Gluten-Free Vegan Shortbread Cookies recipe

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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

Nutrition Info

92.6 calories
carbohydrate: 8.9 g
cholesterol: : -
fat: 6.2 g
fiber: 0.7 g
protein: 0.7 g
saturatedFat: 1.6 g
servingSize: -
sodium: 62.2 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

  4. Bake in the preheated oven until lightly browned, 15 to 20 minutes.

Recipe Yield

60 small cookies

Recipe Note

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.

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