Thanksgiving Gluten Free Cookies
It’s onto the next one… holiday I mean. From Halloween to Thanksgiving, two of my favorite holidays, one is about the candy and the other is about the food! I’ve been experimenting a lot more now that I’m in a new home with an larger kitchen and more room to play. These Thanksgiving Gluten Free Cookies are actually also dairy-free!
However, if you have no issues with dairy, feel free to use a nice organic grass-fed butter in place of my go-to vegan option Earth Balance. These cookies took some extra effort due to needing to use the shape cutters, the chocolate fondue dipping, and the sprinkle coating at the end. But what a treat!! The chocolate chips- by Enjoy Life – were dairy free and only semi sweet so the cookie isn’t overly sugary, even with the sprinkle finish.
Here’s what you’ll need for Thanksgiving Gluten Free Cookies :
A cookie mold (Turkey shaped/acorn/maple leaf (your choice), 1/2 cup buttery spread (or vegan butter), softened 1/2 cup monk fruit sweetener (or brown sugar your choice), 1 egg, 1 1/4 cup white rice flour, 1/2 teaspoon baking soda, 1/2 cup chocolate chips, a separate side of the chocolate chips for the fondue melting, and fall colored sprinkles for the cookie finish.
Here’s how you’ll make these Thanksgiving Gluten Free Cookies :
Preheat oven to 350 degrees. Add ingredients to mix and make sure it is on low-speed. Take the dough from the mixing bowl and spread out on a cookie sheet. From there you will make your cookie shapes, removing outer portions and leaving enough space for the neighboring cookie. Place in oven for 13-15 minutes.
At this same time of baking, start the fondue process. Melt the chocolate chips on low heat until they completely melt. Once the cookies are out of the oven and cooled, you can begin to coat the front of the cookie with the melted chocolate. Place the cookie back on the sheet and sprinkle as you like (light or heavy), then move onto the next cookie. Once you are done with them all, place in the refrigerator for up to 20 min or until the chocolate becomes like a hardened shell on the cookie.
Serve and enjoy!!!! I’d love to hear your thoughts on this recipe or which are your fave holiday dessert molds to use.
XO, Natasha
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