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Wife Mama Foodie

Making Healthy Taste Good

December 4, 2015

Gluten and Refined Sugar Free Shortbread Cookies

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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!

Shortbread Cookies | Gluten and refined sugar free. Includes vegan substitutions. 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! 😋

Shortbread Cookies | Gluten and refined sugar free. Includes vegan substitutions. 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.

Shortbread Cookies | Gluten and refined sugar free. Includes vegan substitutions. 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.

Shortbread Cookies | Gluten and refined sugar free. Includes vegan substitutions.
Shortbread Cookies | Gluten and refined sugar free. Includes vegan substitutions. 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. Also check out these classic shortbread cookies. Enjoy, friends!

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Shortbread Cookies {Gluten and Refined Sugar Free}


★★★★★

5 from 1 reviews

  • Author: Joscelyn Abreu
  • Total Time: 20 mins
  • Yield: 2 dozen 1x
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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

Scale
  • 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

  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 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.
  4. 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)

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Cookies, Dessert, Gluten-Free

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This post may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support! 

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Filed Under: All Recipes Tagged With: Coconut oil, Cookies, Dairy Free, Egg Free, Gluten Free, Maple Syrup, No Refined Sugar, roll and cut, shortbread, sugar cookies, Vegan

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Reader Interactions

Comments

  1. Bella says

    January 22, 2023 at 4:06 pm

    Gorgeous and can’t wait to make them! Could I turn these into a chocolate shortbread recipe? If so, what would you suggest?

    ★★★★★

    Reply
    • Joscelyn | Wife Mama Foodie says

      January 23, 2023 at 11:31 am

      Hi Bella, I’ve never tried adding chocolate to this recipe, but I’d say you could try adding 1/3–1/2 cup of cocoa powder. I’d start with less and add more if needed. It might need an extra teaspoon or two of maple syrup or butter if the dough is too dry and crumbly. Let me know how it turns out if you give it a try!

      Reply
  2. Jen says

    July 16, 2020 at 9:43 pm

    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?

    Reply
    • Jen says

      July 16, 2020 at 9:47 pm

      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

      Reply
      • Joscelyn | Wife Mama Foodie says

        July 17, 2020 at 2:46 pm

        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.

        Reply
  3. Kayla Seguin says

    December 22, 2018 at 2:28 pm

    Can these be frozen?

    Reply
    • Joscelyn | Wife Mama Foodie says

      December 24, 2018 at 12:45 pm

      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 🙂

      Reply
  4. Sarah says

    December 17, 2018 at 2:28 pm

    Can you use arrowroot or tapioca starch instead of corn?

    Reply
    • Joscelyn | Wife Mama Foodie says

      December 18, 2018 at 8:22 pm

      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!

      Reply
      • Sarah Zuback says

        December 19, 2018 at 3:02 pm

        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.

        Reply
        • Joscelyn | Wife Mama Foodie says

          December 19, 2018 at 5:42 pm

          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! 🙂

          Reply
  5. kushi says

    December 8, 2015 at 5:58 pm

    WOW! These cookies look so perfect and super delicious recipe dear. Loved it!

    Reply
  6. Chrissa - Physical Kitchness says

    December 7, 2015 at 10:46 pm

    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!

    Reply
  7. Anu-My Ginger Garlic Kitchen says

    December 7, 2015 at 6:25 am

    These cookies look fabulous, Joscelyn. I can’t believe they are gluten, refined and sugar free. A must try recipe for me.

    Reply
  8. Tayrina says

    December 6, 2015 at 4:49 pm

    Looks like a great recipe to try. Thanks for sharing!

    Reply
  9. Stacey @ Stacey homemaker says

    December 4, 2015 at 11:08 pm

    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!

    Reply
    • Joscelyn | Wifemamafoodie says

      December 5, 2015 at 1:00 am

      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! 🙂

      Reply
  10. Manali @ CookWithManali says

    December 4, 2015 at 10:58 pm

    These cookies look so perfect, love that they are refined sugar free!

    Reply
    • Joscelyn | Wifemamafoodie says

      December 5, 2015 at 12:59 am

      Thank you, Manali! The maple syrup works perfectly in these! Don’t miss the sugar at all 😉

      Reply
  11. Harriet Emily says

    December 4, 2015 at 4:14 pm

    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

    Reply
    • Joscelyn | Wifemamafoodie says

      December 5, 2015 at 12:58 am

      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!

      Reply

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    December 10, 2017 at 4:35 pm

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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