Maple Walnut Shortbread Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ½ cup butter, at room temperature
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • ¼ cup very finely chopped walnuts
  • ¼ cup oat flour
  • 2 tablespoons sorghum flour
  • 2 tablespoons tapioca flour
  • 3 tablespoons potato starch (not potato flour)
  • ¼ teaspoon xanthan gum
  • ⅛ teaspoon sea salt
  1. Combine the butter, syrup and vanilla in a mixing bowl. Using an electric mixer, mix on High for 2 minutes.
  2. Place the remaining ingredients in a covered container and shake well to ensure ingredients are mixed thoroughly.
  3. Add the dry mixture to the mixing bowl and mix on Low until combined, about 1 minute.
  4. Using a rubber spatula, mix well to ensure that all the ingredients are thoroughly combined.
  5. Spoon the dough onto a sheet of parchment paper, making a straight line of dough about 8 inches long. Fold the paper over the dough and form into an 8-inch long by 2-inch wide log.
  6. Refrigerate the dough log for about 30 minutes, or until firm.
  7. Slice the log into ½-inch slices and place them on a large cookie sheet, leaving 1 inch of space around each cookie.
  8. Refrigerate the cookies for at least 30 minutes.
  9. Preheat the oven to 350ºF.
  10. Bake the cookies in the preheated oven for 13-15 minutes, or until the edges begin to brown.
  11. Allow the cookies to cool for a few minutes on the baking sheet, and then transfer them to a cooling rack to cool completely.
  12. Store the cookies in a tin or cookie jar.
Cook’s Note: This dessert is not only delicious, but it’s suitable for people with egg and gluten intolerances.
Recipe by Recipes for Repair at