Cinnamon Shortbread Cookies


Adapted by Heather Mulholland


3 cups Gluten Free Flour 


1 cup brown rice flour

1 cup almond flour

1 cup tapioca flour or starch

Additional ingredients:

1 cup coconut sugar

1 cup coconut oil (melted)

1 tsp vanilla extract

2 tsp cinnamon

Pinch of sea salt

  1. Preheat oven to 300F. Line a 8×8 pan with parchment/wax paper.
  2. Mix together all ingredients in a mixing bowl until evenly distributed (paste-like consistency)
  3. Pour onto pan and press firmly using your hands or a spatula.
  4. Bake in the oven of 25 minutes or until a little bit golden in color.
  5. Allow to cool before cutting.
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