Whipped Gluten Free Shortbread Cookies

Preheat your oven to 350°F, and line a cookie sheet with parchment paper. Don’t just use cooking spray, your cookies will stick.

In a small bowl stir, together the oat flour, cornstarch and cinnamon. Set aside.

Place the coconut sugar into a high power blender and blend until fine and powdery, similar to powdered sugar. Beat the powdered coconut sugar and butter in a large bowl, using an electric hand mixer, until combined. Add in the vanilla and almond extract and beat on the highest speed of the mixer for 5* minutes, scraping down the sides of the bowl as necessary. You want the butter nice and fluffy.

Add the flour mixture into the butter mixture a little at a time until fully mixed in. Beat at high speed for an additional 5 minutes. The texture should be that of frosting. Transfer the dough into a pastry bag and press out onto the prepared baking sheet in balls about 1 1/2 Tbsp, only flattening slightly. You want the dough to remain in a ball shape and be taller than it is wide.

Bake until just golden brown, about 10-12 minutes. Let cool on the pan 10 minutes and then (VERY GENTLY) transfer to a wire rack to finish cooling. DEVOUR!