Gluten Free Shortbread Cookies

Updated at: Mon, 09 Dec 2024 08:52:07 GMT

Step 1

In a large bowl, mix together the almond flour, butter, agave nectar, and vanilla.

Step 2

Place the cookie dough in between two pieces of parchment paper and on top of a cutting board.

Step 3

Use a rolling pin to roll it out into a flat 1/4 inch oval.

Step 4

Keep the rolled dough on the cutting board, in between the two pieces of parchment paper and freeze it for 20 minutes.

Step 5

While the cookie dough is chilling, preheat the oven to 350F.

Step 6

Use a cookie cutter to cut 12 cookies from the dough and place them on a baking sheet lined with parchment paper. I found it easiest to use a butter knife to slide until the cut cookie and transfer it to the baking sheet.

Step 7

After the 12 cookies are cut, re-roll out the remaining dough between the 2 pieces of parchment paper and place back in the freezer to cut the second batch.

Step 8

Bake for 8 – 10 minutes until the edges are golden. I found 8 minutes and 30 seconds to be the sweet spot, so once it hits 8 minutes, keep an eye on them. You want the edges to be golden brown but the centers to still be a light shortbread color.

Step 9

Allow to cool on the pan for a few minutes before transferring to a cooling rack.

Step 10

Melt the chocolate and coconut oil in a medium bowl and whisk until smooth. I melted it by putting it in the microwave for 1 minute and 30 seconds, stirring every 30 seconds.

Step 11

Dip the cookies in the melted chocolate and place on a piece of parchment paper. If needed, pop them in the fridge for 5 minutes to allow the chocolate to harden.

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