Gluten-free shortbread cookies made with oat flour (or rice flour) and infused with roasted walnuts and dipped in chocolate. The perfect healthy cookie to share with friends and family!
If your lack of preparedness personality bares any resemblance to mine, you were eyebrows deep in various flours, sugars and binding agents last night, licking butter off your fingers, wiping ingredients off your laptop, trying to crank out every ounce of baked holiday gifts in one fell swoop. If you prioritize the “taste testing” step of the recipe, then just like me, you’re sleeping off a sugar hangover and reaching for an invisible glass of water to quench your sugar hangover dry mouth.
It dawned on me that you may really, really need this recipe. So as reluctant as I am to pin YET ANOTHER COOKIE RECIPE to pinterest, which as far as I’m concerned is so far over the line of type 2 diabetes self destruction it knows no vitamins but those found in food coloring, this recipe may actually do you some good. I know you know at least a handful of people who you can name in 3 seconds flat who are intolerant to wheat or potentially don’t like feeling bloated. That said, this shortbread recipe is freaking tasty and it’s made with oat flour.
Keep in mind, not all oats are 100% gluten-free (often times, wheat is grown along-side oats which means it tends to end up in the oats you buy at the store). If you need this to be completely gluten-free, I would recommend buying Bob’s Red Mill Gluten-Free Old Fashioned Oats and blending them up until you get oat flour. I use Bob’s Red Mill Oat Flour, which I assume is mostly gluten-free, but because it does not say gluten-free on the package, I don’t want to endorse this recipe as celiac-friendly. Let’s just call it good.
Feeling like your eyeballs need to gander at something unprocessed or not (why butter, whhhhhhhhhyyyyyy?), hiding from the holidays or not, celiac or not, this recipe is deep in flavor and unlike any other shortbread recipe on the planet. I guarantee that. I hate to prance around tooting my own horn, but this recipe is one of those that I can lovingly glance at and say “you make-a-me proud, cookie, you make-a-me proud.” Another addition to the overly-insulined intraweb but a great holiday gift and certainly a cookie that’s worth a little morning dry mouth.