Shortbread Cookies Gluten And Refined Sugar Free

2 Ingredient Healthy Shortbread Cookies (No Butter, …

WebDec 15, 2020 · Place cookies onto prepared baking sheet. Bake 25-35 minutes (1/8 inch cookies will be done around 25 minutes and 1/4 inch …

Rating: 5/5(5)
1. Preheat oven to 250°F. Line a large baking sheet with parchment paper.
2. Add almond flour to a large bowl. Add in maple syrup, one tablespoon at a time. Mix syrup with almond flour using a spoon and stir until the maple syrup is completely incorporated and has moistened all the almond flour before adding in the next tablespoon. After 2 1/2 tbsp, your dough should be clumpy but not one big lump. You will know your dough is ready if when you pinch a clump together, it stays together and doesn't fall apart. If your dough is too dry, you can add a little more maple syrup (about 1/2 tbsp). If your dough is moist enough to fully form a large dough ball, then you've added too much maple syrup and will need to add a little more almond flour.
3. Gather dough together and place between two sheets of parchment paper. Use a rolling pin on top of parchment paper to roll out dough. You want the dough to be between 1/8 and 1/4 inch thick.
4. Slice cookie dough into rectangles, approximately 1.5 inch by 2 inch. You can also use a cookie cutter to cut other shapes.

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Tender & Buttery GlutenFree Shortbread Cookies

WebNov 28, 2023 · Cut out or slice into rectangles. In a large bowl, or stand mixer fitted with a paddle attachment, cream together the butter, sugar, …

Rating: 5/5(4)
Rating: 5/5(2)
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.

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