Vegan + Grain-Free Shortbread Cookies
Looking for a SUPER delicious, quick and easy recipe that makes you look like a baking pro? Then these Vegan Shortbread Cookies are for you!
Oh man do I love a good cookie. And I can get into any kind of cookie too–soft, chewy, crispy–you name it, I am there. Today’s variety is the shortbread. A beautiful, buttery, crisp treat with a touch of vanilla–the perfect accompaniment to an afternoon tea or a lovely espresso.
But don’t be fooled by their fancy name and appearance–these also bring a special something to your packed lunch or even a just-because snack. But I am partial to having these on hand for guests because it makes you look fancy, even though they could not be more simple to make!! 😉
You will need a pastry cutter for this recipe, a rolling pin, some parchment paper, plastic wrap and the cookie cutter of your choice. With fall around the corner it can be fun to mix it up with leaf, pumpkin and acorn shapes, although we just went with the classic circle here. Ok! Enough of my ramblings, let’s get to work!
*Crazy for cookies? Try our perfect peanut butter cookies!
Happy Baking, Enjoy The Recipe!😊
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Vegan Shortbread Cookies
- Total Time: about 45 min
- Yield: 14 cookies 1x
Ingredients
- 1.5 cups almond flour
- 1/3 cup tapioca starch
- 1/4 cup sugar
- 1/4 cup chilled salted butter, cubed (Earth Balance for vegan)
- 1.5 tablespoons almond milk
- 1/2 tablespoon vanilla extract
- 1 cup Enjoy Life Chocolate Chips (optional)
- 1/2 cup toasted chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350 degrees
- In a large bowl, whisk together almond flour, tapioca starch and sugar.
- Cut butter into flour with a pastry cutter as you would with a pie crust.
- Add almond milk and vanilla to the flour and work the liquid and butter into the flour by hand. It will feel dry at first, then it will turn into a play-doh like dough.
- Wrap dough in plastic wrap, chill in freezer for 15-20 minutes.
- Then roll dough in between two pieces of parchment paper–this way it won’t stick to the rolling pin. Don’t roll it too thin. (You can dust the surface with just a touch of tapioca starch)
- Use desired cookie cutter and cut out shapes. Peel away the dough around the cutouts and use an offset spatula or carefully peel the cookies off the paper and transfer them to a parchment paper lined cookie sheet. (If the dough gets too soft and warm at any point, just stick it back in the freezer for a few minutes).
- Place cookies in preheated oven and bake at 350 degrees for about 15-18 minutes. Rotate your cookie sheet 180 degrees at 8 minutes in.
- Take cookies out of oven when they start to turn golden around the edges. They will still be soft to the touch at this point.
- Place cookie sheet on counter top and leave untouched for 8 full minutes. Then use a spatula to carefully transfer cookies to a wire cooling rack-this will crisp them up. Again, be careful not to let them slip off the spatula during transfer as they could break when they’re still warm.
- Dip your cooled cookies in melted chocolate and sprinkle with chopped, toasted nuts if desired–or sprinkles!! Place them in the freezer for 10 minutes for the chocolate to harden. Serve and enjoy!
- Prep Time: 25 min
- Cook Time: 18 min
These are lovely and exquisite Catherine!! I would love to pair these with an espresso, I can taste it now
Aww thank you my friend!! I appreciate it so much, they really are so nice with tea and coffee!! 😀
I’m a sucker for shortbread cookies and these are shortbread perfection! What a perfect recipe for fall, and the upcoming holidays!
Thank you so much dear Noelle!! I agree, shortbread is so delicious and your shortbread cookies are just gorgeous!!! 😀
Looks good!
Thank you so much! 😀
These sound fantastic, Catherine! Shortbread is one of my fave cookies and I usually only have it during the holidays! I could go for a few of these right now though!!
Aww thank you my friend!! Shortbread really is so special, it was so hard not to eat the whole batch!! 😉