Gluten-free Butter Cookies (dairy-free)
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Cook time: 
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Serves: 4 dozen cookies
gluten-free, dairy-free, nut-free, egg-free
  • 1-pound ghee or butter room temperature
  • 1 cup coconut sugar
  • 1⁄2 cup maple syrup
  • 2 egg yolks room temperature
  • 1 tablespoon vanilla (vanilla bean paste works well too)
  • 1⁄2 cup orange juice
  • 1 teaspoon salt
  • 5 1⁄2 cup gluten free flour (Bob’s Red Mill 1-to-1 gluten free flour works the best)
  • Sprinkles for decorating
  1. Preheat oven to 350º F. Prepare baking sheet with parchment paper or grease with avocado oil spray.
  2. Cream ghee, coconut sugar, and maple for 3-5 minutes or until light and fluffy using stand mixer or hand mixer. Ghee needs to be soft not melted and not straight from the fridge. Coconut sugar takes longer to incorporate so this step is very important.
  3. Add in egg yolks, vanilla, and orange juice. Mix until combined.
  4. Sift flour so there are no clumps. Add salt and the flour 1 cup at a time.
  5. Do not over mix the dough. Once all the flour is absorbed grab your cookie scoop or tablespoon.
  6. Scoop cookie balls and place on tray. One standard size baking sheet will fit a dozen cookies.
  7. Gentle using the round end of a spoon or your fingers, press down on the cookies to flatten
  8. slightly.
  9. Decorate with whatever festive sprinkles you want to use and then bake 12-15 minutes.
  10. Allow to cool on tray for 5 minutes then move cookies to a cooling rack.
  11. Cookies will stay fresh in an airtight container on the counter for 1 week, in the refrigerator for 2
  12. weeks, and in the freezer for up to 3 months.
Recipe by Tasty Yummies at