These vegan shortbread cookies have a buttery flavor that is utterly delicious. What’s more, they are made using only vegan ingredients, and the best part is they are ready in just 20 minutes.
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It is not easy to find a vegan shortbread cookie recipe that delivers the same buttery flavor without using butter. This recipe has been a labor of love, and I am so excited to share it with you. The texture is crumbly and melt-in-your-mouth delicious. You will not be able to stop at just one.
If you want more vegan cookie recipes, try our snowball cookies, crescent cookies, coconut cookies, thumbprint cookies, or lemon cookies.
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❤️ Why you’ll love it
I absolutely love how this vegan shortbread cookie recipe gives you the most delicate, crumbly, and buttery cookies that melt in your mouth. They are incredibly light and have that classic shortbread texture, but without using any real butter or animal products.
What makes this recipe different is the use of simple, plant-based ingredients. The combination of white rice flour, buckwheat flour, and cornstarch (or tapioca starch) creates the perfect texture. It is a gluten-free flour that gives the cookies a delicate crumb.
Using dairy-free butter not only makes this recipe vegan but also gives the cookies their rich, buttery flavor. This is a simple, fool-proof recipe that you can make ahead of time by freezing the dough. It is perfect for any occasion and great for sharing with friends and family.
🧾 Key ingredients
The beauty of these vegan shortbread cookies is not just the delicious end result, but also the simple, pantry-friendly ingredients.
White rice flour is the star of this recipe, giving the shortbread cookies their classic crumbly texture and a mild, buttery flavor that pairs well with the other ingredients.
Cornstarch is another key ingredient that helps to achieve the perfect, melt-in-your-mouth texture of shortbread. You can also use tapioca starch as an alternative.
Vanilla extract not only adds a sweet, aromatic flavor to the cookies but also helps to balance the richness of the other ingredients. Remember, not all vanilla extracts are vegan, so be sure to check the label for any non-vegan additives.
Dairy-free butter is a crucial ingredient in this recipe, as it provides the rich, buttery flavor that is characteristic of shortbread cookies.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For these delicious vegan shortbread cookies, a food processor is an essential piece of equipment. It helps to effortlessly combine the ingredients and bring the dough together to the perfect crumbly texture.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Begin by preheating your oven to 390 degrees Fahrenheit.
STEP 2
Next, gather all your ingredients: rice flour, buckwheat flour, sugar, corn starch, vegan butter, salt, and vanilla extract. Having everything ready will make the process smoother.
Making vegan shortbread cookies
STEP 1
Now, add all the ingredients to your food processor. This includes the rice flour, buckwheat flour, corn starch, sugar, vegan butter, salt, and vanilla extract.
STEP 2
Pulse the ingredients in the food processor until they reach a crumbly texture. This should not take too long.
STEP 3
Once the ingredients have reached a crumbly texture, transfer them to a large bowl. Then, use your hands to knead the dough for about two minutes. This will help the ingredients bind together.
STEP 4
If the dough feels too dry and crumbly after a few minutes of kneading, add a teaspoon of water at a time, until the dough holds together without being too sticky.
STEP 5
On a clean surface, such as a rolling mat, lightly flour the surface. Then, place the dough on the surface and use a rolling pin to roll it out to about a quarter to a half-inch thickness.
STEP 6
Use your favorite cookie cutter to cut out shapes from the dough. Place these shapes on a baking sheet lined with parchment paper.
STEP 7
Gather the leftover dough, form it into a ball, and roll it out again. Repeat this process until all the dough has been used.
STEP 8
Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes. Keep an eye on them, as the exact baking time may vary depending on your oven.
STEP 9
Once the cookies are done, remove them from the oven and transfer them to a wire rack to cool. Allow them to cool completely before serving. Enjoy your delicious vegan shortbread cookies.
💡 Expert tip
The key to this vegan shortbread cookie recipe is the texture of your dough. When you knead the dough in a bowl after processing, make sure to knead it well and check if it sticks together. If it is too crumbly, add water a little at a time until the dough comes together. This will ensure your cookies are not crumbly and have the perfect, buttery, melt-in-your-mouth texture.
🔄 Variations
Add a twist with a drizzle of glaze. A simple powdered sugar glaze will take your vegan shortbread cookies to the next level. It will add a touch of sweetness and a beautiful, glossy finish.
If you are a fan of nuts, consider adding sliced almonds or chopped pecans to the dough. They will give the cookies a nice crunch and a nutty flavor, making them even more delicious.
If you have a sweet tooth, why not add some chocolate chips to the dough? They will melt slightly during baking, leaving you with pockets of gooey, melted chocolate in your shortbread cookies. It’s a decadently delicious addition to this simple recipe.
You can also play with different flavors and colors by adding a layer of jam on top. Raspberry, apricot, or strawberry jam will not only add a pop of color but also a fruity, tangy flavor that complements the buttery shortbread beautifully.
🥣 Serving ideas
I love to enjoy these vegan shortbread cookies with a cup of hot coffee or tea. They are perfect for a quick and delicious breakfast or a mid-day snack. They are also a great option for a family gathering or a holiday celebration.
