Ginger Oat Shortbread (gluten-free)

Source

Prep Time

Cook Time

45 min

Total Time

45 min

Ingredients

Display units in Metric

Serves Change

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

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.

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.

Comments & Personal Notes

Is 'sugar in the raw' a suitable substitute for sucanat in the recipe?

Comment from Mrsmouse — posted over 6 years ago

Here is a helpful article I found about sucanat and how to use it/sub for it:
https://www.americastestkitchen.com/articles/400-what-is-sucanat

Comment from Anybee27 — posted over 2 years ago

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