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)
Equipment
- Cookie sheets (where to buy)
- Cookie cutters (where to buy)
- Rolling pin (buy a rolling pin like this one)
- Spatula
- Stainless steel cooling rack (where to buy)
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
- When the cookies are cooled you may decorate with dairy-free coconut cream icing which I previously posted.
