Gluten-Free Vegan Shortbread Cookies
These gluten-free shortbread cookies are awesomely delicious! They even melt in your mouth like regular shortbread and they are vegan too. I was determined to keep out the unhealthy starches, adding only a little healthy arrowroot and of course no white sugar.
Ingredients
- 1 cup virgin Coconut Oil melted on very low heat
- 2/3 cup coconut sugar
- 1/2 tsp liquid stevia
- 1 cup brown rice flour
- 2/3 cup white rice flour
- 1/3 cup potato flour
- 1/4 cup arrowroot
- pinch Himalayan salt
- 1/2 cup pecans chopped
Instructions
- Chop the pecans.
- In a bowl add the coconut oil, coconut sugar, and liquid stevia and mix well.
- In another bowl, mix in the flours, arrowroot, and salt.
- Add the flour mixture slowly to the coconut oil mixture while beating.
- Form the dough into small 1 inch balls.
- Roll each ball into the chopped pecans.
- Grease a cookie sheet with coconut oil.
- Place the balls onto the greased cookie sheet and flatten with the palm of your hand.
- Bake them for 15 – 20 minutes at 325º F.
- Then carefully remove them from the baking sheet and allow them to cool.
- When cool, enjoy your homemade gluten-free shortbread cookies.
Notes
Makes 24 – 26 cookies