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Ginger Oat Shortbread (gluten-free)


I’ve been on an oat flour kick recently and I thought the nutty, dense flour would lend itself well to a shortbread recipe. Shortbread is, by far, my favorite cookie – not too sweet, as most cookies are, but sweet enough to play up the flavor of whole grain flours. It is a sweet treat that can also be made wholesome with nutrient-dense fats.

Ginger cookies happen to be one of my husband’s very favorites and one he requested recently. And so, in this recipe, I marry the two. Spicy ginger plays off oat cookies gently sweetened with sucanat for a gluten-free treat everyone can get around.



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Ginger Oat Shortbread (gluten-free)

Recipe Note: These cookies are intensely spiced, a kick in the pants you might say. If you’re not looking for a spicy gingersnap flavor, consider decreasing the ground ginger to 2 teaspoons

Course: Allergen-Friendly Desserts/Snacks

Cook Time: 45 min

Total Time: 45 min



  • 2 sticks butter
  • 12 cup sucanat + 1 Tablespoon for dusting
  • 1 teaspoon pumpkin pie spice
  • 3 teaspoons ground ginger
  • 3 cups gluten-free oat flour
  • 12 cup tapioca flour


  1. Directions
  2. Preheat oven to 325 degrees. Place the butter in an 8×8” 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.
  3. 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 8×8” 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.
  4. 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.

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