These cookies gave me a huge lesson in baking substitutions. They are really good. I think they shouldn’t taste this good, given all my substitutions, but I was pleasantly surprised.
First of all, I only need my food to be soy and milk-free. But this recipe also happens to be vegan as well as egg-free, nut-free, and gluten-free too. I used the recipe on the back of the Bob’s Red Mill Coconut Flour bag to make them. I’ve included the recipe at the end of this post, for those interested.
This recipe called for interesting ingredients. I have never baked with ingredients such as coconut flour, brown rice flour, and potato starch.
Instead of butter, I used Spectrum Butter Flavor Shortening (Palm Oil).
My son and I used the electric beater on the sugar and palm oil shortening.
It didn’t produce a creamy mixture that butter would have.
I used Vanilla Coconut Milk instead of the Soy Milk ingredient. Coconut milk is something my toddler and I only discovered this week, and it is has been a huge hit. My son likes it in his cereal. I like it with my protein drinks.
I found some sprinkles that looked interesting (gluten-free Sprinkelz). The sprinkles are not as colorful in actuality as they are on the picture of the box (see the first cookie picture at the top of this post).
By the way, I added Enjoy Life Semi-Sweet Chocolate Mini Chips (dairy, nut, & soy free!) to the top of some of the cookies when they came out of the oven. Of course, my son just picked them off instead of eating the cookie.
We also experimented with adding strawberry jelly on some of the cookies. Again, he couldn’t help himself. I let him dip his finger into the cookie…that was HIS cookie now.
Vanilla Sugar Cookies
1 cup Sugar
1/2 cup Butter (I used Palm Oil Shortening instead)
1/3 cup Soymilk (I used Coconut Milk instead)
2 tsp. Vanilla
3/4 cup White Rice Flour (I used Brown Rice Flour)
1/3 cup Coconut Flour
2 Tbsp. Potato Starch
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
Preheat oven to 350 degrees F. Cream together shortening and sugar with an electric mixer and beat two minutes. Add vanilla and milk (coconut milk) and beat for an additional minute. In a separate bowl, mix together dry ingredients. Add dry mix to wet ingredients and briefly mix, then add the almonds. Continue mixing until just blended. The batter should have a moist and fluffy consistency. Place by rounded tablespoon on greased cookie sheet (actually, I didn’t need to grease the sheet when using the palm oil shortening) and bake 10-12 minutes (I needed close to 13 minutes). Makes 24 cookies.