Description
Vegan and gluten-free shortbread cookies made with just three ingredients. Enjoy these dairy-free “buttery” cookies with a glass of Prosecco!
Ingredients
- 3/4 cup vegan butter (left at room temperature for 1–2 hours)
- 1/4 cup cane sugar or granulated sugar
- 1 1/2 cup gluten-free four
- For serving: 90+ Cellars Lot 50 Prosecco
Instructions
- Whisk together the sugar and butter together with a hand whisker. Add in the gluten-free flour and use your hands to form a soft pliable dough. If the dough is too dry for whatever reason, work in another Tablespoon of vegan butter.
- Transfer the dough bowl the refrigerator and chill for ~30 minutes. This will allow the dough the harden.
- Preheat the oven on 350°F and prepare a baking tray with parchment paper and set aside.
- Remove the dough from the fridge. Using a cookie scoop and your hands, form 16-18 balls with the dough and place on tray. Flatten the balls slightly with your hands. Optional: pierce the cookies several times with a fork to form a dotted pattern.
- Place the baking sheet in the oven and bake for 20-25 minutes, or until pale golden brown underneath and around the edges. Careful not to over bake them!
- Remove the cookies from the oven and allow them to cool down on the tray.
- Serve with a glass of 90+ Cellars Lot 50 Prosecco!
Notes
Recipe adapted from Delicious Everyday: Vegan Shortbread Cookies
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free