Turns out this HOLIDAY COOKIE SERIES is sort of fun. Okay really fun. Each day this week I have been inspired to make a different variety of cookies because y’all have inspired me to celebrate the season cookie style!
If you’ve been following along, so far we have Grain Free Sugar Cookies and Grain Free Gingerbread, both egg and nut free! Today I decided to tackle Spritz cookies, though honestly I’ve never made them before, it seemed like a “must do” this holiday, at least based on all of your requests!!!
I wanted to keep it egg and nut free again but honestly I found that the egg really helped it along. So for all you anti-eggers, please know I tried but I just didn’t like the results without the egg. Be sure to try the above mentioned sugar cookies if you gotta keep it egg free. As for you anti-nutters, I still got you covered this time around!
A word to the wise, the longer you bake them the crispier they are. If you like a softer cookie, bake for closer to 10 minutes. If you like a crispy one, go for as long as 15, just watch them to be sure they don’t burn, which they certainly can do! Baking them around 13 minutes will serve up a nicely crisped outside with a soft center. Do it up your way and enjoy!
- 1/2 cup coconut flour
- 1/2 cup potato starch
- 1/3 cup maple syrup
- 1/4 cup maple sugar
- 1 egg
- 1/2 cup flax milk or other dairy free option
- 1/4 cup avocado, coconut, or olive oil
- 1/2 teaspoon 100% vanilla extract
- Pinch sea salt
- 1/2 teaspoon baking soda
- Preheat oven to 350
- Combine all ingredients in a bowl and stir to combine well
- Load your COOKIE PRESS with the dough, being careful not to overfill; I used this one
- Follow the cookie press’ instructions, piping them onto a parchment lined cookie sheet or a silpat
- Bake between 10-15 minutes, depending on texture preference (read intro above)
- If you choose to use sprinkles, I used these which use vegetable dye to color them; you can also buy them individually
- Note: you can apply the sprinkles before baking as this will help them adhere better
These look great! Do you have a substitute for the potato starch?
You could also use sweet potato starch!
Heather Brandt says
I wonder if you could do them egg free? Any idea if there may be a way?
Hmmm, possibly if you add in some gelatin!