Vegan Gluten-Free Shortbread Cookies in One Bowl
These tender, buttery shortbread cookies are made with a simple blend of almond flour, gluten-free flour, and tapioca starch for the perfect crumbly texture. Sweetened naturally with maple syrup and bound with coconut oil, they deliver classic shortbread flavor without gluten or dairy. The one-bowl method makes them incredibly easy to whip up for afternoon tea, holiday gatherings, or whenever you need a comforting treat. Rolling the dough between parchment papers ensures even thickness and clean edges when cutting.
Ingredients
- 1 cup almond flour
- ¾ cup gluten-free flour blendregular all-purpose flour1:1adds gluten
high
- ½ cup tapioca flour
- ½ tsp baking soda
- ½ tsp sea salt
- ¼ cup refined coconut oil, solid
- 6 Tbsp maple syrupagave nectar1:1Full guide →
Instructions
- 1
Preheat oven and line a baking sheet with parchment paper
- 2
Whisk together almond flour, gluten-free flour blend, tapioca flour, baking soda, and salt in a medium bowl until well combined
- 3
Mix in solid coconut oil with clean hands or pastry cutter until no lumps remain and mixture looks sandy
- 4
Add maple syrup and mix until dough resembles play dough that is scoopable and moldable
- 5
Transfer dough to parchment paper and mold into a disc
- 6
Roll dough between two pieces of parchment paper until 1/4-inch thick
- 7
Cut out cookies using a 2-inch circle cookie cutter and transfer to prepared baking sheet
- 8
Bake until edges just begin to turn golden brown
- 9
Cool on baking sheet for at least 10 minutes before serving
Tips
If coconut oil has liquified, place it in the fridge for a couple minutes to solidify before mixing
Roll out remaining dough scraps and cut additional cookies to minimize waste
A little cracking on top during baking is normal and indicates proper texture
Good to Know
Keep in an airtight container at room temperature for up to 3 days
Dough can be made ahead, wrapped, and refrigerated for up to 2 days before rolling and baking
Serve with dairy-free milk or warm English breakfast tea
Common Mistakes
Ensure coconut oil is solid to avoid overly wet dough
Don't overbake or cookies will become hard instead of tender
Substitutions
high
FAQ
Can I make these without a cookie cutter?
Yes, you can cut the dough into squares with a knife or use a glass to cut circles.
Can I freeze these cookies?
Yes, store baked cookies in the freezer for up to 1 month in an airtight container.
What if my dough is too crumbly?
Add a teaspoon of water or extra maple syrup to help bind the dough together.