I don't bake as much for the holidays as I used to. It's kind of hard when the food that I can eat seems to diminish all the time. Last year I perfected my low-fructose sugar cookies. This year I face a new challenge - creating an egg-free sugar cookie. Fructose in the form of sugar (when it's bonded with glucose) doesn't seem to bother me so much as long as I don't eat too much of it. So this recipe uses real sugar, which is still low-FODMAP if you don't eat too many. Eggs on the other hand, are not agreeing with me right now. So sad.
After doing tons of research on baking without eggs, I decided to simply increase the amount of guar gum I would typically use with gluten-free flour, and add a little water. I used guar gum, but I'm guessing xanthan gum would work too. It worked! I made these with both dairy butter and Earth Balance Vegan Buttery Sticks. I have no reason to avoid butter, but I decided since I wasn't using eggs, I may as well go vegan all the way and try them with the vegan butter too. Both taste incredible.
I have to say I'm glad to be working in an office again, as it gives me someplace to bring and share my baked goods. Otherwise they might be tossed, or worse, eaten by me. I didn't tell my co-workers that these were gluten-free and I don't think they even noticed. Rave reviews all around! Let me know what you think about these soft and mouthwatering holiday treats.
Low-FODMAP, Gluten-Free, Vegan, Dairy-Free
makes about 26 cookies
2 1/4 cups White Rice Flour Blend
2 1/2 teaspoons baking powder
1 1/2 teaspoons guar gum*
1/4 teaspoon salt
3/4 cup Earth Balance Vegan Buttery Sticks, softened**
3/4 cup granulated cane sugar
2 tablespoons water
1 tablespoon vanilla extract
1/4 cup Earth Balance Vegan Buttery Sticks, softened
2 cups confectioners' sugar
2 - 3 tablespoons water
1/2 teaspoon vanilla
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or lightly grease.
- In a large bowl, stir together the White Rice Flour Blend, baking powder, guar gum and salt.
- In the large bowl of an electric mixer, cream the butter and sugar together on low until combined. Beat on medium speed for 2 to 3 minutes, or until light and airy. Blend in the water and vanilla extract. Slowly add the flour mixture while mixing on low. Mix until fully incorporated and forms a dough.
- Roll dough into 1 1/4" balls and place on prepared cookie sheets. Flatten slightly. Bake 10 to 12 minutes, or until crackled on top and not quite brown around edges. Cool on cookie sheet 5 minutes before transferring to cooling rack. Cool completely before frosting.
- To make frosting, blend butter, confectioners' sugar and vanilla. Add water to reach desired consistency. Frost cookies and top with sprinkles.
*I used guar gum since it's what I had on hand, but I think xanthan gum would work too. If you are using a flour blend that already contains xanthan or guar gum, add an extra 1/2 teaspoon gum.
** I found that the cookies made with real dairy butter (unsalted) had to bake a little longer (about 12 - 14 minutes. If using unsalted dairy butter, add an additional 1/4 teaspoon salt. Also, I found that dairy butter made the cookies spread out more while baking, but they are still soft.
- The dough does not have to be refrigerated before baking, but you can keep it in the fridge until ready to bake. Just let the dough get to room temperature.
- I don't know how well these would work as cut-out cookies since they do spread out while baking.
- Don't over-bake or flatten the dough out too much, otherwise the cookies will turn out crunchy.
- The cookies will be much sturdier once they have completely cooled.