Vanilla Shortbread Cookies (Gluten-Free)
Vanilla shortbread cookies gluten-free by Nathalie Gleitman are quick to make and super delicious. Here at Spoonsparrow there is the recipe.
Ingredients
- 1 EL crushed flaxseeds
- 100 g oat flour
- 50 g almond flour
- 0.5 TL ground vanilla
- 0.25 TL baking powder
- 0.5 TL gingerbread spice
- 75 g almond butter
- 40 g maple syrup
- 60 g dark or white chocolate
- 1 TL coconut oil
Instructions
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1.
Add the crushed flaxseeds to a jar, pour in 3 EL water and let soak for about 5–10 minutes.
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2.
Combine all dry ingredients in a bowl and mix. Add the remaining ingredients, including the soaked flaxseeds, and stir well. Work into a smooth dough with your hands.
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3.
Shape the dough into approximately 20 half-moon shaped cookies and place on parchment-lined baking sheet. Bake gluten‑free vanilla shortbread at 180 °C (fan 160 °C; gas: level 2–3) for about 12–15 minutes, then cool.
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4.
For the glaze melt chocolate with coconut oil in a double boiler, let it cool slightly, then dip or drizzle the cooled cookies. Allow glaze to set and enjoy.
