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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.
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.
More cookies from the blog.
- Gluten free Vegan Chocolate Chip Cookies
- Vegan Pumpkin Snickerdoodles
- Almond Butter Oatmeal Cookies. GF
- Gluten free Ginger Molasses Cookies
Steps:
Make the dough, oat it down, then use cookie cutters of choice.
Bake until just about lightly golden. Cool and store or dress with sugar icing or melted chocolate.
Vegan Gluten free Shortbread Cookies
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
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use brown rice flour instead of white?
I have cooked up a lot of your recipes the past week and they all turned out great! Favorite in my household so far are the Cinnamon Roll Pancakes and the Triple Ginger Molasses Cookies :). I am curious about your cookbook. Will it be available in Europe?
yay! so glad the recipes are turning out well! yes you can use brown rice flour
oooo! These are super cute little cookies. Love the use of ground pistachios. Thanks for sharing!
these look fabulous. i love how thick they are. shortbreads were always one of my favorite cookies.
I like to work with almond meal and almond flour – which one of the nut flours would you substitute to retain the flavor? Thank you!
finely ground almond meal or flour will work. though i prefer pistachios and cashews as they are a softer fattier nut.
I used to love shortbread biscuits, so I’ll have to give these a try – maybe a good Mother’s Day treat in a couple of weeks time:) thanks x
These look so cute! Cookies were a childhood favorite of mine!
Oh my my!
I’m such a sucker for shortbread….and these little gems look perfect Richa.
I love that you used pistachio flour combined with the oat. Such an easy recipe.
I’d never be able to make them last the day 😉
Those look scrumptious! I love shortbread, especially dipped in chocolate 🙂
This looks absolutely scrumptious!!! thanks for sharing <3
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Hi Richa, Can I replace the GF flours with the same quantity of wheat flour?
sure. use about 1 cup wheat flour and 1/4 cup ground pistachios or cashews.