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
Ingredients
- 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
Instructions
- 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.
Notes
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.