Sugar, Dairy and Gluten Free Shortbread

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.

Kitchen utensils:

  • Medium to big size mixing bowl (for the dough)
  • Small bowl (to melt the coconut oil)
  • Wooden spoon to mix ingredients
  • Small saucepan and a slightly bigger saucepan for chocolate melting

Ingredients:

  • 2 Bananas (smashed)
  • 2½ cup / 300g Rice flour
  • 2 oz / 50g Coconut oil
  • ½ cup / 100ml Coconut milk
  • 1 Egg (medium)
  • 1 teaspoon Baking powder
  • 4 oz / 100g Chocolate (for melting)
  • 4 oz / 100g Shredded coconut

 

How to make Gluten free shortbread:

  1. Get a medium to big size mixing bowl  Peel and mash bananas.
  2. Measure out rice flour into a medium size mixing bowl.
  3. Measure and melt coconut oil of needed and pour it straight into the mixing bowl. Mix it with the rice flour.Gluten-Free-Shortbread-process
  4. Put all the other ingredients (coconut milk, egg and baking powder) into the bowl, too. Dough it until we get an even mixture.Gluten-Free-Shortbread-process-2-SunCakeMom
  5. Meanwhile preheat the oven 350° / 180°C
  6. 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. Gluten-Free-Shortbread-process-5-SunCakeMom
  7. Flatten the dough with a fork.Gluten-Free-Shortbread-process-6-SunCakeMom
  8. Put the tray into the preheated oven for about 15-20 minutes.
  9. Whilst the first half of the cookies is baking, prepare the other half. The same way we have done with the first.
  10. Take cookies out when they are golden brown and place the other tray with the prepared cookies in for another 15-20 minutes.Gluten-Free-Shortbread-process-7-SunCakeMom
  11. Melt chocolate: break chocolate into little pieces and put pieces into the small saucepan.
  12. Pour some water to boil into the bigger saucepan. When water is boiling place the smaller saucepan with the chocolate on top. Stir regularly until the chocolate got melted.Gluten-Free-Shortbread-process-9-SunCakeMom
  13. Dip half of the cookies into the melted chocolate or use a spoon to pour the chocolate on them and place them somewhere to dry.
  14.  Sprinkle shredded coconut on the melted chocolate before placing them on the drying rack. In case the drying rack is busy be creative.Gluten-Free-Shortbread-process-10-SunCakeMom
  15. Keep rice cookies preferably in a cool, dry place.

Gluten-Free-Shortbread-2-SunCakeMom

Cookies are not just in every shape and form but from many ingredients too! Cookies are everywhere!

Gluten-Free-Shortbread-2-SunCakeMom
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5 from 2 votes

Sugar, Dairy and Gluten Free Shortbread

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.
Course Dessert
Cuisine Dairy free, Gluten free, Low carb recipe, Sugar free recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 30
Author SunCakeMom

Ingredients

Kitchen utensils:
  • Medium to big size mixing bowl for the dough
  • Small bowl in case you need to melt the coconut oil
  • Wooden spoon to mix ingredients
  • Small saucepan and a slightly bigger saucepan for chocolate melting
Ingredients:
  • 2 Bananas smashed
  • cup / 300g Rice flour
  • 2 oz / 50g Coconut oil
  • ½ cup / 100ml Coconut milk
  • 1 Egg medium
  • 1 teaspoon Baking powder
  • 4 oz / 100g Chocolate for melting
  • 4 oz / 100g Shredded coconut

Instructions

  • Get a medium to big size mixing bowl Peel and mash bananas.
  • Measure out rice flour into a medium size mixing bowl.
  • Measure and melt coconut oil of needed and pour it straight into the mixing bowl. Mix it with the rice flour.
  • Put all the other ingredients (coconut milk, egg and baking powder) into the bowl, too. Dough it until we get an even mixture.
  • Meanwhile preheat the oven 350° / 180°C
  • 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 preheated oven for about 15-20 minutes.
  • Whilst the first half of the cookies is baking, prepare the other half. The same way we have done with the first.
  • Take cookies out when they are golden brown and place the other tray with the prepared cookies in for another 15-20 minutes.
  • Melt chocolate: break chocolate into little pieces and put pieces into the small saucepan.
  • Pour some water to boil into the bigger saucepan. When water is boiling place the smaller saucepan with the chocolate on top. Stir regularly until the chocolate got melted.
  • Dip half of the cookies into the melted chocolate or use a spoon to pour the chocolate on them and place them somewhere to dry.
  • Sprinkle shredded coconut on the melted chocolate before placing them on the drying rack. In case the drying rack is busy be creative.
  • Keep rice cookies preferably in a cool, dry place.

Pin now, Enjoy later!

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