Instant Pot Butter Chicken

It’s creamy, perfectly spiced and oh-s0-delicious! This Instant Pot Butter Chicken is a great weeknight dinner at the end of a busy day. This gluten and optionally dairy-free dinner is a one pot meal, thanks to the rice that cooks alongside the chicken. It’s guaranteed to be a new family favorite. Made in partnership with my friends at Farmer Focus!

Instant Pot Butter Chicken with rice and cilantroInstant Pot Butter Chicken Recipe

This Instant Pot Butter Chicken recipe is a great short-cut to a flavorful weeknight dinner! Boneless chicken breasts are cooked in a velvety smooth spiced tomato sauce and served alongside rice. This delicious dinner uses the pot in pot cooking method, which means cooking the butter chicken and the rice all together right in the pressure cooker! This gluten and optionally dairy free dish also reheats well for meal. Go ahead and add this to your favorite Instant Pot Recipes list!

Ingredients for Butter Chicken

  • Chicken Breast
  • Oil
  • Fresh Garlic
  • Fresh Ginger
  • Tomato Paste
  • Tomato Puree
  • Garam Masala
  • Turmeric
  • Cumin
  • Cinnamon
  • Chicken Stock
  • Butter or Ghee (for dairy-free)
  • Cashew Cream or Heavy cream
  • Cilantro

Rice on a trivet in the instant pot.What is Pot in Pot Cooking?

This recipe uses the pot in pot method of cooking two different meal components in the Instant Pot at the same time. The ‘Pot in Pot’ method (or PiP) allows food to cook in a separate bowl that’s placed on a trivet on top of the other dish. Steam generated from liquid below the steam rack is used to build pressure and cook the food. In this case, the butter chicken cooks below the trivet and the rice cooks in the bowl on top.

What type of trivet to use

The trivet that typically comes with the purchased Instant Pot will not work for PiP. You must have a trivet that creates at least 2.5″ of space between the bottom of the pot and the trivet. We purchased the egg trivet, that works not only for evenly cooking eggs, but it also works as a steam trivet for PiP cooking. The one we purchased came with two trivets, use the one that will allow the bowl to fit over the chicken.

What type of bowl to use

There are two important factors to consider when choosing the bowl for PiP cooking. The first is whether or not the bowl is safe to use under pressure. Generally speaking, any stainless steel bowl will work. Also, oven safe glass such as pyrex can work. This is what we’ve primarily used for PiP cooking.

Chicken breast package for butter chicken made in the instant pot

Why Farmer Focus Has Been our Chicken Choice for Years

I am so happy to continue my partnership with my friends at Farmer Focusto bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. I love being able to grab up a package of Farmer Focus chicken at the grocery store and not having to question whether it is truly coming from meat raised in a humane way.

Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

Farmer Focus is a company that supports their farmer partners and that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard working family farmers.

Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

Butter Chicken instant pot in a bowlDon’t have an Instant Pot?

You can make this soup in the slow cooker too! Though, you’ll have to cook the rice separately.

To Make in the Slow Cooker:

  1. Place all of the ingredients except the cashew cream and butter in the slow cooker. Cook on high for 4-6 hours, or low for 6-8 hours.
  2. 20 minutes before the end of the cooking time, remove the chicken and whisk in the butter and cream. Place there chicken back inside and continue to cook without the lid until the sauce has slightly thickened.

