Gluten Free Brown Sugar Shortbread Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup butter, at room temperature
3/4 cup brown sugar
2 tablespoons brown rice syrup
2 teaspoons vanilla extract
1 1/4 cups brown rice flour
1 cup tapioca and/or cornstarch
1/4 cup coconut flour

Beat butter, sugar, and brown rice syrup together until well blended. Add vanilla, mix well.

Add remaining ingredients and mix until well combined. Spread evenly in a greased or parchment paper lined 9×13 glass pan. Refrigerate for 15-30 minutes.

Preheat oven to 325 degrees F. Take pan out of the fridge and let sit at room temp while oven preheats.

Bake cookies for 20-30 minutes. Edges should be browned. Cut into little pieces while still warm and cool completely in pan before serving.

Recipe courtesy Sarah Shilhavy

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Published on August 3, 2011

(1 votes, average: 4.00 out of 5)

5 Comments

Sandra December 12, 2011 at 3:08 pm - Reply

Hi! I made these this past weekend – they turned out great and became crunchier the longer they stood.  I ended up sub’ing raw honey for the syrup, because unbeknownst to me, I was out!  They turned out great.  It would be fun to use a cookie cutter instead of cutting into little pieces when they are warm for the holidays!

Angie November 11, 2011 at 11:04 am - Reply

Looks yummy! Can you use something like honey or regular sugar instead of brown rice syrup?

Sarah:) August 5, 2011 at 9:58 pm - Reply

Oops! Recipe will be updated. Thanks Sue!

Sue August 5, 2011 at 6:08 pm - Reply

Hi. Recipe looks fantastic!  Just wanted to say that I think you meant to say “fridge” instead of “oven” when you said to take it out while the oven is preheating.  Can’t wait to try the recipe!

Laura August 5, 2011 at 10:30 am - Reply

I’d like to try this, it sounds delicious.

Gluten Free Brown Sugar Shortbread Cookies