Vegan Gluten-Free Shortbread Cookies (1 Bowl)

Name: Vegan Gluten-Free Shortbread Cookies (1 Bowl)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20 (Cookies)
Ingredients: 1 cup almond flour; 3/4 cup gluten-free flour blend; 1/2 cup tapioca flour; 1/2 tsp baking soda; 1/2 tsp sea salt; 1/4 cup solid refined coconut oil; 6 Tbsp maple syrup

User Reviews

4.9

63 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
20 (Cookies)
Calories
106 kcal
Course
Dessert
Cuisine
Vegan

Vegan Gluten-Free Shortbread Cookies (1 Bowl)

Valerie Marks

Report

Easy, crispy shortbread cookies that are undetectably vegan, gluten-free, and naturally sweetened! Made in 1 bowl with just 7 ingredients.

Share:

I Made This!

47 people made this

Print

12 people printed this

Save this

37 people saved this

Ingredients

Servings

1 cup almond flour (not almond meal // or try subbing cashew flour, though we haven't tested it and can't guarantee the results)
3/4 cup gluten-free flour blend (the closest store-bought blend is Bob's Red Mill 1:1 GF flour)
1/2 cup tapioca flour (also called tapioca starch)
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup solid refined coconut oil (if oil free, you could try subbing water, though we haven't tested it this way and can't guarantee the results)
6 Tbsp maple syrup

Add to Shopping List

Instructions

Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
In a medium mixing bowl (or food processor) whisk (or blend) together almond flour, gluten-free flour blend, tapioca flour, baking soda, and salt until well combined.
Add in the solid coconut oil (if the coconut oil has liquified, simply place it into the fridge for a couple of minutes) and with clean hands (or a pastry cutter, or by pulsing in the food processor), begin mixing the solid coconut oil with the dry ingredients until no obvious lumps of coconut oil remain. The texture should look sandy and hold together in clumps when you squeeze it.
Add maple syrup and mix with a spatula or wooden spoon (or pulse in the food processor) until combined. It should look like play dough — scoopable, moldable, not too tacky or crumbly.
Place a piece of parchment or wax paper on the counter and transfer the cookie dough onto the paper. Mold the dough together into a disc and place another piece of parchment or wax paper on top of the dough. Using a rolling pin, begin rolling the dough between the pieces of paper until it is 1/4-inch thick. Then, using a 2-inch circle cookie cutter, cut out as many cookies as possible (see notes if you don’t have a cookie cutter). Use a spatula or butter knife to carefully transfer the cookies to the parchment-lined baking sheet(s). They won’t spread too much, so they should all fit on one large baking sheet (but do use more as needed to avoid overcrowding).
Bake cookies for 10-12 minutes, or until the edges just begin to turn golden brown (a little cracking on top is normal). While the cookies bake, roll out any remaining dough and cut more cookies. Then repeat the baking process with remaining dough.
Remove from the oven and let cool for at least 10 minutes on the baking sheet. Enjoy with a glass of dairy-free milk or a warm cup of English breakfast tea. Keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

Notes

*Nutrition information is a rough estimate.*If you don’t have cookie cutters, you can roll your dough into a log and slice it! Follow steps 1 through 4, then place a piece of parchment or wax paper on the counter and smoosh the dough together into a tall lump in the middle of the paper. Fold one side of the paper over your dough and begin pressing the ends in and rolling until you have a smooth, even log, about 8 inches long and 2 inches in diameter. Roll it up in the parchment and place in the freezer for 20 minutes. If you prefer square cookies, you can simply press the dough into an even rectangle instead of rolling. Remove the dough from the freezer and cut into 1/4-inch slices. When cutting, rotate your dough log every few slices to avoid getting one side too flat. Place your cookie slices on your prepared baking sheet and bake for 10-12 minutes.

Nutrition Information

Show Details

Serving 1cookie Calories 106 (5%) Carbohydrates 12.5g (4%) Protein 1.5g (3%) Fat 5.7g (9%) Saturated Fat 2.8g (14%) Polyunsaturated Fat 0.8g Monounsaturated Fat 2g Trans Fat 0g Cholesterol 0mg (0%) Sodium 92mg (4%) Potassium 66mg (2%) Fiber 0.8g (3%) Sugar 2.8g (6%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 21.1mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 20(Cookies)

Amount Per Serving

Calories 106 kcal

% Daily Value*

Serving	1cookie
Calories	106	5%
Carbohydrates	12.5g	4%
Protein	1.5g	3%
Fat	5.7g	9%
Saturated Fat	2.8g	14%
Polyunsaturated Fat	0.8g	5%
Monounsaturated Fat	2g	10%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	92mg	4%
Potassium	66mg	1%
Fiber	0.8g	3%
Sugar	2.8g	6%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	21.1mg	2%
Iron	0.3mg	2%