These cookies are also great for dipping in plant-based milk. Whether you prefer almond, oat, or soy milk, these cookies will be a perfect match. They are also a great addition to a vegan charcuterie board, along with some fresh fruit, nuts, and a variety of plant-based cheeses.
I also love to serve them with a scoop of dairy-free ice cream or a dollop of vegan whipped cream. They are a great base for building a vegan ice cream sandwich, and you can also use them to make a delicious dairy-free tiramisu or a vegan shortbread trifle. The options are endless, and these cookies are a great addition to any vegan dessert.
❄️ Storing tips
These vegan shortbread cookies are so delicious that you may not have any leftovers, but if you do, it is essential to store them properly to maintain their crisp, buttery texture.
To store, allow the cookies to cool completely after baking. Once cooled, place them in an airtight container at room temperature. They will stay fresh and delicious for up to two weeks.
You can also freeze them. Simply shape the dough into a log, wrap it tightly in plastic wrap, and place it in a resealable freezer bag. When you are ready to bake, simply slice the dough into rounds and bake as directed. The frozen dough will stay fresh for up to three months.
I do not recommend freezing the already-baked cookies. The texture of the shortbread can become soft and crumbly when frozen and thawed, so it is best to enjoy them fresh or store them at room temperature.
🤔 FAQs
Yes, a food processor is the best tool for making these vegan shortbread cookies. It helps to evenly combine the ingredients and produces a fine, crumbly texture that is essential for shortbread.
Chilling the cookies before baking helps them to hold their shape and prevents them from spreading too much in the oven. This is especially important for shortbread cookies, as their delicate texture can be easily ruined if they spread too thin.
I would recommend sticking to the recipe for the best results. The combination of white rice flour and buckwheat flour gives these cookies their classic crumbly texture.
Yes, you can. Since vegan margarine is usually coconut oil-based, using coconut oil will make a slight difference. You end up with flakier and more delicate cookies.
For more vegan dessert recipes, browse through our recipe collection or check out these delicious cookies:
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Vegan Shortbread Cookies
Ingredients
- 1 cup White rice flour
- ½ cup Buckwheat flour
- ½ cup Corn starch or tapioca starch and other substitutes
- ⅓ cup Cane sugar
- 5 oz Dairy-free butter
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 1 Tbsp Water optional – see instructions
Instructions
- Preheat oven at 390 Fahrenheit (ca. 199 °C).
- Add all ingredients (rice flour, buckwheat flour, corn starch, sugar, butter, salt, and vanilla extract) to a food processor and pulse until you get a crumble texture.
- Take a large bowl and add the dough from the food processor. Knead it with your hands for two minutes until you can form a large ball. If the ball is dry and crumbles after 2-3 minutes, add 1-3 teaspoons of water, one teaspoon at a time. The dough should not stick to your fingers.
- Take your rolling mat and lightly flour it. Roll the cookie dough around ¼-½-inches.
- Choose your favorite cookie cutter and cut out the shapes you want.
- Bake your shortbread cookies on parchment paper for 10-12 minutes. Baking time may depend on your oven, so check them around 8-10 minutes. Chill them on a cooling rack before serving!
Notes
- Measure it with a scale – I always measure the ingredients on a scale and convert the recipe back to cups. I use King Arthur’s Weight Chart to ensure the cup measurements align with the grams. If you want to make perfect cookies, use a scale.
- Flour your surface – White rice flour is my go-to because it has a grainy consistency. When rolling the dough, it feels like rolling them on small balls. It makes the job so easy.
- Use saran wrap or cling foil – If I have to roll out any dough, whether a cookie, pie, or pizza crust, I ALWAYS use saran wrap on the top so the dough will not stick to the rolling pin. If you do that, you can save so much time and hassle. You also don’t need to flour the top of the dough and risk rolling too much flour into it.
- Parchment paper instead of silicone mats – I recommend using parchment paper instead of silicone baking mats, especially if you make multiple batches. Hot cookies are delicate. If you try to transfer them, they may break or crumble. Using parchment paper, you can move the cookies from the cookie sheet or baking tray to a wire rack without touching them.
- Place them close – You can place them relatively close to each other as there is no baking powder, baking soda, or any other type of leavening. Which means they will not rise significantly.
- When are they ready? – If they start to brown on the edges, you are too late. Since we used white rice flour, they will not be golden brown unless you overbake them.
Debbie
Thanks for posting this recipe. They were certainly easy to make, and I got good feedback re: flavor, though they didn’t particularly knock my socks off. The texture was a bit gritty, which I’m attributing the the rice flour. I used Bob’s Red Mill and thought it could perhaps have been a little finer.
I love the cook mode switch so the screen doesn’t go dark – brilliant!
One comment, though: The pictured shortbread cookies simply cannot be those of this recipe, which uses buckwheat flour. Is there a type I should know about???
My Pure Plants
Hi Debbie, Thank you for trying our recipe. The pictured cookies are exactly the ones described in the recipe card. We use finely ground buckwheat flour from hulled buckwheat like Anthony’s. I did come across very gritty buckwheat flour before and the recipes I used that for didn’t come out right. So I make sure I buy the almost white-looking buckwheat flour and not the grey-ish one which is unhulled. You can see the difference in this buckwheat bread recipe, where the blogger took a photo of hulled and unhulled flour right next to each other for comparison.