gluten free chocolate shortbread cookies

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Nutritional Info
  • Servings Per Recipe: 31
  • 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

View full nutritional breakdown of gluten free chocolate shortbread cookies calories by ingredient
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Introduction

adapted from Wringing out My Sponge blog. She suggested adding honey instead of the stevia and applesauce - I did that. I also substituted 1 cup of oat flour instead of 2 cups almond flour/meal. You could do the 2 cups of the almond, but I found this worked great! adapted from Wringing out My Sponge blog. She suggested adding honey instead of the stevia and applesauce - I did that. I also substituted 1 cup of oat flour instead of 2 cups almond flour/meal. You could do the 2 cups of the almond, but I found this worked great!
Number of Servings: 31

Ingredients

    Butter, salted, 1 stick, softened
    Honey, .25 cup
    Vanilla Extract, 1 tsp
    almond meal (almond flour) 1 cup
    Oat Flour 1 cup
    *Hersheys Unsweetened Baking Cocoa, 3 tbsp

Tips

Her recipe said it made 20 cookies, but I think I made them smaller than she does - I used a small ice cream scoop and got 31. She also said to cook for 35 to 40 minutes...I did shorter, much shorter and they were a little scorched on the first batch. I'm not sure if it was my dark cookie sheet or what - but watch them close after 15 min. I used these to celebrate OREO's 100 bday with honey frosting. It was fun!


Directions

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.

TAGS:  Snacks | Snack | Snacks Snack |

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