Gluten-free, vegan, no refined sugar angels

Those are my gluten-free, vegan, no refined sugar angels for struggling against Halloween’s evil. I am already in New Year’s Eve mood :) The recipe is as always below. And I am organizing Gluten-free Festival at my second Restaurant Day.


  • 1,5 cup of gluten free flour blend (2 cups brown rice flour, 1 cup white rice flour, 1 cup potato starch, 1/4 cup tapioca starch, 1/4 cup tapioca starch, 2 tsp xanthan gum)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup organic palm coconut sugar
  • 1/4 cup molasses
  • 1/4 cup coconut oil, soft
  • 1/4 cup maple syrup (or coconut or almond/rice/soy milk, room temperature)
  • 1 tsp vanilla extract (the recipe is here)


  1. Preheat the oven to 170°С (340°F). Line baking sheets with parchment paper/silicone carpet.
  2. In medium bowl sift together flour blend, cinnamon, ginger, baking powder and salt.
  3. In the bowl of the stand mixer, beat together powdered sugar, molasses, coconut oil, syrup and vanilla until smooth. Add flour mixture and continue to mix for 1-2 minutes.
  4. Use hands to knead dough until it comes together. Form into a disc and cover it in plastic wrap. Refrigerate dough for 1 hour.
  5. Lay out large piece of plastic wrap or parchment paper. Place the disc of cookie dough in the center and top with another piece of plastic wrap/parchment paper. Roll with rolling pin until dough is few millimeters.
  6. Cut dough using cookie cutter of desired shape. Carefully place cookies on prepared baking sheets (place dough back in refrigerator if it gets too soft to work with).
  7. Bake cookies for 7-13 minutes. Remove from oven and don’t move until they cool completely.

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