Spritz Cookies (gluten/grain Free)

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About: I like to make food and create recipes! I share them here because it makes the world more efficient if we all share good ideas. I have a gluten/dairy free child who inspires much of what I create in the ...


Ingredients:

3 eggs
3/4 cup coconut flour
1/2 cup butter (cold, cut into chunks)
1/3 cup + 1 Tablespoon honey
2 teaspoons vanilla extract
2 teaspoons almond extract
pinch of salt

Instructions:

1. Preheat your oven to 350 degrees F. Line a baking sheet (or two) with parchment paper.

2. Put all of your ingredients into your food processor . Turn on and process for about 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Process again for another 30 seconds. You will need to do this (stop, scrape, process) until your dough is completely smooth and there are no chunks of butter left (it takes me about 3 times).

3. Fill your cookie press with the dough and whatever disk shape you've chosen (trees, wreaths, flowers, etc). Pipe onto your parchment paper lined cookie sheet. The cookies will not spread or rise, so you can put them as close to each other as you like!

4. Bake for 8-10 minutes (wreaths are 8 min, flowers are 9 min, trees are 10 min). If you don't have a cookie press but still want to try these, you can also just bake the dough in round balls that you've pushed down until they are slightly flattened (bake for 10-12 min).

5. When they come out of the oven, let them cool on the cookie sheet for about 2 minutes (so they can firm up) before moving them to a wire cooling rack to finish cooling. They cool very quickly! Once they are cool, you can decorate them if you like, or eat them plain. We like them just as they are :)

Makes about 3-4 dozen cookies. Store in the fridge or the freezer. They probably won't last long enough to store :)

Notes: These would also be terrific as a sandwich cookie with a layer of chocolate ganache in between two cookies. (see my other instructables for a ganache recipe).

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    10 Discussions

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    MommasilVT

    5 months ago

    I tried making these tonight and maybe your food processor is different than mine, but I feel like there is a need to cream the butter first. The dough was very crumbly and by the time I realized it, I’d already added the coconut flour. I blended it with a paddle mixer to at least get it less crumbly, but I think that I probably needed to add more butter or start by creaming the butter and honey. Cookies hardly stuck together unless I made a shape that didn’t have separate prices. I may try again, but with room temperature butter and I with cream it instead.

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    GlutenFreeMamaMommasilVT

    Reply 5 months ago

    I'm sorry you had trouble with your food processor. I use a Cuisinart (with only one setting) and as you can see in the photos above, it makes perfectly smooth dough. If you were to use a mixer with room temp butter instead of a food processor with cold butter, I would chill the dough in the fridge for 30 minutes before piping with the cookie press.

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    Blestmom4

    6 months ago

    Thanks for this recipe! Have you tried making it dairy-free? I’m wondering if I can replace the butter and what you might suggest. Thanks!

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    GlutenFreeMamaBlestmom4

    Reply 6 months ago

    I haven't tried it yet! Have not made this one since my son went dairy free. If I were to try, I would use a half/half mixture of ghee and coconut oil. Please let me know if you try and how it turns out!

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    applesticker

    3 years ago

    These cookies taste great, but they are incredibly soft and crumbly. I started with a basic batch and it was nearly impossible to pick them up. I increased the oven time to 15-16 minutes and that helped a bit, but they are still super soft.

    I also made a lemon batch, replacing the two extracts with equivalent lemon extract and the zest of one lemon. Very tastey, but still super soft and crumbly. I'm going to keep fiddling with them.

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    GlutenFreeMamaapplesticker

    Reply 3 years ago

    Something is definitely not right because they should not be soft or crumbly....mine are crisp and firm. Have you ever tested the temperature of your oven with one of those inexpensive oven thermometers? Sometimes if your oven temp is off, cookies will not bake well. Mine is off by about 15-20 degrees, so I always use my old school thermometer inside the oven rather than the display temperature. Are you following the recipe exactly and using real butter? (not margarine or butter substitute?)

    Whether it was the nature of spritz cookies in general, working with coconut flour, or the cookie press I wound up purchasing (purchased a press just to try to get shaped coconut flour cookies for my kiddo - GAPS for 18 months now) the last 1/4 of each time I filled the press wound up not working. Being on such a limited diet, it was still well worth making. I just used the portion of the dough that wouldn't work out to make just a basic round cookie, with tablespoon sized balls, and pressing down with a fork, criss crossing to make the top have a nice hatch pattern. Anyhow.....made a batch last week using the basic recipe. Big hit with my 8 year old. Today I made another batch adding cardamom, ginger, and fresh grated lemon zest. Worked out great. You can actually sort of decorate the cookies as well. We added some dried fruit to the tops (raisins, bits of apples, can add finely chopped nuts, etc). My daughter loved helping press these and then decorating. The basic recipe is wonderful, and the lemon/cardamom/ginger ones were fantastic. I'm sure you could do some other flavor combinations as well with essential oils, or things like adding orange zest (mmmm.....orange cinnamon). Thanks for posting this recipe. It is a huge help on our GAPS journey. You have made an 8 year old girl extremely happy.

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    Ruby1953

    5 years ago

    Adding this to my holiday list!