Vegan Gluten free Shortbread Cookies

These shortbread cookies are simple, not too sweet and great to snack on. Dress them up with frosting of choice…

Ready 35 minutes
Serves 24
Prep 20 minutes
Cook 15 minutes

These cookies taste somewhat like the bakery biscuits from our local bakery in India.(Cookies are called biscuits). Oddly though they don’t share any main ingredients. These are gluten-free, they don’t use shortening, and have no preservatives and things. Just simple wholesome good stuff. Coconut sugar gives the cookies just the right sweetness.

Lightly crispy and lightly crunchy perfection. No palm oil! For regular vegan Shortbread, see these Coconut Oil Shortbread.
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Vegan Gluten free Shortbread Cookies | Pitzn

More cookies from the blog.

Steps:

Make the dough, oat it down, then use cookie cutters of choice.

Vegan Gluten free Shortbread Cookies | Pitzn

Bake until just about lightly golden. Cool and store or dress with sugar icing or melted chocolate.

Recipe

Vegan Gluten free Shortbread Cookies

These shortbread cookies are simple, not too sweet and great to snack on. Dress them up with frosting of choice or some chocolate for fancier cookies.

Serves 24
Prep 20 minutes
Cook 15 minutes
Total 35 minutes

Ingredients

Dry

1/2 cup white rice flour
1/4 cup oat flour (use certified gluten-free if needed or use more rice flour)
1/4 cup ground pistachio (or other nuts)
1/4 cup coconut flour (or use cashew flour or oat flour)
1/4 tsp salt
1/4 tsp baking soda

Wet

1/4 cup oil
1/4 cup almond milk
1 Tbsp chia seed meal (or use golden flax seed meal)
1.5 tsp vanilla extract
1/2 cup coconut sugar (or use finely ground raw sugar for whiter cookies)

Instructions

1
In a bowl, add all the dry ingredients and mix well.
2
In another bowl, mix the chia seed meal with non dairy milk and let sit for 2 minutes. Add in the vanilla and oil and whisk. Add in the sugar and mix until sugar dissolves in.
3
Add to dry and mix. Knead well for 1-2 minutes to form a smooth dough. Spray water on the dough if it does not come together easily (not more than 2-4 sprays). Pat the dough down and use cookie cutters to cut desired shapes. I used 1 inch round cutter. Gather remaining dough, pat down and cut more cookies or shape into balls and flatten. Place the cookies on parchment lined baking sheet, cover with another parchment and refrigerate for 15 minutes(or 10 minutes in the freezer). Preheat the oven to 375 degrees F / 190ºc. Bake for 13-14 minutes(a few minutes longer for larger cookies) until the edges just about start to get golden. Move the cookies around from outside to inside at the 11 minute mark. Let cool completely. Serve as is or dip in melted chocolate or top with favorite frosting.
4
Notes: Add mini chocolate chips or sprinkles to the dough. Do not over bake as the cookies can get quite crunchy. The dough can be stored in the refrigerator for upto 3 days.