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Shortbread cookies recipe - Dr. Axe

Gluten-Free Shortbread Recipe


  • Author: Dr. Josh Axe
  • Total Time: 35 minutes
  • Yield: 24-28 cookies 1x
  • Diet: Gluten Free

Description

This gluten-free shortbread recipe is a much better alternative to what you can buy in stores thanks to its healthy ingredients.


Ingredients

Scale
  • 3 cups gluten-free Paleo flour blend
  • 2 teaspoons baking powder
  • 1 cup maple sugar
  • 2 sticks butter, softened
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 2 tablespoon full-fat coconut milk or almond milk

Instructions

  1. Mix flour and baking powder and set aside.
  2. Mix butter and sugar with a hand mixer, in a separate bowl, until fluffy.
  3. Add in almond milk, egg, vanilla extract, mixing until well-combined.
  4. Slowly add in flour mixture, mixing evenly.
  5. Form dough into a ball and refrigerate for 20 minutes.
  6. Preheat oven to 350 F.
  7. Shape dough into circles about 1½ inches in diameter and about ⅛- to ¼-inch thick.
  8. Bake for 10–12 minutes.

Notes

  • I use coconut milk in this recipe. You can swap it out for almond milk or the milk substitute of your choice.
  • If you have no concerns with gluten and don’t have Paleo flour handy, all-purpose flour works as well — though it will no longer be gluten-free.
  • You can make variations of this recipe to have different flavors of cookies, whether you’re thinking lemon shortbread cookies, chocolate or whatever sweet you’re craving.
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Category: Desserts
  • Method: By hand
  • Cuisine: American

Nutrition

  • Serving Size: 2-3 cookies
  • Calories: 316
  • Sugar: 12.5g
  • Sodium: 177mg
  • Fat: 20.3g
  • Saturated Fat: 14.3g
  • Unsaturated Fat: 5.9g
  • Trans Fat: 0.1g
  • Carbohydrates: 27.7g
  • Fiber: 10.1g
  • Protein: 4.8g
  • Cholesterol: 56mg

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