1 Review

These cookies are really fantastic!! I made them with defatted walnut flour instead of coconut flour, tapioca starch instead of cornstarch and all margarine to be casein free, but that didn't affect the taste at all. I used 1/4 cup raw cane sugar and about 1/2 cup rice syrup and only about 170 g margarine, but they still are shortbread-like and absolutely delicious!! Great texture to work with. Maybe because of my changes they only took 10 minutes to bake - great tip to remove them as soon as they start to smell real good :D Thanks a lot for sharing this recipe!!

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Mia in Germany December 26, 2009
Incredible Gluten Free Butter Cookies