Looking for my versions of other classic Girl Scout cookies? Here they are:
Gluten-Free Samoas Cookies
Gluten-Free Tagalong Cookies
I first created these Gluten Free Shortbread Cookies when I was playing around with crusts for my Lemon Bars. I knew I wanted something that resembled shortbread and it was between this recipe and another for the crust. The other recipe was the perfect ‘new' crust and we thought these were much too perfect for shortbread to not let them shine on their own!
I know that there a quite a few of you out there that have egg allergies, so you'll be pleased to know that these gluten free shortbread cookies are also egg free! And if you need a nut-free version, be sure to use the nut-free crust from the Lemon Bars in my cookbook Celebrations! It is one of my favorite shortbread crusts of all time!
These remind Ryan and I of the classic Walker shortbread cookies that we all know and love. We love them not only because of the name, but also because they bring back such fond memories of passing around the plaid tin can during the holiday season. Sadly, I haven't been able to have one for years now but I've had many tell me that they think these resemble the flakey, crisp, and sweet classic shortbread cookies anyone would be hoping for. These are made with almond flour and arrowroot flour and I love the nuttiness that the almond flour brings to the table!
Just yesterday I searched your recipe archives for shortbread, uncanny timing! Was looking for a g-free shortbread cookie for a cookie exchange and these will be perfect.
What perfect timing! I hope you love them 🙂
This is the one thing that I am really craving this year – I have had to sit on my hands not to grab a packet of Walkers. Thanks to you, I don’t have to – I’m making these tonight and passing them around! Thank you!!!
How fun! I hope you loved them!
How did you KNOW this was what I was hoping to bake this week!? I thought *surely* you, of all people, would have a recipe—and here it is! So excited to try it out.
I hope you love it!
Angela Hale Lundy
so excited(!!!) to see this but I am also sensitive to almond flour. Can you suggest the best flour substitution please? hurrying over to by the ebook now! thanks for all you do – you will get me through the holidays pain free!
If you can have other nuts, hazelnut or pecan flour/meal would work. If you can’t have nuts, sunflower seed flour would work.
Angela Hale Lundy
Hi Angela- I would suggest trying withe cashew flour, hazelnut flour, or macadamia nut flour!
Angela Hale Lundy
wow I have lots of flours but none of those. I will seek them out! Thank you!!
Can hardly WAIT to make these this weekend!! Walker’s shortbread cookies are my very Christmas treat to myself. Now I don’t have to go without any longer! Thanks Danielle!
I hope you love them!
These are really great. Exactly the same texture as normal shortbread and super easy to make!
Thank you Liv! I’m so glad you like them 🙂
So excited to try these out for Christmas! I have to tell you that I was diagnosed two years ago with an autoimmune disease. I’ve known since then that I needed to get off gluten, dairy and a host of other things. I tried several times but have always found it so daunting to radically change my diet. I always went back to eating what I was used to. Then as luck (or divine intervention) would have it I stumbled upon your first cookbook at Sprouts a few months ago and I haven’t looked back. The transition to Paleo has finally taken hold and my whole family all feels better. And I am almost symptom free 🙂 Thank you for sharing your journey, your love of food, and your kitchen!
Hi Rebecca- Thank you so much for sharing! I am so glad that my book has helped you find health. Happy cooking!
Hi REbecca, your post gives me hope. So does this recipe and site! Going shopping tomorrow.
You could try cashew flour, hazelnut flour, or macadamia nut flour!
Hi Sharon- Any other starch in place of the arrowroot would work but I would suggest using either tapioca starch or potato starch. And the palm shortening is used as a butter substitute in many of my baked-goods recipes. It has a firm texture and a high melting point, creating fluffy and cakelike delights. Unsalted grass-fed butter, ghee, or lard may be used as a substitute, but I do not recommend substituting coconut oil for texture and flavor purposes.
Unfortunately, I haven’t played around with those specific sweeteners quite yet so I’m not too sure on the conversion of them. I have heard that Monkfruit is a great low-glycemic sweetener (Lakanto is a good brand)!
Can’t I sub tapioca flour for arrowroot?
Hi Danielle – can I use ghee?
You most likely won’t end up with the same texture, but I’m sure ghee would give great flavor!
Our family uses Rice Malt instead of honey and maple now – I even substitute recipes that ask for sugar with Rice Malt instead. It may change the cooking time as the recipe is more ‘wet’ but the family don’t seem to mind 🙂
P.S. I’m SO excited to have found this recipe Danielle, thank you! x
I actually found GF Walkers at Target last week! The sugar isn’t great but I had to try them…yum. 🙂
I made these yesterday and was a bit skeptical. I cooked them about 5 minutes longer than the recipe said and they never really got brown. Maybe I rolled them thicker (?) but I was afraid to burn them so I finally took them out of the oven. I tasted one after about 30 minutes and honestly thought they were “meh”. A couple of hours later I tried one again and it was wonderful! Perfect texture and taste. I may add a little vanilla next time but this recipe is a keeper. Just make sure to let them rest at least a couple of hours before serving.
Hi Tanya- Thanks so much for your comment! What brand of almond flour didi you use?
Hi Tanya- Thanks so much for your comment! What brand of almond flour did you use?
I used Honeyville. I also used 1/3c Kerrygold butter rather than the shortening.
