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Vegan Gluten free Shortbread Cookies

March 2, 2015 By Richa 47 Comments

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These shortbread cookies are simple, not too sweet and great to snack on. Dress them up with frosting of choice or some chocolate for fancier cookies. 

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Vegan Gluten free Shortbread Cookies | Vegan Richa

 

These cookies taste somewhat like the bakery biscuits from our local bakery in India.(Cookies are called biscuits). Oddly though they don’t share any main ingredients. These are gluten-free, they don’t use shortening, and have no preservatives and things. Just simple wholesome good stuff. Coconut sugar gives the cookies just the right sweetness. 

Lightly crispy and lightly crunchy perfection. No palm oil! For regular vegan Shortbread, see these Coconut Oil Shortbread.

Vegan Gluten free Shortbread Cookies | Vegan Richa

More cookies from the blog. 

  • Gluten free Vegan Chocolate Chip Cookies
  • Vegan Pumpkin Snickerdoodles
  • Almond Butter Oatmeal Cookies. GF
  • Gluten free Ginger Molasses Cookies

Steps:

Make the dough, oat it down, then use cookie cutters of choice.  

Vegan Gluten free Shortbread Cookies | Vegan Richa

 Bake until just about lightly golden. Cool and store or dress with sugar icing or melted chocolate. 

Vegan Gluten free Shortbread Cookies | Vegan Richa

 

Print Recipe
5 from 4 votes

Vegan Gluten free Shortbread Cookies

These shortbread cookies are simple, not too sweet and great to snack on. Dress them up with frosting of choice or some chocolate for fancier cookies. 
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Cookie
Servings: 24
Calories: 64kcal
Author: Vegan Richa

Ingredients

Dry

  • 1/2 cup (80 g) white rice flour
  • 1/4 cup (30 g) oat flour use certified gluten-free if needed or use more rice flour
  • 1/4 cup (59.15 g) ground pistachio or other nuts
  • 1/4 cup (30 g) coconut flour or use cashew flour or oat flour
  • 1/4 tsp (0.25 tsp) salt
  • 1/4 tsp (0.25 tsp) baking soda

Wet

  • 1/4 cup (56 ml) oil
  • 1/4 cup (62.5 ml) almond milk
  • 1 Tbsp chia seed meal or use golden flax seed meal
  • 1.5 tsp vanilla extract
  • 1/2 cup (80 g) coconut sugar or use finely ground raw sugar for whiter cookies

Instructions

  • In a bowl, add all the dry ingredients and mix well.
  • In another bowl, mix the chia seed meal with non dairy milk and let sit for 2 minutes. Add in the vanilla and oil and whisk. Add in the sugar and mix until sugar dissolves in.
  • Add to dry and mix. Knead well for 1-2 minutes to form a smooth dough. Spray water on the dough if it does not come together easily (not more than 2-4 sprays). Pat the dough down and use cookie cutters to cut desired shapes. I used 1 inch round cutter. Gather remaining dough, pat down and cut more cookies or shape into balls and flatten. Place the cookies on parchment lined baking sheet, cover with another parchment and refrigerate for 15 minutes(or 10 minutes in the freezer). Preheat the oven to 375 degrees F / 190ºc. Bake for 13-14 minutes(a few minutes longer for larger cookies) until the edges just about start to get golden. Move the cookies around from outside to inside at the 11 minute mark. Let cool completely. Serve as is or dip in melted chocolate or top with favorite frosting.
  • Notes: Add mini chocolate chips or sprinkles to the dough. Do not over bake as the cookies can get quite crunchy. The dough can be stored in the refrigerator for upto 3 days.

Notes

Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Gluten free Shortbread Cookies
Amount Per Serving
Calories 64 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 50mg2%
Potassium 22mg1%
Carbohydrates 7g2%
Sugar 2g2%
Vitamin A 5IU0%
Vitamin C 0.1mg0%
Calcium 8mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Gluten free Shortbread Cookies | Vegan Richa

Filed Under: Christmas Vegan Recipes, cookie, gluten free, Gluten Free Baking, palm oil free, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Priya says

    March 2, 2015 at 8:10 pm

    Hi Richa, Can I replace the GF flours with the same quantity of wheat flour?

    Reply
    • Richa says

      March 2, 2015 at 9:18 pm

      sure. use about 1 cup wheat flour and 1/4 cup ground pistachios or cashews.

