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! Whether it’s these whipped shortbread or dairy free vegan shortbread cookies, I love them.
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.
Just sayin’.
Ingredients
- 1 Cup Oat flour sifted (3.2 oz) (gluten free if needed)
- 3 Tbsp Non-GMO Cornstarch
- 1 1/4 tsp Cinnamon
- 1/3 Cup Coconut sugar
- 1/2 Cup Butter softened to room temperature
- 1/2 tsp Almond extract
- 1/4 tsp Vanilla extract
Instructions
- 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.
- DEVOUR
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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 Sugar Cookie Tarts with Peppermint Truffle Filling
Paleo Healthy Ginger Snaps with Caramel and Apple
Gluten Free Shortbread from around the web:
Mocha Milk Chocolate Shortbread Cookies – Gluten Free Canteen
Gluten Free Banana Pecan Shortbread – Minimalist Baker
STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOK AND PINTEREST!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!
Kellie @ The Suburban Soapbox says
My gluten-free friends will love these! I’m always stuck for ideas when gifting them with cookies, you solved my dilemma!
Taylor Kiser says
Woo hoo! I hope they love them! Thanks Kellie!
Bethany @ Athletic Avocado says
Ha! Im soooo glad my mom bought me a hand mixer last year for christmas last year so I can use it to whip up these beauties! Shortbread is my favorite type of christmas cookie as well, and Ive never seen a version that is as healthy as this one! SCORE!
Taylor Kiser says
Woo hoo! I hope you put that hand mixer to good use girl! If you’re a shortbread cookie addict like me, you’ll love these! Thank you!
Nutmeg Nanny says
What a fabulous looking cookie! I love that it’s gluten free and whipped. Can you send me a few dozen 🙂
Taylor Kiser says
Haha sure, they’re in the mail now 😉 Maybe….thanks!
Tammy says
Do they ship well or are they too fragile?
Taylor Kiser says
I haven’t tried but I think they would be too fragile!
Shashi at RunninSrilankan says
80 Calories??? And Whipped? And piped??? I learned so much from your post Taylor!
Taylor Kiser says
Haha, I aim to please and teach 😉 Thanks lady!
Allie | Baking a Moment says
Whipped shortbread?!? This is life changing. They look so buttery and crisp! LOVE.
Taylor Kiser says
Thank you Allie! If you’ve never had whipped shortbread, you must try!!
Tori says
Yumalicious! Your pictures are so beautiful and Christmasy and the cookies themselves look so soft and sweet!
Taylor Kiser says
Thank you so much Tori, I was going for the Christmas vibe, so I am glad it worked out 😉
Charlotte Moore says
These look very airy. Light and fluffy tasting I bet.
Taylor Kiser says
They are! Thanks Charlotte!
Aibreàn says
Hi Taylor, I gave this recipe to my friend who’s husband has Gluten Ataxia which is a severe form of Celiac. She and her granddaughters made these and she said the dough was extremely sticky and difficult to get out of the piping bag. Once she got them out of the piping bag (ziploc with cut tip), she couldn’t get the shape you had no matter how hard she tried. She sent me a photo of them and her granddaughters and I dare not even tell you what they renamed them. Although they said they tasted terrific! She would like to know if her dough would be easier to use if she didn’t have to grind the coconut sugar? She always follows instructions to the letter because of her husband but she can’t figure out why the dough was so sticky and difficult to get out of the bag.
Taylor Kiser says
That is really strange! I have had a few other readers email me and tell me they came out perfectly!
You DEFINITELY need to grind the coconut sugar, or else you will have gritty cookies, as coconut sugar is much grainier than other sugars.
I THINK it might be that she used a ziploc bag! Those are really sticky. I used an actual piping bag. Could she try that?
Sorry that happened, but I am glad they tasted good, that’s the most important! Really, she could just plop them on the pan with a spoon, if having a perfect circle isn’t her dream come true 🙂 Hope that helps and let me know!
Pancake Organics says
Hello Taylor! It looks so crispy and yummy. My mouth is watering to see all these. I can’t wait to try to this. All my friends are so excited to eat this. I will make it on coming holiday. Thanks
Taylor Kiser says
Thank you! I hope you love it!
Dana says
Hello!!
I was wondering if it is possible to make this cookie with coconut oil instead of butter? If it is, would it be best to not melt it? If it’s not, that’s a bummer but I know butter is important for lots of recipes.
Thank you!!
Taylor Kiser says
I’m sorry, you need to use butter for shortbread!!