Gluten-Free Marbled Shortbread Cookies for Spring


Reward your taste buds this spring with these unique, pretty-in-pink shortbread cookies. Not only are they gluten-free, but they’re only one substitution away from being a vegan fan-favorite (just swap butter for coconut oil!). For extra deliciousness, spread organic strawberry frosting in between two cookies for a sweet sandwich that will certainly warrant a few more batches.

Homemade Spring Marbled Shortbread Cookies with Edible Flowers |

Makes 20 cookies

1 cup Bob’s Red Mill Super-Fine Almond Flour
1/2 cup Otto’s Cassava Flour
1/4 cup salted grass-fed butter softened or melted coconut oil
3 Tbsp. Vitacost Organic Maple Syrup
1/8 tsp Redmond Real Salt (use 1/4 tsp. if doing coconut oil)
1 tsp. Frontier Co-Op Vanilla Extract
1/2 tsp. Simply Organic Almond Extract
3/4 tsp. MRM Superfoods Raw Organic Red Beet Powder
Optional: edible dried flowers


  1. In food processor, combine all ingredients except beet powder and flowers. Pulse until ingredients are fully incorporated and dough forms.
  2. Divide dough in half. Place one half in bowl and set aside. Return remaining half to food processor with beet powder and process until fully incorporated.
  3. Roll both halves into 4 golf-ball-sized pieces, creating 4 pink and 4 white. On cutting board or clean counter, alternate pink and white dough balls next to each other. Knead dough together until swirls form; avoid overmixing.
  4. Mold dough into disk-shape. Wrap in plastic wrap and refrigerate for 30-60 minutes.
  5. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Remove dough from refrigerator and press flat with hands or roll to 1/4-in. thickness on lightly floured surface. 
  6. Using scalloped cookie cutter, cut into rounds. Use knife or small metal spatula to remove carefully from surface. Arrange rounds on baking sheets.
  7. If using, press dried edible flowers into cookie tops.
  8. Bake 10-12 minutes, or until cooked through. Remove and let cool. Serve by themselves or add your favorite frosting or jam to make fun sandwich cookies.