Nut, Wheat, and Egg-Free Shortbread

Nut, Wheat, and Egg-Free Shortbread Recipe - SavvyMom

As I thought about which cookies I wanted to make next for my holiday baking extravaganza, I knew immediately that I needed to add some allergy-friendly treats for the kids at school who suffer from assorted food intolerances. With a deluge of chocolate and nuts gracing most dessert tables this holiday season, I think it’s important to remember that not everyone can partake in those seasonal goodies.

This recipe for nut, wheat, and egg-free shortbread, is perfect for classroom and preschool holiday parties, or just to keep stocked in your freezer for visiting friends.

Good to Know:

  • If you use quick cooking oats instead of oat flour, you’ll need to use 1¾ cup of these, plus 2 Tbsp oat flour and 1 cup of rice flour.
  • Rice flour can be purchased in the baking section of most grocery stores.
  • Pulverizing oats in your blender can make oat flour.
  • If you don’t have vanilla powder, replace it with 1 tsp vanilla extract and add it to the butter/sugar mixture

Nut, Wheat, and Egg-Free Shortbread Recipe:

You’ll Need

  • 2 oz white rice flour
  • 5 oz oat flour
  • ¼ tsp salt
  • ½ tsp vanilla powder
  • ⅛ tsp baking soda
  • ⅔ cup fine granulated sugar
  • 2 oz cream cheese
  • ¾ cup butter, softened

Prep and Cook

  • Combine the flours, salt, baking soda, and vanilla powder, and whisk well
  • In the bowl of an electric mixer, cream the butter, cream cheese, and sugar until light and fluffy (about three minutes)
  • Add the flour mixture to the butter, and mix until just incorporated (don't overmix)
  • Divide the dough into two discs and wrap tightly in plastic wrap
    Refrigerate at least 6 hours, or overnight
  • Preheat the oven to 350°F and remove the dough from the fridge
    Allow it to rest for 5 minutes
  • Roll the dough out between two sheets of parchment paper so it doesn't stick to the rolling pin
    Cut the cookies out using small cookie cutters and place them on a parchment-lined baking sheet
  • Place the baking sheet in the fridge for 20 minutes to chill the dough again
    This will help the cookies keep their shape
  • Bake for 8 to 10 minutes, or until slightly golden around the edges of the cookie
    The cookies will be soft when you remove them from the oven
    Allow them to sit and cool for 15 minutes before transferring them to a lidded storage container


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