Gluten-Free, Coconut-free “Unicorn Poop Cookies”

This weekend, I was presented with an interesting challenge. We were headed to a party for some of our more.. uh, COLOURFUL … friends, and it was decided that unicorn poop cookies would be perfect for the occasion. We’d all seen these floating around pinterest, and found them good for a laugh.

As I was the one to bake them, I would do them gluten-free. Doesn’t matter to anyone else, as my gf cookies taste at least as good as the “Real” thing”.

… except that one of my friends is severely allergic to coconut, and coconut flour is my big secret ingredient to making gf cookies with great taste and texture. CRAP! (LOL)

So, I developed this recipe to work around both of our allergies, while still providing a great tasting cookie with a nice soft/chewy texture. I flavoured them with blood orange extract, after discovering that I didn’t have any lemon extract. They smelled completely insane throughout the whole process, and were a big hit at the party!

(Excuse the crappy cell phone photography for the progress pics – made these while my husband/photographer was at work!)

Enjoy!

Gluten-Free Unicorn Poop Cookie Recipe
Makes about 24 LARGE poops.

1 cup brown rice flour
1/2 cup sorghum flour
3/4 cup light/white buckwheat flour
1/4 cup tapioca starch
2 tsp xanthan gum
1 tsp baking powder
1/2 tsp salt
4 oz cream cheese, softened
1/2 cup butter, softened
1 1/2 cup granulated sugar
2 eggs
1 tsp extract of choice
Gel food colouring – I use Americolor *
Sparkle gel, edible glitter, etc *

Whisk together all dry ingredients (except sugar) until well combined, set aside.

In a stand mixer, cream together cream cheese, butter and sugar until smooth and fluffy. Add in eggs, one at a time, beating well between each addition. Add extract, and mix until well incorporated and smooth. Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.

Divide dough evenly into as many pieces as you want colours – I think 5-6 works best. (I derped and put WAY too much into the lump that was to be turquoise!). Colour each with food colouring until desired colour is reached, and fough is uniformly coloured. I wanted vibrant, but pastel would be pretty with this, too. Just make sure the colours look good with each other!

Wrap each colour of dough separately in plastic film, chill for one hour.

Preheat oven to 350 degrees F, line 2 large cookie sheets with parchment paper.

Divide each ball of cookie dough into 4 roughly equal sized lumps. Roll each new ball into a long log shape.


Taking 1 log of each colour, position a set of logs together, then roll into one large rainbow log. Repeat 3 more times, to make 4 large logs.


Cut each large log in half, and then each half into 3 equal pieces. You will now have 24 small logs:


Roll each small log into a longer long, and twist into a turd shape. Have as much fun with this as you can with sculpting poops 🙂

Arrange cookie turds evenly across the two cookie sheets. Bake cookies 1 sheet at a time for 15-17 minutes, or until bottoms look lightly golden. Allow cookies to cool on cookie sheets for at least 5 minutes before moving. Cookies need to cool completely before decorating with sparkle gel, edible glitter, etc.

* As with all gluten-free baking, be sure that any individual ingredients you use are also gluten-free. Americolor is gf, as is the brand of edible glitter we used.

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4 thoughts on “Gluten-Free, Coconut-free “Unicorn Poop Cookies”

  1. Beautiful! I love the vibrant colors.
    When you color the individual lumps, did you knead the coloring in or use the mixer? Do I need to be concerned with overmixing the dough?

    Thanks!

  2. We have to make these cookies! We tried today and found that our dough was super sticky after we finished adding the flour. And thoughts for next time? Leave out an egg? (Maybe ours were too big.) Add more flour? What consistency should I look for? Thanks for the help. We need these cookies! 🙂

    1. They get less sticky after they sit for an hour – gluten free flours need a bit of time to absorb the moisture in the recipe.

      If they’re still sticky after that, you can add a little more flour – not a ton though! You want a consistency that you can roll in your hands without it sticking to you, but still sticks to itself (doesn’t crumble).

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