I love it when something so easy and quick can come out so good.
These vanilla shortbread cookies were a big hit this weekend. And they are grain free and egg free. If you can do dairy, the butter or ghee option is delicious, but otherwise the palm shortening works just as well.
Eat them plain, dip them in chocolate, or spoon some apricot jam on top (my family’s choice).
Vanilla Shortbread (Grain-free and Egg-free with Dairy-free option)
Use a tablespoon size ice cream scoop for easy measuring of cookie dough.
Yield: 25 cookies
1 1/2 cups almond flour
1/2 cup tapioca starch
1/4 teaspoon baking soda
Pinch of sea salt
1/3 cup melted butter, ghee, or palm shortening*
1/4 cup maple syrup
1 tablespoon vanilla powder or vanilla extract
1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Whisk dry ingredients together in a large bowl.
3. Whisk wet ingredients together and mix together with dry ingredients.
4. Scoop out dough, 1 tablespoon at a time, and place on baking sheet. Flatten dough balls gently with your fingers.
5. Bake for 15-18 minutes until edges begin to golden.
6. Let cool on a rack.
*I haven’t tested the recipe with coconut oil yet. Will update this when I do.
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I can personally attest to these delicious cookies! thanks for the recipe Lisa. I am going to try them with coconut oil because that is all i have. I will let you know if it works!
also where do i get tapioca starch?
Whole Foods has it or you can order it online (link in recipe).
There is also kosher for passover certified tapioca starch you can find in the kosher markets so this is a great recipe to make for Passover.
what flour can I use instead of almond? We have nut allergies. Thx!
Do you have any other allergies? Do you eat grains? Rice flour is a good gluten free alternative. Many grain-free recipes call for coconut flour but it doesn’t substitute one for one.
Love these for a banana pudding. But mine always spread out too much. Which brand of almond flour do you use? Mine may be too coarse. Thanks
Did you ever try this recipe with coconut oil?
I love the Nutiva Palm shortening for baking – ever since that was introduced in the market I bake with it (or butter if I’m doing dairy) since it’s such a great butter replacement.
My family doesn’t like the taste of coconut so I don’t bake with it much. The times I do use it I like the Wilderness Family Naturals Expeller Pressed coconut oil for the clean taste. But I don’t experiment with coconut oil in baking as much anymore.
If you try it, please let us know if you had to tweak the recipe at all.