Gluten-Free Shortbread

Vegan, gluten-free, dairy-free

Processed sugar is replaced by maple syrup to help retain some minerals, while butter is replaced by coconut oil in this updated version of shortbread.

vegan, gluten-free shortbread
Time: 30 minutes Yield: about 24 rectangles
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  1. 2 cups gluten-free flour blend
  2. 1/2 cup coconut oil, melted
  3. 1/3 cup maple syrup
  4. 1 tsp vanilla extract
  1. Melt coconut oil. Mix in maple syrup and vanilla.
  2. Combine wet ingredients with flour and mix well.
  3. Use your hands to work the dough into a shape of a ball. Dough should press together when pinched, but not be sticky. (You may need to add 1 or 2 tbsp of water to moisten the mixture, depending on the flour blend used.)
  4. Roll the dough about 1/2 inch thickness between 2 sheets of parchment paper
  5. Use a pizza cutter to cut into rectangles about 1 inch wide, 2 inches long.
  6. Transfer rectangles to parchment lined baking sheet, spacing 1/2 inch apart.
  7. Scoop up dough scraps and repeat rolling/cutting until dough is used up.
  8. Use a fork to add design to the top of the rectangles.
  9. Bake for 14-15 minutes at 350 degrees Farhenheit, until bottom becomes slightly golden.
  10. Allow the cookies to cool.
  1. Try to use organic ingredients whenever possible.
Genuine Wellness
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