Vanilla Butter Cookies (Sprouted Gluten-Free Flour)

These are my daughter’s favorite cookies.  She calls them square cookies and requests them all the time.  She also loves to help make these cookies.  It’s fun for her because she gets to make the dough and get her hands messy and sticky. 

Vanilla Butter Cookies (Sprouted GF Flour)

These cookies are so delicious and go perfectly with a glass of tea.  They are similar to a butter cookie or shortbread.  The vanilla, butter, honey flavor combination is so yummy.


Equipment: Medium-Size Mixing Bowl, 8x8 Square Baking Pan (I use Stoneware), Knife   

• 1 ¼ cup sprouted brown rice flour (See Resources)
• ¼ cup + 1 tablespoon honey (I use local raw clover creamed)
• 1 teaspoon gluten free organic vanilla extract (I use Simply Organic)
• ½ cup cold pasture butter, cut into tablespoons (See Resources)

1.     Preheat oven to 325 degrees F.  Get an 8x8 baking pan ready, set aside. 

2.    In a medium size bowl, combine brown rice flour, honey, vanilla and butter. 

3.    With clean hands, start combining the ingredients until it forms a dough, the dough will be a little sticky, not too crumbly.  [If you have little ones, have them help with this part, my little one loves getting to mix it all together and break up the butter pieces.]  Form dough into a ball. 

My Little Love, my favorite helper.

4.    Press the dough ball evenly into the baking pan.

5.     Using a knife, “cut” lines into the dough making squares.  I usually cut 5 lines both ways making 25 cookies.

6.    Bake for about 20-25 minutes or until edges are light golden brown. 

7.     Remove from the oven and set aside to cool for at least 10 minutes.  DO NOT remove cookies from pan too soon, they will crumble and fall apart when they are hot. 

8.    Carefully remove cookies from baking dish with a small knife. 

Yield: Makes about 25 small square cookies. 

Tip: I leave the cookies in the baking dish and only remove them as needed.  This helps keep them from breaking and falling apart.  I cover them at night with clear-wrap to help keep them fresh.  They are still great for the next few days.  


This post is part of Fresh Bites Friday @ Real Food Whole Health, Simple Lives Thursday @ GNOWFGLINS, and Fat Camp Friday @ Mangoes and Chutney.