As I thought about which cookies I wanted to make next for my holiday baking extravaganza, I knew immediately that I needed to add some allergy-friendly treats for the kids at school who suffer from assorted food intolerances.
With a deluge of chocolate and nuts gracing most dessert tables this holiday season, I think it’s important to remember that not everyone can partake in those seasonal edibles.
This week’s recipe is nut, wheat and egg-free, so it’s perfect for classroom and preschool holiday parties, or just to keep stocked in your freezer for visiting friends.
Do you have any allergy-friendly recipes that are perfect for holiday baking?
Oat Shortbread Cookies
You’ll Need
- 2 oz white rice flour
- 5 oz oat flour
- ¼ tsp salt
- ½ tsp vanilla powder
- ⅛ tsp baking soda
- ⅔ cup fine granulated sugar
- 2 oz cream cheese
- ¾ cup butter, softened
Good to Know: If you use quick cooking oats instead of oat flour, you’ll need to use 1¾ cup of these, plus 2 Tbsp oat flour and 1 cup of rice flour.
Prep and Cook
- Combine the flours, salt, baking soda and vanilla powder, and whisk well.
- In the bowl of an electric mixer, cream the butter, cream cheese and sugar until light and fluffy (about three minutes).
- Add the flour mixture to the butter, and mix until just incorporated (don’t overmix).
- Divide the dough into two discs and wrap tightly in plastic wrap. Refrigerate at least 6 hours, or overnight.
- Preheat the oven to 350°F and remove the dough from the fridge. Allow it to rest for 5 minutes.
- Roll the dough out between two sheets of parchment paper so it doesn’t stick to the rolling pin. Cut the cookies out using small cookie cutters and place them on a parchment-lined baking sheet.
- Place the baking sheet in the fridge for 20 minutes to chill the dough again. This will help the cookies keep their shape.
- Bake for 8 to 10 minutes, or until slightly golden around the edges of the cookie.
- The cookies will be soft when you remove them from the oven. Allow them to sit and cool for 15 minutes before transferring them to a lidded storage container.
Good to Know:
- Rice flour can be purchased in the baking section of most grocery stores.
- Pulverizing oats in your blender can make oat flour.
- If you don’t have vanilla powder, replace it with 1 tsp vanilla extract and add it to the butter/sugar mixture.
Comments
Where does the cream cheese come in? Does it get creamed with the butter?
Hi Heather - Thank you for catching the error! Yes, the cream cheese goes in with the butter and the sugar. We are going to add it to the recipe now.
Has anyone actually tried making these cookies? There is something really off about the proportions/measurements. I followed the recipe exactly (even with the strange oz measurements) and didn’t get the best results. I couldn’t use a cookie cutter on them as they were far too sticky (I didn’t over mix). They taste good, but they went very flat. Perhaps more flour is needed?
Hi Trina - Thank you for your comment and feedback and I’m so sorry to hear that the cookies didn’t work out for you. I did make the recipe, twice in fact, and took the photo above. Do you mind if I ask what kind of oat flour you used? Did you blend your own with oats or did you purchase the oat flour? I have a feeling the issue lies here and I’d love to help you sort it out if possible. I’m also going to measure out the ounces and add measurements (in cups) in brackets beside the recipe.
Sorry, gluten free baking makes me cranky. I made my own oat flour, but I used quick oats, so I suspect this was the problem. I’ll try again. Thanks.
Thanks, Trina. I tested the recipe again using quick oats and it worked as well, but the amounts definitely needed to be increased. I would use 1 3/4 cup plus 2 tablespoons of oat flour (made from quick cooking oats) and 1 cup of rice flour. Leave the rest of the recipe the same and that should work out okay for you. I’m going to add a note to the original recipe.
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