Vegan Shortbread Cookies (Gluten-free)
This recipe will be your new favorite if you want the best buttery, soft vegan shortbread cookies. They are utterly delicious. You will need a handful of ingredients and a few simple steps to enjoy your first batch in 20 minutes!
Servings 30 cookies
Calories 77kcal
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.
Nutrition
Serving: 1cookie without filling | Calories: 77kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 51mg | Potassium: 17mg | Fiber: 1g | Sugar: 2g | Calcium: 2mg | Iron: 1mg