Gluten Free Shortbread Cookies Recipe
Getting off gluten and need something to fill up the cookie jar? Making gluten free shortbread cookies from rice flour is a treat!
Baking gluten free is almost as easy as baking with gluten. Considering we are not counting on the elastic properties of the gluten we can substitute flour with common staple ingredients like rice to make basic snacks. Cookies one of the easiest things to make. They lasts long if needed and satisfy the sweet tooth in desperation. It’s a sugar free recipe but it’s far for being low carb as the banana and rice flour are both high carbohydrate foods. We may swap the banana to a non caloric sweetener like stevia to reduce the extra energy in the cookies but then we loose the mild banana flavor too. Well, for some of us it’s a win-win too.
Ingredients
- 2½ cup / 300g Rice flour
- 2 oz / 50g Coconut oil
- ½ cup / 100ml Coconut milk
- 1 Egg (medium)
- 1 teaspoon Baking powder
- 2 Bananas (ripe, mashed) or sweetener of choice
- 4 oz / 100g Chocolate (for melting)
- 4 oz / 100g Shredded coconut
How to make gluten free shortbread
- Measure out rice flour into a medium size mixing bowl then melt coconut oil of needed and pour it straight into the mixing bowl.
- Add coconut milk, egg, baking powder and bananas or sweetener of choice into the bowl, too. Dough it until we get an even mixture.
- Either make little dough balls by hands or if having sticky hands is too much to bear then use a tablespoon to place pieces dough onto the baking tray.
- Flatten the dough with a fork.
- Put the tray into the 350° / 180°C preheated oven for about 15-20 minutes. Take cookies out when they are golden brown.
- Melt chocolate.
- Dip half of the cookies into the melted chocolate or use a spoon to pour the chocolate on them.
- Dip them into shredded coconut.
- In case the drying rack is busy be creative. Keep rice cookies preferably in a cool, dry place.
Enjoy!
Cookies are not just in every shape and form but from many ingredients too! Cookies are everywhere!
- Keto Shortbread Cookies Recipe
- Crescent Cookies Recipe
- Linzer Cookies Recipe
- Chocolate Shortbread Cookies Recipe
- Jammie Dodgers Recipe
- Sugar Free Chocolate Chips Cookies
- Almond Flour Cookies with Chocolate Chips
Gluten Free Shortbread Cookies Recipe
Rice cookies that we can be easily addicted to. Simple, delicious and on top it's dipped in chocolate. A new favorite to fill the cookie jar up with.
Servings 30
Ingredients
- 2½ cup / 300g Rice flour
- 2 oz / 50g Coconut oil
- ½ cup / 100ml Coconut milk
- 1 Egg medium
- 1 teaspoon Baking powder
- 2 Bananas ripe, mashed or sweetener of choice
- 4 oz / 100g Chocolate for melting
- 4 oz / 100g Shredded coconut
Instructions
- Measure out rice flour into a medium size mixing bowl then melt coconut oil of needed and pour it straight into the mixing bowl.
- Add coconut milk, egg, baking powder and bananas or sweetener of choice into the bowl, too. Dough it until we get an even mixture.
- Either make little dough balls by hands or if having sticky hands is too much to bear then use a tablespoon to place pieces dough onto the baking tray.
- Flatten the dough with a fork.
- Put the tray into the 350° / 180°C preheated oven for about 15-20 minutes. Take cookies out when they are golden brown.
- Melt chocolate.
- Dip half of the cookies into the melted chocolate or use a spoon to pour the chocolate on them.
- Dip them into shredded coconut.
- In case the drying rack is busy be creative. Keep rice cookies preferably in a cool, dry place.
Notes
Enjoy!
Pin now, Enjoy later!
X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
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These are better then the gluten version ones! Tasty!
Everyone seems to like these better than the original ones!