This shortbread recipe is very similar to traditional recipes, but with a healthy twist. It is sugar free (sweetened with xylitol), gluten free and nut free. It contains quinoa flour, amaranth flour and chickpea flour, which all have protein and fiber. These cookies are diabetic friendly because they don’t contain sugar. Enjoy!
Prep time: 10 minutes
Refrigeration time: 30 to 45 minutes
Baking time: 10 to 12 minutes
Yield: 3 ½ dozen cookies
1 cup butter
1 cup quinoa flour
½ cup chickpea flour
¼ cup amaranth flour
¼ cup brown rice flour
½ cup powdered xylitol
1 tsp xanthan gum
- In a large bowl 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.)
- Form the dough into two logs, wrap in parchment paper and refrigerate for 30 to 45 minutes.
- Preheat oven to 350 degrees.
- Remove dough logs from the fridge and place on a cutting board. Use a sharp knife to cut the dough into ¼ inch rounds.
- Place cookie rounds on baking sheets and bake for 10 to 12 minutes. Remove from the oven and let them cool before moving them to a baking rack. These are delicious, delicate cookies with a slightly different texture and a tendency to 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.