My kids favourite cookie recipe, it's gluten-free, egg-free and dairy-free but definitely not taste-free (my kids can spot a fake a mile off!!) The dough is delicate to handle but well worth the effort. It's from Allergy-Free Cooking for Kids by Antoinette Savill. I've suggested some brand names that are available in Australia.

Ingredients

arrowroot2 teaspoons
gluten-free flour (eg Orgran)↗2 1⁄2 cups
gluten free baking powder↗1⁄2 teaspoon
vegan margarine (eg Nuttelex)↗185 g
caster sugar↗3⁄4 cup
pure vanilla extract↗1 1⁄2 teaspoons
gluten free baking powder, mixed with↗1 teaspoon
sunflower oil, and↗1 1⁄2 tablespoons
water↗1 1⁄2 tablespoons
OPTIONAL
icing, and decorations (optional)↗

Step-by-step instructions

1
Mix the arrowroot, flour and baking powder in a bowl and set aside.
2
Cream the margarine, sugar and vanilla together in another bowl.
3
Beat the baking powder, oil and water mixture into the margarine and gradually blend in the flour mixture.
4
Bring the dough together into a ball with your hands, flatten and divide into quarters. Roll out one piece thickly on a clean and floured board with a floured rolling pin.
5
Cut our your favourite animal shapes (or any cookie cutters you like) and carefully transfer them onto ungreased non-stick baking trays.
6
Bake them in the centre of the oven for about 8 mins at 190C or 375°F.
7
Remove the trays from the oven and leave the cookies to cool on the trays for a few minutes before transferring to wire racks.
8
Decorate with icing as desired or eat plain.
9
Makes about 30 (depending on size).

Source: food.com

Original recipe ↗

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