Orange, Saffron, and Olive Oil Shortbread Cookies {Gluten and Grain free}

I’m afraid my Instagram account isn’t so good for my blog.

It’s way too easy to take one pic, hashtag the life out of it, and post it…all on one little gadget.

Life has been busy, too, but I really have no legitimate excuse for not posting for…well, however long it’s been. Too long.

We were invited to a friend’s house last night for pizza and sundaes and a movie. It wasn’t just any pizza and sundaes though – it was cheese pizza with a delicious gluten free crust and sundaes with homemade berry ice cream, bananas, and homemade honey salted caramel sauce! Jealous yet?

I experimented with some shortbread cookies to go along with the sundaes. The challenge was that they had to be nut, wheat, and refined sugars free. Bring it on!

If you’ve read my blog for long, you know I gravitate toward orange and almond, or orange and ginger, or orange and cardamom flavor combinations. Those are all SO good, but I had to do something else this time. I decided to pull out the saffron my sis-in-law gave me years ago. (Does saffron go bad??? Don’t tell me if it does.)

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I kept with the orange, though half way through I wished I had gone with grapefruit instead. And, of course, I went with my favorite natural sweetener – dates!

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Orange, Saffron, and Olive Oil Shortbread Cookies

  • 1 c. dates, pitted
  • 1 c. coconut flour
  • 2 t. organic orange peel
  • 1/2 c. butter
  • 1 pinch sea salt
  • juice of one orange
  • 1/4 c. extra virgin olive oil
  • 1/8 to 1/4 t. saffron (I used 1/4 but my saffron might be a little weak. :)

Heat oven to 350 degrees Fahrenheit.

Combine dates, coconut flour, orange peel, butter and salt and pulse until mixture is well combined and fine textured. Add remaining ingredients and pulse again. My dough never formed a ball, but looked like this…

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However, it pinches together readily. Make one inch round balls and roll or press flat onto parchment paper.

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Bake for 10-12 minutes or until golden around the edges.

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They soften as they sit and, if you’re like me, you like them a bit crunchy, so place them in a warm oven just before serving.

And the movie? Well, it was Frozen, ’cause my little friends keep telling me about it and I had to see it for myself.  Aren’t you glad it’s summer? :)

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9 thoughts on “Orange, Saffron, and Olive Oil Shortbread Cookies {Gluten and Grain free}

    • That sounds dangerous! I try to be obliging, but I think you’re asking a bit too much from a food blogger. ;) If only I could jump into your photographs and you could eat what’s in mine…:D

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