5 from 30 votes
Vegan Gluten free Shortbread Cookies
These Vegan Gluten-Free Shortbread Cookies combine rice, oat, pistachio, and coconut flours with oil, almond milk, chia seed meal, vanilla, and coconut sugar to create tender, slightly crumbly cookies. They bake to a light golden edge and can be dipped in chocolate for extra flavor.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
24
Calories:
64 kcal
Course:
Baked Goods
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 pistachio or other nuts, ground
- 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 neutral cooking oil generic cooking 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
- In a bowl, add all the dry ingredients and mix well.
- 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.
- 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.
- 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.
Cup of Yum
Notes
- These shortbread cookies use a combination of gluten-free flours including rice, oat, pistachio, and coconut flour for texture and flavor.
- Chia seed meal soaked in almond milk acts as a vegan binder replacing eggs in the dough.
- Before baking, chill the shaped cookies to maintain form and improve texture.
- Bake until edges start to pale gold; timing may vary slightly depending on cookie size.
- Optionally dip cooled cookies in melted chocolate for extra flavor.
Nutrition Information
Calories
64kcal
(3%)
Carbohydrates
7g
(2%)
Fat
3g
(5%)
Sodium
50mg
(2%)
Potassium
22mg
(0%)
Sugar
2g
(4%)
Vitamin A
5IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
8mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 64
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 7g | 2% |
| Fat | 3g | 5% |
| Sodium | 50mg | 2% |
| Potassium | 22mg | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.