Yields:
36 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
45 Mins
Total Time:
1 Hr 5 Mins
This basic vegan and gluten-free shortbread recipe can be used for stand-alone cookies or dressed up with chocolate, caramel, jams, or a variety of other toppings.
I used Miyoko’s vegan butter, put regular sugar through a coffee grinder to make it extra fine, used Bob’s Red Mill gluten free flour (the one without the xanthan gum), and put 1/3rd cup golden flaxseeds through a coffee grinder to make the flaxseed meal.
Ingredients
Adjust Servings
Instructions
- Pre-heat the oven to 325° and line a cookie sheet with parchment paper
- Grind Flax Seed and Sugar into a fine flour/powder using a coffee grinder, then mix in a large bowl with the All-Purpose Flour
- Add chilled butter to the mix and work into the flour mixture with your hands for about 5 minutes, until a crumbly dough is formed
- Add coconut oil and vanilla and continue working dough for another 1-2 minutes
- Turn dough out onto parchment paper, then set another piece of parchment paper on top and use a rolling pin to flatten dough to desired thickness
- Score the dough along desired break points using a fork or knife, but don't cut all the way through
- Bake for 45 minutes, then allow to fully cool on the baking sheet before separating
-
(OPTIONAL) Once cooled, apply powdered sugar, chocolate, or jam as topping
