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Gluten-free vanilla shortbread cookies

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Gluten-free vanilla shortbread cookies

It snowed this weekend, for the first time this fall. I don’t like snow, not even a little bit, but still… there’s something very special about sitting inside, all warm and comfortable, sipping a hot drink, eating cookies and watching the snowflakes fall. And the cookies I was snacking on happen to be very delicious; they taste like the Holidays! The recipe is simple, it doesn’t require any rolling and it makes a good 45-50 cookies, enough to feed all your family for a few days! And no one will ever be able to tell they are gluten-free.

There’s not a lot of things that taste better than cookies fresh out of the oven.

Ingredients

  • 3/4 cup tapioca starch
  • 3/4 cup potato starch
  • 3/4 cup brown rice flour
  • 1/4 cup millet flour
  • 1/2 cup amaranth flour
  • 1/2 cup chickpea flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon guar gum
  • 2 sticks butter, softened (1 cup)
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 cup vanilla yogurt

First, mix all the dry ingredients in a large bowl (tapioca starch to guar gum, on the list).

Even the dough tastes like Christmas!

In another large mixing bowl, cream butter and sugar. Beat in the eggs, one at a time. Finally, add the vanilla yogurt and mix well.

Add the dry ingredients slowly to the mixture and combine well. You will be left with a wet and sticky dough. Refrigerate at least 2 hours (I left mine in the fridge overnight) so it is chilled enough to be workable.

Preheat the oven to 350F.

Get a piece of wax paper on your counter and cover it with a generous amount of white rice flour. Scoop about a third of the dough onto the wax paper and put the rest back in the fridge, so the mixture stays nice and firm.

Cut small pieces of dough out of the big one and coat them in white rice flour. With your fingertips, just flatten the dough gently, to about 1/4 inch thick. Use a spatula to help transfer the cookies from the wax paper to the greased cookie sheet.

Depending on how many cookie sheets you have available, you can bake all the cookies at the same time. I had to use three cookie sheets, so you may have to bake in batches if you don’t have enough.

Bake in the oven for 10-15 minutes. I like my cookies golden and crispy, so I baked mine 15 minutes. But if you prefer yours not as well done, 10 minutes will do. Just monitor the oven until they look perfect.

This makes quite a lot of cookies so if they don’t all get eaten right away, they keep very well in the fridge in an airtight container. Just warm them up a little when you’re ready to enjoy your hard work!

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About Naelle

I'm very passionate about nutrition and health. I don't have an education in this field, but I try to keep myself informed as much as possible. I stopped eating gluten two years ago, which led me to become very interested in cooking, so that I could keep eating well on my budget. I like to experiment and find ways to make my time in the kitchen as much fun, cost effective, healthy and tasty as possible.

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