This is a modern, gluten free and healthier version of a shortbread cookie my Mother used to make. They are sugar free (sweetened with xylitol), which makes them diabetic friendly. The main flours are almond flour and quinoa flour – both have fiber and protein. Enjoy!
Prep time: 10 minutes
Refrigeration time: 30 to 45 minutes
Baking time: 10 minutes
Yield: 5 dozen small cookies
1 cup butter
1 cup quinoa flour (+ 2 Tbsp extra for kneading in)
1 cup almond flour
¼ cup brown rice flour
¾ cup powdered xylitol
1/3 cup cocoa powder
- Preheat the oven to 350 degrees.
- Cream the butter.
- Add the dry ingredients, mixing well until a soft dough forms. (NOTE: you might need to sift the powdered xylitol if it has formed clumps.) If the dough needs a little bit more flour, knead in 1-2 Tbsp of quinoa flour.
- Form the dough into a ball, wrap in parchment paper and refrigerate for 30 to 45 minutes.
- Remove from fridge. Place the dough on a cutting board. Cut the ball of dough in half for ease of handling. Working with one half the dough at a time, roll it by hand to form a log. Use a sharp knife to cut the dough into ¼ inch rounds.
- Place cookie rounds on baking sheets and bake for 10 minutes. Remove from the oven and let them cool before moving them to a baking rack. These delicious, delicate cookies crumble easily.
There is an article that you might be interested in reading: Celebrate with Health & Energizing Sweets! It is in the FREE Membership area of this website. At the bottom of the article there is an option to download a Bonus for Member’s only – an eBook, which contains a baker’s dozen sweet and healthy recipes. Click here to register for the Member’s Site.
Copyright © 2014 Cathy Ormon – All Rights Reserved