Gluten Free Vegan Shortbread (Sugar free, dairy free, xanthan gum free)
Ohhhh these puppies… these beautiful, melt in your mouth, authentic gorgeous shorbreads… Simple, and crave-worthy. I have two secrets for these – for the very best version possible, I use virign coconut oil and maple sugar. Now, if you can’t just skip on over to your local cabane a sucre or to the Byward Market in Ottawa, I do feel your pain because maple sugar is quite a phenomenal treat. But hey, its ok. Use brown sugar or cane sugar, or sucanat, and you’re good to go.
If you find palm oil is a more afffordable option than virgin coconut oil, cool, just bake them longer. You won’t get the same mouth-melt texture but it will still be a great cookie. If you can do dairy, use butter. And for the millet flour- it seems hard to find these days, you can always substitute amaranth flour.
Now! On to the glorious shorbread!! As you can see in the picture, I’ve rolled mine in chopped roasted pecans and topped them with home made jam. Um. Thats pretty darn delicious. I’d say its totally worth trying :)
Note: If you’re looking for more gluten free holiday cookies, check out my Gluten Free Vegan Molasses Gingersnaps, Gluten Free Vegan Gingerbread Cookies, and Gluten/Dairy/Egg Free Pumpkin Spice Cookies.
Gluten Free Vegan Shortbread
Shortbread needs to be baked in a slow oven (cooler oven), so that it doesn’t burn. Rolling out the dough results in a stiffer cookie. Rolling them into smaller balls and putting a thumbprint of jam in them makes a melt-in-your-mouth authentic cookie, which I personally love. See substitutions below for help switching ingredients.
- ½ + 1/3 cup tapioca starch
- 1/4 cup millet flour
- ¼ cup white rice flour
- 1 cup roasted and chopped pecans (nut free: omit)
- ½ + 1/3 cup sweet rice flour
- 1/8 tsp celtic sea salt
- ¾ cup virgin coconut oil (nut free: use palm oil)
- 1/4 cup maple sugar, ¼ cup agave (non vegan: honey or substitutions listed below)
- 2 tsp vanilla
- ½ cup raspberry jam
1. Mix the dry ingredients in a bowl, and then sift.
2. Mash the oil into the dry ingredients so that it’s the consistency of tiny crumbs (pulse in a blender or use a fork or pastry cutter).
3. Melt the honey or agave gently (don’t let it get hot) and then add the vanilla. Mix thoroughly into the dry ingredients.
4. Shape the dough into a ball and let chill for 15-20 minutes or until solid.
5. Roll out the dough and cut shapes, or roll into small balls and coat in pecan crumbs. Press a mark with your finger into each ball and fill it with raspberry jam.
6. Bake at 300 degrees for 6-7 minutes or until solid. If you use palm oil, bake for 7- 10 minutes.
Tapioca Starch: corn, arrowroot, or potato starch. Millet Flour: amaranth flour. Coconut oil: palm oil or butter. Maple sugar and agave: maple syrup, honey, sucanat, cane sugar, icing sugar, brown sugar or even coconut sap.