Whipped Gluten Free Shortbread Cookies

1. 1

   Preheat your oven to 350 degrees F, and line a cookie sheet with parchment paper.

2. 2

   Dont just use cooking spray, your cookies will stick.

3. 3

   In a small bowl stir, together the oat flour, cornstarch and cinnamon.

4. 4

   Set aside.

5. 5

   Place the coconut sugar into a high power blender and blend until fine and powdery, similar to powdered sugar.

6. 6

   Beat the powdered coconut sugar and butter in a large bowl, using an electric hand mixer, until combined.

7. 7

   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.

8. 8

   You want the butter nice and fluffy.

9. 9

   Add the flour mixture into the butter mixture a little at a time until fully mixed in.

10. 10

    Beat at high speed for an additional 5 minutes.

11. 11

    The texture should be that of frosting.

12. 12

    Transfer the dough into a pastry bag and press out onto the prepared baking sheet in balls about 1 1/2 Tbsp, only flattening slightly.

13. 13

    You want the dough to remain in a ball shape and be taller than it is wide.

14. 14

    Bake until just golden brown, about 10-12 minutes.

15. 15

    Let cool on the pan 10 minutes and then (VERY GENTLY) transfer to a wire rack to finish cooling.

16. 16

    DEVOUR!

* Per serving · 4 servings · Values may vary.

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