Video/Recipe: Grain-Free Dairy-Free Roll Out Cookie Dough

October 2, 2011 · 26 comments

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gluten-free roll out cookie dough

I’ve had a breakthrough in my experimentation with cookie dough. I’ve come up with a recipe for grain-free, dairy-free roll out cookie dough that really works well with cookie cutters! I’m so excited to show you this recipe. I used to love to make conventional wheat, roll out cookie dough and use my many cookie cutters. I had to put them away because I never found a recipe that was grain and dairy free that would work. Now I have it so let’s have some fun!

Grain-Free Dairy-Free Roll Out Cookie Dough

Ingredients

3 large eggs

1/2 cup honey (or more to taste)

2 teaspoon vanilla extract

1/2 cup ghee (or butter) that has been softened (but still solid)

1 1/4 cup coconut flour (where to buy coconut flour)

1/2 cup almond flour (where to buy almond flour)

2 teaspoon baking soda

1/2 teaspoon salt (where to buy high quality salt)

Instructions

  • Preheat oven to 325 degrees F
  • Line 2 -3 cookie sheets with parchment paper
  • In a food processor process the eggs, honey, and vanilla
  • Keep the processor going and add in small pieces of the ghee through the chute until it is all combined
  • Add the flours, baking soda and salt and process
  • Keep processing until a dough forms and it becomes a ball that collects in one place
  • You may need to scrape the sides a few times
  • You may need to add tiny amounts of coconut flour to get the dough into a ball
  • When the dough is ready, scrape it out of the processor and place it at your workplace
  • You may want to work on parchment paper or just a floured surface
  • Divide the dough into 3 separate pieces and shape into round discs on clear wrap
  • Wrap them up and refrigerate for at least 10 minutes or hours if you want to come back to it later
  • After 10 minutes take one disc and set in at your work place
  • Using a rolling pin with the clear wrap on top, roll out the dough until it is 1/8 to 1/4 inch thick
  • When the dough is rolled to your liking remove the clear wrap and cut your shapes
  • A spatula may be helpful in placing the shapes on cookie sheets
  • Use the next disc in the same way until all the dough is finished
  • You may collect all the scrapes and form another disc, refrigerate and roll out for cutting one time
  • Bake for 7 – 9 minutes or until browned

Decorating the Cookies

This post is linked to: My Meatless Monday, Melt in Mouth Monday, Sugar-Free Sunday, Savory Sunday, Monday Mania, Meatless Monday, Mangia Monday, Homemaker Monday, Real Food 101, Tuesday Tasty Tidbits, Weekend Carnival, Made From Scratch Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Tasty Tuesday, Traditional Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, What’s Cooking Wednesday, Real Food Wednesday, Healthy 2Day Wednesday, Cast Party Wednesday, These Chicks Cooked, Gluten-Free Wednesday, Mommy Club, Full Plate Thursday, Turning the Table Thursday, Creative Juice Thursday, Pennywise Platter, Foodie Friday, Fresh Bites Friday, Friday Favorites, Fight Back Friday, Fat Camp Friday, Fat Camp Friday, Friday Food, Living Well, Simple Lives Thursday

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{ 20 comments… read them below or add one }

1 Alison October 3, 2011 at 1:06 am

You are the master!! :)

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2 Holli October 3, 2011 at 3:34 am

I am so excited to see this. We’re Gluten Free for our son, who has a sensitivity, and one thing I was not looking forward to this year is not being able to make these cookies for holiday parties (we always bring a made from scratch healthier alternative).

Any advice on making these egg free too? My son cannot have eggs either. I’m not a huge fan of the “binding” agents used for regular Gluten Free Grain based mixes, like Tapioca Starch or Corn Starch.

Reply

3 Jill October 3, 2011 at 6:29 pm

Hi Holli,
Here is a recipe for egg replacer:
GELATIN AS EGG REPLACER Mix one envelope of unflavored gelatin
with 1 cup boiling water. Substitute 3 tablespoons of this liquid for
each egg. Refrigerate.

However, I do not know how this would work in the roll out dough recipe as need s to really hold together. . But it would probably work fine in a regular recipe. If you try it please let me know how it works!

