When it comes to considering the spectrum of Valentine’s Day devotion, I would say I’m a moderate. If one end of the scale screams, “Hated it!” while the other says, “I’m-a-googly-eyed-Valentine’s-Day-freak,” then I am definitely somewhere in between.
But what’s to hate about cookies? NOTHING. That’s what.
That’s why I made this pretty and simple Better-Than-Butter Cookies just for you. They are gluten-free + vegan + everything your heart desires, right? Be my Valentine?
Keywords: bake dessert cookies gluten-free vegan vegetarian cookie
Preheat oven to 350ºF. Prepare a baking pan by lining with parchment paper or a silicone baking mat.
In a food processor, place both flours and salt; pulse briefly. Add butter substitute, brown rice syrup and vanilla. Pulse until ingredients are well blended.
Roll dough into two separate balls and place on parchment paper or plastic wrap. Cover each ball of dough with another piece of paper or plastic and roll out until ⅛-inch thick.
Place flat in freezer for 30 minutes
Using a 2-inch round cookie cutter (or a heart-shaped cookie cutter like I did) cut out cookies.
Bake for 6-8 minutes, or until golden brown on edges. Remove from oven and allow cookies to sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with confectioners’ sugar, as desired.
Bake ‘em and share ‘em. (Or eat them all by yourself. That works too.)
On another note, I was hoping you would all give ME a Valentine’s Day present and take this quick quiz for me. I am working on some gi-normous future projects and I would find it oh-so-lovely if you told me a bit about what you would like to see more of on the blog. Puh-leaze? It will take you a seconds –– promise! (Just give the label below a click-a-roo for 4 short questions!)
THANK YOU, sweet peas. YOU + ME = 4EVA
Tagged as: gluten free baking, gluten free cookies, gluten free valentines, gluten free valentines day cookies, vegan baking, vegan cookies, vegan valentines cookies, vegan valentines day cookies