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simple gluten-free vegan shortbread cookies recipe

Gluten-Free Vegan Shortbread Cookies


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 17-18 cookies 1x

Description

These gluten-free vegan shortbread cookies make for sweet, buttery little finger cookies that come together in a snap and are a holiday must. This recipe is also refined sugar-free and nut-free.


Ingredients

  • ½ cup non-dairy butter, at room temperature {I used 1 Earth Balance stick} OR coconut oil, softened
  • ⅓ cup maple syrup
  • 2 ¼ cups gluten-free flour blend {I recommend Pamela’s Artisan Flour Blend} {or make your own by combining: 1 cup brown rice flour, ¾ cup tapioca starch, ½ cup sweet rice flour, ½ tsp guar gum}
  • ¼ tsp pure vanilla extract
  • dash of salt

Instructions

  1. Preheat oven to 350F. Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have a pizza cutter or dough cutter and a fork handy.
  2. Place butter in a large mixing bowl and whip it with a mixer until it’s creamy. Add sweetener, salt, and vanilla and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched — be sure to knead it really well first for some time — if it’s a little sticky, add a little more flour (try 1-2 tbsp); if it’s a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into a ball and then flatten into a disk.
  3. Roll out the dough between two sheets of parchment paper to ½” thickness. Use a pizza or dough cutter to cut the dough into 1″ x 3″ rectangles {cut into vertical 1″ strips, and then cut horizontally to create the rectangles}. Carefully transfer to a prepared cookie sheet, spacing them ½” apart {they won’t spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Use a fork to carefully pierce some holes in each cookie {to prevent bubbling and excessive cracking}.
  4. Bake in a pre-heated oven for approximately 14-15 minutes, until the edges begin to become a little golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don’t overbake}. Allow the cookies to cool for 10 minutes and enjoy!

Notes

Store cookies in an airtight container.

Double recipe for a larger batch if you’d like, but I recommend to then initially divide the dough into two balls before rolling out for easier handling.

I used these in a few recipes calling for shortbread cookies, like homemade twix bars, etc. and they worked really well. Just thought I’d put that option out there ;)

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