Gluten-Free Shortbread Cookies - Danielle Walker Print

Gluten-Free Shortbread Cookies

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4.5 from 2 reviews

Ingredients

Scale

this recipe was tested using Tropical Traditions palm shortening. Cold grass-fed butter may be substituted in, but reduce the amount to 1/3 cup.

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment.
  2. In a stand mixer or food processor, combine the almond flour, arrowroot powder, and sea salt.
  3. Add the maple syrup and mix until combined.
  4. Drop the palm shortening into the mixing bowl in 1 tablespoon increments for easier incorporation. Pulse a few times until a crumbly ball forms.
  5. 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.
  6. Place the cut cookies onto the baking sheet lined with parchment. Bake for 12-15 minutes until golden brown.
  7. Once baked, place on a cooling rack to cool. Once fully cooled, store in air-tight container or bag in the fridge.

Notes

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.

Find it online: https://daniellewalker.com/gluten-free-shortbread-cookies/