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4 Charlotte October 3, 2011 at 12:20 pm

Hope this doesn’t sound rude, but I’m really suprised you didn’t have sucess with a cut-out-cookie recipe before. I find no trouble converting practically any cut-out-cookie recipe to GAPs, i just use nut flour instead of wheat and ghee instead of butter and it always works fine (i often replace a little of the ghee with a small amount of nut milk so it’s more butter-like and the end result is less oily). There is a great cut out cookie recipe here on SCDrecipe.com that shows you how to get crisp cookies which i really like:
http://www.scdrecipe.com/recipes-cookie/scd-cutout-cookies/

Yes there is no problem refrigerating (or freezing) the dough, i often make a huge batch and refrigerate half until we’ve finished the first batch then bake a second batch.

Anyway, i will try your recipe sometime and look forward to see how it compares.

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5 Jill October 3, 2011 at 12:30 pm

I think early on I tried it with the almond flour but I find the almond flour very heavy. I also soak and dehydrate the blanched almonds and make it into flour and this is very time consuming. Therefore I do not like to use a lot in any one recipe.

In the past couple of years I started to use coconut flour which I like a lot better and some people tolerate much better than almond flour. So it’s been a while to come back to thinking about roll out cookies!

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6 Hannah October 3, 2011 at 3:02 pm

I’m so excited Jill! I’ve been looking for a good cookie recipe. I’ll have to try it sometime.

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7 Sarah Smith October 3, 2011 at 10:30 pm

Hooray, Jill!  Thanks for doing the leg work on this.  I’m excited to make some during the holidays. Last year we skipped the gingerbread men because I couldn’t find a recipe that held together well. I’ll add some spices and we’ll be ready to roll with your recipe! Thanks!

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8 Jill October 3, 2011 at 11:31 pm

Hi Sarah,
This should work well for you! Let me know how it goes!

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9 Melissa @ Dyno-mom October 3, 2011 at 11:21 pm

Whoa, I have a friend whose daughter is allergic to wheat and dairy. I am so making these! Thanks! I stopped over from Weekend Gourmet, by the way.

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10 Jill October 3, 2011 at 11:31 pm

Hi Melissa,
Great! Please let me know how it goes!

Reply

11 Andrea Dierna October 4, 2011 at 5:26 pm

Ghee is dairy, is it not? 

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12 Jill October 4, 2011 at 5:48 pm

Hi Andrea,
Ghee is butter fat that has had the casein and whey (and lactose) removed. It is safe for dairy-free people as it is only pure butter fat.

Reply

13 Erin@TheHumbledHomemaker October 4, 2011 at 8:22 pm

Any way to make these egg free?

Reply

14 Jill October 4, 2011 at 10:59 pm

Erin,
I answered that with a reply to Holli above.

Reply

15 Glutenfreesourdoughbaker October 7, 2011 at 10:11 pm

This recipe is very exciting to me. I am a gluten-free sourdough baker and have had barely decent cookies so far. I cannot use the ghee, eggs or honey but have ideas about how to convert it to my technique. To Holli and Erin, when I try this I will use chia gel in place of the eggs. Chia Gel: 2 tablespoons whole chia seed in 1 cup water. Stir a bunch for a few minutes, stir a few more times over the course of a half hour, cover and either use right away or ferment on the counter for 12 hours. 1/4 cup of chia gel equals 1 egg. Sometimes I make a thicker gel like 3 tablespoons seed per cup which might be right for this recipe. 

Thanks, Jill, now to the coconut whip cream recipe…

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16 Jill October 7, 2011 at 11:04 pm

Hi Glutenfreesourdoughbaker,
Please let me know how it goes!

Reply

17 joaniemouse October 8, 2011 at 3:08 pm

This looks very yummy.  I know I can experiment myself, but can I replace the coconut flour with almond flour?  I’m sensitive to coconut, it makes my throat burn.

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18 Jill October 8, 2011 at 3:50 pm

HI Joaniemouse,
Certainly you can replace the coconut flour with almond flour but you will need to use more almond flour. I’m not sure how much — I would probably start with 1 1/2 cups and see how the batter works out. You want it to start to form a ball in the processor. Please let me know how it goes!

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19 Miz Helen October 8, 2011 at 3:41 pm

Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you are having a great week end and come back soon!
Miz Helen

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20 Shannon October 12, 2011 at 3:04 am

Pretty cookies!  It’s so cool to see the different GF ideas you share!

Thanks for linking up to Momtrends this week.~Shannon, Food Channel Editor, Momtrends.com

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