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Gluten-Free Vegan Shortbread Cookies

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"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."
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30 m servings 93 cals
Original recipe yields 60 servings (60 small cookies)

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  • Prep

  • Cook

  • Ready In

  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; 6.2 g fat; 8.9 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 62 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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