If you like this Instant Pot Chicken recipe, check out these others:

Watch the video:


Instant Pot Butter Chicken

Prep Time 00:10 Cook Time 00:12 Inactive Time 00:10 Total Time 00:32 Serves 4

Ingredients

  • 2 teaspoons avocado oil
  • 6 cloves garlic, minced
  • 2” piece fresh ginger, grated
  • ¼ cup tomato paste
  • 1 cup tomato puree
  • 1 tablespoon garam masala
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
  • 1 cup chicken stock
  • 2 lbs. boneless and skinless chicken breasts
  • 1 cup long grain or jasmine rice, rinsed and drained
  • 1 cup water or broth
  • ¼ cup butter or ghee
  • ½ cup cashew cream (can also use heavy cream or coconut cream)
  • Cilantro, for garnish

Directions

  1. Add oil to the insert of a 6 or 8 quart Instant Pot. Press the saute function, and heat the oil. Once hot, add garlic and ginger and cook while stirring, until fragrant, about 1 minute.
  2. Add tomato paste, tomato puree, garam masala, turmeric, salt and cumin and cook for 3 minutes, stirring occasionally. Shut off the saute function and add in cinnamon stick, chicken stock and stir together. Place the chicken breasts inside.
  3. Arrange a 2.5-inch trivet over the chicken and place a 7-inch oven-safe bowl on top. Add the rice and water to the bowl. Secure the lid and move the steam release valve to Sealing. Cook on manual high pressure for 12 minutes. Move the steam release valve to venting to quickly release the steam pressure. When the floating valve drops, remove the lid.
  4. Remove the rice and the trivet. Fluff the rice, cover to keep warm and set aside. Remove the chicken and dice into bite-sized pieces and set aside.
  5. Press the saute function and whisk in the butter and cream and cook until slightly thickened, about 2 minutes. Add the diced chicken back to the pot to heat through.
  6. Serve the chicken with the rice, and garnish with cilantro, if desired.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten Free Biscuits

These light and fluffy Gluten Free Biscuits come together quickly and are made using a mix of almond flour and coconut flour. They can be made in under 30 minutes, and are perfect on their own or in any recipe that require biscuits!

gf biscuits on a cooling rackGluten Free Biscuit Recipe

These classic Gluten Free Biscuits are so beloved here at Lexi’s Clean Kitchen. We decided it was time to give them their own post dedicated to making this recipe successfully. While we are partial to eating these biscuits on their own, they are also equally great as a shortcake, a cobbler, on top of a soup or made with pumpkin!

Ingredients Needed:

  • Almond flour
  • Tapioca flour or arrowroot powder
  • Coconut flour
  • Baking powder
  • Fine sea salt
  • Butter or Ghee
  • Unsweetened applesauce
  • Egg

butter being rubbed into almond flour

How the Recipe Has Evolved

This recipe was originally developed in 2014, evolving from a pumpkin biscuit recipe. They’ve been made by hundreds of LCK readers, and countless times in the LCK test kitchen and are tried and true. But in 2019, after we started regularly using a scale to measure our baking flours, we noticed that the biscuits were baking up flatter then usual. It was at this point we discovered how important it was to use a baking scale. But additionally, we discovered that more often than not, when we measure paleo flours in a standard cup measurement, we actually overmeasure it. Which means that when the recipe was developed, we were actually measuring out 1-1/4 cup of flour, instead of just 1 cup of flour. Because of this we have updated this classic recipe to note that if the flour is measured correctly you’ll actually need 1-1/4 cup almond flour (or 120 grams) instead of 1 cup (96 grams).

How to Make These Gluten Free Biscuits

  1. Whisk together the dry ingredients.
  2. Rub the butter into the dry mix until it is completely combined.
  3. In a separate bowl whisk together the applesauce and the egg and add it to the flour mixture.
  4. Drop biscuits on a sheet tray and bake!

wet batter for gluten free biscuit recipeStorage Instructions

The biscuits are best eaten the day they are made, but you can store them for a few days in the refrigerator and they’ll reheat nicely in a toaster oven! The biscuits are more delicate when they are warm so give them a few minutes to cool after they are toasted up before handling.

