Gluten Free Pumpkin Spice Russian tea cakes made without buter, eggs, or white flour! Pumpkin spice, nuts, and cranberries make these the perfect holiday treat!
Tolerance is a paradox. I’m writing an essay on that currently.
Cookies are also a paradox. I’m testing that out currently.
I love soft and chewy cookies. Underbaked is where it’s all at. Cookie bakes are a huge deal here at school … we’ll drive a solid ten minutes (which you know, is SUCH a long ways 😉 ) to pay $5 for an underbaked cookies topped with ice cream and whipped cream. Recreating this at small group and at home is a real thing too. When you have to eat your feelings … go big or go home.
That being said, shortbread is amazing. It sure isn’t soft or chewy or underbaked but good golly miss molly does it taste good. I hope you’ve had Russian Tea Cakes in your life. Aka Mexican Wedding Cookies. I guess it depends on how racist you are and whether you prefer friendship over commitment (so totally joking.)
My favorite part about them is the crunchy, shortbread texture that melts in your mouth as you eat them. The key to this texture is the nuts, butter, and powdered sugar. Honestly, these are some of the easiest cookies on earth. It’s a one bowl zero chilling wonder of a recipe.
When I eat these, I think of my grandma and the holiday season. She always made a tin of these for our extended family and then a tin just for my dad because they’re his favorites. My family is my favorite.
I tweaked these a little, adding pumpkin pie spice, pistachios, and cranberries, but the most important part is that these are gluten and dairy free. Allergy friendly cookies? Let the world rejoice!
- ⅓ cup vegetable oil
- 1 cup + 2 Tablespoons gluten free flour blend
- 2 Tablespoons powdered sugar
- 1-1/2 Tablespoons cornstarch
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla
- ⅓ cup finely chopped walnuts (or pecans, pistachios, hazelnuts)
- ¼ cup cranberries (optional)
- additional 1 cup (or more) powdered sugar, for rolling
- Preheat oven to 400.
- Whisk flour, powdered sugar, cornstarch, and pumpkin pie spice together in a medium bowl.
- Slowly add the vanilla and vanilla, stirring gently but constantly, until dough forms a thick dough.
- Stir in nuts and cranberries, if desired.
- Roll the dough into 1-inch balls; place about 1 inch apart on an ungreased baking sheet.
- Bake the cookies until just set, being careful not to let the bottoms get too brown,10 to 12 minutes. Cool on the pan for 2 minutes; transfer to a wire rack to cool slightly.
- When the cookies are still warm, but no longer hot, roll them in the additional powedered sugar and place them back on the rack to continue cooling. (Reserve the sugar.) When the cookies are completely cool, roll them in the sugar again.