Gluten Free Star Cookies
"We've been going wild with the Star Cookies lately, pulling out all of our cookie cutters and making them in every possible shape, then frosting them with my Creamy Cream Cheese Frosting. The boys (and I) are having a blast.
http://www.elanaspantry.com/star-cookies-for-santa-lucia/
This recipe is also a part of my recent Gluten-Free Christmas Recipe Round-up post!
http://www.elanaspantry.com/christmas-recipe-roundup/"
photo by Elanas Pantry
- Ready In:
- 12mins
- Ingredients:
- 7
- Yields:
-
32 cookies
- Serves:
- 8-10
ingredients
- 2 1⁄2 cups blanched almond flour
- 1⁄2 teaspoon celtic sea salt
- 1⁄4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 cup coconut oil, melted
- 5 tablespoons agave nectar
- 1 tablespoon vanilla extract
directions
- In a large bowl, combine almond flour, salt, baking soda and cinnamon.
- In a smaller bowl, mix together coconut oil, agave and vanilla.
- Mix wet ingredients into dry, then chill dough in refrigerator for 1 hour.
- Place dough in between 2 large pieces of parchment paper and roll out until ¼ inch thick.
- Remove top piece of parchment paper and cut out cookies with a small star cutter.
- Using a metal spatula, place stars on a parchment lined baking sheet.
- Bake at 350° until lightly browned around the edges, 7-10 minutes.
- Cool completely prior to handling cookies.
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RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a>
<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
