Getting off gluten and need something to fill up the cookie jar? Making gluten free shortbread cookies from rice flour is a treat!

Gluten free shortbread cookies have become increasingly popular in recent years, not only for those who suffer from celiac disease or gluten intolerance but also for those who are looking for a healthier alternative to traditional shortbread cookies. These cookies are typically made with a combination of gluten-free flours, such as almond or rice flour, and are often sweetened with alternative sweeteners like maple syrup or honey instead of refined sugar.

Shortbread cookies, which originated in Scotland in the 16th century, were traditionally made with just three ingredients: butter, sugar, and flour. Over the years, shortbread recipes have evolved, with variations that include chocolate chips, nuts, and even herbs. However, the addition of gluten-free flours and alternative sweeteners is a relatively new development.

One of the reasons for the rise in popularity of gluten-free shortbread cookies is the increased awareness of gluten intolerance and celiac disease. Celiac disease is an autoimmune disorder that affects the small intestine, causing a reaction to gluten, a protein found in wheat, barley, and rye. Symptoms can include diarrhea, bloating, and stomach pain. For those who suffer from this condition, finding gluten-free alternatives to traditional baked goods can be a challenge.

Another reason for the popularity of gluten-free shortbread cookies is the growing trend toward healthier eating. Many people are looking for ways to reduce their intake of processed foods and refined sugars. By using alternative sweeteners and gluten-free flours, these cookies can be a healthier option.

But where did the idea for gluten-free shortbread cookies come from? It’s difficult to pinpoint exactly who first came up with the idea, but there are several companies and individuals who played a role in popularizing them. For example, Bob’s Red Mill, a company that specializes in gluten-free flours and baking mixes, introduced a gluten-free shortbread mix in the early 2000s.

One famous person who was known for his love of shortbread cookies was the late Prince Philip, Duke of Edinburgh. According to reports, he was a big fan of Walkers shortbread, a Scottish brand that has been around since the late 1800s. While it’s unclear whether he ever tried gluten-free shortbread cookies, the popularity of the gluten-free movement suggests that he may have enjoyed them if he had.

How are gluten-free shortbread cookies different from traditional shortbread cookies?

The most obvious difference is the use of gluten-free flours, which can give the cookies a different texture and flavor. Almond flour, for example, has a slightly nutty taste and a crumbly texture, which can be a good match for the buttery richness of shortbread. Other gluten-free flours, such as rice flour or sorghum flour, can be used as well.

The use of alternative sweeteners is another key difference between gluten-free and traditional shortbread cookies. While traditional shortbread cookies are typically made with white sugar, gluten-free versions may use maple syrup, honey, or coconut sugar instead. These sweeteners can add a different flavor profile and may be less likely to cause blood sugar spikes than refined sugar.

Finally, it’s worth noting that not all gluten-free shortbread cookies are created equal. Some recipes may still contain high amounts of added sugar, which can negate some of the potential health benefits. For those who are looking for a healthier option, added sugar-free versions may be a better choice.

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!

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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.

Course Dessert

Cuisine Dairy free, Gluten free, Sugar free recipe

Prep Time 10

Cook Time 30

Total Time 40

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.