Five circular shortbread cookies stacked up on a marble surface scattered with rose petals against a grey background
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Gluten-Free Vegan Shortbread Cookies

These Gluten-Free Vegan Shortbread Cookies are crisp and crunchy, melt-in-your-mouth buttery and perfectly salty-sweet! 
Course Dessert
Cuisine British
Keyword gluten-free shortbread, vegan cookies, vegan shortbread
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cookies
Calories 182kcal
Author Rhian Williams

Ingredients

Instructions

  • Preheat oven to 170 degrees Celsius (340 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave
  • Add the maple syrup, milk, ground almonds, brown rice flour and salt and mix well - add an extra splash of milk if it’s looking too dry to combine
  • Lay out a sheet of greaseproof baking paper on a counter and roll out the dough until about 1cm or 1/2 inch thick
  • Use a circular cookie cutter to cut shapes out of the dough - you will probably have to roll the dough a few times until you use it all up (you can use any other shape if you don't want to use a circular one)
  • Transfer the cookies onto a baking tray lined with greased baking paper
  • If you wish, use a skewer to poke decorative holes in the surface of the cookies
  • Bake in oven for 15-20 minutes until firm to the touch (bearing in mind that they will firm up more once cooled and out of the oven)
  • Leave to cool completely before putting away to store
  • Keeps in an airtight container at room temperature for up to a few days (depending on how humid it is where you are, they may become softer the longer you leave them)

Notes

*You can alternatively use almond flour
**You MUST use brown rice flour - white rice flour won't create a crunchy shortbread-like texture  

Nutrition

Calories: 182kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 73mg | Fiber: 1g | Sugar: 10g | Calcium: 47mg | Iron: 0.7mg