I have been looking everywhere for these gluten free cookies!! Upon my research to reverse my hashimoto’s I stumbled upon your blog and I am so happy that I did!!
Thanks Elizabeth! I hope you love the cookies!
Jennifer MacPhie Swisher
Hello! Thank you for posting this recipe, I will definitely give it a try. Walker’s shortbread was a favorite of mine before my Hashimoto’s diagnosis. If I use an alternative flour such as the ones you mentioned are the measurements the same?
I hope you love them! And yes, you could sub in another nut flour 1 for 1.
Hi Lindsay- I recommend using either Wellbee’s Almond Flour (https://amzn.to/1yDTZax) or Honeyville Almond Flour (https://amzn.to/1uUP17U). I love those because they’re both super fine grind and blanched which is always key in a good almond flour. You can also find my other favorite ingredients in my shop page on the blog (https://againstallgrain.com/category/shop/ingredients-grocery/)!
I buy Honeyville at sams club. It is about $18 for a 3 lb bag here.
This is a wonderful recipe, I must eat gluten and egg free. My french grandfather was a master baker and scotch shortbread was one cookie we grew up with, I have missed it. I will make a couple comments about this recipe on based on my experience I baked them . I opted for butter instead of the palm shortening.
I baked on parchment paper in a 350 oven and less than half way through they had gotten very brown. I lowered the oven to 300 and baked again keeping a close eye on them and again about 8 minutes in they were very brown. I will definetely use this recipe again and work with a much lower oven.It could be that I opted for butter, not sure yet. I buy my Almond flour at our Costco here in Oregon.Even with dark bottoms they are excellent cookie thank you for sharing.
Thank you Paula! I’d love to hear your suggestions/comments on the recipe 🙂
I’m grim to try these as the crust for cherry and lemon tarts today. Please having some just as cookies. They look and seem like they will work as long as I make them a bit thinner.
HI Claire- I think that will work just fine! I stumbled upon creating this recipes as I was actually trying to create a crust for Lemon Bars and when I made these I thought they were way too good to JUST be crust so I made them into cookies as well.
May I ask why you have a different recipe for the lemon bar crust then? Or am I looking at the wrong recipe.. I googled “paleo shortbread” to find a lemon bar crust and found this recipe lol…match made in heaven!!
Yep! I created the Lemon Bar recipe before I made the recipe for these Shortbread Cookies and I was looking into updating the recipe for the crust of the Lemon Bars. 🙂
Hi Kim- Thank you! I haven’t tried that although I’m sure it would work as I’ve heard that butter works just fine. Personally, I prefer the palm shortening because of the texture that it gives the shortbread though.
HI Holly- Great question! I usually dip & scoop and tap the sides of the measuring cup on the jar that the almond flour is in to make sure there are no air pockets/clumps and then I add some more until it’s full.
I’ve kept some in the fridge for up to 3 weeks!
I’ve kept mine in the fridge for up to 3 weeks before!
I have noticed that a few of your recipes use arrowroot powder and that is one ingredient my son and I are unable to tolerate on our own journey to healthy. Is there anything else that can be substituted??
Arrowroot can be substituted 1:1 for tapioca starch, but I don’t tolerate tapioca so I don’t use it in my recipes. Coconut flour may be substituted but the amount will vary. I would suggest using about 1/2 the amount called for in the recipe.
Yes, I was wondering about a sub for the arrowroot too. My guess is cornstarch? I get Frontier brand – it’s organic and non-gmo.
I can’t tolerate corn but you could try replacing the arrowroot with another starch that you can tolerate. Arrowroot can be substituted 1:1 for tapioca starch, but I don’t tolerate tapioca so I don’t use it in my recipes. Coconut flour may be substituted but the amount will vary. I would suggest using about 1/2 the amount called for in the recipe.
I can’t wait to try them. I can’t have palm oil or butter/dairy. Can I or has anyone ever used coconut butter? Can I use Ghee if I can’t have dairy?
Ghee will work! 🙂
Made these for Christmas and they were a hit. Buttery, crispy on the outside (but not dry) and able to handle a good dunk in coffee or tea. I’ll definitely make them again. I may even experiment with adding herbs like rosemary and/or lemon zest for a variation. Thank you!
As my 4 year old son would say when I’d cook something he enjoyed , SCRUMPTIOUS! Yes, these were absolutely, what I was looking for in a shortbread, especially, since I’m a lover of the Walker brand shortbread cookies. I’ve made this recipe 3 times within the month of finding it, a definite keeper and it will join my box of Mom’s Favorites Recipes Book, which I’m keeping for my kids.
Danielle, thanks a million for this gem!
Can coconut oil be used instead?
You can use coconut oil!
Hello Danielle from Portugal,
Love your recipes and videos. Thank you! If I substitute the maple syrup for erythritol, do you have any suggestion for the amount? Thank you again. Ana
Hi, friend from Portugal!! Thank you so much for your support! I am not familiar with that ingredient, so unfortunately I’m unable to recommend how much to use in my recipes. Please let us know if you tried it and if it worked out – it might be helpful to other readers who may have the same question you do!
Thank you so very much for these GF recipes you have developed. They are a godsend when one must be gluten-free due to AI issues.
You are so welcome!