The Detoxinista posted a great grain-free recipe for shortbread cookies. Unfortunately, I can’t have almonds or honey so . If you can, then I would recommend giving this recipe a go. I’ve heard great things about almond flour; however, I do not know of a safe source for almond flour…or almonds. Fortunately, my brain has been working pretty well lately (with the exclusion of a few days when my hubby tried to kill me). I decided to give my Grain-Free Shortbread Cookie recipe a try.
I think you guys know me well enough by now to know that no such recipe exists. Nikki ( Hiya!) left a comment on another post about the ratios for shortbread cookies. 3:2:1. Three parts flour, 2 parts fat and 1 part sweetener. The recipe almost equals that but I opted for slightly less fat and less sugar. Once the Yipiyuk went to bed for the night, I went into the kitchen to begin my experiment. I decided the best flour combination, out of my limited supply, would be coconut and besan; using more besan to help the mixture stick together.
The next decision had to do with fats. Which “fat” would I use? Lamb broth…no! I am seemingly doing well with the olive oil (Bariani) so I decided on a mixture of olive and coconut oil (TT). I was very happy with the result of that particular mixture. Unfortunately, someone ate those cookies too quickly and I was unable to get a picture. … ok. It was me. Second go around, I only used coconut oil and I’m still very pleased with the results. I was able to get pictures this time.
The final decision was flour. I always use some kind of combination but I wasn’t feeling buckwheat. First attempt, I used besan flour and coconut flour (1/2 cup and 1/4 cup respectively – I cut the recipe in half). These were very good but a little frail. The second attempt I used the combination listed below. Still pretty happy with them. Third, fourth, fifth attempt: I will try the recipe again with only besan, a mixture of besan and buckwheat, and who knows.
Last thing I need to do is figure out a way to evenly distribute the yacon syrup throughout the dough. If you’ve used yacon syrup then you know what I’m talking about. It quickly soaks up all extra moisture and if you are not quick enough you will have some sweet sections and some not-so sweet sections. One idea is to substitute the coconut flour for coconut cream, whip the yacon and cream together and then add it to the dry ingredients. Any other ideas?
These cookies are corn free, grain free, cane sugar free, dairy free, gluten free, wheat free, egg free, nut free, and soy free.
Grain Free Shortbread Cookies
- 1 cup besan flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot starch
- 2 tbsp yacon syrup (currently trying) (you can use more if you want sweeter muffins…any syrup will work)
- 1/2 cup coconut oil (liquid)
- dash of salt
- Pre-heat oven to 340°.
- Sift besan flour, coconut flour, arrowroot powder, and salt into bowl.
- Add coconut oil.
- Knead into dough (will be very sticky…almost runny)
- Add yacon syrup and knead into dough (will become less sticky…resembling cookie dough)
- With tablespoon, form into balls and place on non-stick cookie sheet
- Gently press with a fork.
- Bake for 10-12 minutes
- Remove from oven. Let cool for 10 minutes.