Sable Cookies (Vegan & GF)

This is the first dessert recipe I've shared in over a month! What? I used to share desserts weekly. I also used to eat dessert everyday. Now, I hardly ever have dessert! I still have some kind of treat everyday but most often, that treat is a banana.  I made these cookies after a long baking break (over a month)! I was seriously worried I wouldn't be able to bake anymore! I thought I had lost my touch but as soon as I got into the swing of things, I was good! I was home!

While these cookies are totally gluten free, refined sugar free and vegan they totally consoled my worried heart! They are not the dessert that I am used to but they're something! Desserts and baking are my thing. I used to bake all the time. I am seeing the immense value in reducing my sugar intake but I really missed the process of baking! These cookies are such a fun treat if you are looking for allergen free treats!

Now, I do have to talk about the actual product - I would be lying if I said these taste like a shortbread cookie or a chocolate chip cookie. They don't. My advice - don't bite into one of these thinking you're getting some uber sweet and butter-y dessert because you will be sorely disappointed! Once I got over my initial shock, I realized these cookies are actually pretty good! Ok! Let's get into the recipe! I modified this recipe from America's Test Kitchen gluten free cookbook.

Before you get started, set the oven temperature to 450 degrees Fahrenheit and let the oven preheat to that temperature while you start on the dough. Combine 2 cups of America's Test Kitchen Gluten Free Flour Blend with 2/3 cup of coconut sugar, 1 teaspoon of xanthum gum and 1/2 teaspoon of salt in a medium mixing bowl.

Use a fork to press is 14 Tablespoons of cold vegan butter. You can also use two knives to cut the butter in. I switched halfway through because using a fork was taking forever!

I don't know if this is helpful for any of you, but this is the vegan butter that I used. I thought it was just ok but it worked well in this recipe!

Here is where is gets a little complicated - Line a baking sheet with parchment paper and place a 9 inch springform pan in the center of the baking sheet.  You con't need the bottom of the pan, just the cylindrical sides. Press the dough into the center of the pan it should be about 1/2 an inch thick. Use a spoon or spatula to even out the dough.

Then, cut a 2 inch circular cookie cutter to cut out the very center of the cookie dough. I left the cookie cutter in and redistributed the cut out dough. around the rest of the dough. Open the springform collar but leave the pan around the cookie.

Lower the oven's temperature to 250 degrees Fahrenheit and bake the cookies for 20 minutes.

After 20 minutes, remove the shortbread from the oven and remove the springform pan. Use a butter knife or a bench knife to score the surface of the shortbread into 16 pieces. Cut about halfway through the dough. Then, use a toothpick to poke 8-10 holes in the top of each cookie.

Finally put the cookies back in the oven. Turn off the oven and leave the door propped about an inch open to let the cookies dry out. Leave the cookies to dry in the oven for about 1 hour. Once they are done, transfer the cookies to wire cooling rack to let them cool completely before cutting them and enjoying one! Store the cookies in an airtight container for up to seven days.

SABLE COOKIES (Vegan & GF!)
yield: 16 cookies

ingredients
2 cups ATK gluten free flour blend
2/3 cup of coconut sugar
1 teaspoon xanthum gum
1/2 teaspoon salt
14 Tablespoons vegan butter

directions
1. Preheat the oven to 450 degrees Fahrenheit and let the oven preheat while you start on the dough.
2. Combine Gluten Free Flour Blend with coconut sugar, xanthum gum and salt in a medium mixing bowl.
3. Use a fork to press is 14 Tablespoons of cold vegan butter.
4. Line a baking sheet with parchment paper and place a 9 inch springform pan in the center of the baking sheet.  You con't need the bottom of the pan, just the cylindrical sides. Press the dough into the center of the pan it should be about 1/2 an inch thick. Use a spoon or spatula to even out the dough.
5. Then, cut a 2 inch circular cookie cutter to cut out the very center of the cookie dough. I left the cookie cutter in and redistributed the cut out dough. around the rest of the dough. Open the springform collar but leave the pan around the cookie.
6. Lower the oven's temperature to 250 degrees Fahrenheit and bake the cookies for 20 minutes.
7. After 20 minutes, remove the shortbread from the oven and remove the springform pan. Use a butter knife or a bench knife to score the surface of the shortbread into 16 pieces. Cut about halfway through the dough. Then, use a toothpick to poke 8-10 holes in the top of each cookie.
8. Finally put the cookies back in the oven. Turn off the oven and leave the door propped about an inch open to let the cookies dry out. Leave the cookies to dry in the oven for about 1 hour. Once they are done, transfer the cookies to wire cooling rack to let them cool completely before cutting them and enjoying one! Store the cookies in an airtight container for up to seven days.