Saturday, 22 March 2014


This is a MEWS free and common allergen free recipe for cookies from our Facebook group. I would imagine you can easily halve the quantity if you wanted to make fewer cookies.

Dairy free, wheat free, gluten free, corn free, egg free


  • 1lb 2 oz gf flour
  • 8oz stork dairy free
  • 8oz maple syrup
  • 8oz caster sugar
  • 1tsp bicarbonate of soda
  • 1/2tsp xanthan gum
  • 1/2tsp baking powder


Mix with hands or dough hook need until it comes together without being madly sticky so I usually add more flour if it feels like it needs it. It was adapted from a normal recipe.

You can add 4 oz df chocolate chips or chocolate chips if you fancy. And if you want to make them it chocolate cookies take out two tsp of flour and add two tsp of coco.

Tip:- Rest dough for couple of hours in fridge. You don't have to do this but I have found they taste nicer.

You can serve them in two ways, roll them into squash ball size spheres and place on baking sheet. I always uses that plastic baking sheet stuff too to stop them sticking and baking for 8mins at 180. They should be golden brown and squishy inside if you can watch them through the door it's good.

Or add a little more flour until the doughs quite stiff and then you can roll it between two sheets of cling film and use cutters on it. I find it's best to do this in small batches on the tray as they are quite easy to break. Bake as above and decorate with icing.

The icing I use is 2tsp egg replacer, two tbs water mixed with 8oz icing sugar and 1/2 baking soda. Add any colours that you wish. I use gel colours but if you use liquid ones you might need to add more sugar.

If you would like to join our Facebook group, we share lots of support and free from recipes!

No comments:

Post a comment

Many thanks for taking the time to comment!

Related Posts Plugin for WordPress, Blogger...