Made with oat flour and Princess flavoring, these egg free Gluten Free Princess Cookies have a shortbread texture. They remind me so much of McDonald Land cookies from when I was a kid!
I’ve tipped my toe into the gluten free world of baking. I have a niece that can’t eat wheat flour so I felt the need to make sure she has sweets. I don’t want anyone living without sweets, that’s just not fair in my world!
A couple of things I have learned, while oats are, themselves, gluten free they can be processed in facilities where wheat flour and other gluten containing products are processed. Therefore, if you are 101% gluten free be sure you purchase oat flour or oats that are labeled gluten free.
I have both bought oat flour and made my own. I love oats so I always have some on hand but I don’t always have oat flour on hand so I have learned to grind my own. I use a coffee/spice grinder and it works great.
Gluten Free Princess Cookies
Who has heard of Princess Flavoring? I hadn’t till just recently and now I want to use it in everything! It is hard to describe but has a lemon nutty vanilla flavor, it reminds me so much of the old McDonald Land cookies from when I was a kid!
My oldest got me this beautiful embossing rolling pin from Etsy for Christmas so I’m now on a mission to find as many things as possible to make with it. These cookies couldn’t be more perfect.
This dough is sticky and dry at the same time, weird but true, so patience is important. This is especially true when using the embossing rolling pin! Have plenty of extra oat flour to work with.
Other recipes using oats:
- Old Fashioned Oatmeal Molasses Cookies
- Honey Wheat Oat Bread
- Crunchy Granola
- Overnight Oats In A Jar
Gluten Free Princess Cookies
- 12 Tablespoons butter, room temperature
- 1/4 cup white sugar
- 3 Tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon Princess flavoring
- 2½ cups oat flour or finely ground oats
- Additional oat flour for rolling dough out
- In a large mixing bowl beat tother the butter, sugar, honey, salt, baking soda and Princess flavoring until well combined and creamy
- Add 2½ cups oat flour to cream mixture and combine
- Divide the dough in half and shape each half into a flattened disc, wrap each disc in plastic wrap and refrigerate for at least 1 hour.
- Roll each disc out to about a 1/4 inch thick and cut with preferred cookie cutter.For mine I rolled out with my regular rolling pin than used my used my embossing rolling pin for design, I cut them out with a flower cookie cutter.
- Place cut cookies on a parchment paper lined cookie sheet.
- Bake in a 350° pre-heated oven for 8-9 minutes, allow to cool and store in an air tight container.
- This might sound strange but this dough is both sticky and dry at the same time, that makes the dough very delicate as well. So if you are impatient like me just take a deep breath and be patient - it is worth it!
- Be sure if you are making these for someone 101% gluten free your oats/oat flour are labeled as such.
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…