Gluten-free Dairy-free No-fail Cookies
Gluten-free cookies are delicious. These cookies have so many flavour options that you can choose from.
Servings: 14 cookies
- 113 grams dairy-free margarine
- 100 grams sugar
- 1 egg
- 1 tsp vanilla extract
- 340 grams gluten-free self-raising flour
- 1/2 tsp gluten-free baking powder
- 1/4 tsp salt
- 1-2 tbsp rice milk
Preheat the oven to 180°C and line 2 baking trays with baking paper.
Beat the dairy-free margarine and sugar together until combined and looks pale and like buttercream. Approximately 2 minutes.
Add the egg and vanilla. Beat until combined; it will be a runny consistency and the mix will look slightly separated.
Mix in the gluten-free flour, baking powder, and salt until combined. It should be pulling away from the bowl when you stir the dough.
Add the rice milk and stir.
Add in flavours here. See notes.
Scoop it out onto the trays using 2 spoons or ice cream or cookie scoop.
Bake for 12-14 minutes, rotating the trays ½ way through the cooking time.
Store in an airtight container for 2-3 days.
You can use other dairy-free milks, like coconut or soya milk.
I haven’t tried it with an egg substitute but if you do, share it in the comments as I’d love to know how it turned out.
Chocolate Chip: add 16-20 g dairy-free chocolate chips at step 5.
Custard: reduce the gluten-free flour to 256 g (1 ½ cups) and add 84 g (½ cup) dairy-free custard powder at step 4.
Cinnamon: add 1 tsp ground cinnamon at step 4.
Lemon: add the zest of 1 lemon at step 3.
Jam: when the cookies are on the tray, press your thumb into them to create a dent. Add ½-1 tsp of your favourite jam into the dent.