Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.see more from this author
These are great little gems ! I increased the cinnamon and used light millet flour instead. A little bit dry but hey ….they are cookies and totally healthy. Thanks for the recipe 🙂
Mystifying as to why it is called a shortbread.
Since this recipe currently has no rating I’ll give it one. These cookies need some help with flavor. I followed the recipe to a ‘T’ – the recipe is easy to make – which is why I will continue to experiment with it for flavors. The texture came out fine – better than I originally thought actually, and they are definitely not a sweet cookie. However, the finished cookie is mostly just baked dough with a very faint flavor of cinnamon.
I think either almond, orange or lemon extracts, or other flavor sources would make this cookie a lot tastier.
Can I use GF flour and omit baking powder?
Is there a substitute for brown rice flour?
if there is a baking powder in the mix
Can any other flour be used eg. spelt?
Can I use medjool dates in place of the Deglet Noor? If so, would I use less?
What was the texture like?
I used Medjool dates and they taste fine. I don’t think they are overly sweet. I used 3/4 cup, but I may try adding more next time. I’m not real thrilled with the brown rice flour, so next time I am subbing with chickpea flour.
Use 3/4 cups of dates with this recipe. Once you make them you can decide if the recipe is too sweet for you.