Want an easy gluten-free cookie recipe? Try these delicious Gluten-Free Shortbread Cookies... with an option to dip them in chocolate peppermint for a festive holiday treat.
Add butter, sugar or honey, and vanilla extract in a large bowl and mix well with an electric mixer or food processor.
Add remaining flour and sea salt in a separate bowl. Mix well.
Add the flour mixture to the butter and sugar mixture and mix well with an electric mixer or by hand.
Place 1/2 the dough on parchment paper or wax paper and roll to about 1 and 1/2-inch thickness and about 6-8 inches long. Do the same with the second 1/2 of the dough. Make sure all sides are covered with parchment or wax paper so it doesn't dry out. Chill the dough in the refrigerator for at least 2 hours.
Preheat the oven to 350°F/180°C.
Take the dough out from the refrigerator. Cut into slices that are about 1/4 to 1/2-inch thickness. Or roll out into 1/2-inch thickness and use a cookie cutter to form shapes.
Put the cookies on an ungreased cookie sheet and bake for 20 minutes.
Let cookies cool down at room temperature.
OPTIONAL Chocolate Peppermint Dip
In a double boiler, add chocolate chips and coconut oil, and stir until melted. Remove from heat and add 2 drops Peppermint essential oil. Stir well.
Dip cookies halfway into chocolate/peppermint sauce and let cook on a cookie sheet lined with parchment paper. Chocolate will harden as it cools.