Recipe: Vegan Almond Flour Shortbread Cookies + Thumbprint variation

[runpunkrun]

These shortbread cookies are dense and buttery—without butter!—and have that fine, sandy texture you want from shortbread. They're super quick to make and you can do them as simple shortbread cookies or give them a different spin with a jam or chocolate center. Adapted from King Arthur Flour's Gluten-Free Almond Flour Shortbread Cookies.

Ingredients:

1 cup almond flour (97 grams)
1/4 cup powdered sugar (25 grams)
1/4 scant teaspoon salt
1/4 cup neutral tasting oil
1/2 teaspoon vanilla extract

Optional:

jam or preserves
chocolate baking discs
coarse sugar

( recipe )

Questions? Ask 'em!

Favorite add-ins: walnuts and chocolate

[sonia]

Hey look, I can fulfill three months of prompts in one post! I tend to add walnuts and/or chocolate chips to most baked goods at one time or another.

I just made Brown Butter Cardamom Banana Bread with added walnuts (1/2 cup, chopped fairly small, mixed in just before pouring batter into the pan) and liked how it turned out. Good taste, good texture.

I previously added chocolate chips, and wasn't as pleased with that. It wasn't bad or anything, but the chocolate and cardamom didn't go together that well. I see a couple of recipes for banana chocolate chip muffins in the archives that I'll have to try out sometime.

The update I've been meaning to post is for Date-Nut Cake with Apricots and Teff. Since I have a bigger pan than the recipe recommends, and add chocolate chips (of course), and tend to measure generously for the nuts and dried fruit, I tried adding more teff flour (3/4 cup total) and another egg (3 total). It took longer to mix, but the final result held together better and was easier to slice thinly. I think I'll keep making it that way.