Gluten-Free Shortbread Cookies
I was the top seller in my girl-scout troop two years in a row, and when my husband came home from work with a box of Truffoils in hand I could not resist the taste of sweet victory. Oh, they were so good too! One of my favorites, even though everyone else loved Samoas and Thin Mints… I was always partial to the simple deliciousness of buttery shortbread. That is until I realized how hard all that gluten is on my gut. Savor the flavor, then regret it later when my stomach is in knots.
So I threw that blue box in the trash and was determined to come up with gluten-free shortbread cookies that I could enjoy without destroying my gut! I also decided to cover them in chocolate…maybe I should give this recipe to the Girl Scouts!
Gluten-Free Shortbread Cookies
Equipment
Ingredients
- 1 ½ cups coconut flour
- ½ cup tapioca flour
- 1 cup butter melted (or you can use shortening if you want it to be dairy-free, it’s made from palm oil)
- ¼ tsp sea salt
- ½ cup raw honey
- Chocolate chips
Instructions
- Preheat oven to 350*F.
- In a large mixing bowl, mix all ingredients, except chocolate chips.
- Mix with your hands to get it really well combined.
- Form into small balls.
- On a Silpat-lined baking sheet place the dough balls down and press flat with your fingers until they are about 1/3″ thick (or even thinner if you like them crispier).
- Space about 1/2″ apart, they do not spread when baked.
- Bake 10-15 minutes, or until they begin to brown on top.
- Melt chocolate in a double boiler until melted.
- Drizzle over cookies.
Notes
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.