Note: If you choose to flatten the edges with a fork like I did, your cookies will be 1/4 inch thick instead of 1/2 inch. Once fully cooled, store in air-tight container or bag in the fridge. Once baked, place on a cooling rack to cool.Bake for 12-15 minutes until golden brown. Stir in maple syrup, melted coconut oil, vanilla extract, and almond milk at room temperature. In a medium mixing bowl, add all the dry ingredients: coconut flour and salt. Place the cut cookies onto the baking sheet lined with parchment. Line one large cookie sheet with parchment paper.Cut into small bricks or cut using biscuit cutters. With a rolling pin, roll into a 1/2 inch thick disk. Use the bottom of a glass to flatten the cookies, with a small piece of parchment paper in between to prevent sticking. Place on the cookie sheet about 2 ½ inches apart. Scoop up one barely rounded tablespoon of dough per cookie. ![]() Place the ball of dough in between two pieces of parchment paper. Preheat the oven to 350 degrees F (176 C), and combine all ingredients in a mixing bowl.Pulse a few times until a crumbly ball forms. Drop the palm shortening into the mixing bowl in 1 tablespoon increments for easier incorporation.Add the maple syrup and mix until combined.In a stand mixer or food processor, combine the almond flour, arrowroot powder, and sea salt.Preheat oven to 350☏ and line a baking sheet with parchment.Cold grass-fed butter may be substituted in, but reduce the amount to 1/3 cup. This recipe was tested using Tropical Traditions palm shortening. These are made with almond flour and arrowroot flour and I love the nuttiness that the almond flour brings to the table! ![]() We love them not only because of the name, but also because they bring back such fond memories of passing around the plaid tin can during the holiday season. Sadly, I haven't been able to have one for years now but I've had many tell me that they think these resemble the flakey, crisp, and sweet classic shortbread cookies anyone would be hoping for. These remind Ryan and I of the classic Walker shortbread cookies that we all know and love. I know that there a quite a few of you out there that have egg allergies, so you'll be pleased to know that these gluten free shortbread cookies are also egg free! And if you need a nut-free version, be sure to use the nut-free crust from the Lemon Bars in my cookbook Celebrations! It is one of my favorite shortbread crusts of all time! The other recipe was the perfect ‘new' crust and we thought these were much too perfect for shortbread to not let them shine on their own! I knew I wanted something that resembled shortbread and it was between this recipe and another for the crust. I first created these Gluten Free Shortbread Cookies when I was playing around with crusts for my Lemon Bars. ![]() Looking for my versions of other classic Girl Scout cookies? Here they are: Mint Slims Gluten-Free Samoas Cookies Gluten-Free Tagalong Cookies
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