Shortbread doesn’t need to be a blend of pure butter and sugar. This giant shortbread cookie crumbles when you bite into it, but uses wholesome ingredients to make! For those who want a softer, chewier cookie, it’s easy to manipulate the cooking time to fit the bill.
Giant Shortbread Cookie
- Cooking and Prep: 20 m
- Serves: 1
Prepare the Cookie
Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper and set aside.
In a small mixing bowl, combine all the ingredients and mix well.
Using your hands, form the batter into a ball and transfer it to a greased cookie sheet. Using a fork, press firmly into the batter to form it into a cookie shape. Top with the chocolate chips, if using.
Bake for 10 to 13 minutes, until the cookie is just golden brown. Remove the cookie from the oven and allow it to cool on a cookie sheet to firm up.
• For a softer and chewier cookie, remove from the oven after 10 minutes and allow it to cool on the tray for five minutes.
• For a shortbread-like cookie, continue baking for up to 13 minutes.
• Omit the egg whites completely and remove the cookie from the oven at eight to nine minutes (soft and chewy cookie) or 10 to 11 minutes (shortbread consistency). If the batter is too crumbly (not able to form into a ball), add a dash of non-dairy milk.
Reproduced with permission from Clean Sweets: Simple, High-Protein Desserts for One (Countryman Press, 2017).