Imagine biting into a delicious, crumbly Vanilla Cookie that’s not only mouth-wateringly tasty but also gluten-free. Perfectly golden around the edges and soft in the center, these vanilla cookies offer a delightful combination of flavors and textures that cater to gluten-sensitive and health-conscious individuals without compromising taste.
Starting with the foundation, a unique blend of almond flour, coconut flour, and tapioca starch creates a rich, nutty base. This trio ensures the cookies are gluten-free while providing a satisfying texture that is both tender and slightly crispy. The inclusion of baking soda and a pinch of sea salt helps the dough rise just enough, adding lightness to each bite.
Incorporating melted coconut oil and coconut sugar gives the cookies a natural sweetness and subtle tropical nuance. The addition of an egg and a generous splash of pure vanilla extract further enhances their creamy texture and infuses them with a warm, comforting aroma that is simply irresistible.
The cookie dough comes together smoothly and is incredibly easy to work with. Scooping out tablespoon-sized portions, you can shape each piece into a ball and place them on the parchment-lined baking sheet. Once gently flattened, the dough is ready for a brief bake in an oven preheated to 350°F (175°C).
In just 10-12 minutes, the cookies transform into golden-brown delights. Allowing them to cool slightly on the baking sheet before moving them to a wire rack ensures they achieve the perfect consistency. As the cookies cool, their delightful aroma fills the kitchen, making it hard to resist sampling one immediately.
These gluten-free vanilla cookies are incredibly versatile—excellent for everything from an afternoon snack to an elegant dessert. They embody a beautiful balance of flavor and texture, making them a perfect treat that everyone can enjoy.
Ingredients
1 cup almond flour
1/2 cup coconut flour
1/4 cup tapioca starch
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup coconut oil, melted
3/4 cup coconut sugar
1 large egg
2 tsps vanilla extract
Directions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, tapioca starch, baking soda, and sea salt.
3. In a separate large bowl, mix the melted coconut oil and coconut sugar until well combined.
4. Add the egg and vanilla extract to the large bowl and mix until the mixture is smooth.
5. Gradually add the dry ingredients to the wet ingredients, stirring continuously until a dough forms.
6. Scoop out tablespoon-sized portions of dough and shape them into balls. Place them evenly spaced on the prepared baking sheet.
7. Flatten each ball slightly with your fingers or the back of a spoon.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.