All About Gluten Free Shamrock Cookies
It’s March! This means it’s time to think green and make some yummy treats so the kiddos can celebrate. These gluten-free shamrock cookies ensure that everyone can partake in the festivities this Saint Patrick’s Day holiday.
What makes this recipe gluten-free?
These shamrock cookies are gluten-free, because they are made with rice flour! Instead of regular wheat flour. My favorite rice flour is from Sadaf Foods.
Nutritious and delicious
Another awesome thing about this recipe is that I used Leche Nido brand powdered milk to make these cookies extra nutrient dense. Leche Nido is full of vitamins that are excellent for growing toddlers. You can find it on my Amazon storefront here, which earns commissions.
Additionally, the whole recipe only calls for one cup of sugar for the dough. These cookies are tasty but they aren’t overly sweet. This makes them perfect for parents who are watching our children’s sugar intake. The green sugar topping is, of course, optional. (Personally, though, I think the green sugar topping is so festive!)
Affordable
This recipe only calls for one egg. Eggs are super expensive right now! So I love that this recipe is a bit more cost-effective since it only requires one egg!
Salpores with a twist
This recipe is based on the salpores cookie recipe, which is native to El Salvador. Salpores are a type of cookie that is popular in El Salvador. I grew up eating them, for instance. As my mom is Savladoran-American.
The recipe is naturally gluten-free as it calls for rice flour. We refer to these cookies as salpores de arroz, as a matter of fact. Since they are not made with wheat, I make them for my son often, as he is gluten intolerant. My unique twist for Saint Patrick’s Day, however, is using the cookie cutter and adding green sugar.
Gluten Free Shamrock Cookies Recipe
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Gluten Free Shamrock Cookies
Equipment
- 2 cookie sheets
- 1 shamrock shaped cookie cutter
Ingredients
- 2 cups rice flour
- 1/2 cup leche nido powdered milk
- 1/2 cup sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp Mexican vanilla extract
- 1 stick butter softened
- 1 egg
- 2-3 tbsp green sugar
Instructions
- Preheat over to 350 F
- Mix dry ingredients (except the green sugar)
- In a separate bowl, mix wet ingredients
- Add the wet ingredients to the dry.
- Use your hands to make dough
- Add dough to a clean surface and roll into an even layer
- Use cookie cutter to cut dough into shamrock shapes
- Add each shamrock shaped raw cookie to baking sheet as you go
- You should get about a dozen cookies
- Cover raw cookies evenly with green sugar
- Bake for 20 mins
- Allow to cool before enjoying
