Cassava Flour Holiday Shortbread Cookies Recipes

CASSAVA FLOUR HOLIDAY SHORTBREAD COOKIES

Steps:

• Place butter, maple syrup and vanilla in the bowl of a stand mixer with a paddle attachment and whip til butter is fluffy-ish. The butter and syrup will not incorporate completely, but get them at least happily mixed together.
• Add salt and cassava flour to butter mixture and whip until a nice firm dough comes together.
• Remove dough from the bowl and work into a ball with your hands, then flatten into a disc, wrap in plastic and refrigerate for 30 minutes.
• Remove dough from the refrigerator, cut in half, re-wrapping one half while you roll out and cut out the other.
• Preheat oven to 350°
• Roll dough into ball and place between two pieces of parchment paper - roll out to approximately ¼-⅜" thick. Cut out shapes with a cookie cutter or use a knife and cut into rectangles approximately 1" x 2", placing shapes on a parchment lined baking sheet. Re-roll scraps of dough until all is used. Repeat with the other half of the disc. You should get around 3-4 dozen, although this will vary depending on the shape of your cutter.
• Bake for 12-14 minutes or until edges just become browned.
• Remove to a wire rack and cool.
• If decorating with chocolate glaze, prepare that while cookies cool by melting the chocolate and coconut oil in a double broiler until melted and fully combined.
• Once cookies are cool, dip in glaze as preferred, sprinkle with crushed candy canes and place on a parchment lined baking sheet so chocolate can set up.

CASSAVA FLOUR HOLIDAY SHORTBREAD COOKIES

Steps:

• Combine butter, maple syrup, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add flour and salt; continue mixing until a firm dough forms. Flatten dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll dough between 2 pieces of parchment paper to 1/4-inch thickness. Cut out shapes with cookie cutters and place 2 inches apart onto the prepared baking sheets.
• Bake in the the preheated oven until edges are golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CASSAVA FLOUR COOKIES (PALEO, VEGAN, AIP OPTIONS)

Steps:

• In a large mixing bowl, add the coconut oil, coconut sugar, vanilla extract, almond extract and egg. Beat with an electric hand mixer at low speed until well combined. Move up to medium speed if you can without spraying the mixture everywhere.
• Sprinkle the baking powder and salt on top and VERY gently add the cassava flour (which flies everywhere!). Fold it in, very gently, until well combined. If it gets to a point where you can use the mixer on low without it flying everywhere, you can do that. You may need to use your hands to really combine it well. If the gelatin egg version is too dry, add 1/2 teaspoon of water to the dough at a time and combine it. Add more until it's dough-like and doesn't crumble. I had this happen only once in the many times I made them.
• Chill for an hour. Preheat the oven to 325 °F (167 °C) and line a baking sheet with a piece of parchment paper. Set aside.
• Roll the dough about 1/8" thick (I do this between 2 pieces of parchment paper and had no issue with sticking) and use cookie cutters to cut out shapes. Or you can roll the dough into 21-gram balls (the recipe yields 24) and place on the prepared baking sheet and smash them into shape (about 2" across). They don't really spread much.
• Bake for 10-12 minutes. Please keep an eye on them! The baking time will vary depending on how thick they are / if you use a cookie cutter. They'll have browned lightly and evenly but they'll still be soft until they've cooled. Cool completely on the baking sheet. They should still be a bit soft (not totally hard) after they've cooled.
• Once cool, dip in chocolate, if desired. I used about 1 1/2 teaspoons per cookie. Sprinkle with nuts / freeze-dried raspberries / whatever you want.
• Store in an airtight container for up to a week.

VEGAN CASSAVA FLOUR GINGERBREAD CUT-OUTS {GLUTEN-FREE}

Steps:

• Preheat the oven to 350F (180C). Line a cookie sheet with parchment paper.
• In a medium bowl, whisk the cassava flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves.
• Place the shortening, coconut sugar, maple syrup and vanilla in a large bowl. With an electric mixer, mix on medium speed until fluffy. Add the flour mixture, stir with a wooden spoon until completely blended.
• Divide the dough into two portions. Place a piece of wax paper or parchment paper on a flat surface; place half of dough on it and roughly press it out with fingertips. Cover with a second piece or wax/parchment paper. With a rolling pin, roll to 1/8-inch thickness.
• Cut out one shape; peel/nudge away dough outside of cutter. Keeping cutter in place, slide a metal spatula under cut-out and cutter (this keeps the dough in shape) and move to prepared cookie sheet. Remove cutter.
• Repeat with remaining dough. The dough can be re-rolled many times (it will not compromise the dough, at all). Space the cookies about 1 -inch (2.5 cm) apart on sheet.
• Bake one sheet at a time in the preheated oven for 9 to 10 minutes until set and golden brown. Cool on cookie sheet for 3 minutes before (carefully) transferring to a wire rack to cool completely.
• The cookies are somewhat delicate while warm. They will be perfectly firm once completley cooled! They are crisp-tender and about as close to perfect as a gingerbread cookie cut-out can be!

