Gluten Free Fall Cookies Recipe
Updated Feb 15, 2021, Published Oct 11, 2018
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Warning: bragging alert! Ok everyone … I have to say that I am pretty impressed with myself. I’m not going to lie, I completely mean to toot my own horn when I say this! I discovered a simple way to make a SunButter-based cookie dough that can be rolled out and cut into shapes. Usually people make sugar cookies and other types to be rolled out, but this is the first time I’ve attempted (and succeeded!) in applying this concept to a SunButter cookie. May I present to you, my Gluten Free Fall Cookies recipe.
This recipe is delicious, pretty simple, and absolutely perfect for fall. I cut mine into fall leaf shapes but you could use any kind of cookie cutter you’d like. Make these into Halloween cookies or save the recipe for Thanksgiving and cut them into turkey shapes, or even Christmas shapes!
The base of this is similar to a sugar cookie (sugar, butter, flour) but also has a nutty flavor thanks to SunButter (a nut-free sunflower seed butter which makes a great peanut butter alternative).
After making these, you’ll officially be in the fall spirit and will hopefully be just as excited about a rollable SunButter cookie dough as I am! (The possibilities are endless.)
Gluten Free Fall Cookies Recipe
Ingredients
- 1 cup Creamy SunButter
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- ¾ teaspoon kosher or fine sea salt
- 4 cups all-purpose gluten free flour blend
- Chocolate cookie decorating icing
Instructions
- In the bowl of a stand mixer, preferably fitted with a paddle attachment, combine the SunButter, butter, and both sugars. Mix on low until everything is incorporated.
- Add the eggs, vanilla, and salt, and mix on low until just combined. Add the flour and mix until the batter starts to form on the paddle or beaters.
- Divide dough into two equal portions. Roll each portion to a thickness of about ¼ inch between two pieces of parchment paper. Keep the dough between the parchment and stack on a baking sheet. Refrigerate the dough for 1 hour before cutting.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- Cut the dough with leaf (or any!) shaped cookie cutters and place on the prepared baking sheets.
- Bake for 8-12 minutes or until set and golden. Let cool completely.
- Decorate with chocolate cookie decorating icing, as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you use almond butter or peanut butter?
Hi Linda,
Peanut butter or almond butter would work, just make sure you use a type that is more of a creamy, thick consistency rather than an oily or chunky consistency.
Enjoy!
xo,
Carol
Is there an egg free version?
Hi Emily,
I haven’t tried making these in an egg-free version, but you could try using a flax egg or an egg replacer and see how it goes. If you do this, I’d suggest cutting the recipe in half so that you don’t waste too many ingredients (just in case it doesn’t work, but I suspect it will). If you try it, let us know how it goes!
Hi Emily,
These sound yummy!!
To make Egg free:
My experience tells me to reduce the butter by 1/4 or 1/2 if using a flax meal egg, as there is a lot of oil in this recipe, and the flax could make them gummy. You could also try mixing 1 tablespoon of cornstarch with a little cold water as a binder. Have you tried JUST EGG ? Brilliant stuff! Carol’s advice about making a small batch is good. I would often make 1/4 of a recipe to perfect an egg replacer when I worked in Gluten Free & More’s test kitchen. Good luck!
Madalene Rhyand