These gluten free shortbread cookies are made with oat flour and coconut sugar. They’re whipped, so they’re light, crispy, and they melt in your mouth! They’re a healthier Christmas cookie for under 100 calories!
Super crispy, buttery and totally melting-in-your-mouth RIGHT now little round circles of cookie heaven coming AT YA.
Like my heart just dances around at the thought of light, airy shortbread cookies with almond-caramely undertones and a little pinch of spicy-cinnamon.
It’s like HEY CHRISTMAS! It’s nice of you to arrive, now that it’s December (WHAT THE WHAT? ALREADY?) I mean, it’s like that…but in COOKIE form.
Holiday goodness wrapped up in a pretty, snow-flakey festive tin. THIS IS HOW WE DOOO.
On the topic of Christmas goodies. What’s your MOST favorite Christmas cookie? Mine is – SHOCKER- shortbread cookies! Let’s just be honest with ourselves (maybe just myself? Whatever) it’s probably due to them being 1. Butter and 2. Sugar.
3. Not much else.
Clearly, we all need to take some life lessons from a shortbread cookie. They know HOW TO DO IT.
You know what though, it’s Christmas. This is the one day of the year where we don’t hate on butter. Let’s welcome our rich and creamy usually-foe with OPEN arms. Remember friends, we are cookie INCLUSIVE-ists.
Especially when we’re including our face in the cookie equation. Whipped shortbread + my face = the only kind of math worth knowing EVER.
Are you sitting here wondering “mmkay Taylor, that’s all well and good and I like buttery-sugary rich and delicious cookies with perfectly sweet notes of caramel and bursts of spice in every bite, but what is this “whipped” thing that you speak of?”
Let me answer that for you. It’s where you spend 10 minutes of your sweet, precious time holding a hand mixer to your cookie dough, feeling like these 10 minutes are the LONGEST MINUTES OF YOUR LIFE, AND IS THIS REALLY WORTH IT?
BUT, maybe I’m the only one with super-dramatic thoughts like that? Anyway.
Then you bake the cookies, and get excited as the spicy-sweet smelly-good aroma wafts through your kitchen. THEN, after waiting 10 MORE long minutes for the cookies to cool, your teeth sink into the crispy-cookie perfection and, TA DAA, the melty-goodness begins. At this point in your life you realize that yes….it was worth EVERY.SINGLE.SECOND of those 10 minutes. Way to press on you champion you!
Seriously guys. Spend a little quality time with your hand mixer, and don’t you get lazy and spend a MINUTE less than the required time. Think of making Coconut Whipped Cream. You know how adding ALL that air into the hard, not-so-yummy coconut cream makes it ULTRA light, fluffy and basically-the-best-food-ever-to-happen-to-your-life?
Think along those lines here. Whippy. Airy. Buttery. MELT IN YOUR MOUTH. These cookies are bringin’ ITTTTT.
In other, and still delicious news: Oat flour. Like, wholesome and hearty flecks of oatmeal all blended up and sifted until it’s feather-light. No all-purpose flour here guys. My most favoritest cookie of ALL the Christmasy things has been gluten-free-ized. Which I am now TM-ing that phrase.
Don’t you go stealin’ it.
But, if you do have a desire to ninja your way into my home and steal a few cookies before Santa beats you too it?
I’ll TOTALLY understand.
But that might get you on the Naughty List.
Whipped Gluten Free Shortbread Cookies
- Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. Don't just use cooking spray, your cookies will stick.
- In a small bowl stir, together the oat flour, cornstarch and cinnamon. Set aside.
- Place the coconut sugar into a high powder blender and blend until fine and powdery, similar to powdered sugar.
- Beat the powdered coconut sugar and butter in a large bowl, using an electric hand mixer, until combined. Add in the vanilla and almond extract and beat on the highest speed of the mixer for 5* minutes, scraping down the sides of the bowl as necessary. You want the butter nice and fluffy.
- Add the flour mixture into the butter mixture a little at a time until fully mixed in. Beat at high speed for an additional 5 minutes. The texture should be that of frosting.
- Transfer the dough into a pastry bag and press out onto the prepared baking sheet in balls about 1 1/2 Tbsp tall, only flattening slightly. You want the dough to remain in a ball shape and be taller than it is wide.
- Bake until just golden brown, about 10-12 minutes. Let cool on the pan 10 minutes and then (VERY GENTLY) transfer to a wire rack to finish cooling.
Recipe Notes*If you double the recipe, make sure to do each whipping for a little longer - closer to 8 minutes for the butter and then for the flour.
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
WEIGHT WATCHERS POINTS PER SERVING: POINTS+: 2. OLD POINTS: 2
(based off 20 cookies)
Want more healthier Christmas cookies?
Gluten Free Shortbread from around the web:
Mocha Milk Chocolate Shortbread Cookies – Gluten Free Canteen
Gluten Free Banana Pecan Shortbread – Minimalist Baker
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