Slice & Bake Shortbread Cookies

Published December 10, 2022 by Dr. Stephanie Gray, DC

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These Slice and Bake Shortbread Cookies are so delicious! Rich, buttery vanilla flavour minus all the refined sugars and flours.

Conventional shortbread cookies are made with refined white flour, powdered sugar and granulated sugar. Sugar and flour promote inflammation in our bodies. It’s good for all of us to cut back. 

These shortbread cookies are grain and gluten free. They are made with monk fruit sweetener, which will still make your sweet tooth happy, but won’t elevate your blood sugars.

Each cookie has less than 1 tsp of sugar. Perfect for holiday baking!

What is Monk Fruit Sweetener?

Monk fruit sweetener is a no calorie sweetener that is made from a small round fruit native to southern China. It is very sweet and can be used like sugar without elevating blood sugar or insulin levels.

It is popular among diabetics, and those who intentionally wish to eliminate refined sugars from the diet. You will see monk fruit sweetener used in paleo and keto recipes.

It is much more expensive than regular sugar but a little goes a long way. Monk fruit is often mixed with other natural sweeteners like inulin or erythritol to cut the intensity of the sweetness.

Monk fruit sweetener can be found at most large grocery chains. I usually buy mine at Costco because it’s a bit cheaper.

Now let’s get on with the recipe!

Why you will LOVE these Slice & Bake Shortbread Cookies

• Each cookie has less than 1 tsp of sugar!

• Very easy and simple to make!

• Rich buttery vanilla flavour minus all the refined sugar and flour.

What equipment do you need to make these Slice &

Bake Shortbread Cookies?

• baking sheet
• parchment paper
• electric mixer
• large mixing bowl
• plastic wrap
• cooling rack

What you need to make these Slice & Bake Shortbread

Cookies?

• 1/2 cup butter (softened)
• 1/2 cup monk fruit sweetener
• 1 egg
• 1 tsp vanilla
• 2 cups blanched almond flour
• 1/2 cup tapioca starch
• 1/4 tsp sea salt
• 1/2 cup pecan pieces
• 1/2 cup dried cranberries

How do I make these Slice & Bake Shortbread

Cookies?

It’s EASY!

Step 1:

Beat the softened butter, egg, monk fruit sweetener and vanilla using an electric mixer, until lightly whipped.

Step 2:

Add in almond flour 1/2 cup at a time stirring with a spatula to blend the flour in.

Step 3:

Add tapioca starch and salt, stirring with a spatula to blend in. Use clean hands to mix ingredients in the dough if that’s easier.

Step 4:

Form the cookie dough in a log shape. Wrap the log rather tightly with plastic wrap to keep form. Chill it for 30-45 minutes in the freezer. If time allows, chill the log in the fridge overnight.

Step 5:

Once ready to bake, preheat oven to 350 F. Line a large baking sheet with parchment paper.

Step 6:

Using a very sharp knife, slice log in 1.25 cm circles, placing each cookie on the sheet about 4 cm apart.

Step 7:

Bake for 15-20 minutes. Edges should be light golden brown.

Step 8:

Allow cookies to cool on baking sheet at least 5 minutes. Transfer to cooling rack.

Key Ingredients & Substitutions:

• Butter- Regular salted butter was used for this recipe (because that’s what I usually have on hand). I did not rest it with unsalted butter, but I think it would work for this recipe too.

• Tapioca Starch– I have found that using tapioca starch in gluten free baking makes a superior tasting product. Coconut flour is too chalky for this recipe. Arrowroot starch would be a good substitute.

• Pecan pieces- I chose pecans for this recipe but any nut like walnut, pistachio or almonds would work. 

• Dried cranberries- Admittedly, I am not a huge fan of dried cranberries. They are coated in sugar and refined seed oils. I have yet to find a healthier dried cranberry. I’ve even tried drying my own but they fell short. So in the spirit of the holiday season, I allow them in small quantities because they are just so pretty! I usually rinse my dried cranberries under running water to (attempt to) wash off some of the sugar and oil. Any small, dried fruit (like currants) would also work for this recipe.

How to Store these Slice & Bake Shortbread Cookies

 Store cookies in a glass, airtight container. They can be left on the counter for a couple days. After that, they should be refridgerated and eaten within 7 days.

These cookies freeze nicely. 

Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media