Thursday, July 30, 2015

GF Buttery Almond Shortbread Cookies





If you like the taste of almonds, you will adore these fast and easy shortbread cookies. There are only 5 healthy ingredients in this recipe, and the cookies bake rather quickly. You could whip up a batch on short notice from start to finish in just 25 minutes.

Years ago I took a trip to Scotland. I brought home only 2 souvenirs: a beautiful red and black plaid wool Scottish hat and a few tins of traditional delicious Scottish shortbread cookies.



My shortbread recipe is a little different than the authentic recipe because my recipe is grain free and gluten free, yet my allergy friendly buttery version still is reminiscent of the cookies I ate in Scotland!

Are you vegan? Shortbread contains no eggs, so it's easy to substitute oil for the butter to make this recipe vegan.

My grandkids ( ages 4 and 7) love to bake when they come to visit. I try to find recipes that will satisfy their palate as well as their short attention spans. The 4 year old expects to eat her cookies almost immediately, so 12- 15 minutes in the oven is perfect.

These delicious cookies will please not only the kids, but also the most discerning adults. My recipe is a basic shortbread recipe with all the flavor and richness of butter and Scotland!


Author: Judee Algazi- Gluten Free A-Z Blog
Prep Time: 5-7 minutes
Bake Time: 12-15 minutes at 350
Makes: 10 cookies


Ingredients:
2 cups almond meal/flour ( Trader Joe's)
6 Tablespoons softened or melted organic butter ( or substitute olive oil)
4 Tablespoons coconut sugar ** see my notes below ( or any sugar of your choice)
3/4 teaspoon of organic almond extract
1/4 cup almond milk ( refrigerator case - supermarket)

Directions:

Preheat oven to 350
In a large mixing bowl, mix together the almond flour and coconut sugar. Combine the butter, almond milk and the extract and then mix into the almond mixture using a large spoon. Mix until everything is combined and then drop by the tablespoon onto a greased parchment covered cookie sheet ( grease the parchment). Flatten cookies with a fork and bake for 12-15 minutes depending on your oven. After 10 minutes of baking, check the cookies frequently andRemove from oven when the bottoms brown. Cool on a rack for 10 minutes.



My Notes: 
Coconut sugar is a lower glycemic sugar that is available at Whole Foods, Trader Joe's and most health food stores. It is lower in carbohydrates than traditional sugar and considered somewhat  healthier because it is coconut sap and has some nutrients. Personally, I would still use it in moderation.

Almond meal/flour- you can make your own by grinding almonds or it is available by the bag at Trader Joe's for a reasonable price or most health food stores.






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9 comments:

  1. Just what I needed a healthy cookie recipe! They sound delicious!

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  2. These look tasty! I'm always looking for something to do with my almond meal after I make almond milk - I'm going to try this next time!

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  3. I love Scottish Shortbread! Your recipe is a fabulous gluten free version, Judee. Love how you have emphasised the almond flavouring - your cookies sound delicious! Thank you for being a part of the Hearth and Soul hop :-)

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  4. Delicious cookies, thanks for sharing with Hearth and soul blog hop, I will try it, Pinned and tweeted.

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  5. Myhusband and father love to eat sweets with their tea every morning. These GF cookies are perfect alternatives to commercial treats. Thanks for sharing your Buttery Almond Shortbread Cookies recipe with us on the Healthy Happy Green and Natural Party Blog Hop. I'm pinning and sharing.

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  6. These look absolutely wonderful. :)

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    Replies
    1. Thank you.. and thanks for your comment- it is appreciated

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  7. Shortbread are one of my favorite cookies. Thanks for sharing your recipe with SYC.
    hugs,
    Jann

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Thank you for your comment - I love the feedback and interaction

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