Thursday, June 05, 2014

Gluten Free "Shortbread"Cookies (Dairy, Egg, Gluten and Refined Sugar Free)

This is a very simple recipe which is great for those with gluten and egg allergies.  They make a great base for a chocolate chip or decorated cookie but also taste great as a shortbread cookie. The coconut oil makes this cookie, stevia and honey make this cookie a much healthier version of the typical shortbread style.
Ingredients (makes 12-15)
  • 1/3 cup softened coconut oil
  • 1 teaspoon gluten free vanilla 
  • 8 drops liquid stevia
  • 1/3 cup honey or agave syrup if vegan
  • 1 tablespoon warm water
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon egg replacer
  • 1/2 tablespoon psyllium husk
  • 1/2 cup tapioca starch
  • 1 cup white rice flour

Directions

  1. Preheat oven to 325 F.
  2. Combine all ingredients and stir until combined.
  3. Roll into balls and flatten.  Bake for 10 minutes.
  4. Let cook for 2 minutes and transfer to a wire rack to cool farther.
  5. Store in an airtight container.




2 comments:

  1. Can i used Buckwheat flour/cocnut flour instead of rice flour?

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  2. The coconut flour might be tricky as it is so dense and you would need to increase the liquid. You could try a buckwheat flour, it will definitely change the consistency.

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