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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.
These are like proper shortbread cookies!
proper indeed 🫖
Ground pistachio means crushed pitachios or like pistachio flour?
Flour. Just pulse in blender with 1-2 tsp cornstarch until close to flour and use
Thank you Richa I was just looking for a recipe like this to make Christmas. Now I’ll thanks again have lovely holiday and merry Christmas.
🎄 happy holidays to you as well
Thanks dear for sharing. Can you freeze them?
yes, in an airtight container or reuseable ziplock with the least amount of air
Looks yummy.
When you say to “move the cookies from
The outside to the inside at the 11 minute mark”, what exactly do you mean?
Thanks!
I’ve made these a few times and they never seem to last very long 🤔 Always a winner. I’ve added orange zest to mine, and gives them a lovely citrus note. Thanks for your lovely recipes.
Gretha
Can I use cashew butter instead of oil (or partly instead of oil?)
Yes
Very nice recipie
hey look absolutely yum!!how many days is the typical storage time for these cookies? Im planning to bake them tonight and really want to store them for few days if possible! TIA
The cookies are good for a week or longer. The flavor and texture is best in the first few days.
If I dont’t want to lose the crunch, is it possible to change the flours except the rice flour? (only oat flour, whole spelt flour, …)
the cookies as written are crunchy for many days. if you are ok with spelt flour, try my regular shortbread, use all spelt flour. https://fettabbau-trim.today/2015/09/vegan-coconut-oil-shortbread-cookies-with-pumpkin-pie-spice.html%3C/a%3E%3C/p%3E
Thanks for the recipe, but I’m interested in the gluten free version, because of the use of liquid oil. GL is no problem for me, but I don’t want to use coconut or palm oil, if possible. So, is it possible to get crunchy cookies with liquid oil, when you use some rice flour?
i am confused. You mentioned spelt in the last comment and Spelt isn’t in this recipe. Spelt also isn’t gluten-free as it is wheat. You can use regular oil in the other recipe as well. What does GL mean?
If you are asking to use all rice flour in this recipe, then you can use it. You might need to adjust the amount you use and add only till you get a soft dough. However the dough will be hard to work with and crack a lot, and the Cookies will be very very crunchy.
Sorry, for confusing. Ok, so I search for a shortbread recipe, that’s possible with liquid oil. No need to be gluten free. Is some rice flour the possible answer for this?
Hi Sam, use the recipe link i mentioned earlier and use liquid oil in it, instead of coconut oil. The shortbread will come out crunchy if you bake it a minute longer. no need to use rice flour.