In Hope-Made, junior and baking enthusiast Hope Kabel will share some of her favorite recipes.

This is one of my favorite gluten-free cookie recipes!  Like the banana bread I posted about last time, it uses oat flour as the base, so there is no need to buy any fancy flour mixes.  While these cookies are not exact replicas of a gluten-and-dairy filled sugar cookie (one of my absolute favorite types of cookies to make/eat!), they are delicious in their own way and have been highly approved by taste-testers without food allergies.  The texture is soft and almost cake like, and the vanilla extract gives them a wonderful vanilla taste.  They are great when topped with the chocolate frosting below, with a spread of your favorite jam or jelly, or eaten plain with a hot mug of green tea. Happy baking!


Cookie Recipe, from

Dough Ingredients:

  1. 2 3/4 cup oat flour
  2. 1/4 + 1/8 tsp salt
  3. 2 1/2 tsp baking powder
  4. 1 stick earth balance (or butter if you’re not dairy-free)
  5. 1/4 cup applesauce, unsweetened
  6. 3/4 cup white sugar
  7. 2 1/4 tsp vanilla
  8. 1 egg
  9. 1 egg white

Chocolate Buttercream Icing Ingredients

  1.  1 stick earth balance, softened (or softened butter if you’re not worried about food allergies!)
  2. 2 cups powdered sugar
  3. ¼ cup cocoa powder
  4. 1/8 teaspoon salt (don’t leave this out!)
  5. 2-6 Tablespoons milk (I use almond milk when making this non-dairy)




  1. In a large bowl, combine oat flour, salt and baking powder. Stir ingredients together.
  2. In a separate bowl, use an electric mixer to cream together butter, applesauce and sugar until light and fluffy, about 3 minutes. Add in egg and egg white one at a time beating well (about 1 minute) after each addition. Beat in vanilla. Finally, add the dry ingredients into the wet ingredients a little at a time. Mix batter until dry ingredients are evenly distributed into the wet ingredients. Batter will be thin and sticky and not look very cookie doughy. Cover dough and place in the freezer for 30 minutes.
  3. Preheat an oven to 350F.
  4. Remove chilled dough from the freezer and scoop out evenly sized portions of dough (mine are usually about 2 tablespoons, but you can make them as big as ¼ cup). Roll the dough into a ball and place on a non-stick cookie sheet.  Gently press down on the top of each cookie to flatten slightly. Bake for 10-12 minutes, or until the bottom edges are turning slightly golden brown. The cookie really should not look even slightly brown. They will seem a little underdone when removed from oven. Allow them to cool on the baking sheet for 10 minutes before moving to a cooling rack to completely cool. Frost with your favorite icing – my favorite is the chocolate buttercream icing below!

*Note: This recipe makes a LOT of cookies, so I tend to halve it whenever I’m baking.  To do so, halve all of the ingredients except for the egg; simply omit the egg white and just use one full egg.

Icing Directions:

  1. Beat the butter or earth balance on high for about 1 minute until it is light and fluffy.
  2. Add in the powdered sugar, cocoa powder, and salt, beating on low until well incorporated.  Increase the speed to high and beat until fluffy.
  3. Slowly pour in the milk while beating on high as needed; start with a small amount and add slowly until you reach the icing consistency that you prefer.  If the icing gets too thin, add a bit more powdered sugar.
  4. Pile high on top of your sugar cookies!


-Hope ’14