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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- In a large mixing bowl, combine softened butter and maple syrup. Mix until well blended. Add almond flour, brown rice flour, cornstarch, 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 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.
- 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.
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