Recipes Using these Biscuits

As this is such a classic LCK recipe, there are many recipes that use this biscuit dough. Check out:

gluten free biscuit recipe cooked and cooling on a rack

If you like this Classic LCK recipe, check out these others:

Gluten Free Biscuits

Prep Time 00:15 Cook Time 00:15 Total Time 00:30 Yields 6

Ingredients

Directions

  1. Preheat oven to 350ºF and grease a baking sheet.
  2. In a bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder and salt until well blended.
  3. Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visible pieces of butter remaining. 
  4. In a separate bowl whisk together the applesauce and the egg. Pour it into the butter and flour mixture and combine until a smooth dough forms.
  5. Scoop a scant 1/4 cup dough on prepared baking sheet at least 2" apart, repeat with remaining dough to make 6 biscuits. Bake until light golden, about 15 minutes.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten Free Lemon Bars

Lemon Bars {Paleo-friendly, grain-free, gluten-free} | Lexi's Clean Kitchen

These bright and cheerful Gluten Free Lemon Bars are the perfect summertime treat! They’re creamy and delicious, and best-of-all, so easy to make. Bring them along to your next pot luck or BBQ and everyone will be thanking you!

Gluten Free Lemon BarsGluten Free Lemon Bar Recipe

Lemon bars are one of my staple Summer desserts and I can’t wait for you to try this gluten-free version! The perfect balance of tart lemon, buttery crust, and just the right amount of sweetness. It took us a few tries to perfect this recipe, but man was it WORTH IT! These lemon bars are bursting with lemon goodness and the crust compliments the lemon curd so perfectly. No one will be able to tell these are grain and gluten-free! They will be the hit of your summer BBQs!

Gluten free lemon bars almond flour with powdered sugar

How do you make gluten free lemon bars?

There are three basic steps to making these easy lemon bars:

  1. Assemble the crust. It’s super easy and all mixed up in on bowl. Pat it into the pan and bake it.
  2. Next make the lemon curd. All the ingredients are mixed in a pot, heated until thick and then strained out. You’ll whisk in butter to make it smooth and creamy.
  3. Next you pour the lemon curd into the baked crust and back in the oven it goes for a bit longer!

Lastly, you let the whole thing cool before slicing and serving. Optionally you can dust with powdered sugar to make it just a bit more pretty! But that’s not essential as these are already sweet enough.

Lemon curd in a jar

Other Lemon Curd Uses:

This lemon curd filing is amazing and you can use it for other recipes as well.

  • It makes the perfect filling for cupcakes, like the ones in my cookbook!
  • Use in a layer cake, like our classic birthday cake.
  • Use in overnight oats or chia seed pudding.
  • In an oatmeal bake.
  • As a topping on ice cream!

Watch the video here:

Uses for lemon curd in lemon bar

If you like this summertime dessert, check out these others:

If you like lemon, check out these other lemon recipes:

Lemon Bars

Prep Time 10 minutes Cook Time 40 minutes Total Time 0:50 Yields 4

Ingredients

    Crust

    Lemon Curd

    • 3 large eggs
    • 4 large egg yolks
    • 1/2 cup beet sugar OR maple sugar
    • Zest from 4 lemons
    • 3/4 cup fresh-squeezed lemon juice (from about 6 lemons)
    • 1/4 teaspoon sea salt
    • 8 tablespoons (1 stick) unsalted butter, softened and cut into cubes
    • Powdered sugar, for dusting

    Directions

    1. Pre-heat the oven to 350 degrees °F.
    2. Line an 8x8 baking pan with parchment paper and set aside.
    3. Combine all crust ingredients in a medium mixing bowl and mix well. Press evenly into the baking pan. Bake for 25-30 minutes, or until crust is lightly brown.
    4. While curst bakes, make the lemon curd.
    5. Place lemon curd ingredients, except for the butter, in a small saucepan.
    6. Over low heat, whisk the lemon curd until it becomes thick enough to coat the back of a spoon and take off heat. This process should take around 8-10 minutes.
    7. Using a fine mesh strainer, strain the lemon curd into a medium mixing bowl. Add in the butter and stir well until melted.
    8. Pour lemon curd over the crust. Bake for an additional 10-15 minutes. Set aside, let cool completely, cover, and store in the refrigerator for at least 3 hours to set.
    9. Top with powdered sugar, slice, and devour!

