Thursday, September 8, 2011

Allergen Free (and Vegan) Lemon Sugar Cookies


Sugar cookies that can make everybody happy. I mean EVERYBODY! It's gluten free, dairy free, nut free and even egg free. As a bonus, these cookies also taste amazing.

Ingredients:
  • 3 to 3 1/2 cups gluten-free all-purpose flour
  • 1/2 cup tapioca starch
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2/3 cup unrefined sugar
  • 1 cup non-dairy (vegan) margarine, pre-softened
  • 1/4 cup lemon zest, grated
  • 1/4 cup silken tofu
  • 3 tbsp lemon juice
Directions:
  • Preheat oven to 400 degrees. Mix together flour, tapioca starch, baking soda and salt in a medium bowl. In a separate large bowl, beat together sugar, margarine and lemon zest until smooth and fluffy. Add tofu and lemon juice, mix well then add the flour mixture.
  • Continue mixing with hand until the dough forms. Wrap in plastic sheet and refrigerate for about 30 minutes. 
  • On the floured surface, flatten the dough into 1/4 inch thick using rolling pin. Cut into shapes with cookie cutter and transfer onto a lined cookie sheet. Bake in the oven for about 8-10 minutes, until they turn lightly golden brown.
  • Cool down on the rack completely before decorating.
Royal icing ingredients:
  • 1 cup powdered unrefined sugar
  • 2 tbsp vanilla milk (or almond, or rice milk)
  • 1 tsp light corn syrup
  • 1 tsp vanilla extract
  • Assorted food coloring
In a medium bowl, mix together milk and powdered sugar. Add corn syrup and vanilla extract, continue whipping until the icing is smooth and creamy. If it's too thick, add a little bit more milk. Divide them up into separate bowls, add food coloring into each bowl and mix well.

Note: If you don't want to bother decorating the cookies with royal icing, you can form the cookie dough into 1 inch balls, roll them into a 1/4 cup of sugar until well coated, flatten slightly with your hands, and bake the cookies in the oven for 8-10 minutes.

6 comments:

  1. I've never tasted lemon cookies before, sounds delicious. looking forward to try it. Thanks for sharing.

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  2. I was on my way to make these cookies when I saw the dreaded TOFU. Man they look sooo good! Gluten, egg, dairy and nut free they may be but not allergen free. Soy is one of the top 8 allergens. Rats. So, what do I use instead of tofu? Darn. I WANT one of those cookies.
    I'll let you know if I figure it out.

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  3. @ Tres Delicious, you're most welcome :)

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  4. @ laurelvb: Thank you for pointing it out. I was not aware that soy is an allergen, mostly because I (being naive as always) have not encountered anybody with such allergy :) As the matter of fact, nobody in my family is allergic to nuts, dairy and gluten. I was determined to make those cookies for one of my son's good friends who's severely allergic to those (but not soy).

    As a replacement for tofu, you can use what's called 'egg replacer' (Ener-G brand) that's also gluten & dairy free. For the recipe, you might only need about 1 tablespoon, mix with 2 tablespoons of water until foamy.
    Depending on the recipe, you might want to add about 1/2 teaspoon of Xanthan gum, but for this particular recipe, you might not need it since it already has tapioca starch that should work as the binding agent.

    Hope this helps and good luck :)

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  5. Sounds interesting. I was thinking that Greek style coconut yogurt might work and also since I'll probably halve the recipe anyway maybe just some plain applesauce or egg replacer as you say. I also want to comment on what a wonderful person you are to go to so much extra trouble for your son's friend. I'm sure it meant the world to him and his mom as well.

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  6. Aaw, that's so sweet. Thanks :)

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