Cassava Flour Shortbread Cookies (Vegan, Grain-Free)

Step 1

Measure the flours. For the greatest accuracy, weigh the flours with a digital kitchen scale. In a large mixing bowl, whisk the cassava flour, almond flour, and optional salt.

Step 2

Add the melted vegan butter, maple syrup, and vanilla to the bowl. Stir and blend to combine (it will seem dry, at first).

Step 3

Continue mixing, or follow my lead and use your hands, to finish combining the ingredients into a cohesive dough.

Step 4

Transfer the dough to a large square of plastic wrap, wax paper, or parchment paper (it is ok if the dough is slightly crumbly). Roughly shape the dough into a log, then use the plastic wrap to smooth and compress the dough into a compacted, even log (about 1.5 to 2 inches in diameter).

Step 5

Place the dough in the refrigerator for about 1 hour, or the freezer for about 20 minutes, until firm.

Step 6

Preheat oven to 350F (180C). Line a large baking sheet / baking tray / cookie sheet with parchment paper or a silicone baking mat.

Step 7

Unwrap the chilled dough on a cutting board. Slice crosswise into 1/4 inch slices. Place the slices on the prepared baking sheet, spacing 1 inch (2.5 cm) apart.

Step 8

Bake the cookies for 8 to 11 minutes until golden brown at the edges (they will still be fairly pale overall).

Step 9

Remove the cookies from oven and cool, on the baking sheet, for 1 minute. Transfer cookies to a cooling rack on the kitchen counter to cool completely (they will firm up as they cool).