Whipped Gluten Free Shortbread Cookies

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 1/4 tsp Cinnamon
  • 1/3 cup Coconut sugar
  • 3 tbsp Non-gmo cornstarch
  • 1 cup Oat flour
  • 1/4 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

Found on foodfaithfitness.com

Description

Directions

• Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. Dont just use cooking spray, your cookies will stick.
• In a small bowl stir, together the oat flour, cornstarch and cinnamon. Set aside.
• Place the coconut sugar into a high powder blender and blend until fine and powdery, similar to powdered sugar.
• Beat the powdered coconut sugar and butter in a large bowl, using an electric hand mixer, until combined. Add in the vanilla and almond extract and beat on the highest speed of the mixer for 5* minutes, scraping down the sides of the bowl as necessary. You want the butter nice and fluffy.
• Add the flour mixture into the butter mixture a little at a time until fully mixed in. Beat at high speed for an additional 5 minutes. The texture should be that of frosting.
• Transfer the dough into a pastry bag and press out onto the prepared baking sheet in balls about 1 1/2 Tbsp tall, only flattening slightly. You want the dough to remain in a ball shape and be taller than it is wide.
• Bake until just golden brown, about 10-12 minutes. Let cool on the pan 10 minutes and then (VERY GENTLY) transfer to a wire rack to finish cooling.
• DEVOUR