover the bowl with a clean towel and let sit at room temperature while the oven preheat to 350 degrees F.

Line 2 baking sheets with parchment paper.  Use a small scoop or your hands to roll 1.5″ balls of cookie dough.  Do not flatten the dough and you will get a nice, soft cookie.

1.5 inch balls

Bake for 11-12 minutes, rotating the trays halfway in the cooking time.

Let cool for about 3 minutes on the baking sheet, then transfer to a wire rack to finish cooling.

Frost with the following recipe when completely cooled.

 

Coconut Frosting

1/4 c. coconut oil

1 tsp. vanilla

2 cups powdered sugar (the original recipe calls for 3 1/4 cup of powdered sugar, but I needed much less)

6 Tbsp. full-fat coconut milk

 

Sift the powdered sugar through a fine mesh sieve to remove any lumps.

In a separate bowl, mix together the coconut oil and vanilla.  Alternate adding the powdered sugar and the coconut milk, mixing well.

coconut frosting | the simple hive

Spread the frosting on each cooled cookie.  The coconut oil give the frosting the consistency of buttercream, so you can use a pastry bag to make them as fancy as you like.

gluten-free and vegan cookie love | the simple hive

Now go on.  Make these and share the cookie love.

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This post is linked-up with The Art of Home-Making Mondays.  Hop on over to the party at Strangers and Pilgrims on Earth for other great blogs.

Strangers and Pilgrims on Earth

Gluten-free and Peanut-free Peanut Sauce

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Say what?! How can peanut sauce not have peanuts? By simple definition, it would be a sauce made with, or containing, peanuts.

Not in this house, it doesn’t. And…it’s gluten-free!

Three of my four children are peanut allergic so “peanut” is a four-letter word in our house. Yes, I know the word peanut actually has six letters, but you know what I mean. Or, maybe you don’t. Maybe I’m confusing you. I’m confusing myself. It happens all the time.

Before I completely loose my marbles, let me pass along one of the tastiest UNpeanut sauce recipes that I have ever tasted. I should have titled this post “Unpeanut Sauce”. That way people would be buzzing about the new unpeanut sauce in town. It’d be all the rage. I’m sure it would go viral.

To clarify, I have tried many different variations of sauces to mimic peanut sauce for my gluten-free chicken imperial roll recipe, which was recently pinned by BlogHer on Pinterest, by the way (*cough*shameless plug). Actually, they pinned the old blog post, but whatever, I’ll take it!

Since sunflower seed butter is our go-to replacement for peanut butter, I tried subbing it, but the sauce always fell short of my expectations. For the most part, I settled into thinking I would be stuck with only plum sauce in which to dunk the delicious rolls.

Last night, I was a woman on a mission. I blended and tweaked until I came up something that took me back in time to my peanut-eating glory days!

I didn’t take pictures of the process because it was really very simple. I threw all the ingredients in a regular mason jar, screwed on the blender blade and ring and let it whirl. I did stop once to scrape the sunflower seed butter off the sides and then blended it again.

Here’s what you need to make the “unpeanut” sauce:

2/3 c. gluten-free soy sauce or tamari
2 TBSP. rice vinegar
2 TBSP. apple cider vinegar
2 cloves garlic, chopped
1 1/2 tsp. grated ginger
1/4 c. brown sugar
2/3 c. sunflower seed butter
Sriracha to taste*

Combine all ingredients and blend until smooth and there are no visible chunks of garlic.

*If you have many people in your home with varying tastes for spicy, the Sriracha can be left out of the original blend. When serving, add a dollop of Sriracha on top of the sauce in individual bowls.

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Serve it up with these lovely rolls, which were pinned by Blogher on Pinterest.  Did ya hear?

 


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