Salt, Sugar, & Fat.
If you’ve read Salt Sugar Fat: How the Food Giants Hooked Us, by Michael Moss, then you understand the power of the magical combination of those three ingredients. Alone they are alluring enough, but together, it’s difficult to “stop at just one.” Shortbread is the ideal manifestation of that powerful flavor trilogy.
Shortbread Is My “Sweekness.”
I’ve made great strides over the years when it comes to moderating my dessert and snacking intake, but if I have a sweet weakness (hence “sweekness) then it’s crumbly, buttery shortbread. Whether it’s the more traditional variety (like the recipe below) or unconventional such as my Espresso Cacao Shortbread with Dates, Oil-free Hazelnut Shortbread, or PB & J Shortbread it takes all of my willpower to limit myself to one delicious square a day. But the caloric indulgence is worth a few extra steps on the treadmill, especially when paired with a mug of Grizzly Bear Hot Chocolate!
Easy Gluten-free Almond-Vanilla Shortbread
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Desserts
- Method: Baking
- Cuisine: Scottish
Description
If your “sweekness” is anything like mine, you will love these crunchy, slightly-sweet, “buttery” cookies. They’re so easy to make and pair with just about any warm winter beverage.
Ingredients
- 1/2 cup coconut oil at room temperature (unrefined or refined)
- 1/3 cup almond butter (crunchy is fine)
- 1/4 maple syrup
- 1 Tbsp. vanilla extract
- 3/4 cup brown rice flour
- 3/4 cup tapioca starch
- 1/2 cup fine almond meal
- pinch salt
Instructions
- Preheat oven to 350-degrees F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream the coconut oil until smooth. Add the almond butter, maple syrup, and vanilla. Mix until thoroughly combined. Add the flour mixture and salt and process until the dough comes together in one mass. Remove and knead a few times on a piece of parchment or silicone mat.
- Pat dough into a rough square and using a rolling pin, roll until dough is about a half-inch thick.
- You can either just slice the dough into thin rectangles or use your favorite cookie cutter. If you go the cookie cutter route, you can keep gathering and rolling the scraps until you use up all of the dough.
- Place the cookies on the baking sheet and using a fork, press the tines into the cookies in several place to get that classic shortbread look.
- Bake cookies for 15-18 minutes or until beginning to brown lightly at the edges. The cookies will firm as they cool. Let cool completely before storing in an air-tight container.
Notes
If you really want to make these decadently special, melt some vegan chocolate chips and dip the ends of the cookies in the chocolate (or drizzle over the cookies). Place cookies on parchment and let the chocolate harden. So good!
Keywords: shortbread, cookies, easy, dessert, tea time, maple syrup, vanilla, coconut oil
COMING UP NEXT:
