The Fastest, Most Delicious Gluten-Free, Vegan Shortbread Cookies You’ll Ever Make

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Do you love shortbread cookies as much as we do? If you’re reading this recipe, your answer is most likely a resounding “YES!” Did you realize that you can make utterly delicious shortbread cookies with nothing but almond flour, maple or agave syrup, vanilla extract, and vegan butter or margarine? Now we’ve really got your attention!

For the final, decadent touch, you can drizzle some chocolate across the top of these cookies. The drizzle is easily made with powdered dark cocoa and some more maple or agave syrup. If you’re not a chocolate lover (hey, it happens) just leave off the drizzles and enjoy these yummy cookies plain!

Vegan, Gluten-Free Shortbread Cookies

INGREDIENTS

3 tablespoons vegan butter or margarine such as Earth Balance
3 tablespoons maple or agave syrup (maple is more robust, agave is subtle)
1 1/4 cups almond flour (we love Bob’s Red Mill, it’s the best!)
1 teaspoon pure vanilla extract
dark cocoa powder for drizzle (optional — make sure there are no milk solids)
extra maple or agave syrup for sweetening the cocoa

INSTRUCTIONS

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And now back to our recipe!

Beat together the vegan butter or margarine, vanilla extract, and maple or agave syrup in a medium-sized mixing bowl.

When the mixture is smooth, add the flour. Continue stirring until you have a nice, firm batter. If it’s too runny, add more flour. If too stiff, pour in a tiny bit more maple or agave syrup.

Cover the bowl and place it into your refrigerator for about 30 minutes.

Remove the batter from your refrigerator and roll it out on a lightly floured cutting board until it’s about 1/8 inch thick. Using a small glass, cut out circles in the batter. You should end up with 8-10 cookies, depending on size and thickness.

Spray a cookie sheet with some coconut spray or slather the surface with coconut oil, vegan butter, or margarine. Place the cookies an inch or so apart on the cookie sheet. They won’t expand much while they’re baking, so don’t fret.

Pop the cookie sheet into your oven and bake at 350 degrees for 10-12 minutes. They burn easily, so watch out!

Remove the cookies from the oven and admire them. While they’re cooling, prepare your optional chocolate drizzle. Combine 1 tablespoon of cocoa with 1 1/2 tablespoons of maple or agave syrup in a small pan on your stovetop. Adjust the burner to a medium setting and stir the cocoa and syrup for about 30 seconds.

Remove the pan from the burner, grab a small spoon, and scoop small amounts of the melted chocolate from the pan. Dribble it artfully over your cookies in whatever your pattern you heart desires.

Let the cookies cool a bit longer and then gobble them down! Two people can and will make short work of these delicacies. But if you have any left over, they’ll keep in your favorite cookie jar for 2-3 days.

Enjoy! We sure did!

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