You will notice that this recipe uses a number of different gluten-free flours. I usually like to keep things simple and stick to one or two for my recipes, however, I found that this particular combination works wonders for shortbread cookies. My boys find that the quinoa flour is slightly bitter for their tastes, which is interesting because they normally eat a lot of bitter greens. Quinoa flour is very light and fine, and lends a very good texture to these cookies, which is why I use it. You can replace it with brown rice flour if you are concerned about the aftertaste, though I don't notice it at all.
This shortbread cookie recipe would also be great to bake during Christmastime using holiday-themed cookie cutters. Or Valentine's day....or Easter! Have fun with this recipe! I hope you like it at as much as we do. :)
Gluten-Free Shortbread Cookies
The dough for these cookies can be made ahead of time and stored in your refrigerator for up to a week (stored in an airtight container)! You can take a little out at a time and bake what you need if you would like. I use sprouted garbanzo bean flour from To Your Health Sprouted Flour Co. but you can use regular garbanzo bean flour that can usually be found at any health food store and many grocery stores. I find the flavor and digestibility much better in the sprouted version. The buckwheat flour I use is made by taking raw buckwheat groats and grinding them into a fine flour either in your high-powered blender or coffee grinder. Do NOT use store-bought buckwheat flour that is made from roasted buckwheat groats....these are two totally different flours that behave very differently in baking, and also taste much different! You can view all of my other recipes on this blog using raw buckwheat flour here.
1 cup raw buckwheat flour
1 cup blanched almond flour
2/3 cup tapioca flour
2/3 cup sprouted garbanzo bean flour
2/3 cup quinoa flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1 cup softened organic unsalted butter
1/2 cup pure maple syrup
1/2 to 1 teaspoon almond extract (optional)
1 recipe Dairy-Free Sweet Potato Buttercream
Whisk dry ingredients together. In a separate bowl, cream butter, syrup, and almond extract with an electric mixer. Add dry ingredients and beat together. Turn off the beaters and set aside. Use your hands to gently knead the dough into a ball. Refrigerate for 2 hours or until completely firm. The dough should feel like a solid rock when it has completely chilled.
Preheat oven to 350 degrees. Place a piece of parchment paper onto a flat surface, place the ball of dough in the center and gently flatten with your hands. It will become more workable as you pat it down. Place another piece of parchment over the dough and roll out to about 1/4-inch thick. Use an 8-ounce mason jar or circular cookie cutter to cut rounds. Remove the extra dough around the cookies and then place the parchment and cut out cookies right onto a large cookie sheet! This makes it so easy! No need to pick up each cookie and move it to a cookie sheet. Bake for 11-13 minutes. Watch them carefully! Once you see just a little bit of golden around the edges, they are done! 2 to 3 more minutes could completely brown them. Place on a wire rack to cool.
Yield: 40 cookies (these are small 3 or 4 bite cookies). Yield will vary depending on how thick you roll the dough and the size of your cookie cutter. I use an 8-ounce mason jar to cut them out and get 40 cookies.
Variation: If you avoid butter then try this dairy-free organic red palm oil-coconut oil blend in place of the butter.
More Gluten-Free Cookie Recipes:
Spiced Tigernut Cookies (grain-free, nut-free)
Buckwheat-Pecan Thumbprint Cookies (gluten-free, vegan)
Flourless Chocolate Chip Cookies (gluten-free, vegan)
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