Cinnamon Star Cookies

So I’ve been on another egg-free kick lately. Now, egg-free, grain-free, nut-free, practically everything-free all at once is really, really hard. And it’s especially hard for making cookies. Thankfully, though, I can do brown rice flour! And I came across a website with a bunch of egg-free cookies from an Indian chef. They all look really fun! I started with the cinnamon cookies, and replaced the all-purpose flour with brown rice flour (they’re actually not crumbly or gritty, as I thought they might be!), used coconut sugar instead of regular, and translated the measurements from metric to…whatever it is we use in America. 😊 The result was delicious the first day, but the second day…wow! They brought back memories of baking pies with Mom and Grandma. We used to take the scraps left over from the pie crust and bake them up with cinnamon and sugar on top. That is exactly what these taste like! Delicious little cinnamon crisps. What’s even better than delicious food? Delicious food that carries happy memories!

Cookie Ingredients:

1/2 cup butter
1/2 cup coconut sugar 
1 1/2 tablespoons cinnamon 
1/2 teaspoon vanilla 
1 3/4 cup brown rice flour 
1/4 teaspoon baking powder 
2 tablespoons water

Cinnamon-Sugar Topping:

1 tablespoon coconut sugar
1 teaspoon cinnamon

Melt butter, then cream together butter, sugar, cinnamon, and vanilla. Add brown rice flour and baking powder and mix well. Add water until the dough is workable, forming a medium-soft ball. Refrigerate dough for 10 minutes, then roll out on parchment paper till 1/8-1/4″ thick. Cut with cookie cutter, re-rolling the scraps and repeating the process till the dough is used up. Place the cookie shapes on a parchment lined baking stone. Sprinkle cookies with cinnamon-sugar mixture, gently pressing cinnamon-sugar into the cookies with your palm. Bake at 350° for 15 minutes. Cookies will not brown very much (they are already brown from the cinnamon and coconut sugar), but should be done then. Let cool about 10 minutes, then transfer to cooling rack to cool completely.

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