Recipe: Traditional Scottish Shortbread Cookies

If you’ve never tried a homemade, traditional Scottish shortbread, then you have been missing out, my friend. Buttery, with just a tinge of sweetness, these flaky cookies melt in your mouth. The best part is how simple and easy they are to make. Here’s the recipe:


-2 sticks unsalted butter (1 cup) at  room temperature
-1/4 cup sugar
-1/4 cup brown sugar
-1/2 teaspoon salt
-1 teaspoon vanilla
-2 cups all-purpose flour


1.  Mix your butter, sugars, salt and vanilla until creamy and fluffy (about 3 minutes with a hand-mixer).
2. Add your flour and mix.
3. On a floured surface, knead the dough until smooth. Shape into a ball, cover in plastic wrap and refrigerate for at least 3 minutes.
4. Roll out the dough until it is about 1/4-1/2 inch thick. Then shape your cookies with a knife or cookie cutters. Lay on the cookie sheet and place back in refrigerator for 5 minutes.
5. In a preheated oven to 325 degrees, add your cookies for 15 minutes or until the edges just start to brown.

Healthy and DELICIOUS recipe: Flourless/G.F. chocolate chip peanut butter cookies

Due to Crohn’s-y issues, I have been trying different things in my diet. Lately, I have been eating more gluten free foods. So far, this seems to help. So, if you know me, you know I am obsessed with trying and experimenting with as many recipes as I can that fit under this g.f. umbrella, so I can have plenty of options.

To be honest, most of the recipes I have tried have fallen flat. Most of these contained coconut flour or coconut sugar…not a fan. So far, there are about three recipes that I have played with that I LOVE and I want to share. I am starting with my favorite. You gotta learn to trust me, right?

This recipe is a tweaked version of many similar recipes I found online. The idea of having a cookie with only peanut butter, sugar, egg, baking powder, and chocolate chips sounded pretty pointless. But one night I was desperate for something sweet, so I gave it a go.
FINALLY. A completely flourless, low-carb, friggin’ delicious dessert!

Since then, I have perfected the recipe for how I like it. I have made it for about 10 people so far, and they are hit for all. They really do NOT taste like they are missing flour or butter or any of those goodies. They are moist and delicous, and beautiful! These are definitely some of the prettiest cookies I have ever made, and the most delicious. Want the recipe yet? Here you go.


*Disclaimer: This makes a LOT of cookies. Feel free to cook only half
of these for a smaller amount. But I can’t make enough of them, so
when I make them, I make them last at least a couple days.

-2 cups creamy peanut butter (I also have used crunchy if you want a
little peanut texture. I have also tried almond butter…that was a
nope. However, half peanut butter and half almond butter
worked beautifully. So, use whatever you have and it will
probably work.)
-1 cup sugar
-2 eggs, beaten
-2.5 teaspoons baking powder
-2 cups semi-sweet chocolate chips
– sea salt to top

-Preheat oven to 350 degrees.
-Mix peanut butter with sugar and baking powder.
-Add eggs and stir until well incorporated.
-Fold in chocolate chips
-Spray a baking dish
-Create small (I like quarter-sized) balled and press them slightly
flat. These won’t spread much, so a couple inches between them all
is plenty of spacing.)
-Bake for 12-13 minutes. Let cool completely. Eat them all at once.

Here is the video recipe: