Gluten-free vegan sugar biscuits


  • 3 cups brown rice mix flour (to make a mix just take 2 cups of brown rice flour, 2/3 cup of potato starch and 1/3 cup of tapioca starch)
  • 1/2 cup coconut sugar
  • 1 cup palm shortening
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tsp egg replacer
  • 1 tsp vanilla extract (the recipe is here)
  • 1/4 cup almond milk


  1. Preheat the oven to 180°С (350°F).
  2. In one bowl mix flour, baking powder, baking soda and salt all together.
  3. In another bowl, mix the softened shortening and the sugar together. Then add in the vanilla, almond milk and egg replacer.
  4. Add the dry ingredients to the wet and mix only until combined. If the batter looks too dry, add in the almond milk one tablespoon at a time.
  5. Gather the dough into a ball and cut it in half. Wrap both pieces of dough and place in the fridge for about half an hour.
  6. Grab one piece of the dough and roll onto a floured surface until it’s about 5 mm thick.
  7. Cut into shapes. Place the cookie shapes onto a lined baking sheet.
  8. Bake for about 10 minutes or until the cookie edges turn a golden brown. Let cookies completely cool before removing them from the baking sheet.
  9. Repeat these steps with the second ball of dough.

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