      Reply
  2. Anna says

    March 3, 2015 at 1:12 am

    This looks absolutely scrumptious!!! thanks for sharing <3

    https://aspoonfulofnature.wordpress.com/

    Reply
  3. June Burns says

    March 3, 2015 at 3:26 am

    Those look scrumptious! I love shortbread, especially dipped in chocolate 🙂

    Reply
  4. Angela @ Canned Time says

    March 3, 2015 at 11:28 am

    Oh my my!
    I’m such a sucker for shortbread….and these little gems look perfect Richa.
    I love that you used pistachio flour combined with the oat. Such an easy recipe.
    I’d never be able to make them last the day 😉

    Reply
  5. Cassie says

    March 3, 2015 at 11:57 am

    These look so cute! Cookies were a childhood favorite of mine!

    Reply
  6. christine says

    March 4, 2015 at 2:34 am

    I used to love shortbread biscuits, so I’ll have to give these a try – maybe a good Mother’s Day treat in a couple of weeks time:) thanks x

    Reply
  7. Satya says

    March 4, 2015 at 8:22 am

    I like to work with almond meal and almond flour – which one of the nut flours would you substitute to retain the flavor? Thank you!

    Reply
    • Richa says

      March 4, 2015 at 11:29 am

      finely ground almond meal or flour will work. though i prefer pistachios and cashews as they are a softer fattier nut.

      Reply
  8. Caitlin says

    March 4, 2015 at 9:08 am

    these look fabulous. i love how thick they are. shortbreads were always one of my favorite cookies.

    Reply
  9. chrysta @ noshed says

    March 5, 2015 at 5:55 am

    oooo! These are super cute little cookies. Love the use of ground pistachios. Thanks for sharing!

    Reply
  10. Nina says

    March 5, 2015 at 8:31 am

    Can I use brown rice flour instead of white?

    I have cooked up a lot of your recipes the past week and they all turned out great! Favorite in my household so far are the Cinnamon Roll Pancakes and the Triple Ginger Molasses Cookies :). I am curious about your cookbook. Will it be available in Europe?

    Reply
    • Richa says

      March 5, 2015 at 10:38 am

      yay! so glad the recipes are turning out well! yes you can use brown rice flour

      Reply
  11. JN says

    March 5, 2015 at 8:44 am

    5 stars
    Hi, I love shortbread but turning vegan has made me give it up! Any subs for rice flour? I have everything else (cashew flour, coconut flour, Almond meal, oat flour, Ragi flour…). Its snowing heavy outhere and I find comfort in baking & eating cookies. :-))

    Reply
    • Richa says

      March 5, 2015 at 10:40 am

      use half oat and half ragi flour to replace the 1/2 cup rice flour. rice flours does give a nice crunch to the cookies. they might be less crunchy with the subs

      Reply
      • JN says

        March 5, 2015 at 12:23 pm

        Thanks Richa. I like them crunchy so I will just have to wait until tomo then. Will make rice flour a staple as well. Cannot get out today at all due to heavy snow:-((

        Reply
  12. Miriam says

    March 6, 2015 at 12:20 pm

    I don’t cook with oil, what can I substitute that with? can i use applesauce or banana?

    Reply
    • Richa says

      March 7, 2015 at 11:23 am

      yes you can use banana or applesauce. The cookies might be bake to a less crunchy cookie.

      Reply
  13. abc says

    March 19, 2015 at 3:25 pm

    OMG Richa. Shortbread without shortening, awesome :-).
    How many baking sheets did you need?
    Thanks.

    Reply
    • Richa says

      March 19, 2015 at 7:22 pm

      one large sheet.

      Reply
  14. Patty says

    May 16, 2015 at 11:53 am

    Great cookies! Just finished baking – taste great & house smells so good.

    Reply
  15. Jenalee says

    July 12, 2015 at 10:43 pm

    I Know it changes it a bit but could one put dried cherries and almond extract in perhaps? Or would it change it too much?

    Reply
    • Richa says

      July 13, 2015 at 10:10 am

      you can add in dried cherries or other dried fruit and almond extract would definitely work well. This is a basic shortbread recipe, so you can add flavors and other things. 🙂 add chopped up dried cherries, so they are not too chunky else the cookies will tend to break.

      Reply
  16. Wendy says

    July 31, 2015 at 4:10 pm

    They’re in the oven!

