Ginger Oat Shortbread (gluten-free)
Shared by: Plan to Eat Blog
Cook45 min Total45 min
Ingredients
Directions
Directions
Preheat oven to 325 degrees. Place the butter in an 8x8” pan and place the pan in the preheating oven. Allow butter to melt. Meanwhile, add the ½ cup sucanat to a medium mixing bowl. Pour the melted butter over the sucanat and stir to combine.
Add the pumpkin pie spice, ginger, oat flour, and tapioca flour and mix with a fork until all ingredients are well combined. Scrape the dough from the bowl and into the 8x8” pan.Pat down the dough with your fingers until it is of uniform thickness. Dock the dough all over with a fork to allow the cookies to cook evenly and then sprinkle the remaining tablespoon of sucanat evenly over the top.
Place the pan in the preheated oven and bake for 45-50 minutes or until just barely brown. Allow to cool for approximately 10 minutes and then cut into 18-24 squares or fingers, as desired. Allow to cool completely before removing from the pan.