Roasted Walnut Oat Flour Shortbread Cookies

Name: Roasted Walnut Oat Flour Shortbread Cookies
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12 serving
Ingredients: 1 cup walnuts; 1-2/3 cup gluten-free oat flour or rice flour; 1 teaspoon salt; ½ cup coconut sugar; 2 teaspoons pure vanilla extract; 1 stick; 1 cup dark chocolate chips

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings
12
Calories
197 kcal
Course
Dessert
Cuisine
American

Roasted Walnut Oat Flour Shortbread Cookies

Tyler Espinosa

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Deliciously buttery perfectly crispy gluten-free shortbread cookies dipped in chocolate are a delightful treat!

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Ingredients

Servings

1 cup walnuts roasted, +1/2 cup for garnish
1-2/3 cup gluten-free oat flour or rice flour
1 teaspoon salt
½ cup coconut sugar
2 teaspoons pure vanilla extract
1 stick 1/2 cup chilled unsalted grass-fed butter
1 cup dark chocolate chips

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Instructions

Heat the oven to 350 and spread the whole walnuts on a baking sheet. Roast in the oven until slightly fragrant and beginning to brown, about 3 to 5 minutes. Remove walnuts from oven, allow them to cool and then chop them up.
In a mixer, add all of the ingredients except for the butter and chocolate chips and stir just to combine.
Cut in the butter, a tablespoon at a time while the mixer is on medium to medium-high speed. It will take a few minutes of consistent mixing to get everything to combine.
Once all of the butter is incorporated, the dough should appear grainy and not very dough-like.
Using your hands, press all of the dough together and form a cylinder about 8 – 9” long and 2” thick. Wrap tightly with plastic wrap and refrigerate for at least 2 hours (up to 48 hours).
When ready to bake, heat the oven to 325 degrees.
Cut ¼” rounds using a sharp knife.
Space the rounds out on a parchment lined baking sheet. This shortbread does expand while baking, so give the rounds enough space to grow.
Bake for 18 - 20 minutes until edges begin to brown.
Allow cookies to cool a few minutes on the baking sheet before transferring them to a wire rack. Allow cookies to cool completely before fiddling around with them (since they're oat flour, they are a little more sensitive than typical shortbread cookies).
In a saucepan, heat the chocolate chips over medium low. Once the chips begin to melt, stir them consistently until smooth and completely melted. Do not let the chocolate get to a boiling point – medium low should melt the chocolate in about 3 minutes.
Using a spoon, drizzle the melted chocolate over the cookies and if desired, add additional chopped walnuts to the melted chocolate for garnish.