I was the top seller in my girl-scout troop 2 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!
Ingredients:
- 1 1/2 cups coconut flour — where to find
- 1/2 cup tapioca flour — where to find
- 1 cup butter, melted (or you can use this shortening if you want it to be dairy-free, it’s made from palm oil)
- 1/4 tsp sea salt
- 1/2 cup honey
- chocolate chips
Equipment:
- Baking sheet
- Silpat
- *Note: you really need to use a silpat because these cookies are so delicate. If they stick to the pan at all you will have a crumbly mess trying to get them unstuck. Siplat works wonderfully!
Directions:
- Preheat oven to 350*F
- 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
- *Note: if chocolate is not thin enough to drizzle, you can add coconut oil to it until you reach the desired consistency
- I also made some in my ceramic cookie molds and they turned out so cute. Just make sure you grease the molds with coconut oil before pressing in the dough. You can find the molds HERE. Here are a few pics…
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Stari Benedict
April 3, 2014 at 8:22 amThank you for this recipe. It looks delicious! Do you have suggestions for a substitution for the Tapioca flour (same texture and function)? Tapioca flour and potato flour both act (for me and many others with gluten intolerance) in our guts as badly as wheat flour. My doctor has advised to avoid those as well. I realize the gluten-free flour combinations can be tricky. 😀
Kate
April 3, 2014 at 7:47 pmYou could try using this: https://amzn.to/1dRQglT
Kathryn Arnold
April 3, 2014 at 8:53 amI agree regarding the gluten, but it’s the other ingredients that both give me a craving to eat and eat them AND then within minutes gives me a toxin headache. Besides, old lady that I am, I remember their shortbread cookies from the ’60s…whether or not they were actually made with butter, they were delicious whereas these are only faintly related in anything but the fat satiety to real shortbread. Next box I get goes away before I can be further tempted!
Erica Mericle
April 4, 2014 at 11:02 pmThese cookies are delicious and my whole family loved them! YUM! My hubby took the extra chocolate and completely covered about 8 cookies with it! LOL. I’m sure he will eat them all over the weekend! Thanks for recipes!
Erica Mericle
April 16, 2014 at 9:51 pmOk, I used butter and they turned out amazing. My friend just used coconut oil and it was a HUGE oily gooey mess! =( Any suggestions?!?! Do you use a different amount (like way less) when using coconut oil? She ended up throwing the batter away because it was so oily. Let me know! We are studying and we want cookies!! Lol.