    Recipe Notes

    *Store in the refrigerator.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Healthy Carrot Muffins (Gluten-Free and Nut-Free)

    These Healthy Carrot Muffins are made with oat flour and coconut flour, packed with vitamin C rich carrots and raisins and use just one bowl to put together! These gluten free carrot muffins would be a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!

    Healthy carrot oatmeal muffinsHealthy Carrot Oatmeal Muffins

    After perfecting this site’s first gluten-free and nut-free muffin a few weeks ago, we knew we wanted to get right to making another option for our readers with nut allergies. This new healthy carrot muffin is made using oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! They’re made all in one bowl and ready in under 30 minutes! We know despite the pieces of carrots in these muffins, they are picky toddler approved! And they are safe to send to school, since they are nut-free. This carrot oat muffin is a great substantial snack that truly everyone will love!

    gluten free carrot cake muffins

    How healthy is oat flour?

    Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace our typical go-to combination of either almond flour and tapioca flour or coconut flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.

    What kind of oat flour should I use for these gluten-free carrot muffins?

    As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

    How do you measure oat flour

    If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

    Healthy carrot muffins

    How to store Healthy Carrot Oatmeal Muffins

    We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

    So if you want to keep them the freshest you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

    If you like this muffin recipe, check out these others:

    Healthy Carrot Muffins

    Prep Time 00:10 Cook Time 00:18 Inactive Time 00:00 Total Time 00:28 Yields 12 muffins

    Ingredients

    • 2 eggs
    • 1/2 cup apple sauce
    • 2 tablespoons milk of choice 
    • ½ cup butter, melted and slightly cooled
    • ¾ cup coconut sugar
    • 1-1/2 cups (180g) oat flour
    • 2 tablespoon (15g) coconut flour
    • 2 teaspoon baking powder
    • ½ teaspoon cinnamon
    • 1/4 teaspoon salt
    • ½ cup raisins
    • 1-1/2 cups shredded carrots (about 2 medium to large carrots)

    Directions

    1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
    2. In a large bowl add eggs, apple sauce, milk, (slightly cooled) melted butter and coconut sugar and whisk until full combined.
    3. Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
    4. Fold in raisins and carrots.
    5. Fill each muffin cup ¾ full.
    6. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

    Recipe Notes

    1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
    2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
    3. If you oat flour or coconut flour is very clumpy sift them after measuring.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    How to Sear a Steak

    Learning How to Sear a Steak is an essential cooking skill you’ll likely use all of your life! Our method sears the outside of the steak and then finishes the cooking by basting it with butter and aromatics. It takes around 10 minutes to complete, results in the most flavorful steak and can save you the worry of: what’s for dinner tonight?

    How do you pan searHow to Sear a Steak

    While the grill gets all the claim to fame as the best way to cook a nice piece of steak, we’re here to say that you may have overlooked your cast iron skillet as the top choice because it is so easy from start to finish and results in the most flavorful steak there ever was. We’re talking all about How to Sear a Steak here and to finish it off with the most chef-worthy trick there is: basting it with butter and aromatics at the end to infuse it with flavor! Using this method to pan sear steak you’ll end up with steak that tastes the same as the $80 ones served at steakhouses. You’ll never go back!

    Let’s talk about the Steak!

    We choose to pan sear a boneless rib-eye, but this method could also work with a NY strip steak or even a filet mignon so long as the cut is about 1 to 1-1/2 inches thick. If it’s thinner than it will cook faster. Any larger than this then we recommend searing on the stovetop and finishing the steak in the oven for a more even cook time. The same goes for a piece of steak with a bone in it as it just won’t cook as evenly as desired in the skillet.

