easy shortbread cookies

Easy, crispy shortbread cookies that are undetectably vegan, gluten-free, and naturally sweetened! Made in 1 bowl with just 7 ingredients.

Vegan Gluten-Free Shortbread Cookies (1 Bowl)

almond flour

gluten-free flour

tapioca flour ((also called tapioca starch))

tsp baking soda

tsp sea salt

coconut oil

maple syrup

Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

In a medium mixing bowl (or food processor) whisk (or blend) together almond flour, gluten-free flour blend, tapioca flour, baking soda, and salt until well combined.

Add in the solid coconut oil (if the coconut oil has liquified, simply place it into the fridge for a couple of minutes) and with clean hands (or a pastry cutter, or by pulsing in the food processor), begin mixing the solid coconut oil with the dry ingredients until no obvious lumps of coconut oil remain. The texture should look sandy and hold together in clumps when you squeeze it.

Add maple syrup and mix with a spatula or wooden spoon (or pulse in the food processor) until combined. It should look like play dough — scoopable, moldable, not too tacky or crumbly.

Place a piece of parchment or wax paper on the counter and transfer the cookie dough onto the paper. Mold the dough together into a disc and place another piece of parchment or wax paper on top of the dough. Using a rolling pin, begin rolling the dough between the pieces of paper until it is 1/4-inch thick. Then, using a 2-inch circle cookie cutter, cut out as many cookies as possible (see notes if you don’t have a cookie cutter). Use a spatula or butter knife to carefully transfer the cookies to the parchment-lined baking sheet(s). They won’t spread too much, so they should all fit on one large baking sheet (but do use more as needed to avoid overcrowding).

Bake cookies for 10-12 minutes, or until the edges just begin to turn golden brown (a little cracking on top is normal). While the cookies bake, roll out any remaining dough and cut more cookies. Then repeat the baking process with remaining dough.

Remove from the oven and let cool for at least 10 minutes on the baking sheet. Enjoy with a glass of dairy-free milk or a warm cup of English breakfast tea. Keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=ugHbGWWI3Ug

Easy, crispy shortbread cookies that are undetectably vegan, gluten-free, and naturally sweetened! Made in 1 bowl with just 7 ingredients.

Full Recipe: https://minimalistbaker.com/vegan-gluten-free-shortbread-cookies-1-bowl/
 
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Vegan Gluten-Free Shortbread Cookies (1 Bowl) | Minimalist Baker Recipes

One of the best Christmas Cookies, melt in your mouth shortbread.

Easy Chocolate Chip Whipped Shortbread

butter* (softened)

icing sugar/powdered sugar/confectioners sugar (sifted)

corn starch

vanilla

flour all purpose**

mini semi sweet chocolate chips

salt

In the bowl of the mixer add butter and icing sugar and on medium speed cream until very fluffy. Then add the salt, cornstarch, vanilla and flour. Beat until very light approximately 2-3 minutes. Stir in chocolate chips or beat on low for 10-15 seconds.

Drop by heaping teaspoon, or roll into balls the size of a golfball and lightly flatten with a fork,  place parchment paper lined cookie sheets. Chill for 15-20 while the oven is pre-heating.

Pre-heat oven to 325° (160° celsius).

Bake for approximately 15-20 minutes** until very lightly golden, almost white never browned. Let cool for 5 minutes then carefully move to a wire rack, cool completely before serving. Enjoy!

** Start to check the cookies after 10-12 minutes, depending on the size they may take less time to bake.

Butterscotch Shortbread Cookies are a tasty twist on traditional shortbread cookies. This recipe for gluten free shortbread cookies is easy to make with simple ingredients and tons of flavor.

Gluten Free Butterscotch Shortbread Cookies

(1 cup) butter, softened

vanilla extract

gluten free flour with xanthan gum (see notes)

sugar

milk, if needed (see notes)

½ cup gluten free butterscotch chips

pecans

Add the softened butter and vanilla to the...

Add the softened butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment.

Mix on medium speed until the butter is...

Mix on medium speed until the butter is smooth and creamy.

With the mixer on low, slowly add the...

With the mixer on low, slowly add the flour and powdered sugar.

If the dough is too dry (if it...

If the dough is too dry (if it doesn’t hold together when you squeeze it), add 1 tablespoon of milk until it resembles dry cookie dough. It shouldn't be sticky, but just wet enough to hold together if you shape it into a ball.

Next, add the butterscotch chips and pecans and...

Next, add the butterscotch chips and pecans and gently fold them into the cookie dough.

Shape the dough into a disc and wrap...

Shape the dough into a disc and wrap it in plastic wrap. Place it in the fridge to chill for 30 minutes.

While the dough chills, preheat your oven to...

While the dough chills, preheat your oven to 350F and line two large baking sheets with parchment paper or Silpat mats.

Once the dough has chilled, turn it out...

Once the dough has chilled, turn it out onto a lightly floured surface and roll it out to ¼” thick.

Cut out your desired shape (I used a...

Cut out your desired shape (I used a 2” round cookie cutter) and transfer them to the parchment-lined baking sheets.

Bake for 12-14 minutes or until the cookies...

Bake for 12-14 minutes or until the cookies are just starting to turn golden brown around the edges.

Allow the cookies to cool fully on the...

Allow the cookies to cool fully on the baking sheet. Then transfer any leftover cookies to an airtight container and store them at room temperature for up to two days.

Easy to make, buttery Cuban shortbread cookies (Torticas de Morón). A classic Cuban cookie made with a hint of lime and coconut. The best shortbread cookie recipe ever!

Cuban Shortbread Cookies (Torticas de Morón)

unsalted butter

brown sugar

Bob's Red Mill Organic Unbleached White All-Purpose Flour

baking powder

lime juice

lime zest

In a mixer or large bowl, cream together butter, solid coconut oil, and sugar until well combined. Add the egg yolk (save the egg white for the egg wash) and mix until well combined. Add the flour, baking powder, lime juice, and lime zest to the same bowl and mix until a dough forms.

Transfer dough to a work surface and shape into a smooth log. You may need to flour your hands so it&#039;s easier. Wrap the log in plastic wrap and chill for at least 2 hours or overnight. Don’t skip this step!

Preheat oven to 350 degrees Line a baking sheet with parchment paper. Set aside.

Remove logs from the fridge. Slice log into 12 evenly thick cookies and place on the baking sheet. Brush the cookies with whisked egg white (egg wasand sprinkle with sugar.

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