Gluten-free Oatmeal Shortbread
 
Prep time
Cook time
Total time
 
These shortbread cookies are so awesome and super quick to make. No rolling out dough and fussy stuff involved. Just press them in the pan and you are good to go. These babies are gluten-free too. And no, you can't tell. I modified an old recipe of my mom's that my husband really likes. Didn't tell him that I made it gluten-free of course. He devoured them! So did the picky kid. For the oats in this recipe, I like using the quick cooking kind, but you can also use old fashioned if you wish.
Author:
Serves: 30 to 50
Ingredients
  • ¾ cup butter or coconut oil (I used half butter and half coconut oil)
  • ¾ cup Giddy Yoyo Cane Juice Crystals, pressed in tightly
  • 1½ cups Sorghum flour
  • 1 tbsp ground flax
  • 1½ cups gluten-free quick cooking rolled oats
  • ½ tsp sea salt
Instructions
  1. Heat oven to 325F.
  2. Using an electric mixer, beat the the butter and cane juice crystals until light and fluffy.
  3. Gradually stir in sorghum flour, flax, oats and salt. Press evenly into an ungreased 13" x 9" pan. (Tip: put a layer of parchment paper over the dough and use a potato masher to even out)
  4. Place prepared pan in the oven for 30 to 35 minutes, and bake until golden brown.
  5. Let cool in the oven for at least 10 minutes.
  6. Cut into squares.
  7. Makes approximately 30 squares, or more if you cut them smaller.
Recipe by at https://www.cathyrussellcreativenutrition.com/gluten-free-oatmeal-shortbread/