We loved the cookie base we used when we created recipes for Girl Scout Cookies, specifically these Tagalongs. So much so that we decided to make it into shortbread; this is how this recipe was created.
These vegan, gluten-free shortbread cookies have a healthier texture than the average shortbread, but they are no less tasty or crispy. They’re also surprisingly simple to make – only seven ingredients and one bowl are needed. We’ll show you exactly how to make it!
Shortbread Cookies: Their Origins
is believed to be shortbread. It was originally made in Scotland and was adapted from a medieval cookie. It was traditionally made using 1 part sugar, 3-4 parts of flour, and two parts butter.
It was considered to be a luxury because it was so expensive and was reserved for special occasions like weddings, Christmas, and Hogmanay, the Scottish New Year’s Eve. Shortbread has become popular all over the world. It is particularly popular in the UK and Denmark.
Vegan Gluten-Free Shortbread Cookie
We used a mixture of gluten-free grains to achieve the perfect texture. Almond flour, DIY Gluten-Free Blend, and tapioca are mild and light in taste. Baking soda adds fluffiness, and sea salt gives the cookies flavor.
Then, using a Pastry Cutter, mix the coconut oil solid into the dry ingredients. (This step can also be done with a food processor!) The flaky texture is created by using a pastry cutter (this step could also be done in a food processor!). ).
Add the maple syrup to sweeten the mixture. It will change from a crumbly texture into a dough that can be rolled and molded.
- 1 cup Almond flour
- A blend of 1:1 Bob’s Red Mill gluten-free flour and 3/4 cup
- Half a cup of tapioca flour, also known as tapioca starch
- 1/2 tsp baking soda
- Half a teaspoon of sea salt
- You can substitute water for the oil if it is not available. We haven’t tried this and cannot guarantee its success.
- Maple syrup 6 Tbsp
- Preheat the oven to 350 F. (176 C). Line a baking tray with parchment paper.
- In a medium bowl (or food process), whisk or blend the almond flour, gluten-free flour blend, tapioca, baking soda, and salt.
- Mix the solid coconut with the dry ingredients using clean hands, a pastry knife, or a food processor. Continue mixing until there are no visible lumps of coconut. When you squeeze the mixture, it should be sandy in texture and hold together into clumps.
- Add maple syrup, and stir with a wooden spoon or spatula (or pulse the food processor until well combined). It should look similar to play dough – scoopable, molded, and not too crumbly or tacky.
- Transfer the cookie dough to a sheet of wax or parchment paper. Place another sheet of parchment or waxed paper on top and press the dough into a disk. Roll the dough between each piece of paper with a rolling pin until it’s 1/4 inch thick. Cut out as many cookies with a 2-inch cookie cutter (see notes if your cookie cutter is not 2 inches). Transfer the cookies onto the baking sheets lined with parchment paper using a spatula. The cookies won’t spread much, so that you can fit them all on one large baking tray (but use more if needed).
- Bake the cookies for 10-12 minutes or until they start to brown. A little cracking is normal. Roll out the remaining dough to cut more cookies while they bake. Repeat the baking process using any remaining dough.
- Remove the pan from the oven and allow it to cool on the baking tray for 10 minutes. Enjoy with a cup of English Breakfast Tea or dairy-free milk. Keep in an airtight jar at room temperature for up to 3 or 1 month.