GRAIN-FREE, AIP/PALEO SPICED SHORTBREAD COOKIES (DF, GF, VEGAN, COCONUT-FREE SPECULAAS)

Steps:

• Preheat oven to 350F
• Add palm shortening, maple syrup, lemon zest and vanilla extract to a stand or hand held mixer and mix until combined.
• In a large bowl add cassava flour, baking soda, sea salt, cinnamon, cloves and ginger and mix until combined.
• Make a well in the center of the dry ingredients and add in palm shortening mixture. Use a fork and then your hands to combine ingredients into a ball of dough.
• Remove dough from bowl and place between two pieces of parchment paper.
• Use a rolling pin to roll out dough to a rectangle 1/4 inch in thickness
• Refrigerate rolled out dough for 7 mins.
• If desired, use a cookie stamp or embossed rolling pin to imprint the surface of the cookie dough or skip this step!
• Use a pastry knife, pizza wheel or large knife to cut the dough on the parchment paper into evenly-sized rectangles. Dough will be fragile so there's no need to move the cookies around/space them out on the parchment paper as they don't spread while baking.
• Carefully transfer parchment paper with cookies to a large baking sheet.
• Bake in middle rack of oven for 12- 13 minutes.
• Once the cookies are out of the oven, allow them to cool completely before handling or they will break.*

PALEO SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
• Using a stand mixer, cream together the ghee, honey and vanilla extract.
• Then add the almond flour, coconut flour, ground cinnamon and salt and mix until just combined. (do not overmix)
• Portion out the cookies dough and press to flatten them into round circles about 1/3 inch thick on the baking sheet. Optional: place a slivered almond in the center of the cookie and sprinkle with a pinch of ground cinnamon.
• Bake for 10 minutes, until golden brown.
• Transfer from the baking sheet to cool on a cooling rack for 5-10 minutes before enjoying!
• Store in an airtight container for up to a week.

GRAIN-FREE SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees. Add all of the ingredients into a stand mixer with the paddle attachment. Mix, on medium speed, until the dough is smooth, about 5-10 minutes.
• Transfer the dough to a large piece of parchment paper and roll into a tight log, about2 inches wide. Unwrap the dough and slice it into cookies that are just less than 1/2 inch thick. Arrange them on an ungreased baking tray and bake for 10-12 minutes or until the edges just start to brown. Remove from the oven and let them cool completely on the baking tray. Serve.

THE TASTIEST GLUTEN-FREE SUGAR COOKIES (GRAIN-FREE)

Steps:

• Pre-heat oven to 375 degrees and line baking sheets with parchment paper
• In a large bowl combine softened butter (or shortening for dairy-free) and sugar using a hand mixer
• Add egg, vanilla and melted butter to the butter and sugar mixture and mix until smooth
• In a separate bowl add Otto's Cassava Flour, baking soda and cream of tartar and mix until combined (for egg-free, add gelatin at this step).
• Combine dry ingredients into wet ingredients and mix well (for egg-free, add a Tablespoon of water at a time until a nice dough forms)
• In a small bowl add 2 tablespoons of sugar
• Roll dough into tablespoon-sized balls and coat in sugar topping
• Place on baking sheet (for egg-free flatten with the bottom of a glass before baking) and bake for 6-8 minutes (for dairy-free, flatten with the bottom of a glass after baking). If doing both dairy and egg-free, flatten before baking.

SHORTBREAD (PALEO, AIP, VEGAN)

Steps:

• Set oven to 325 degrees.
• In a medium bowl sift together the coconut flour, arrowroot flour, and pinch of salt.
• Make a well in the centre and add the melted palm oil (see note in ingredients list), maple syrup, and vanilla. Stir thoroughly. Add the water and continue to stir until you have a nice dough (the mixture continues to thicken after the water is added).
• Divide the dough into quarters and roll between two sheets of parchment. Cut into shapes. Alternatively, you can press the dough into a greased 8x8 glass baking dish.
• Using a thin spatula (because this makes it easier than attempting to pick up with your hands), transfer the cookies to a parchment-lined baking sheet. Pierce with a fork.
• Bake at 325 for 15 minutes, until lightly golden.
• Allow the cookies to cool for 10-15 minutes before removing from the baking sheet or before cutting into squares.

CASSAVA FLOUR HOLIDAY SHORTBREAD COOKIES

Steps:

• Combine butter, maple syrup, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add flour and salt; continue mixing until a firm dough forms. Flatten dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll dough between 2 pieces of parchment paper to 1/4-inch thickness. Cut out shapes with cookie cutters and place 2 inches apart onto the prepared baking sheets.
• Bake in the the preheated oven until edges are golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.