gluten free chocolate shortbread cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 31
Ingredients
Butter, salted, 1 stick, softenedHoney, .25 cup Vanilla Extract, 1 tsp almond meal (almond flour) 1 cupOat Flour 1 cup *Hersheys Unsweetened Baking Cocoa, 3 tbsp
Preheat oven to 300 degrees.
Blend together softened butter, honey and vanilla extract until smooth. In a different bowl, whisk together flours and cocoa. Add dry ingredients to the butter mixture and blend till everything is well combined and comes off the beater.
Let dough chill in the refrigerator for atleast one hour.
Using a small ice cream scoop, scoop out circles of dough and put on parchment paper on a large cookies sheet 2" apart. Use a fork to flatten cookie in a cross pattern.
Bake for 20-30 minutes. You want them to be a little soft still, but then cool harder.
Cool for 10 minutes, then transfer to a cooling rack until completely cool.
Enjoy!
Serving Size: makes about 30 small cookies
Number of Servings: 31
Recipe submitted by SparkPeople user SPAZWRITER.
Blend together softened butter, honey and vanilla extract until smooth. In a different bowl, whisk together flours and cocoa. Add dry ingredients to the butter mixture and blend till everything is well combined and comes off the beater.
Let dough chill in the refrigerator for atleast one hour.
Using a small ice cream scoop, scoop out circles of dough and put on parchment paper on a large cookies sheet 2" apart. Use a fork to flatten cookie in a cross pattern.
Bake for 20-30 minutes. You want them to be a little soft still, but then cool harder.
Cool for 10 minutes, then transfer to a cooling rack until completely cool.
Enjoy!
Serving Size: makes about 30 small cookies
Number of Servings: 31
Recipe submitted by SparkPeople user SPAZWRITER.
Nutritional Info Amount Per Serving
- Calories: 71.7
- Total Fat: 5.2 g
- Cholesterol: 7.9 mg
- Sodium: 21.2 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.8 g
- Protein: 1.4 g
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