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Vegan Gluten-Free Shortbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 7 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Vegan Gluten-Free Shortbread Cookies are a simple and delicious treat made with a blend of almond flour, gluten-free flour, and tapioca starch. Sweetened naturally with maple syrup and enriched with refined coconut oil, these cookies offer a tender, melt-in-your-mouth texture without any dairy or gluten. Perfect for those following vegan and gluten-free diets, this one-bowl recipe is easy to prepare and bake, producing crisp, slightly golden shortbread cookies that pair wonderfully with dairy-free milk or tea.

Ingredients

Dry Ingredients

  • 1 cup almond flour
  • 3/4 cup gluten-free flour blend (such as Bob's Red Mill 1:1 Gluten-Free Flour)
  • 1/2 cup tapioca flour (tapioca starch)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

Wet Ingredients

  • 1/4 cup solid refined coconut oil
  • 6 Tbsp maple syrup

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
  2. Mix Dry Ingredients: In a medium mixing bowl or food processor, whisk or blend together the almond flour, gluten-free flour blend, tapioca flour, baking soda, and sea salt until evenly combined.
  3. Incorporate Coconut Oil: Add the solid refined coconut oil to the dry ingredients. Using clean hands, a pastry cutter, or pulsing in the food processor, mix until the coconut oil is evenly distributed and the mixture has a sandy texture that clumps when squeezed.
  4. Add Maple Syrup: Stir in the maple syrup using a spatula, wooden spoon, or pulse in the food processor until the dough looks like moldable play dough—not too sticky or crumbly.
  5. Roll Out Dough: Place one piece of parchment paper on your countertop, transfer the dough onto it, and shape it into a disc. Top with another piece of parchment paper and roll out the dough to about 1/4 inch thickness. Using a 2-inch cookie cutter, cut out cookies and transfer them carefully to the prepared baking sheet. Cookies do not spread much, so you can fit many on one sheet, but use additional sheets if necessary.
  6. Bake Cookies: Bake the cookies for 10-12 minutes or until the edges begin to turn golden brown, and slight cracking appears on the tops. While baking, roll and cut remaining dough and bake in batches.
  7. Cool and Store: Remove cookies from the oven and let them cool on the baking sheet for at least 10 minutes. Enjoy warm or store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Notes

  • If you don't have a cookie cutter, you can shape the dough into small balls and flatten them with the bottom of a glass or with your fingers before baking.
  • Use refined coconut oil to avoid coconut flavor; if coconut oil has melted, chill it briefly to solidify before mixing.
  • Make sure the dough is not too sticky; if too wet, add a small amount of gluten-free flour blend to adjust the texture.
  • Store cookies in an airtight container to maintain freshness and avoid moisture absorption.
  • These cookies pair excellently with dairy-free milk or a warm cup of tea.

Find it online: https://suerecipe.com/vegan-gluten-free-shortbread-cookies-recipe/