Gluten-Free, Corn-Free Animal Cookies.
One of the many great things about home is knowing that you will never go hungry. Having quick and easy snacks around can help with that. With many allergies in our household it is hard to find the easy, snacky food that we all grew up with. We recently found a vegan recipe that I converted and have found these are some of the most delicious animal crackers we have ever had. We hope you enjoy these as much as we do.
Ingredients
WET INGRDIENTS
1/4 c Butter, softened
3 Tbsp. Applesauce, room temp
1/3 c granulated sugar
1 Egg
1/2 tsp. Vanilla Extract
DRY INGREDIENTS
1 1/3 c Gluten Free Flour (We used King Arthur's)
1/2 tsp. Baking Powder (We make a Corn Free Baking Powder)
1/4 tsp. Salt
1/4 tsp. Pumpkin Spice
1/8 tsp. Cinnamon
Instructions
In a small bowl, whisk together the dry ingredients and set aside.
In a large bowl, or your KitchenAid mixer, vigorously whip the butter (use whisk attachment) until fluffy. Add the applesauce and sugar and mix until well combined. Add the egg and vanilla and whisk until blended.
(If using a KitchenAid, change attachment to the coated flat beater) Slowly add the dry ingredient mixture while continuing to mix until you create a dough. Let rest in the fridge for 3 hours to overnight. (Do not cover, you need the dough to dry out a little bit, and you want it to be cold. Both factors make the dough easier to work with.)
Preheat your oven to 350 degrees (F). Divide the dough in 2-3 sections, leaving all but one in the fridge (so you can rotate when the first section gets too warm to work with). Place dough between 2 silicone baking mats (parchment paper works too) and roll out to somewhere between 1/4" and 1/8" thick. Using small cookie cutters (typically 1" dia. max) cut out your crackers. Place on the baking sheet (they don't spread much so you can put them fairly close together) and bake for 10-14 min, until the edges start to brown (if your cookies are bigger or thicker they will take more time, if they are smaller or thinner, they will take less time). Allow to cool on a wire rack for 10+ minutes. Store in an air tight container, they will keep for up to a week (keeping them in the fridge will make them last longer).
Recipe
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