    Buy the best steak you can afford for this one, as it’s the star of the show. It will be so much cheaper than anything you’ll find at a steakhouse to cook this for yourself at home, so if possible spend the extra few dollars to get a grass-fed rib-eye if possible.

    What is the best way to sear a steak

    Tips for Pan Searing a Steak

    There are only a few things you’re going to want to get right when making this recipe:

    1. Take the chill off the steak before cooking! If possible let the steak sit at room temperature for about an hour before you sear it. This step isn’t make or break, but as much as possible take the chill off the meat so there is less shock when the meat is cooked. It will result in a more tender steak, but certainly it doesn’t mean you shouldn’t cook the steak if you aren’t able to do this step.
    2. Season the steak well! Place a generous amount of coarse sea salt before you cook it. We skip the pepper until after it’s been seared on one side because coarse ground pepper can burn at such a high heat.
    3. Preheat the pan! Get that pan nice and hot before you put the steak inside of it to get that caramelized sear on it. We recommend a cast iron skillet here. They aren’t expensive and have a lot of uses in the kitchen. If you don’t have one a heavy bottomed pan that heats evenly can work in a pinch, but don’t try this with a thin pan.
    4. Check the temperature! We so often talk about taking a temperature here at Lexi’s Clean Kitchen and it’s because it’s such an easy tool to make you a better cook. Probe the meat with an instant read thermometer towards the end of cooking to make sure it’s at the exact temperature you want it to be.

    What temperature to cook a steak to

    If you like rare steak, stop cooking at 125°F.

    If you like medium-rare steak, stop cooking at about 130°F.

    If you like medium steak, stop cooking at 140°F.

    If you like a well-done steak stop cooking at 150ºF-155ºF.

    Searing steak cast iron skillet

    What to serve with a pan seared steak:

    Wondering how to get the best steak delivered to your door?

    • We love the steak in our ButcherBox and it is the best quality.
    • Each month, ButcherBox  curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too!
    • Enjoy the $15 off, free bacon, and free shipping off your first ButcherBox. FYI we do the custom box, smallest size, and it’s perfect for feeding two!

    Pan seared steak with butter

    If you like this How to recipe, check out these others:

    Watch the video:


    How to Sear a Steak

    Cook Time 00:10 Inactive Time 01:05 Total Time 00:10 Serves 2-4

    Ingredients

    • 2 boneless rib-eye steaks, about 1 to 1-1/2 thick, about 1 - 1-½ pounds total
    • Avocado oil
    • Coarse sea salt
    • Fresh ground black pepper
    • 1 tablespoon butter
    • 3 cloves of garlic, sliced
    • Very small bunch of fresh thyme (about 12 stems)

    Directions

    1. Pat steak dry with paper towels and sprinkle with generous amount of salt on each side. Let steak sit until it has come close to room temperature, about 1 hour or so.
    2. Over high heat, heat a 10”-12” well-seasoned cast iron pan until it is just about to smoke.
    3. Splash the steaks with avocado oil on one side and and place the steak oil side down in the hot pan, making sure as much of the steak surface is touching the hot pan by gently pressing down on it. Sear for 5 minutes undisturbed.
    4. Flip the steaks and make sure the other side of the steak is getting as much contact with the pan as well. Grind a generous amount of black pepper on the seared side. Continue to sear for another 3-4 minutes, until it has reached the desired temperature. We like ours around 135ºF (and it will go up another 5 degrees additionally while resting) but you can adjust to your desired temperature by cooking 1-2 minutes less or more.
    5. When it has reached 135ºF add the butter, garlic, and thyme to the pan and let is sit for 30 seconds until it has melted. Carefully tilt the pan slightly upwards so all the fat pours to the bottom. Repeatedly spoon the mixture, including the herbs and garlic over the steak, about 1 minute to baste the steak with flavor.
    6. Remove the steak from the pan, dripping off any excess oil and and let rest, tented with aluminum foil or alternative for 5 minutes with butter and herbs and garlic on it.
    7. Once done, remove the garlic and herbs and slice against the grain and serve immediately.

