| Servings | Prep Time | Cook Time |
| 30cookies | 15minutes | 15minutes |
| Servings | Prep Time |
| 30cookies | 15minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1⁄2 pound coconut oil
- 1⁄2 cup icing sugar
- 1 1⁄2 cup gluten-free flour blend
- 1 teaspoon xanthan gum
- 1⁄4 teaspoon salt
- 1⁄2 cup tapioca starch (or cornstarch)
Servings: cookies
Units:
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Ingredients
Servings: cookies
Units:
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Instructions
- Preheat oven to 325F and line a cookie sheet with parchment paper.
- Place coconut oil in stand mixer and beat at medium speed for about 3-5 minutes, or until coconut oil is soft and creamy.
- Slowly add sifted powdered sugar to the coconut oil and continue to beat until the coconut/sugar mixture has a similar consistency to icing.
- Add the gluten-free flour, tapioca starch, xanthan gum and salt to the mixer and continue to beat until the cookie dough forms. It takes some time and a strong stand mixer for the flour and the coconut oil to fully blend together. Another option is to knead the dough by hand.
- Roll the dough into 1” balls and place on a cookie sheet. Use a fork to flatten the dough balls into cookies.
- Bake at 325F for 15 minutes
- Cool completely on a cooling rack
Recipe Notes
Read more about how I came up with this recipe on the Huffington Post Allergy-Friendly Makeovers
