These Gluten Free Shortbread Cookies are simple to make and will melt in your mouth. 5 simple ingredients and they are grain free and naturally sweetened.
Shortbread cookies are one of my favorites. So simple and the texture is perfect- a little crunchy, buttery and tender. These are perfectly sweetened with just maple syrup and are good as-is or can be dipped in chocolate if desired.
Ingredients for Gluten Free Shortbread Cookies
Almond flour- this is the main flour used and the base of the cookie. It adds tenderness and gives the best texture.
Coconut flour- just a little is used with the almond flour to help add structure.
Maple syrup- this is the sweetener used and also adds moisture.
Butter, Ghee or Butter Flavor Coconut Oil- this is added after being melted. Butter works great, but so does ghee or butter flavored coconut oil. That still gives that classic buttery flavor. Using coconut oil makes these vegan.
Dairy free chocolate chips- this is an optional step if you want the cookies half dipped.
Making Shortbread Cookies
These cookies are so simple to make. The ingredients are mixed by hand and the dough is pressed out into a square and cut into rectangles. You could definitely use a cookie cutter and make rounds or any shape you prefer, just keep the thickness the same for cook time. Once cooled then can be dipped in chocolate and topped with pecans. A fun, festive cookie that is so easy to make.
Storing Shortbread Cookies
These stay good covered at room temperature up to a week and they also freeze great.
I know you will love these gluten free shortbread cookies because they are sweet, easy, and crunchy. Here are some more cookies to try:
- Paleo Brownie Stuffed Chocolate Chip Cookies
- Vegan Paleo Samoa Cookies
- Paleo Mexican Wedding Cookies
- Vegan Paleo Pumpkin Fudge Cookies
- Paleo Cinnamon Roll Cookies
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Gluten Free Shortbread Cookies
Ingredients
- 2 cups almond flour
- 2 tablespoon coconut flour
- ¼ teaspoon salt
- ⅓ cup maple syrup
- 5 tablespoons melted butter*
- ½ cup dairy free chocolate chips optional
Instructions
- Preheat the oven to 300° and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, and salt. Mix well. Add in the maple syrup and melted butter and stir to combine, until dough if formed.
- Place a piece of parchment or wax paper on the counter. Roll the dough out to an 8x8 square, ¼ inch thick making it as even as possible. Cut it 8 by 3, making 24 rectangles.
- Carefully transfer them to the prepared baking sheet and bake 27-32 minutes, until the edges are golden brown.
- In dipping in chocolate, make sure the cookies are fully cooled. Place the chocolate chips in a microwave safe bowl and melt in 30 second increments until smooth. About 1 ½ minutes. Dip half of each cookie in the chocolate, scraping off any extra, and place them back on the parchment paper to cool. Top with chopped pecans while the chocolate is wet if desired.
Notes:
Nutrition Information
Martha Rodgers says
Could I use ghee or almond butter instead of the Danish creamery butter?
Jessica DeMay says
Ghee would be perfect! Hope you love them!
Elizabeth Heinz says
Could you use this for holiday cookies with cookie cutters?
Jessica DeMay says
Definitely!
Kristin says
What kind of chocolate is best with these?
Jessica DeMay says
Any dairy free chocolate you love. Enjoy Life is easiest to find. Equal Exchange makes some and I like Santa Barbara Chocolate as well.
Kristin says
I was actually wondering if you prefer dark, semi-sweet, or something else with these shortbread cookies
Jessica DeMay says
Oh, okay! I guess that's personal preference. I used dark, but you could use a semi-sweet for a sweeter taste since the cookies are mildly sweet. You can't really go wrong.
Tanya says
Lovely recipe. Really delicious combination of flavors. And looks like it took a lot more effort than it did. So fancy!!
Took longer to melt chocolate chips. Should have heated for longer, because chocolate went on a bit thick. Will have to make again soon.
Thanks for the tasty recipe.
Jessica DeMay says
You're welcome, Tanya! Thanks for trying them and I'm so glad you like them! I do hope you make them again soon 🙂