Gluten-Free Vegan Shortbread Cookies

Name: Gluten-Free Vegan Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 60 small cookies
Ingredients: 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

Rating: 3.88 stars

8 Ratings
10 Reviews
4 Photos

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.

By manella

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Recipe Summary test

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

60 small cookies

Nutrition Info

Ingredients

Original recipe yields 60 servings

The ingredient list now reflects the servings specified

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

Directions

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

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Step 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.
Step 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.
Step 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; protein 0.7g; carbohydrates 8.9g; fat 6.2g; sodium 62.2mg. Full Nutrition

Reviews (10)

Most helpful positive review

Buckwheat Queen

Allstar

05/18/2018

These awesome cookies couldn’t be any easier! I formed the dough into a log shape and refrigerated it while the oven preheated. I then just cut rounds instead of rolling it out and using cookie cutters. They didn’t change shape or spread out at all. They have a true shortbread texture- with a bit of crispness to them. They are perfect for dunking in your tea because they don’t fall apart. Thank you, Manella, for another great recipe. Read More

Helpful

(4)

Most helpful critical review

Itheroman@aol.com

12/22/2019

They taste good (i had to add a little vanilla) but they just fall apart. Read More

8 Ratings

5 star values: 4
4 star values: 1
3 star values: 1
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Buckwheat Queen

Allstar

05/18/2018

Helpful

(4)

GorillaMan

07/27/2019

People love the texture and the not too sugary taste Read More

Helpful

(1)

Itheroman@aol.com

12/21/2019

They taste good (i had to add a little vanilla) but they just fall apart. Read More

Terry Lee

12/14/2018

I made these exactly as directed including the margarine brand. As another reviewer suggested I rolled the dough into 2 logs chilled it and cut into rounds with sugar crystals on top for added flavor. They look nice and have a good texture but they taste awful. I WANTED to like them because I was taking them to a party but now I really can't. I wonder if it's the flour blend or the vegan margarine? Perhaps more sugar or some vanilla would help....? Read More

Jodi&Stef

12/11/2018

Fantastic! Read More

Dianne Thompson

05/09/2018

Thanks for an easy to make cookie that will offer something for those restricted from most choices at the reception's dessert buffet. I made these per the recipe but rolled them for a 'slice and bake' version. I sprinkled some sugar sprinkles on the top for some visual interest and appreciated that they did not flatten during baking. They have the initial texture of a standard shortbread cookie but dissolve a bit too easily on the tongue (probably because of the Gluten-Free blend). Pairing them with coffee or tea is a great idea! I will likely make these again but will add some lemon zest to the batter I think. Read More