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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