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Grain-Free Egg-Free Dairy-Free Cookie Cutter Cookies

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Grain-free Snowman Cookies

I have two variations of this recipe. I’m sharing the egg-free version here at the blog and the version which contains one egg is featured today in a guest post at my friend Jessica’s blog, Delicious Obsessions.

One of my favorite memories as a child was making cookie cutter cookies at Christmas.  This was a tradition which I shared with my children as well.  But since I’m doing GAPS, those old favorite recipes are not acceptable, and since my children are grown I hadn’t thought too much about it.  Around Thanksgiving I saw Jill from Real Food Forager’s Grain Free Holiday Roll Out Cookies and I decided to give them a try.  Jill asked for comments on decorating the cookies to make them SCD and GAPS legal, and that started me thinking.

Every year at my job I set up my collection of snow people and one of my coworkers asked if I would consider making some kind of Christmas cookies to share… it occurred to me that it would be really cool to make some snow people cookies.   I decided I would make vegetable leather from beets and carrots to decorate!  I wasn’t sure if it would work out, but I figured it couldn’t be much different than making fruit leather.

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Although butter and ghee are legal on GAPS, I know there are a lot of people who don’t tolerate even butter and ghee, so I thought I would try making these cookies with coconut oil. The other adaptations from Real Food Forager’s recipe is that I omitted the baking soda, exchanged orange zest for lemon, added cloves and exchanged the egg for flax “egg” substitute.

Now without further ado, here is the recipe!  You can find a printable version of the recipe below.

Grain-Free Cookie Cutter Cookies

Grind sprouted flax seeds until turned into flour. I used my Magic Bullet with the low blade.  Place ground flax seeds in a small bowl. Add water one tablespoon at a time and mix thoroughly.  Place in the refrigerator for 15 minutes to allow flax “egg” to set up.

Place 1/2 cup solid coconut oil in a bowl. Add 1/4 cup honey.

Grain-Free Cookie Dough

Beat with mixer until whipped.

Grain-Free Cookie Dough

Add orange zest, cloves and vanilla.  Add the flax “egg” and mix together.

Grain-Free Cookie Dough

Measure 1/2 cup of coconut flour, firmly packed. I use Tropical Traditions and keep it in the freezer so it is still kind of moist and clumps together. Use the back of a knife to cut across the measuring cup to be sure you get an even measurement.

Reserve two tablespoons.

Sift the coconut flour to remove any small clumps. Mix the coconut flour into the bowl and mix thoroughly with a hand mixer. Allow to sit five minutes. If the dough is stiff but pliable and forms into a ball of dough, don’t add any more coconut flour. Otherwise, add the rest of the coconut flour. Allow to sit for five minutes.

Grain-Free Cookie Dough

Form into a ball, the cookie dough’s texture should be very much like regular cookie cutter cookie dough.

Grain-Free Cookie Dough

Divide ball in half. Place each piece between a piece of parchment paper and flatten into a circle. Refrigerate 15 minutes (not any longer because the dough will become too stiff – if it does become too stiff to easily use a cookie cutter allow to sit at room temperature for a few minutes).

Remove from refrigerator, roll the dough slightly thinner with parchment paper in place.

Apply “clothing” before baking if you are making snow people. :-) You can make your own, or use store bought fruit or vegetable leather. See below for more information on making the beet and carrot leather.

Bake at 350°F for 7 minutes.

Yields 10 snow people.

Beet and Carrot Leather Instructions

When I made the beet and carrot leather I totally winged it.  A few days later my husband found my Mary Bell’s Complete Dehydrator Cookbook and I was able to do some research.  I will tell you what I did, and what I would change in making the beet and carrot leather again.

Steam two medium beets, chopped and 5 peeled carrots, until fork tender.  It takes 25 minutes for the carrots, and an additional 15-25 minutes for the beets.

Add water by the tablespoon to the beets and puree them into an applesauce-like puree.  Add 1-2 tablespoons of honey to the beets.  Sweeten to taste, bear in mind as the leather dries it will taste sweeter.

Do the same with the carrots.  After reading my dehydrator book I discovered that vegetables do not have much pectin – apples are high in pectin. According to Mary Bell, “A sufficient amount of pectin in applesauce is the reason the leather peels off the leather sheet in one piece.” With that bit of information, I would add one cooked apple to eat vegetable puree.  (I would just steam two apples and add one apple to the beets and one apple to the carrots, you will probably be able to get by with adding less honey since the apple will add sweetness).

Spread your vegetable puree onto greased fruit leather sheets.  I use this dehydrator Nesco American Harvest FD-61 Food Dehydrator with these Nesco LSS-2-6 Fruit Roll Sheets (Set of 2).

Mary Bell says “Drying time depends upon several factors: the make of dehydrator, the thickness of puree on the leather sheets, the sugar content of the puree, and so on.”

It is recommended to spread the puree 1/4″ thick but I spread mine thinner – about 1/8″ so that the resulting leather would be thinner for decorating the snow people cookies.  It can take from 8-20 hours to dry the puree into leather.