    Recipe Notes

    1. Some other options for pan seared steak are: NY strip, filet mignon.
    2. The cast iron skillet shouldn’t be so large that there is a lot of extra space, but not too small that it leaves the steak crowded.
    3. We don’t put the black pepper on the steak before it’s been seared because at a high temperature the peppercorns can burn and give off a bitter flavor.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Gluten Free Cut Out Cookies

    These Gluten Free Cut Out Cookies are the best for decorating holiday cookies! They are so simple to put together, can be rolled out immediately and decorated (or not) to celebrate any holiday! These versatile cookies are made with only 5 ingredients (plus a pinch of salt!) and are a great activity to do with the kids. We’ve included tips and tricks for decorating using an easy powdered sugar icing so you can get your holiday bake on now!

    Almond flour sugar cookie dough

    Gluten Free Cut Out Cookies

    How cute are these Gluten Free Cut Out Cookies? They’re also easy to make, taste delicious and we’ve offered a few different flavor options so they’re customizable! They can be baked and left plain, or topped with good quality colored sugar, or they can be fully decorated to match the holiday you are celebrating!

    We had SO MUCH FUN making them, and honestly it didn’t take long to come to a recipe that we were happy with. The best part about these cookies is that you don’t have to wait for them to chill before rolling out! Usually with sugar cookies the dough has to set up for a few hours in order to get great cookies, but we had amazing results with rolling the dough out immediately. You can also make the dough and then chill for a few hours to days if you want to break down the steps as well! Read below for some tips and tricks on how to make the cutest Gluten Free Cut Out Cookies!

    gluten free sugar cookies

    Tips for Rolling Out Dough

    We may be biased but we felt this dough was SO EASY to roll out! For us it went straight from the mixing bowl to being rolled out! We didn’t have any issues moving the cut out cookies from where we rolled them out to the baking tray. But if you are a beginner cut-out cookie maker follow these tips below for best results:

    1. Prepare a baking sheet with a silpat or parchment paper.
    2. Roll out dough between two sheets of parchment or plastic wrap.
    3. Stamp cookies out as close together as possible to get the most out of each time you roll out the dough.
    4. Using a small offset spatula or knife lift up cookies and transfer to baking sheet. If you are having trouble moving the cookies and having them keep there shape, place in the refrigerator to chill for a few minutes until they are stiff.
    5. You can re-roll the scraps as many times as you would like because there is no gluten in these cookies so they won’t be tough from re-rolling!

    gluten free sugar cookies almond flour

    Tips for Decorating with Powdered Sugar Icing

    As we said above, these cookies are delicious as is! But if you’d like to make decorative cookies at any time of the year we’ve included a recipe for a stiff powdered sugar icing. We chose this over a royal icing because it is a lot easier to make and the end result didn’t look too different. If you’d prefer to use royal icing, than feel free to use that instead.

    1. If you want to do more intricate decorating you’ll want to make two different consistency icings. One for piping, or borders, which is more thick. And a second for flooding a border, which is thinner.
    2. We tried out a few different types of artificial dye free food coloring (see below) to make the most festive cookies. Once you have mixed your base icings you can divide them into smaller bowls and add the natural food coloring.
    3. Pipe the border details first and let it dry briefly (10 minutes or so) before filling in the flooding icing.
    4. We piped ours using both piping bags and also tried using squeeze bottles. We didn’t use a tip in the piping bags we just cut a small hole! Squeeze bottles would be great to use with kids! We use these Piping Bags and these Mini Squeeze Bottles!
    5. Let the icing harden a bit before storing (a few hours, or until dry).
    6. Have fun with it!

