These Vegan Shortbread Cookies are crisp and crunchy, melt-in-your-mouth buttery and perfectly salty-sweet! They're undetectably dairy-free and the simple recipe is easy to make: they come together in one bowl and require just 6 ingredients! They're also gluten-free and refined sugar free.
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 (½ 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 20-25 minutes until firm to the touch (bearing in mind that they will firm up more once cooled and out of the oven).
Best left to cool completely before eating as they crisp up as they cool.
Leave to cool completely before putting away to store.
Tastes best eaten within the day but keeps in an airtight container at room temperature for up to a few days (they do become softer the longer you leave them).
*You can alternatively usealmond flour.**You MUST use brown rice flour - white rice flour won't create a crunchy shortbread-like texture.