Gluten-Free Shortbread Cookies
You will love these gluten-free shortbread cookies without destroying your gut! Plus, they are dipped in chocolate... yum!
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
If the 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.
Here are a few pics…
