Gluten-free Christmas shortbread/cookies

Today’s recipe comes courtesy of sister Francine, who keeps us on our toes with her culinary creativity.

Gluten-free shortbread cookies.

It’s a recipe for gluten-free shortbread cookies, courtesy of The Conscious Plant Kitchen. She recommends doubling the recipe but here is the singular version:

Vegan Almond flour Shortbread cookie (single recipe)

  • 1 1/2 cups almond flour
  • 3 tablespoons maple syrup
  • 3 tablespoons coconut oil (or if you want to live dangerously and go non-vegan, substitute with butter)
  • Zest of one orange (optional)*
  • 1/2 teaspoon almond or vanilla extract (optional)*
  • Sprinkles optional

* She adds both orange zest and vanilla extract. She did test it with almond extract, but found the vanilla more suitable.

More notes from Francine:

“Mix all ingredients together (I sift the flour although it doesn’t call for it). Shape into balls (about 1 tsp); fork print (dip fork in ice water as dough tends to stick).  Cookies will maintain shape without spreading so you can fit a lot on a tray.  Bake 10 – 12 minutes at 325 degrees (I use convection at 325) or until light golden color.  The cookies are a little chewy but pretty yummy!  Enjoy!”

I am planning to give these a try. How about you?

2 Replies to “Gluten-free Christmas shortbread/cookies”

  1. Nice sounding recipe! I’m on a gluten, dairy and sugar free diet. Have you’ve ever tried making these with Stevia? I might!


    1. Hi Kit: We’ve used Stevia on other recipes. It’s worth a try. You might need to compensate a bit more liquid for maple syrup as a result, but that will probably be apparent when you mix the dough. Let us know how it turns out!


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