Simple Gluten-Free Vegan Shortbread Cookies {Refined Sugar-Free}
Try this Simple Gluten-Free Vegan Shortbread Cookies recipe, or contribute your own.
Try this Simple Gluten-Free Vegan Shortbread Cookies recipe, or contribute your own.
- dash of salt
- 1/4 tsp pure vanilla extract
- 1/2 cup non-dairy butter at room temperature {i used 1 earth balance stick} {or make your own} or coconut oil, softened
- 1/3 cup maple syrup {or liquid sweetener of your choice}
- 2 1/4 cups gluten-free flour blend {i recommend pamela's arti 3/4 cup tapioca starch, 1/2 cup sweet rice flour, 1/2 tsp guar gum}
- Carbohydrate 0.00781323529411765 g
- Cholesterol 0 mg
- Fat 3.70588235294118E-05 g
- Fiber 0 g
- Protein 3.70588235294118E-05 g
- Saturated Fat 6.17647058823529E-06 g
- Serving Size 1 1 -18 cookie (0g)
- Sodium 9.12508823529412 mg
- Sugar 0.00781323529411765 g
- Trans Fat 2.22352941176471E-05 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350F.
- Line a cookie sheet with parchment paper.
- Prepare a rolling area with two additional sheets of parchment paper, and have a pizza cutter or dough cutter and a fork handy.
- Place butter in a large mixing bowl and whip it with a mixer until it's creamy.
- Add sweetener, salt, and vanilla and mix again to combine.
- Add in flour and use a wooden spoon to mix.
- Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball (note: depending on the flour mix you use there may be a slight variance, the consistency of the dough should not be sticky but should press together when pinched -- be sure to knead it really well first for some time -- if it's a little sticky, add a little more flour (try 1-2 tbsp); if it's a little dry add a little more sweetener (try 1 tbsp)).
- Shape the dough into a ball and then flatten into a disk.
- Roll out the dough between two sheets of parchment paper to ½" thickness.
- Use a pizza or dough cutter to cut the dough into 1" x 3" rectangles (cut into vertical 1" strips, and then cut horizontally to create the rectangles).
- Carefully transfer to a prepared cookie sheet, spacing them ½" apart (they won't spread as they bake).
- Gather up any dough scraps and repeat until all dough is used up.
- Use a fork to carefully pierce some holes in each cookie (to prevent bubbling and excessive cracking).
- Bake in a pre-heated oven for approximately 14-15 minutes, until the edges begin to become a little golden.
- Remove from oven and place on a cooling rack. (Note: cookies will harden a little within minutes of cooling, so don't overbake).
- Allow the cookies to cool for 10 minutes and enjoy!
My Unexpected Baking Adventure: Gluten-Free, Vegan, and Refined Sugar-Free Shortbread
As a busy working mom, finding time for anything beyond the daily grind is a challenge. My evenings are a whirlwind of homework help, dinner prep, and a desperate attempt to maintain some semblance of order. Baking? That usually lands firmly in the "luxury I can't afford" category. But this week, something shifted. A quiet evening, a craving for something sweet, and a newfound curiosity about gluten-free baking led me down a delicious path. And let me tell you, the result was surprisingly simple and utterly delightful.
I've always been a fan of shortbread. That melt-in-your-mouth texture, the buttery richness – it's the epitome of comfort in cookie form. But with dietary restrictions (thanks, gluten intolerance!), my shortbread days seemed numbered. I'd resigned myself to store-bought options that fell far short of the real deal. Until now. This recipe, a discovery through a friend's recommendation, promised gluten-free, vegan, AND refined sugar-free goodness. Intrigued (and desperate for a treat!), I dove in, expecting some kind of epic baking battle.
Surprisingly, the process was remarkably straightforward. The ingredients were mostly pantry staples, with the exception of a specific gluten-free flour blend. I opted for a pre-made blend for convenience, but you could easily whip up your own using tapioca starch, sweet rice flour, and guar gum. The instructions were clear and concise, guiding me through the process with ease. No complex techniques, no specialized equipment, just simple steps that even a novice baker could master. The most challenging part? Waiting for the cookies to cool enough to enjoy! The aroma baking filled my kitchen with the promise of sweet success.
The final product? Beyond my expectations. These cookies were light, crumbly, and wonderfully buttery, even without a gram of dairy. The absence of refined sugar didn’t compromise the sweetness; the maple syrup provided a natural sweetness that was subtle yet satisfying. The texture was spot on – that delicate, melt-in-your-mouth quality that defines a perfect shortbread. I'd initially been skeptical of the vegan butter substitute but I must say Earth Balance worked perfectly. They were slightly sweet, and not too crumbly, which was a welcome surprise. Even my kids, notoriously picky eaters, devoured them with gusto.
This baking experience wasn’t just about satisfying a craving; it was a reminder of the simple pleasures in life. The quiet time in the kitchen, the sense of accomplishment in creating something delicious from scratch, the joy of sharing those treats with my family – it all added up to a much-needed dose of happiness. This recipe has now become a cherished addition to my repertoire – a quick, easy, and delicious way to treat myself (and my family) without sacrificing health or taste. And who knows, maybe this will inspire me to explore more adventurous baking projects in the future. For now, though, I'm quite content with my perfect gluten-free, vegan, and refined sugar-free shortbread cookies.
Ingredients I used: A dash of salt, 1/4 teaspoon of pure vanilla extract, 1/2 cup of non-dairy butter (I used Earth Balance) at room temperature, or softened coconut oil, 1/3 cup of maple syrup (or another liquid sweetener), and 2 1/4 cups of a gluten-free flour blend (I recommend Pamela's Artisan Blend or a similar blend containing tapioca starch, sweet rice flour, and guar gum).
