Gluten-Free Vegan Shortbread Cookies


A very nice vegan cookie that you would not know is not made with real butter. I didn't know if this would work with the changes I made, but they turned out very good. They didn't fall apart or crumble; they held their shape very nicely.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
60 small cookies


  • 2 cups vegan margarine (such as Earth Balance®)

  • 1 cup confectioners' sugar

  • 3 cups gluten-free all-purpose baking flour (such as Robin Hood®)

  • 1 cup cornstarch

  • 1 pinch salt


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Beat margarine and sugar together in a bowl using an electric mixer until creamy. Add flour, cornstarch, and salt; mix by hand until dough comes together in a ball.

  3. Place dough on a flat work surface and roll out to a 1/2-inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a baking sheet.

  4. Bake in the preheated oven until lightly browned, 15 to 20 minutes.

Cook's Notes:

You can use a stand mixer to form the dough into a ball.

Feel free to add sprinkles after cutting the dough into shapes.

Nutrition Facts (per serving)

93 Calories
6g Fat
9g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 93
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 8%
Sodium 62mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 1g
Calcium 0mg 0%
Potassium 0mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.