Shortbread Cookies {Gluten and Refined Sugar Free}
Prep time
Cook time
Total time
These lightly sweetened cookies are tender and delicious! Makes a great base to add your own flavorings or to use with cookie cutters. Gluten and refined sugar free, but includes vegan substitutions.
Recipe type: Cookies, Dessert, Gluten-Free
Serves: 2 dozen
  1. In a large mixing bowl, combine softened butter and maple syrup. Mix until well blended. Add gluten-free flour blend, almond flour, and salt. Blend until well incorporated, about 1-2 minutes, and then mix in vanilla extract. Dough should be similar in consistency to the photo above. Dough will be thick, but soft and a little tacky. If for some reason your dough is too loose, you can add extra of any of the flours, a tablespoon at a time, until it gets to the right consistency.
  2. Divide the dough onto two large squares of parchment paper. Shape dough into a 6 to 8-inch log. Fold one side of the parchment over the dough and tuck under the log shape. Continue to roll the dough in the parchment, as in the photos above, until all the parchment is wrapped around and dough is pretty evenly distributed. Twist each end of the parchment to keep tightly wrapped, like a candy wrapper. Refrigerate logs for at least 1-2 hours, or until completely chilled. This helps the cookies hold their shape.
  3. When ready to bake, preheat oven to 350F. Remove dough from the refrigerator, unwrap, and cut log into ¼-inch slices. Place slices about 2-inches apart onto a parchment paper lined baking sheet. Bake in the preheated oven for 10-12 minutes, or until edges are lightly browned and center is set. The cookies will be pretty light in color. Allow to cool fully before removing from pan. Can be crumbly if handled when they're hot. Store leftovers in an airtight container for 3-4 days in a cool place.
  4. Alternatively, you can roll chilled dough out to about ¼-inch thick (I recommend rolling between two pieces of parchment paper to keep dough from sticking to the rolling pin) and use cookie cutters to cut out shapes. Place shaped cookies onto a parchment paper lined baking sheet and bake for 10-12 minutes, or until edges of cookies are lightly browned.
*I've also made my own flour blend by using ⅔ cup superfine almond flour, ⅔ cup brown rice flour, ⅔ cup corn starch. (This would replace the 1⅔ cup gf flour and ⅓ cup almond flour)
Recipe by Wife Mama Foodie at