Allergy-Friendly Icebox Cookies (Cutouts and Pinwheels)
Prep time
Cook time
Total time
Please note that the times listed are for the cutout cookies. You might need additional time for refrigeration or baking depending on the option you use.
Recipe type: Dessert
Cuisine: American
Serves: 20 to 30 cookies
  • ¾ cup sugar
  • ½ cup shortening (Emily uses Spectrum Organic)
  • 2 cups oat flour (certified gluten-free, if needed)
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 to 3 tablespoons dairy-free milk beverage, as needed (Emily uses rice milk)
  1. In a mixing bowl, beat the shortening and sugar with a mixer until fluffy. Mix in the vanilla.
  2. Add the oat flour, baking soda, and salt and mix well. The mixture will be relatively crumbly at this point.
  3. Preferably with the mixer running, add the rice milk a little at a time, mixing for at least 15 seconds between additions (otherwise you won't be able to tell when you've got the right amount of rice milk in the dough). When the dough forms a ball, it is ready to roll out for baking. If you are going to be refrigerating your dough before using it, you may want to add a little more rice milk since food often loses moisture in the refrigerator.
Cookie Cutouts
  1. Working with half a recipe at a time, roll the dough out on a floured, non-stick surface. Cut it with cookie cutters and place the cookies on a baking sheet lined with parchment paper.
  2. You can add sprinkles before baking, or you can bake and cool the cookies and decorate with frosting and sprinkles.
  3. Bake at 375° for 7 to 8 minutes. Cookies baked a little longer will be more crispy, and those baked for less time will be more chewy.
Sandwich Cookies
  1. Follow the Cookie Cutouts instructions, but cut an additional shape out of half of the cookies before baking (like the stars shown in the picture). The cutouts can also be baked as shaped cookies. Spread a cookie filling (see post above) on the top of one round cookie, and top with a cutout cookie.
Pinwheel Cookies
  1. Working with half a recipe at a time, roll the dough out to form a square, probably about 6 to 8 inches across. The dough should be between ⅛ and ¼-inch thick.
  2. Spread a filling (see post above) over the dough, staying about ½ inch from one edge. Roll up the cookie dough and filling, starting with the side opposite the edge with no filling.
  3. If the cookie dough is hard to roll up, place a sheet of waxed paper or something else that's flexible (such as a Silpat) on your rolling surface. You can still flour it, and then you can also use the waxed paper to help you roll up the cookie dough. Lift and push the waxed paper, separating the cookie dough from the paper and rolling as you go. The other thing to consider is that if the dough is too dry, it will crack as you roll it (that's what happened the first time I tried it!). If this is the case, make a note that you need more rice milk next time, and add extra milk to the dough that you still have in reserve.
  4. After you have rolled up you cookies, refrigerate the dough until it is firm enough to handle with ease (1 to 2 hours). If you refrigerate the dough overnight, or if it seems too hard after refrigerating, allow it to sit at room temperature for a little while before you slice and bake it.
  5. Using a very sharp knife, slice the dough into ¼ to ½-inch thick slices. Place them on a cookie sheet, 2 inches apart, and bake at 350°F for 8 minutes.
Chocolate Cookie Cutouts
  1. Reduce the oat flour to 1 ¾ cups and add ¼ cup cocoa powder with the dry ingredients. You can make chocolate cutouts or pinwheels.
Recipe by Go Dairy Free at