Buttery with a touch of fresh herbs, they are the perfect cookie to pair with a steaming cup of coffee. Sweetened with coconut sugar and pure Maple Syrup, they are also packed with protein. They are Dairy-free, gluten-free, and egg free. Easy to assemble, my five-year-old plunged hands deep into making these delicate cookies. Enjoy!
Vegan GF Herbed Shortbread
By: Bekie
Ingredients:
1 cup of GF Baking Mix (I have Bob’s)
1/2 cup of Almond flour (you may substitute with oat flour if needed)
1/2 cup of Vegan soy-free butter (I used Earth’s Best) slightly softened
1/2 tsp of salt
3 Tbsp of Pure Maple Syrup
1/3 cup of coconut sugar
1 tsp vanilla extract
2-3 mint leaves, 1-2 small rosemary sprigs, 1/2 tsp of fresh lavender
1 Tbsp of honey for brushing
Directions
Whisk together both flours. Add coconut sugar and salt. Stir. Add softened butter and cut into flour with a fork, or hands. Mix the vanilla extract into the Maple Syrup separately. Add into the flour mixture. Stir with hands or fork. Fold in herbs. If the mixture is still crumbly, add a Tablespoon of cold water. Form into a ball and place on a floured surface. I also sprinkled the surface with coconut sugar. Roll into a long log.
Place into the freezer to chill for about 10 minutes. Remove and slice into cookies at least 1 1/2 inch thick. Place on a cooking stone or baking sheet about 2 inch a part.
Bake on 350 for 8-10 minutes. Allow to cool before removing. Once firm. Brush the tops with raw honey.
