Who doesn’t love a shortbread cookie?? I’ve updated my vegan shortbread cookies to make them even more loveable: think one bowl, a rolled and drop cookie option and an improved texture. Gluten free and made with nutrient dense almond meal, this is an easy shortbread cookie recipe that’s damn good, if I do say so myself!
Preheat oven to 350° Fahrenheit (175° Celsius) and prepare a large baking sheet with parchment.
In a medium bowl, beat butter, maple syrup and salt with a handheld mixer or a wooden spoon until fluffy. Next, add the rice flour and almond meal and mix at low speed (or with a fork) until a loose dough forms. Then, get in there with your hands to form into a ball.
Toss the dough in the fridge for 60 minutes to chill while you chill.
Once chilled, you can either scoop or roll the dough. Want soft, puffy cookies? Scoop out 1 tablespoon (15ml) of dough and roll into a ball. Gently press ball into a 1 cm (⅓ inch) thick round.
Looking for a classic, crisp shortbread? Roll between two layers of parchment to 1/4-1/3 inch thick. You might need a little rice flour on the parchment to prevent sticking. Cut with your favourite cutters and carefully lift onto the baking sheet.
Bake for 11-14 minutes, until the bottoms turn golden brown. The rolled cookies will cook faster than the drop cookies. Remove cookie sheet to a cooling rack and let fully cool before handling as they firm up when cool.
Keep cookies in a sealed container at room temperature for up to three days, or store in an airtight container in the freezer for up to a month.
In a pinch, these cookies absolutely work with refined coconut oil in place of butter...but they lose that buttery flavour! Still really nice though, like a sugar cookie.