Gerblé's sugar-free shortbread cookies contain canola oil (inflammatory seed oil) and maltitol (artificial sweetener that can cause digestive issues). This DIY version replaces the canola oil with organic grass-fed butter for better nutrition and flavor, and uses natural erythritol instead of maltitol for clean sweetness without blood sugar spikes.
Based on: Sablé Nature sans sucres
· Makes approximately 30 cookies
· Serving: 1 cookie (11g)
Why This Recipe is Seed Oil Free
Commercial Sablé Nature sans sucres from Gerblé often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic all-purpose flour
190g (1.5 cups) · King Arthur Organic All-Purpose Flour
Provides the main structure and texture for these shortbread-style cookies
Clean leavening agent replacing ammonium carbonates for slight lift
Sea salt
1/4 teaspoon (1g) · Redmond Real Salt
Enhances flavor and balances sweetness naturally
Instructions
Step 1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter (55g) and erythritol (45g) using an electric mixer or wooden spoon for 3-4 minutes until light and fluffy. The erythritol may not dissolve completely like sugar, but this creates a pleasant slight crunch in the final cookies.
Step 2. Add the vanilla extract (5ml) to the butter mixture and mix until evenly distributed, about 30 seconds. In a separate bowl, whisk together the organic flour (190g), baking powder (2g), and sea salt (1g) until no lumps remain. Sifting these dry ingredients together prevents uneven distribution of the leavening.
Step 3. Gradually add the flour mixture to the butter mixture in two additions, mixing on low speed or by hand just until a cohesive dough forms. Do not overmix, as this will develop gluten and create tough cookies. The dough should hold together when pressed but not be sticky.
Step 4. Turn the dough out onto a clean surface and gently knead 2-3 times to bring it together. Shape into a log about 8 inches long and 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial - it firms the butter and prevents spreading during baking.
Step 5. Remove the chilled dough log and slice into rounds about 1/4 inch thick (approximately 11g each) using a sharp knife. Place cookies on the prepared baking sheet, spacing them 1 inch apart as they will spread slightly. Bake for 12-15 minutes until the edges are just set and lightly golden. The centers may look slightly underbaked.
Step 6. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. These cookies have a tender, crumbly shortbread texture with subtle sweetness and no artificial aftertaste.
Storage
Store in an airtight container at room temperature for up to 1 week. Freeze in sealed bags for up to 3 months. Unlike commercial cookies with preservatives, these are best consumed within a week for optimal texture and flavor.
Cost Comparison
Cost per serving (homemade)$0.062
Cost per serving (store-bought)$0.25
Savings75%
Significant upfront investment in organic ingredients pays off quickly. Bulk ingredients like erythritol and flour provide enough for dozens of batches, making the per-serving cost very low despite premium ingredient quality.