Packable for lunches or as a lovely tea cookie, this gluten free shortbread dough is delicious, but not too sweet.
By Robin Runner
Walk this way! After-school snacking can be so fun and delicious. My kids love after-school treats I whip up – especially after a long day and then practice. These cookies aren’t overtly sweet – my family is sweet enough without lots of extra sugars. These cookies are reminiscent of a shortbread texture. Easy to make and bake up nicely. If you’re looking for a sweeter option – you can always add mini chocolate chips to the batter. Packable for lunches and a lovely sidekick to your coffee or tea.
- 1 cup of oat flour (I used Bob’s Red Mill gluten free oats)
- 1 cup of coconut flour (you can use any all purpose gluten free flour you have on hand)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
- ½ teaspoon of coconut oil
- 3 ripe bananas
- 3 tablespoons of maple syrup
- 2 tablespoons of coconut butter – manna
- ¼ mini chocolate chips, optional (Enjoy Life makes a great vegan chip),
- 2 tablespoons of toasted coconut flakes, optional
- Preheat the oven to 375 degrees and line your baking sheets with a Silpat liner – set aside. In your food processor add your oats and blend down to a flour. Then add your baking soda, powder and salt. Blend again until incorporated.
- In your stand mixer, paddle attached, blend the bananas for 1-2 minutes. Then add the maple syrup, coconut oil and coconut butter and blend. Avoid over mixing. Then add your dry ingredients to the wet. Blend again until just incorporated. I used a scoop to measure out the dough per cookie but rolled the dough in my hands. Pressed them gently down on the cookie sheet, because these don’t grow while cooking. Bake for 12-16 minutes or until golden just around the edges. If you want them more crunchy, cook more towards the 15-16 minute mark without burning. Remove and let cool on the sheet then transfer.