3-Ingredient Classic Gluten-Free Vegan Shortbread Cookies (Allergy-Free)
Traditional Scottish shortbread couldn't be any easier! These soft 3-ingredient Classic Gluten-Free Vegan Shortbread Cookies are allergy-free and sugar-free! A simple sweet biscuit for coffee or tea and an essential holiday recipe!
- Cook Time: 35 mins
- Total Time: 35 mins
- Yield: 16 1x
- Category: Dessert
- Cuisine: Scottish
Ingredients
Scale
- 2 Cups Gluten-Free All Purpose Flour (or Baking Flour)
- 1 Cup (2 Sticks) Vegan/Allergy-Free Butter (I use MELT)
- 1/2 (to 3/4) Cup Erythritol (or preferred granulated sweetener)
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract (optional)
Instructions
- In a large mixing bowl, combine the flour, butter (cubed or cut into chunks), sweetener, and any other flavorings you are using.
- Mix and knead the dough together, using your hands, and make sure the butter is fully incorporated.
- Chill the dough for at least 1 hour in the fridge.
- Preheat the oven to 325ยฐF.
- Line an 8x8 or 9x9 inch square baking pan with parchment paper.
- Remove the dough a few minutes before you try pressing it into the pan or rolling it out for the cut-out method.
- Press the dough into the lined pan, about 1/2 inch thickness, and smooth out the top.
- Take a sharpe knife to score your bars or squares and prick the centers with a fork.
- Bake the shortbread in the preheated oven for 35-40 minutes.
- Remove the shortbread and while still warm, fully slice through the scored sections.
- Lift the cookies out of the pan, using the parchment paper and then transfer each cookie carefully to a wire rack to cool completely.
Nutrition
- Serving Size: 1