Gluten Free Shortbread Cookies (Maple Syrup Sweetened)
  • 1 cup sprouted brown rice flour,
  • 1 cup of finely ground nut or seed flour (See notes above)
  • ¼-1/2 cup tapioca starch, plus extra for rolling (you could probably replace with arrowroot flour or sweet rice flour, if desired)
  • ½ cup of butter, softened
  • ⅓ cup pure maple syrup
  • 1 teaspoon vanilla, gluten-free
  • ¼ teaspoon unrefined salt
  1. In a medium bowl, whip the butter until smooth and fluffy with a hand mixture. Drizzle the maple syrup over the butter and add the vanilla extract. Mix in until smooth. Add the flours, tapioca starch (I started with ¼ cup), and salt, and mix until just combined.
  2. Test the mixture by rolling a small portion into a ball. Is it too dry? Add a little more maple syrup. Is it too wet? Add some more flour until it becomes slightly moist, but firm, and is holding its shape when pressed into a ball. (I started with the ¼ cup of tapioca starch, and then added the second ¼ cup, and it was perfect. The moisture level of your cookies will vary by what nut or seed flour you use, so adjust the recipe as needed. It’s a very flexible recipe!)
  3. Preheat the oven to 350F
  4. Form the dough into two balls. If it’s too hard to handle, you can refrigerate until the dough is chilled. Take two sheets of parchment paper. Lightly dust one with tapioca starch, place one of the dough balls on the sheet, then dust the top of the dough with tapioca starch. Place the second sheet of parchment paper on top of the dough ball, and then roll out using a rolling pin until about ½ an inch thick. Remove top parchment paper, and cut out into desired shapes. (I used a 1 ½ inch biscuit cutter, and it was perfect).
  5. Use a spatula to carefully remove cookies to a parchment lined baking sheet. Use a fork to artfully poke holes in the cookies.
  6. Put in oven and cook for about 12-15 minutes, or until the cookies are set and just barely browning on the sides. Remove from oven, and cool.
  7. Repeat with second half of the dough.
  8. Keep in an airtight container. Will keep about a week. You can also freeze the dough, if desired.
Recipe by The Nourishing Gourmet at