Description
these shortbread cookies don’t taste gluten-free and vegan but they sure are! the super tasty treat for your afternoon tea!
Ingredients
Scale
- 1 cup of maple syrup
- 1/2 cup of vegan butter
- 1 tsp of vanilla extract
- 1 cup of brown rice flour
- 1/3 cup of coconut flour
- 1 tsp of baking powder
- 1/2 tsp salt
- 1/4 cup of jam (I used pear and raspberry basil preserves)
Instructions
- preheat your oven to 350° F
- in a bowl cream your vegan butter with your room temperature maple syrup
- next add your vanilla, salt, baking powder and brown rice flour
- your dough will start to thicken and form, so add in your coconut flour next
- pinch about 1″ of dough and form in to a ball
- using the back of a small spoon or your tsp measuring spoon, gently press down to form a small indent (this is where your jam will live)
- add about 1/4 tsp of jam to your cookie and bake for 12-15 minutes until the cookie is cracked and lightly golden brown
- eat and enjoy!