Savory Herb Shortbread Cookies (Vegan, Gluten Free)

Ingredients

1/2 cup almond flour
1/4 cup + 2 tablespoons Bob's Red Mill 1:1 Gluten Free Flour
1/4 cup tapioca starch
2 tablespoons nutritional yeast
1/4 teaspoon baking soda
1/4 teaspoon black pepper
1/4 teaspoon sea salt
2 teaspoons finely chopped fresh rosemary
1/4 cup solid coconut oil, *see notes
2 tablespoons maple syrup
1 tablespoon cold water
fresh herbs like parsley, rosemary, thyme to garnish the cookies
flakey sea salt and freshly ground pepper to top after baked

Instructions

Preheat the oven to 350℉. Line a cookie sheet with parchment paper.
In a medium sized bowl mix the dry ingredients - almond flour, Bob's Red Mill flour, tapioca starch, nutritional yeast, baking soda, black pepper, sea salt and chopped rosemary. Stir until there are no clumps.
Using a pastry cutter, cut the coconut oil into the dry ingredients. You can also use your hands to mix the coconut oil with the flour. The flour should have the appearance of wet sand with clumps no larger then a pea.
Pour in the maple syrup and water. Mix the dough with your hands until it comes together. It will be slightly sticky. Form it into a ball.
Roll the dough between two pieces of parchment paper until it is slightly thicker than 1/4". Place small pieces of fresh rosemary, parsley and thyme on to the dough keeping in mind where you want to cut the cookies. Place the piece of parchment paper back on top and gently roll once or twice so that the herbs are flattened into the dough. Cut out your cookies with a cookie cutter. Use an offset spatula to transfer the cookies to the baking sheet. Gather the leftover dough and repeat. You should be able to make 14 cookies 1/4" thick.
Bake for 13-15 minutes, until the edges start to turn a light golden brown. Let them cool on the baking sheet for about 10 minutes then transfer them to a cooling rack. Once cooled, sprinkle with flakey sea salt and fresh black pepper. They're best eaten the same day. They will have a light and crisp texture. They can be stored in a sealed container but they next day they will be a bit softer and and slightly crumbly. Enjoy!

Notes

*I like to measure the coconut oil when it is liquid and then put it into the fridge to harden. It only needs about 20 minutes. I take it out of the fridge for about 20 minutes to soften slightly which makes it easier to cut it into the flour.

Nutrition