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Recently I shared a full dairy and wheat version of this classic and here is a recipe for the gluten free, dairy free version that I made and it is excellent. I had to stop myself from eating them rapid fire! They freeze well and are great with tea!!
1 cup plus 2 1/2 tablespoons of rice flour
1/3 cup plus 2 1/4 teaspoons of potato starch
3 tablespoons plus 3/4 tsp tapioca flour
1/2 tsp xanthan gum (can use ground flax seed or chia seed as alternative)
1/2 tsp baking powder
1/2 tsp salt
1/4 cup plus 3 tablespoons hazel nut flour (made from ground hazelnuts) (Could use almonds as well)
12 tablespoons coconut oil
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup rasberry jam
Sift all dry ingredients together except sugar, stir in hazelnut flour. Set aside. Combine coconut oil and sugar and mix on high until light and fluffy. Add egg and vanilla and beat until just combined. Add dry ingredients and mix until just incorporated. Chill for 2 hours
Preheat oven to 350 degrees, Using a small scoop, drop by 1" balls onto a greased cookie sheet, make indents in centre and fill with jam. Bake 12-14 minutes or until edges are slightly golden.
Yum, You will not be disappointed!
Happy Sunday! I hope you have most of your Christmas Baking Done!
Hi I'm Robin and I am a professional long arm quilter, pattern designer and teacher. I am passionate about all things quilty!
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