Average Recipe
Prep Time
25 minutes
Wait Time
2 hours
Cook Time
11 minutes
40 cookies

The dough for these cookies can be made ahead of time and stored in your refrigerator for up to a week (stored in an airtight container)! You can take a little out at a time and bake what you need if you would like. I use sprouted garbanzo bean flour from To Your Health Sprouted Flour Co. but you can use regular garbanzo bean flour that can usually be found at any health food store and many grocery stores. I find the flavor and digestibility much better in the sprouted version. The buckwheat flour I use is made by taking raw buckwheat groats and grinding them into a fine flour either in your high-powered blender or coffee grinder. Do NOT use store-bought buckwheat flour that is made from roasted buckwheat groats....these are two totally different flours that behave very differently in baking, and also taste much different! You can view my post on How to Make Raw Buckwheat Flour for more information. Use my Dairy-Free Sweet Potato Buttercream Frosting in between two cookies and drizzle with melted dark chocolate chips if desired. 

Read more about this recipe on the blog.

Gluten-Free Shortbread Cookies (egg-free, refined sugar-free)


Dry Ingredients

1 cups raw buckwheat flour
1 cups blanched almond flour
cups tapioca flour (or arrowroot powder)
cups garbanzo bean flour
cups quinoa flour
½ teaspoons sea salt
½ teaspoons baking powder

Wet Ingredients

1 cups softened unsalted butter
½ cups maple syrup
1 teaspoons almond extract (optional)