Gluten, dairy, nut and egg free shortbread cookies that are so tasty with just the right amount of crispiness and crumbliness. Plus, they are super SIMPLE to bake. Tastes so good YOU definitely will NOT miss the gluten!
Yield: 12-15 cookies
Prep time: 10 minutes
Cook time: 12-14 minutes
Total time: 22-24 minutes
INGREDIENTS
- 1 cups Metta GF flour*
- ½ cup of chilled butter and cut into 1/4 inch pieces (sub non-dairy like Earth Balance or coconut oil or vegetable shortening)
- ½ cup powdered sugar
- 1/2 tsp vanilla extract
- 1 ½ tsp baking powder
- ¼ tsp salt (skip if using butter with salt)
Note: *For that extra crisp, taste, and crumble, add 1/4 to 1/2 cup of nut flours like almond, cashew or pistachios and then increase other ingredients amounts (butter, sugar, vanilla extract, and baking powder) accordingly. My favorite nut flour in these cookies is cashew flour, which is easy to grind in a NutriBullet. Simply grind raw cashews into a fine powder. Careful not to grind too much as it may turn into butter.
INSTRUCTIONS
- Preheat oven to 350 F and line a cookie or baking tray with parchment paper.
- In a bowl of a stand mixer, combine the flour, sugar and salt. Mix on low for 1-2 minutes.
- Add the vanilla extract and butter and mix on medium-low speed. Then increase the speed to medium and mix for 3-5 minutes. The dough should look more dough-like as it mixes, smooth and it should start pulling away from the sides a bit.
- Make a small dough ball. Flatten each ball on the lined tray. Keep them at least 1″ each a part. They will spread.
- Bake for 12-14 minutes until the top and bottom are slightly browned. Let them cool completely and then enjoy 😋
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
