Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Baked Goods, Christmas Cookies, Cookies, Gluten Free, Vegan
Yields or Serves:
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Tags: Agave Nectar, Almond Milk, Arrowroot, Baked Goods, Baking Powder, Chia, Chia Seeds, Christmas, Christmas Cookies, Coconut Oil, Cookies, Flour, Garfava Bean Flour, Gluten Free, Gluten-Free Cookies, Holidays, Honey, Kosher Salt, Lemon, Millet Flour, Potato Starch, Salt, Tapioca, Vanilla, Vegan, Victoria Hart Glavin, www.tinynewyorkkitchen.com, Xanthan Gum
These easy, but not too sweet cookies are the perfect base for cutouts or decorations. The dough remains soft and workable even when rolled and recut several times. They also work well as drop cookies.
- 8 Tablespoons Agave Nectar or Honey
- 1 Tablespoon Finely Ground Chia Seeds
- 2 Tablespoons Almond Milk
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Lemon Extract
- 2 Cups Millet Flour
- 2/3 Cup Garfava Bean Flour
- 2/3 Cup Arrowroot or Tapioca Starch
- 1/2 Cup Potato Starch (NOT Potato Flour)
- 1 Teaspoon Xanthan Gum
- 1 1/2 Teaspoons Baking Powder
- 1/4 Teaspoon Kosher Salt
- 1/2 Cup Coconut Oil (At Room Temperature)
- Preheat your oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- In a small-size bowl whisk together agave nectar (or honey), chia seeds, almond milk, vanilla, and lemon extract. Set aside for 5 minutes.
- In a food processor add millet flour, garfava bean flour, arrowroot starch, potato starch, xanthan gum, baking powder, and kosher salt. Process briefly. Drop coconut oil in chunks into flour mixture and process, again, until incorporated. Mixture should appear crumbly. Pour agave nectar mixture, gradually, over flour mixture and process until you have soft, sticky dough.
- To make drop cookies, use dough immediately. Drop from small scoop or tablespoon onto prepared baking sheets 2 inches apart. Flatten slightly with silicone spatula.
- For rolled cookies, gather dough together and form it into a disk. Wrap disk in plastic wrap and place in refrigerator for 1 hour. Once dough is firm, remove from fridge and roll out on piece of waxed paper to 1/4 inch thick. If it’s too firm, it may begin to crack as you roll it, but if you keep at it, dough will begin to warm and will roll out as it is supposed to. Cut into desired shapes and place 2 inches apart onto prepared baking sheets. Gather any remaining scraps of dough together and roll again. Repeat until all dough is used.
- Place in oven for 10 to 13 minutes. Rotate baking sheets halfway through baking. You will want cookies to have golden edges. Remove from oven and cool completely before removing from baking sheets. Decorate as desired.
- Store in an airtight container in refrigerator to prevent cookies from drying out. Remove, from fridge, 30 minutes before serving.
- Cookies will keep for up to 5 days in refrigerator. You can also freeze them for up to 2 months.
- Makes 25 cookies (depending on shapes of course).
- "Work With What You Got!”
- © Victoria Hart Glavin Tiny New York Kitchen
