Dessert, GF/CF Recipes, Gluten-Free Recipes

Gluten-Free Spice Cookies

3 Comments 05 January 2009


I just took a little vacation at home for about ten days. I enjoyed sleeping in, cooking on a whim, and watching movies as fast as Netflix could mail them. Since I don't really eat a lot of refined sugar anymore my sweet tooth keeps to itself most of the time, but on one particularly snowy day I found myself craving spice cookies. Did I have the ingredients? Well, I improvised with a little apple sauce and coconut butter instead of regular butter and I had just enough corn-free powdered sugar left! Whooo Hoo! These were perfect with a cup of coffee.

[gluten-free, dairy-free, and corn-free]
Adapted from 1000 Gluten-Free Recipes by Carol Fenster

1/4 cup coconut butter
1/4 cup apple sauce
1/2 cup organic sugar
1/2 cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract (I used about an inch of freshly scraped vanilla bean.)
1 cup sorghum flour
1 cup white rice flour
2 teaspoons guar gum
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves


Is it just me? Or do they look like Scooby Snacks?!

Place two oven racks in the upper middle position of the oven. Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper.

Mix together the coconut oil, sugar, and brown sugar with an electric mixer for about one minute, or until smooth. Beat in the egg and vanilla.

In a separate bowl mix together the rest of the dry ingredients with a fork. Slowly add this mixture to the wet mixture with the beater on low speed until blended.

With damp hands or a small scoop, shape the dough into 1 1/2 inch balls and place 2 inches apart on the baking sheets. Bake 12-15 minutes. Cool cookies 2 to 3 minutes on the baking sheet and then transfer them to a wire rack to cool.


1 cup powdered sugar (If you need corn-free, I order mine from Miss Roben's Allergy Grocer.)
1 tablespoon water, or as needed
1/2 teaspoon pure vanilla extract (Again, I used about an inch worth of freshly scraped vanilla bean.)

Mix all ingredients together and drizzle it over the cooled cookies. These babies are sweet, so make some coffee and share with a friend.

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Your Comments

3 Comments so far

  1. 1
    Diana says:

    Where on earth does one find coconut butter?

  2. 2
    Kelly says:

    😀 I like how you asked that! “Where on earth?!!” Coconut butter is also known as coconut oil. It solidifies when cold, and turns liquid at a warmer room temperature. It is sold at most health food stores. I used to have to go out of my way to buy some, but now my local regular grocery store, a Stop N Shop, carries it in the health food aisle.
    Coconut oil used to have a bad rap (and of course, it is bad if hydrogenated, like any other oil) but now people are thinking that it may not be as bad for you as once thought.

    Babycakes Bakery uses coconut oil and here are some interesting facts:

    You can also try to buy coconut oil online. If you click on one of the Amazon links at the top right of this page, and then search for coconut oil on Amazon, several choices should pop up.

    I love using coconut oil as a substitute for butter, since most margarines either contain casein or corn derivatives which are no-no’s for me.

    Let me know if you find some and what you think of it.

  3. 3
    GF Canadian says:

    mmm… those look delicious! and a bit like scooby snacks.

    I’m going to a friends house for coffee this weekend – that looks like the perfect hostess gift. Thanks for the recipe!

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Kelly Courson


Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.

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