AuthorStacy SaundersCategoryDessertsDifficultyBeginnerThese delicious no-chill sugar cookies will become a favorite!
Low histamine dairy free frosting
Preheat oven to 350° F.
Using a stand mixer with the cookie paddle attachment, combine gf flour blend, xanthan gum, baking powder, and sugar.
Add olive oil, egg, 2 Tb of water, and vanilla (if you are using it). Mix on low speed. It may be super crumbly at this point and if it is, add 1-2 Tb water. Mix until the dough comes together, it will be stiff.
Scoop the dough onto a large sheet of parchment paper and form into a ball. Cover with another piece of parchment paper and roll out. It should be around 1/4" thick.
Cut into shapes or rounds and place onto a cookie sheet covered with parchment paper.
Bake for 8-10 min or until the edges/bottoms have lightly browned. Remove from oven and let rest for 1-2 min. Transfer to a wire rack and cool completely before eating.
Eat plain or with low histamine dairy free frosting (link below).
They taste best the day of or out of the freezer.
These cookies freeze well after they are fully baked. Layer them in a container with parchment paper between the cookies and pull out a few for a quick dessert later on. Thaw on the counter for a half an hour or in the microwave for 10-15 seconds.
Recipe adapted from: https://www.frugalfarmwife.com/article/soft-gluten-free-sugar-cookies/
I've wanted to make a sugar cookie recipe using olive oil for a while now, because I knew Rosie would enjoy them but she does not tolerate smart balance margarine. So I took my favorite recipe and substituted oil for butter and I am so happy with how they turned out!
The texture is great, the dough is still easy to work with, and the taste is good. It has a hint of an oil taste when you frost it with the low histamine olive oil frosting, but it is still delicious. Hope you enjoy these as much as Rosie and I did!
These are great for Halloween and Christmas with all those fun cookie cutter shapes 🙂
Ingredients
Directions
Preheat oven to 350° F.
Using a stand mixer with the cookie paddle attachment, combine gf flour blend, xanthan gum, baking powder, and sugar.
Add olive oil, egg, 2 Tb of water, and vanilla (if you are using it). Mix on low speed. It may be super crumbly at this point and if it is, add 1-2 Tb water. Mix until the dough comes together, it will be stiff.
Scoop the dough onto a large sheet of parchment paper and form into a ball. Cover with another piece of parchment paper and roll out. It should be around 1/4" thick.
Cut into shapes or rounds and place onto a cookie sheet covered with parchment paper.
Bake for 8-10 min or until the edges/bottoms have lightly browned. Remove from oven and let rest for 1-2 min. Transfer to a wire rack and cool completely before eating.
Eat plain or with low histamine dairy free frosting (link below).
They taste best the day of or out of the freezer.
These cookies freeze well after they are fully baked. Layer them in a container with parchment paper between the cookies and pull out a few for a quick dessert later on. Thaw on the counter for a half an hour or in the microwave for 10-15 seconds.
Xantham gum, baking powder, extra light olive oil, and vanilla extract all contain traces of corn (an inflammatory) and are not as low histamine as you think. To be specific: xantham gum is the byproduct of bacteria that is usually fed on corn, baking powder is baking soda plus corn starch, extra light olive oil has been heavily processed using citric acid that usually comes from corn, and vanilla extract is usually made with corn alcohol. I do realize you noted that alcohol is also a histimine.
You bring up some great points. I rate it according to the SIGHI list and try to point out controversial or higher histamine ingredients, but it won’t be perfect.
Need nutritional info…I need low fat low fiber for gastroparesis. Are they, cookies and frosting low fat n fiber?
I’m sorry, I’m not a registered dietician and I don’t know how to tell how much fiber or fat is in it. The source of fat is the olive oil and there is 1/4c in the cookies and more than 1/4c. of fat in the frosting. So I guess it depends on how much fat you can eat a day and how many cookies you eat & how much frosting you put on. Sorry I can’t be more help!