Maple Shortbread Cookies!
Sugar-Free and Gluten-Free
I was pleasantly surprised to discover how popular my Lavender Butter Cookies were! But there were still a few followers out there who were hesitant to give them a try, because there were actual flowers in the cookie. So, I’ve decided to use the same base recipe to create a new cookie. I tweaked it to bring you a more savory, traditional shortbread cookie flavor…but you know me, it still needs to have a unique twist to it!
1 cup salted butter, softened
1/2 cup unsalted butter, softened
3/4 cup Swerve powdered sweetener
1 tbsp vanilla extract
2 tsp maple extract
1 tsp salt
1 1/2 cups Bob’s Red Mill Almond Meal
3 cups Bob’s Red Mill 1 to 1 Gluten-Free Flour
2 tsp pumpkin pie spice
1 tbsp maple syrup
Preheat the oven to 320°F. Prepare two cookie sheets by lining each with parchment paper.
In a large bowl, cream the butter until light and fluffy. Add in the sweetener and extracts, then continue whipping until fully creamed.
Next, whip in the almond meal and salt. Now, mix in the three cups of flour, being sure to mix well between each addition. Finally, whip in the pumpkin pie spice blend and maple syrup.
Once your mixture is fully combined, scoop heaping teaspoon amounts onto the prepared cookie sheets, then sprinkle with more of the pumpkin pie spice blend. Place in the oven to bake for 15-20 minutes, or until they are just firm and the bottoms are golden brown.
As soon as you pull them out of the oven, drizzle maple syrup across the tops before placing the cookie sheets in the fridge to cool down. After about an hour, you can remove the cookies from the baking trays and serve!
Enjoy these delicious shortbread cookies, guilt-free!