Whether you are new to my blog here or have been following along since the beginning, you may have noticed one of my favorite parts of the holiday season is playing Christmas music and baking holiday treats, like these Gluten-Free Shortbread Cookies. Growing up we used to participate in cookie exchanges where we baked an assortment of Christmas cookies and exchanged them with our neighbors and friends. It always brings me so much joy and comfort baking delicious treats and sharing them with the people I love the most.
I first created these Gluten-Free Shortbread Cookies when I was playing around with crusts for my Lemon Bars from page 117 in my Celebrations cookbook as well as on my blog here. They have the perfect light and airy, yet crunchy, texture similar to the ones we used to buy in the tin boxes.
I know there are so many of you who are unable to tolerate eggs. I am incredibly happy to share that these gluten-free shortbread cookies are also egg-free! If you need a nut-free version too, you can use the nut-free crust from the Lemon Bars in my cookbook Celebrations. I think that recipe might be one of my favorite crusts of all time!
Walker Shortbread Cookies
There are many reasons to love these shortbread cookies, but one of my favorites is how much they resemble the classic Walker Shortbread Cookies that we all know and love. We love them not only because of the name, but also because they bring back such fond memories of passing the plaid tin can around the dinner table during the holidays. I was super bummed after going gluten-free that I wouldn’t be able to participate in memories like this, but I had many tell me that they think these resemble the flaky, crisp, and sweet classic shortbread cookies. They are made with almond flour and arrowroot flour rather than wheat, which gives it some extra nutty flavor!
Although we may not be able to gather with all our friends and family this year for big cookie exchanges, I think these shortbread cookies would be a great recipe to make if you decide to do a virtual cookie exchange or a drop off cookie exchange! I think this year has definitely forced us to get creative, so I think there are ways to still make this fun tradition happen!
How to enjoy
These cookies taste amazing on their own, but they also taste great alongside some hot tea or my Peppermint Hot Cocoa from page 315 in my Celebrations cookbook. Some of my Chocolate Hazelnut Spread from page 307 in my Eat What You Love cookbook would taste divine with these!
These cookies are super simple to make and this step-by-step video shows you just how quick and easy they are! I also answer some commonly asked questions, so be sure to check it out!
Gluten-Free Shortbread Cookies
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 minutes
- Yield: 2 dozen 1x
- Category: Dessert
- Cuisine: American
- Preheat oven to 350°F and line a baking sheet with parchment.
- In a stand mixer or food processor, combine the almond flour, arrowroot powder, and sea salt.
- Add the maple syrup and mix until combined.
- Drop the palm shortening into the mixing bowl in 1 tablespoon increments for easier incorporation. Pulse a few times until a crumbly ball forms.
- Place the ball of dough in between two pieces of parchment paper. With a rolling pin, roll into a 1/2 inch thick disk. Cut into small bricks or cut using biscuit cutters.
- Place the cut cookies onto the baking sheet lined with parchment. Bake for 12-15 minutes until golden brown.
- Once baked, place on a cooling rack to cool. Once fully cooled, store in air-tight container or bag in the fridge.
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.
Keywords: dessert, against all grain, danielle walker, shortbread, grain free, paleo, cookies, holiday baking, gluten free