Each family has their own traditions and in my family eggnog logs was a cookie that was made each Christmas. In the past I have stuck to other people’s recipes when it comes to making cookies but I have started converting recipes on my own. This recipe is one that I am very happy with and when I shared a plate of them with a group at church they loved them. It wasn’t until the plate was almost clean that another group member who knows I am gluten free asked if they were. The group could not believe the cookies were gluten and dairy free!
What you need for the cookie:
- 1 cup Bob’s Red Mill Brown Rice Flour
- 1 cup Bob’s Red Mill Sorghum Flour
- ½ cup Potato Starch
- ½ cup Tapioca Starch
- 1-½ tsp Guar Gum
- 1 cup Dairy Free Butter Substitute, softened
- ¾ cup Sugar
- 1-¼ tsp ground Nutmeg
- 1 Egg
- 2 tsp Vanilla
- 1 tsp Rum Extract
What you need for the frosting:
- ¼ cup Dairy Free Butter Substitute, softened
- 3 cups Powder Sugar, divided
- 1 tsp Vanilla Extract
- 1 tsp Rum Extract
- 2 Tbsp Coconut Cream, off the top of canned coconut milk
- Ground Nutmeg
In a bowl cream the butter substitute and sugar together. Add the nutmeg, egg, vanilla and rum extract and mix until thoroughly combined. Sift the flours together and add to the egg mixture. Beat until flour is fully combined in the dough. Cover the dough and chill for at least one hour. Roll dough into ½ in round by 3 inches long logs and place onto a parchment paper covered cookie sheet. Bake at 350° for 15 minutes or until they are lightly brown. They will stay almost white looking and you will question if they are done but they are. Remove the cookies and let cool on wire racks.
To make the frosting, cream the butter substitute until it is light and fluffy. Add in 2 cups of powder sugar and extracts and mix well. Beat in the coconut cream and remaining cup of powder sugar until light and fluffy. Frost cookies and run a fork down the frosting to create the look of a log in the frosting. Sprinkle with ground nutmeg to finish the look of a log. Store in an air tight container.
Yield: 4 dozen cookies
Rebecca is the single mother to two wonderful boys and author of Going Free: Helping you move to a gluten and dairy free life! She and her two boys live a gluten, dairy and food coloring free life. Rebecca is always looking for easier ways to do things. When she first learned that we had to eliminate these foods, she did some research and cleaned out the cabinets and we hasn’t looked back. Sure there are days that she misses the convince of eating foods full of gluten but knows that in the long run they are all healthier for it. Find more articles and recipes from her at Going Free.