    Reply
  17. abc says

    July 31, 2015 at 4:41 pm

    Can I use coconut oil?

    Reply
    • Richa says

      July 31, 2015 at 4:48 pm

      yes

      Reply
  18. Deepa says

    September 11, 2015 at 6:04 am

    Made these last night – a hit with the kids!

    Reply
    • Richa says

      September 11, 2015 at 9:59 am

      Awesome!!

      Reply
  19. Sara says

    September 24, 2015 at 4:32 pm

    Richa, do you have any suggestions for baking vegan cookies with minimal added vegan butter and sugar?

    Reply
    • Richa says

      September 24, 2015 at 7:22 pm

      Hi Sara, You can reduce the coconut sugar in this to about 1/4 cup and use 1 Tbsp oil and 3 Tbsp non dairy yogurt.

      Reply
  20. Adriana says

    November 12, 2015 at 6:31 am

    Tried this recipe today. Awesome. Thank you.

    Reply
    • Richa says

      November 12, 2015 at 9:57 am

      Thanks for trying it!

      Reply
  21. Sam says

    December 27, 2015 at 6:05 pm

    If I dont’t want to lose the crunch, is it possible to change the flours except the rice flour? (only oat flour, whole spelt flour, …)

    Reply
    • Richa says

      December 27, 2015 at 6:22 pm

      the cookies as written are crunchy for many days. if you are ok with spelt flour, try my regular shortbread, use all spelt flour. http://www.veganricha.com/2015/09/vegan-coconut-oil-shortbread-cookies-with-pumpkin-pie-spice.html

      Reply
      • Sam says

        December 28, 2015 at 8:57 am

        Thanks for the recipe, but I’m interested in the gluten free version, because of the use of liquid oil. GL is no problem for me, but I don’t want to use coconut or palm oil, if possible. So, is it possible to get crunchy cookies with liquid oil, when you use some rice flour?

        Reply
        • Richa says

          December 28, 2015 at 11:20 am

          i am confused. You mentioned spelt in the last comment and Spelt isn’t in this recipe. Spelt also isn’t gluten-free as it is wheat. You can use regular oil in the other recipe as well. What does GL mean?

          If you are asking to use all rice flour in this recipe, then you can use it. You might need to adjust the amount you use and add only till you get a soft dough. However the dough will be hard to work with and crack a lot, and the Cookies will be very very crunchy.

          Reply
          • Sam says

            December 28, 2015 at 4:21 pm

            Sorry, for confusing. Ok, so I search for a shortbread recipe, that’s possible with liquid oil. No need to be gluten free. Is some rice flour the possible answer for this?

          • Richa says

            December 28, 2015 at 7:25 pm

            Hi Sam, use the recipe link i mentioned earlier and use liquid oil in it, instead of coconut oil. The shortbread will come out crunchy if you bake it a minute longer. no need to use rice flour.

  22. Kanachi says

    April 24, 2016 at 12:20 pm

    5 stars
    hey look absolutely yum!!how many days is the typical storage time for these cookies? Im planning to bake them tonight and really want to store them for few days if possible! TIA

    Reply
    • Richa says

      April 24, 2016 at 12:40 pm

      The cookies are good for a week or longer. The flavor and texture is best in the first few days.

      Reply
  23. Bela Modi says

    April 8, 2020 at 10:52 am

    5 stars
    Very nice recipie

    Reply
  24. Zena says

    May 10, 2020 at 10:06 am

    Can I use cashew butter instead of oil (or partly instead of oil?)

    Reply
    • Richa says

      May 10, 2020 at 12:18 pm

      Yes

      Reply
  25. Gretha says

    August 14, 2020 at 8:45 am

    I’ve made these a few times and they never seem to last very long 🤔 Always a winner. I’ve added orange zest to mine, and gives them a lovely citrus note. Thanks for your lovely recipes.

    Gretha

    Reply
  26. Rachna says

    February 22, 2021 at 6:20 am

    Looks yummy.
    When you say to “move the cookies from
    The outside to the inside at the 11 minute mark”, what exactly do you mean?
    Thanks!

    Reply
  27. Maisoon says

    February 22, 2021 at 6:24 am

    5 stars
    Thanks dear for sharing. Can you freeze them?

    Reply
    • Vegan Richa Support says

      February 22, 2021 at 4:53 pm

      yes, in an airtight container or reuseable ziplock with the least amount of air

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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