These are just regular sugar cookies, not in shapes but still really delicious.
1 Cup butter
1 Cup powdered sugar (or make your own Splenda powdered sugar, or use Swerve)
granulated sugar (or Splenda or any sweetener)
1 Cup oil
2 tsp. vanilla
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt
5 Cups flour (I have used Ener-G rice flour or a combination of brown rice flour, coconut flour and almond flour)
In medium bowl, cream butter with powdered sugar and 1 Cup granulated
sugar. Beat in eggs until smooth. Slowly stir in oil, vanilla,
baking soda, cream of tartar, salt and flour.
Chill for easy handling. Shape into walnut-size balls. Dip in
sugar. Place on baking sheet and press down (these will spread,
though, more than the wheat flour versions). Bake at 350 degrees 10-
12 minutes. Makes about 4 dozen cookies.
I have made these with assorted gluten-free flours such as buckwheat, almond flour, and rice flour. They came out great. I also can't really have all this sugar, so I only used splenda. They were delicious! (Note: white rice flour is high in carbs so that's why I don't use that any more)
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