    How do I make gluten free cookies

    Let’s talk about natural dye options:

    We’ve talked about making your own food dye with food based powders this past year. While you certainly can frost there cookies with buttercream, it’s more traditional to use an icing so we tried out a bunch of different brands of artificial dye free food coloring. We actually loved them all, but they vary in price. We tried:

    • Whole Foods Market 365 Brand: This one was the most economical and worked well, except for the red which tinted more towards pink. This brand most resembles traditional dye in the sense that it comes in little liquid squeeze bottles. It is under $10 for a few different colors and offers a guide on the package to mix additional colors.
    • ColorKitchen Foods: This dye free coloring comes in powder form. You can mix it with your dry ingredients to hydrate, or add in a touch of water to hydrate before adding it in the icing (which is the method we used).This one was surprisingly very potent, but it’s on the pricier side. It comes in single use packets which can be either useful, or annoying if you don’t want to use the whole amount. At the time that we tried this brand they didn’t have a red color that we found, but since we developed this recipe they are offering a red velvet color (though we have not been able to try it yet).
    • TruColor: This brand works magically, but it is expensive and harder to find. It also comes in powdered form but in small jars (depending on the amount you order) so you can store any leftover right in the container. You must store it in the refrigerator. Any red coloring that you see in this post uses TruColor, and does in fact make a brilliant red.

    How do you make gluten free sugar cookies from scratch

    Don’t feel like stamping out designs with these cookies? No problem! The dough can also be formed into a log, placed in the refrigerator for about 1 hour (or more) and than sliced! Bake as directed. We’ve also included a couple of different flavor options in the post to include almond, citrus and mint!

    Tools we used in this recipe:

    If you like this cookie recipe, check out these others:

    Watch the video:

    Paleo Cut Out Cookies

     

    Gluten Free Cut Out Cookies

    Prep Time 00:35 Cook Time 00:06 Total Time 00:41 Yields about 12 cookies

    Ingredients

    Optional Flavors (choose one)

    • 1/2 teaspoon mint
    • 1 tablespoons orange zest
    • ¼ teaspoon almond extract

    For Decorating

    Directions

    To Make Cookie Dough:

    1. In a stand mixer, or with a hand mixer cream butter, honey and vanilla, until light and fluffy, about 3-5 minutes
    2. In a medium bowl add almond flour, tapioca flour and salt and whisk to combine.
    3. Add dry ingredients to butter and combine. It may look crumbly at first, but continue to mix until the dough comes together.
    4. Roll out immediately (see directions below) or wrap in plastic wrap and keep in refrigerator until ready to roll, up to 3 days.

    To Roll Out and Bake Cookies:

    1. Preheat oven to 350 and line a baking sheet with parchment paper or a silpat.
    2. Roll out dough between two sheets of parchment paper or plastic wrap. Roll out to a thickness or 1/4" and stamp with cookie cutters. Carefully peel stamped cookies off parchment and place on baking sheet. They will not spread so you can spaces them as close as 1/4" apart.
    3. You can re roll scraps, chilling in between if dough is getting too warm.
    4. Bake for 7 minutes, until slightly golden around the edges.
    5. Let cool before decorating.

    To Decorate:

    1. Whisk 1-1/2 tablespoons almond milk, vanilla and powdered sugar together until smooth. You want it to be thick enough to pipe. If you plan to flood the cookie you can make two smaller batches and add a touch more almond milk to want to make it thinner to floor the cookie in between the piping icing. Drop in some food coloring (see post for more info) depending on what color you'd like to make. Decorate using squeeze bottles of piping bags.

    Recipe Notes

    1. Read post for more information and tips for making these cut out cookies.
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    Decorating Party:

    • Share a photo of your LCK Cut-Out Cookies on Instagram or in our Private Facebook Group with the hashtag #LCKCOOKIES to be entered to win a $100 Amazon Gift Card!
    • Bonus entry: Leave a review below of how the recipe went for you!
    • Winner picked 12/19 at 12pm EST.
    • Note: Must be public on Instagram for us to see your entries!!