Grain-free and Vegan Shortbread Cookies (Edit recipe)

These delicious shortbread cookies are gluten, grain, and dairy-free. Enjoy them on their own, dipped in chocolate, or as the base to your favorite cheesecake!

30 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	139
Fat:	10 g
Carbohydrates:	14 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	30 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Primal Palate

Serves: 14

Ingredients

10 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
1/2 cup Maple Sugar
1 tsp Vanilla Extract
1 cup Almond Flour
1/2 cup Cassava Flour
1/2 cup Arrowroot Flour
1/4 tsp Himalayan Pink Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees, and line a baking sheet with parchment paper.
In a stand mixer, combine the palm shortening, maple sugar, and vanilla, and beat until light and fluffy.
In a mixing bowl, whisk together the almond flour, cassava flour, arrowroot flour, and Himalayan salt.
Pour half of the flour mixture into the bowl of the stand mixer, and beat to combine with the shortening and sugar.
Scrape down the bowl, and add the remaining flour to the stand mixer, and beat again to combine.
Dust a sheet of parchment paper with arrowroot flour, as well as your rolling pin, and roll the dough out into 1/4 inch thick, and cut the dough into circles using a cookie cutter.
Dust a spatula with arrowroot, and transfer the cookies to your baking sheet. Repeat until you have cut out all of your cookies.
Bake the cookies for 12 minutes, or until they start to turn slightly golden around the edges.
Allow them to cool on the baking sheet, and once they have cooled to the touch, you can transfer them to a cooling rack.
Store the cookies in an airtight container if you are not using them right away.

Notes

We recommend whisking your cassava flour prior to measuring, as it can settle in the bag, and using the pour technique of gently scooping the four with a spoon and pouring it into the measuring cup so that you don't end up with a packed cup of cassava flour.