Nov 19 2011

“Drommar” Swedish Dream Cookies (Gluten Free)

Published by at 12:09 pm under Gluten Free Recipes

OK I have a confession to make. These cookies *do* have dairy in them! I just can’t find a substitute for butter that isn’t made with soy or that tastes as good. I’m getting some organic coconut oil that I will be experimenting with, and have some techniques for working with that (mainly refrigeration & then baking) – so I might update this recipe later!

For now – butter. I seem to be able to tolerate some butter these days. (But I try not to overdo it.)

My Stefan isn’t a huge fan of dessert and sweets (which is actually a good thing  – less temptation for me to cheat!) But he does love these simple little vanilla flavoured Swedish “dreams” – they are like shortbread but the ammonium carbonate makes them super light, airy and they literally melt in your mouth. Just…wonderful crunchy little bites of heaven! So when I get into the holiday baking mood, these are always at the top of my list!

I based this recipe off of one that I used to make in my “gluten” days that we found on and make about 3-4 dozen of the cookies Stef remembers from his childhood.

 Traditional Swedish Dream Cookies (Drommar) (original recipe at, altered by Dee)

  • 1 1/2 stick salted butter, softened
  • 1 1/2 cup white sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • 1/2 cup sorghum flour
  • 1/2 cup sweet white rice flour
  • 1 cup tapioca starch
  • 1 tsp powdered ammonium carbonate
  1. Preheat oven to 300 F (150°C).
  2. With electric mixer beat sugar, butter and vanilla until light and fluffy.
  3. Add the canola oil slowly while mixing with the mixer.
  4. Mix flours, starches & powdered ammonium carbonate in a separate bowl.
  5. Stir dry ingredients into wet ingredients by hand until you have a nice smooth dough.
  6. Place the dough in refrigerator for about 30 minutes.
  7. Roll dream cookie dough into 1-inch balls and place them 2 inches apart on a cookie sheet.
  8. Bake for 20 minutes or untill the dream cookies are lightly browned with cracks on the surface.


NOTE: I find my ammonium carbonate (or “bicarbonate”) in the grocery store with the baking powders!

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