Beet and Carrot Vegetable Leather

I neglected to grease my fruit roll sheets and they stuck pretty bad, so ended up placing them into the freezer which allowed me to bend them and remove the leather. I placed the leather on parchment paper.

I used the snowman cookie cutter to press into the leather to indent a pattern for the hats, and then used scissors to cut them out.  For the rest I just eyeballed the sizes, using scissors to cut the scarves, aprons, hat bands, flowers, etc.

It took me 5-6 minutes to decorate each snow person so this is definitely a labor of love. :-)

I just laid the vegetable leather on the raw cookies, when placing the hat band on the hat I just placed my finger into a bowl of water and moistened the bottom of the hat band so it would stay in place.

Let me know if you try making these cookies, I would love to see pictures of your decorated cookies!

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

This post shared at Fat Tuesday’s Christmas Edition.

Grain-Free Egg-Free Cookie Cutter Cookies
Author: 
Recipe type: Cookies
Serves: 10
 

Cookie cutter cookies
Ingredients
  • ½ cup coconut oil
  • ¼ cup honey
  • 1 Tablespoon sprouted flax seeds (I used Go Raw’s Organic Sprouted Flax Seeds)
  • 2 teaspoons orange zest (about 2 medium oranges)
  • ⅛ teaspoon cloves
  • 1 teaspoon vanilla
  • ½ cup coconut flour
  • Fruit or vegetable leather (for decorating, if desired)

Instructions
  1. Grind sprouted flax seeds until it is turned into flour. I use Magic Bullet with the low blade. Place ground flax seeds in a small bowl. Add water one tablespoon at a time and mix thoroughly. Place in the refrigerator for 15 minutes.
  2. Place ½ cup solid coconut oil in a bowl. Add ¼ cup honey. Beat with mixer until whipped.
  3. Add orange zest, cloves and vanilla.
  4. Add the flax “egg” and mix together.
  5. Measure ½ cup of coconut flour, firmly packed. I use Tropical Traditions and keep it in the freezer so it is still kind of moist and clumps together. Use the back of a knife to cut across the measuring cup to be sure you get an even measurement.
  6. Reserve two tablespoons of coconut flour.
  7. Sift the coconut flour to remove any small clumps. Mix the coconut flour into the bowl and mix thoroughly with a hand mixer. Allow to sit five minutes. If the dough is stiff but pliable and forms into a ball of dough, don’t add any more coconut flour. Otherwise, add the rest of the coconut flour. Allow to sit for five minutes. Form into a ball, the cookie dough’s texture should be very much like regular cookie cutter cookie dough.
  8. Divide ball in half. Place each piece between a piece of parchment paper and flatten into a circle. Refrigerate 15 minutes (not any longer because the dough will become too stiff – if it does become too stiff to easily use a cookie cutter allow to sit at room temperature for a few minutes).
  9. Remove from refrigerator, roll the dough slightly thinner with parchment paper in place.
  10. Apply “clothing” before baking if you are making snow people. :-) You can make your own, or use store bought fruit or vegetable leather.
  11. Bake at 350°F for 7 minutes.

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9 comments to Grain-Free Egg-Free Dairy-Free Cookie Cutter Cookies

  • Anna

    Making these right now, I am so excited, one quick question should the baking sheet be lined with parchment paper or just bake the cookies directly on the sheet? Thanks!

    [Reply]

    Starlene Reply:

    Hi Anna! I’m so sorry I did not see this question yesterday. I did place the cookies directly onto a greased cookie sheet. You could use parchment paper too.

    [Reply]

  • Anna

    These are delicious!!! My cookies are definitely fragile though, I’m thinking I might have made them too thin, but I don’t care if they end up in crumbs, I will eat every last piece :) Thanks for this recipe, it’s so hard to find grain free, dairy free, nut free, egg free, etc, etc, etc. recipes :)

    [Reply]

    Starlene Reply:

    Yay! I’m glad they turned out well for you, Anna. Mine were pretty hardy – did you have the sprouted flax seed on hand? I would think just plain flax seed would work too but from a WAPF perspective the sprouted is probably best. FWIW, I did try a batch with no egg and no flax “egg” and they were very fragile. They actually rolled out nicely and I was able to cut them into cookies and bake them, but when I tried to move them they fell into crumbs. Glad you liked them! ~Starlene

    [Reply]

  • Lynn

    Starlene- these look just AWESOME!

    [Reply]

    Starlene Reply:

    Thanks, Lynn! They are pretty tasty. I wouldn’t say they are the best cookies in the world, but they are healthy and I know a lot of little GAPSter kiddos that will be thrilled with them. :-)

    [Reply]

  • Love this Starlene. I will share on FB – hopefully today.
    Adrienne recently posted..6 Reasons Why You Should Start Eating THIS FoodMy Profile

    [Reply]

    Starlene Reply:

    Cool, thank you, Adrienne! :-)

    [Reply]

  • […] us know if you get a chance to try these cookies! Remember to come over and check out my egg-free version of these cookies and also to see how I made my snow people’s “clothing”. Thank you Jessica for […]

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