Hi guys! Welcome back to another recipe. While I’ve been diving more into sourdough lately, Tommy and I had a couple friends coming over for dinner one night a few weeks ago and I wanted to make some thing that was super easy super tasty and also very light after dinner to have.
Jump to RecipeAnd with that we made a gluten-free cassava flour shortbread cookie. They are so easy to make very yummy and they literally melt and crumble in your mouth. You can use a regular all purpose flour or a 1:1 Gluten Free flour. See the notes below!
Our friends thought they were delicious and they were a huge hit. I ended up sending them home with some, and I ate the rest of them with Tommy!
You do not have to dip these in chocolate however they are definitely better with chocolate and you can even sprinkle a little sea salt on top.
Whatever you decide to do just make sure that if you want these to be gluten-free, you make sure you use gluten-free ingredients and just double check everything.
Easy Gluten Free Cassava Flour Shortbread Cookies!
Ingredients
- ½ Cup Unsalted Butter, Softened (one stick)
- ¼ Cup Powdered Sugar Gluten Free
- 1 Cup Cassava Flour Can use a regular all-purpose flour if not GF. See notes
- ¼ tsp Vanilla Extract
- A pinch of salt
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- In a bowl, cream together the butter and powdered sugar until smooth and fluffy.
- Add the cassava flour, salt, and vanilla, and mix until a dough forms. Dough should be soft and slightly crumbly and it should still come together when gently pressed.
- Roll the dough into a log shape about 1 inch thick.
- Cut the dough into 1/4” pieces and place the cookies on the prepared baking sheet and bake for about 10-12 minutes or until the edges are lightly golden. Keep an eye on them!
- Let the cookies cool completely.
- While the cookies are cooling, melt 1/4 cup of chocolate (I used organic Belgian chocolate), on the stove stirring and keeping an eye so it doesn’t burn. When fully melted, remove from heat and drizzle or use a spoon to pour the chocolate over the cookie over the pot on both sides. Be careful not to burn yourself.
- Place the cookies on a piece of parchment paper and allow them to cool completely before removing or the chocolate on the bottom will not stick to the cookie.
Notes
