Coconut rice flour cookies (gluten-free)

Ingredients

• 60 g rice flour
• 40 g shredded coconut
• ⅛ teaspoon xanthan gum (optional)
• 40 g vegan butter
• 50 g sugar
• A pinch of salt (0.8 g)
• 12 g cornstarch
• 30 ml plant-based milk
• 1 g vanilla extract
• 3 g baking powder

Missing an ingredient?

• What to use instead of sugar
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 190°C (375°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
2. Beat the vegan butter with the sugar until smooth and creamy.
3. Add the salt, cornstarch and vanilla and keep beating.
4. In another bowl, mix the flour with the baking powder.
5. Add the flour and plant-based milk to the creamed mixture and mix well, without overworking it.
6. Transfer the dough to a lightly floured surface and roll it out to about 5-6 mm thick.
7. Cut out the cookies with a cookie cutter or mold and place them on the baking sheet, spaced apart. You can reroll the scraps (with little flour, or the dough gets tough).
8. Bake at 190°C (375°F) on the middle rack for 10-12 minutes, until the edges start to brown.
9. Let them cool completely on a wire rack.

Nutrition facts

Approximate, per serving (about 20 g). Calculated with data from USDA FoodData Central.