This is the recipe you’ve been missing: a classic shortbread recipe that’s both vegan and gluten free. Both timeless and trendy, a gluten-free shortbread cookie this delicious will never go out of style!
Shortbread has a rich, storied history, dating back in some form to 12th-century Scotland, where it was originally made from leftover dough after baking bread. This twice cooked “biscuit bread” was a decadent treat for most, reserved for special occasions, holidays, and the elite.
By the 18th century, shortbread had evolved into the crisp, buttery cookies we recognize today. Known for its simplicity, crumbly, melt-in-your-mouth texture, this humble yet indulgent biscuit has earned its place in homes and hearts around the world since then.
Of course traditional shortbread was made with regular flour, so this gluten-free and vegan version is a modern take on the classic, but it’s no less delicious.
This gluten free shortbread cookie recipe has all the buttery, crumbly goodness of traditional shortbread … without any dairy or gluten.
And only four ingredients! It’s a perfect treat for all to share.
In a simple 4-ingredient recipe like this one, it’s critical to use high quality ingredients and make each one count. Use either high quality butter or exceptional vegan butter — Miyoko’s Creamery European Style Plant Milk Butter is perfect. No cheap margarines here.
Same with the gluten free flour: gfJules Gluten Free All Purpose Flour is known for its fine texture and lightness, so it creates a smooth, non-gritty dough and holds the shortbread together perfectly.
Unlike many gluten-free flours, gfJules helps you create the same buttery, melt-in-your-mouth shortbread cookie you’d expect without sacrificing flavor or texture. I daresay Joseph Walker would approve!
So, whether you’re enjoying these shortbread cookies with a cup of tea or sharing them with friends and family, know you’re savoring a modern shortbread cookie that’s every bit as delicious as the original.
Gluten Free Shortbread Cookie Recipe
Gluten Free Shortbread Cookie Recipe
This gluten free, vegan recipe makes a buttery, melt-in-your-mouth shortbread every bit as delicious as the traditional, without sacrificing flavor or texture.
Ingredients
- 1 cup butter or dairy-free butter alternative, soft (Miyoko’s Creamery European Style Plant Milk Butter, salted)
- 1 cup granulated sugar
- 3¼ cups (439 grams) gfJules Gluten-Free All Purpose Flour
- ½ teaspoon sea salt or kosher salt
Instructions
- Place 3 cups of the gfJules Flour, salt, and sugar in a food processor. Pulse 4-5 times until well-mixed (or whisk together).
- Add the very soft butter. Pulse until a smooth dough forms (or use a pastry blender to work the butter into the flour mixture).
- Transfer the dough to a mixing bowl. Slowly stir in the final ¼ cup of gfJules Flour, adding 1 tablespoon at a time until the dough is soft but not sticky. If the dough seems too dry, keep working it with your hands. Your hands will continue to soften the butter and make the dough come together; if it's too sticky, add more flour by the tablespoon.
- Generously flour a clean work surface like a counter or pastry mat. Roll the dough out to ¼” - ½” thick. Cut the dough into rectangles/"fingers" using a pastry wheel (or a pizza cutter) or use cookie cutters to make different shapes like the rounds pictured. Prick the centers with a fork or a toothpick.
- Transfer each cut cookie to a parchment paper-lined baking sheet. Continue re-rolling out the dough until you have used all the dough.
- Cover the baking trays with plastic wrap and place the cookies in the fridge to chill for at least 1 ½ hours or overnight.
- Preheat the oven to 325°F. Once the cookies have chilled, bake them for 25-30 minutes. The edges should just barely begin to brown.
- Remove to allow the cookies to cool for 20 minutes on the pans. Transfer them to a cooling rack to cool completely.
- Store in an airtight container at room temperature.
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Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 139Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 29mgSodium 145mgCarbohydrates 11gFiber 0gSugar 11gProtein 0g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
I hope you love this gluten free shortbread cookie recipe!
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