These babies are a nice, delicate cross between a cracker and a cookie, with a touch of natural sucanat sweetness. Gluten-free, wheat-free pie crust cookies are easy, fun to make, and a great use of leftover pie crust. Spread organic jam or wild-harvested raw honey on them for a sweeter treat, or top with cold-pressed coconut oil for a buttery cracker. Both are simply delicious.
Makes: approx. 12-24 depending on size you like to make
Preparation Time: 45mins
Rolling pin (or a thick, smooth glass)
Coffee grinder (optional)
Cooling rack (ideal, but optional. You can always lift parchment off of the baking sheet and lay across your stove range.)
Cookie cutter or a round glass (optional, you can always cut cookies in shapes with a knife, or roll and press thin with your hand)
2 cups gluten-free all purpose baking flour
3 Tbsp organic sucanat (can substitute with 1 Tbsp organic cane sugar, but sucanat is the least processed and most nutritious)
1/2 cup chilled extra-virgin coconut oil
1 tsp. apple cider vinegar
1/2 cup very cold water
1 tsp Celtic or pink Himalayan sea salt
1/4 tsp organic cinnamon
1 tsp sucanat
Potato starch (optional)
Wild-harvested honey (optional)
Let’s Get Started:
Before you begin, place all cookie dough ingredients in the fridge for a few hours. This step isn’t necessary, but it makes for a lighter, flakier cookie. When you’re ready to start, combine flour, 3 Tbsp sucanat and sea salt in a large bowl. Now, cut the coconut oil into the flour mixture by the tablespoonful. When you’ve got it all in there, the dough should look crumbly.
In a separate bowl, combine the vinegar with the 1/2c of the water. Add this liquid mixture a bit at a time into the flour mixture. The crumbly dough should now be getting more clumpy. When all of the liquid has been thoroughly combined, your dough should be just sticking together. If you have more than a few balls of dough that are straggling, you may need to add up to 1/4c more water. Add it slowly, though, because you don’t want it to get too sticky.
Gather the dough and kneed gently until it holds together well. Form it into a ball, and flatten slightly in the bottom of the mixing bowl. Put it in the fridge for 15 minutes to let it cool down to a working temperature again—but don’t leave it in for too long.
Preheat the oven to 425°F. Line your baking sheets with parchment paper (or grease them lightly with coconut oil). If you’d like, in a coffee grinder, pulse the sucanat for a fine, powdery texture. No biggie if you don’t have a coffee grinder (you can skip this step), it is just a textural difference, not a taste difference. In a small bowl, mix together the 1 tsp sucanat and cinnamon.
Lightly dust your counter top using potato starch (shown below) or a bit of all-purpose gluten-free flour. I like how silky smooth, and easy to work with, potato starch makes pie crust cookie dough. Roll out the dough to be about 1/4″ thick. You may need to flour your rolling pin (or thick, smooth glass) to prevent the dough from sticking.
Using a knife, or star-shaped cookie cutter, cut your cookie shapes.
Using a butter knife, carefully separate the dough from your working surface and place on parchment-lined or greased cookie sheet.
Warm coconut oil (or honey) in a small saucepan on the stove over low heat. Using a silicon brush or your clean fingers, coat the top of each cookie with a glaze. Sprinkle tops with sucanat and cinnamon mixture.
Place your cookies in the oven and bake for 5-7 minutes. Remove from cookie sheet to cool, and enjoy!