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Gluten-Free Teff Shortbread Cookie Recipe

Gluten-Free Teff Shortbread Cookies

  • Servings: 12 cookies
  • Difficulty: Easy
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This is an adaptable allergy-friendly gluten-free shortbread cookie using teff flour. I can have almond flour, so I use almonds and often pistachios for an adapted version, but other alternative flours can be used such as flaxseed flour, oat flour, or other nut/seed flours. This is a cane sugar-free recipe as well, using coconut sugar and maple syrup.

Ingredients

1 cup butter; softened

1/2 cup coconut sugar

1/4 cup maple syrup

1 egg or flax egg

1/2 tsp vanilla extract

2 cups almond flour (or your flour of choice, other common options are oat flour or flaxseed flour)

1 tbsp cornstarch (or your commonly used alternative)

1 1/4 cup Bob’s Red Mill Teff Flour

3/4 tsp salt

1 tsp xantham gum

Directions

  • 1. Cream butter and sugar in mixer.
  • 2. Add vanilla extract in mixer, and then cream and scrape the sides with the spatula.
  • 3. Grind your almonds, or use already-made almond flour (or your alternative) and combine it with cornstarch.
  • 4. Add dry ingredients to the butter mixture and mix until dough comes together easily.
  • 5. Wrap in plastic wrap and form into a log, chill in fridge overnight or 24-48 hours.
  • 6. When you’re ready to bake them, remove the chilled dough log from the plastic wrap, and cut into 1/4 inch thick cookies.
  • 7. Bake at 350 degrees F for 10-12 minutes.

Depending on your allergy needs, if you need to know about the allergens in the facilities of individual ingredients, I often shop at Trader Joe’s so I can call their product line to learn about what allergens are in the same facilities with ingredients such as maple syrup, vanilla extract, butter, etc. I list their contact information in my Resources section under the ‘7 Food Allergy Resources I Use Reguarly’ heading.

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