Recipes

Gluten, soy and lactose free cookies

I never buy cookies as I don’t like the ‘ready-to-go’ gluten, soy and lactose free cookies from the supermarket. They are too dry, too crumbly (is that even a word?) and they just fall apart the second you look at them. But it is difficult when you crave cookies big time! (Speaking of craving.. I crave many things lately.. especially things like raw chocolate fudge or cookies)

Anyways, I never have them in stock the moment my cravings kick in so I just bake my own cookies! Luckily, I had a little bit of homemade jam/marmelade left so I decided on creating gluten, soy and lactose free cookies! Firm, soft and delicious.

Gluten-, soja- en lactosevrije koekjes

Ingredients:

  • 150 gr. (lactose free) butter (room temperature) or coconut oil
  • 80 gr. sugar
  • 2 eggs
  • 1 tsp vanilla extract / 1 bag (8 gr.) vanilla sugar
  • 1 tbsp fiber husk/Psyllium fibre
  • 1 tsp lemon grind
  • 50 gr. almond flower
  • 100 gr. oatmeal
  • 200 gr. universal gluten free flower
  • 200 gr. jam (or 100 gr. jam and 100 gr. lemon curd)

Gluten-, soja- en lactosevrije koekjes

Preparation of the gluten, soy and lactose free cookies:

Mix the butter and sugar until creamy. Add the vanilla and continue mixing. Add the eggs one by one.

In a different bowl place and mix the flower (all of them), fiber husk or psyllium fibre and lemon grind. Add to the butter mixture when combined.

Mix into one smooth mixture and shape it into a ball. Cover it with cling film and flatten it a bit. Let it get stiff in the fridge for about an hour (you can also freeze the dough and continue this on a different day).

Pre heat the oven to 180 C/350 F and cover a baking tray with parchment paper. Cover the counter top with a bit of flour. Unwrap the dough, roll it into a long roll and chop into small slices. This recipe is good for about 30 cookies. I’d advice you to cut the roll into 3 equal pieces and slice it into 10 slices each. The reason I suggest you do this as the oven time can vary when you have different cookie sizes.

Rol the slices into small balls and place them on the baking tray. Flatten them using your thumb until you get a little dent/hole in the middle (this is where you place the jam).

Fill up the dents/holes with jam and/or lemon curd. Make sure it doesn’t run all over the cookie.

Place the cookies in the oven for 15 minutes (or until they are nice and brown). Let them cool down on a raster!

Enjoy your cookie craving or as we say in Dutch: Eet smakelijk!

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Savoury gluten and lactose free buns

Joëlle

Joëlle

Joëlle is a teacher at secondary school and has a gluten, lactose AND soy intolerance. Quite a tough combination but she's always on the hunt for great and delicious recipes. She makes a mean 'ontbijtkoek' (a dutch breakfast delicacy) and is a huge fan of anything that is made of oats.