(Photo courtesy of From Jessica’s Kitchen, who snapped this picture of cookies I sent to her. I had a crazy camera malfunction and she saved the day!)
For the past few years I’ve participated in The Great Food Blogger Cookie Swap, which is a fundraiser for Cookies for Kids’ Cancer, a nonprofit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. Cookies for a great cause! This year I created Maple Glazed Chai Spice Shortbread Cookies.
These cookies are gluten-free, dairy-free, egg-free ,vegan and refined sugar-free with exception of the glaze. They are a true shortbread cookie, not overly sweet, and pair perfectly with a cup of hot tea or coffee. Not only that, they are a delightful little bite, so you can indulge in more than one cookie.
This year I got cookies in the mail from La Casa de Sweets, Gluten Free Foodsmith and Good For You Gluten Free. It’s so much fun to get cookies in the mail I can indulge in! Please visit their sites for the recipes to make the cookies shown below:
Here is my recipe. I’ve used this 2″ round cutter from Wilton that came in a set to make these a lovely size for serving with tea. Enjoy!
Maple Glazed Chai Spice Shortbread Cookies
For the Cookie Dough:
- 1 cup coconut sugar
- 1 cup Earth Balance vegan butter-y sticks (2 sticks), room temperature
- 1 egg OR 1 chia egg (3 Tablespoons hot water with 1 Tablespoon of ground chia seed)
- 1 t . vanilla bean paste
- 3 cups of my favorite gluten-free flour blend
- 1 1/2 t . guar gum
- 1 1/2 t . baking powder
- 1/2 t . salt
- 1/2 t . cinnamon
- 1/4 t . cardamom
- 1/4 t . ground ginger
- 1/8 t . nutmeg
- 1/8 t . fresh ground black pepper
- 1/4 t . fennel seed , ground in spice grinder
For the Maple Glaze:
- 1 cup powdered sugar
- 3 Tablespoons maple syrup
- 1 Tablespoon water , if needed
For the cookies:
Preheat oven to 350 degrees.
Cream sugar and Earth Balance/butter until just incorporated in bowl of stand mixer. Add egg (or Chia egg) and vanilla bean paste. Mix dry ingredients in separate bowl. Add dry ingredients one cup at a time to mixture in stand mixture.
Split the dough into two equal parts. Press into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Roll out on plastic wrap. (Optional: roll on a floured surface but this creates a more brittle, dry cookie.) I unwrap the dough and turn out onto one sheet of plastic wrap, then top with another sheet of plastic wrap and roll out til about 1/4" thick. These may be cut with any size round cutter you would like. I use a 2" round cutter, which yields 48 total cookies.
Bake on silpat or parchment lined baking sheet at 350 for 10 to 12 minutes.
For the Glaze:
Make the glaze after the cookies have cooled.
In a bowl, mix together sifted powdered sugar and 3 Tablespoons maple syrup. Add water a little at a time if needed to reach a thick consistency that can be spooned onto the cookies.
Using a spoon, spread a small dollop atop each cookie. Allow to sit uncovered until the glaze has set.
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