These gluten and refined sugar free shortbread cookies are so yummy! Pair them with almond milk or coffee and you’ve got a great, easy snack!
One of the things I look forward to around the holidays is all the baking I get to do. As much as I strive to incorporate an array of healthy foods into my diet, I truly love homemade baked goods. I.just.can’t.help.it. It’s hard to beat a homemade cookie fresh from the oven. I mean, how can you refuse a tender, buttery, melt-in-your-mouth, shortbread cookie? If you raised your hand then I feel for you, because you’re seriously missing out. Oh well, I guess that just leaves more for the rest of us! 😋
These cookies are made with minimal ingredients, are slightly sweetened with maple syrup instead of white sugar, and are gluten free. These have the best results with regular butter, but dairy free butter and coconut oil can be used as well, although the cookies may spread a bit more.
For best results, this dough needs to be thoroughly chilled before baking. I find it easiest to roll the dough in a piece of parchment paper, into a log shape. Then you just slice and bake, kinda like those store-bought refrigerator cookies, but much more delicious!
You can also roll the dough out between two pieces of parchment and use cookie cutters to cut out shapes. Just make sure that the dough is still pretty cold when you put it into the oven to prevent a lot of spreading.
These cookies are perfect on their own, but also make a great base to add your own flavorings. Add a bit of lemon zest or use almond extract instead of vanilla. You can even sprinkle the tops with sprinkles or a pretty turbinado sugar. The possibilities are endless. Enjoy, friends!
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Shortbread Cookies {Gluten and Refined Sugar Free}
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 dozen 1x
Description
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.
Ingredients
- 1/2 cup unsalted butter, softened (vegan butter or coconut oil can also be use, but cookies may spread a little more)
- 1/4 cup Maple Syrup
- 1 2/3 cup gluten-free 1-to-1 flour blend* (I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour)
- 1/3 cup superfine almond flour* (or additional gf flour)
- 1/4 teaspoon of salt
- 1 teaspoon Vanilla Extract
- Parchment Paper
Instructions
- 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.
- 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.
- When ready to bake, preheat oven to 350F. Remove dough from the refrigerator, unwrap, and cut log into 1/4-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.
- Alternatively, you can roll chilled dough out to about 1/4-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.
Notes
*I’ve also made my own flour blend by using 2/3 cup superfine almond flour, 2/3 cup brown rice flour, 2/3 cup corn starch. (This would replace the 1 2/3 cup gf flour and 1/3 cup almond flour)
- Category: Cookies, Dessert, Gluten-Free
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Hi there.
Your recipe sounds delicious.
I am wanting to make for my diabetic Father. Would you recommend I substitute the plain flour for wholemeal or almond flour?
Apologies, I meant to say ….
Would you recommend increasing the almond flour in place of gluten free or using wholemeal?
We do not require gluten free.
Thank you
Hi Jen, I’m sorry, but I don’t think it would work as an even swap. An all-purpose flour may work in the place of the gf flour blend, but whole meal flour tends to need more moisture than regular ap flour, so they may end up too dry. It might be easier to use a recipe especially formulated to use whole meal flour, that way you don’t waste ingredients.
Can these be frozen?
Hi Kayla, I haven’t tried these particular cookies, but I freeze baked treats all of the time with no problem. Just wrap them well so they don’t get freezer burn and they should be fine. Hope you enjoy them! Have a Merry Christmas 🙂
Can you use arrowroot or tapioca starch instead of corn?
Hi Sarah, I would think either one of those would work, but I haven’t tried it myself, so I can’t say for sure. Maybe make a half batch to test it beforehand to see if they turn out to your liking. Let me know how it goes!
Hey Joscelyn. Thank you for the reply. I actually ended up doing a 1/2 cup potato starch and a 1/3 cup tapioca starch. They turned out amazing!! I will definitely be making them again.
That’s awesome, Sarah! I’m glad they turned out well with the substitutions. Thanks for sharing those helpful tips! Will have to try it with those changes next time! 🙂
WOW! These cookies look so perfect and super delicious recipe dear. Loved it!
Oh I just love these! Thank you for making a healthier shortbread cookie. I’m not going to lie – I’m a terrible sugar cookie and shortbread cookie maker, but this post gives me some confidence. I’m SURE they won’t as amazing as yours (like everything I make) but as long as they taste the same, I’ll be a happy camper!
These cookies look fabulous, Joscelyn. I can’t believe they are gluten, refined and sugar free. A must try recipe for me.
Looks like a great recipe to try. Thanks for sharing!
I was just looking for a cookie recipe to make for a Christmas party next week, this is exactly what I was looking for! I love the idea of adding almond extract to these, I bet that would taste delicious!
I’m so glad! These would be perfect for a holiday party! I bet the almond would be so yummy too! Have a lovely weekend, Stacey! 🙂
These cookies look so perfect, love that they are refined sugar free!
Thank you, Manali! The maple syrup works perfectly in these! Don’t miss the sugar at all 😉
Oh my goodness Joscelyn, these look absolutely perfect! I can’t believe they’re gluten and refined sugar free! Wow!! That’s so amazing. I definitely need to make these over the holidays. Such a great recipe! <3
Thank you, Harriet! I know, I couldn’t either! They are so yummy, just like regular shortbread! I hope you enjoy them, my friend! Have a great weekend!