Gluten-Free Shortbread Cookies
By the Gluten Free Recipes team ·
Tender, buttery gluten-free shortbread cookies, boasting a delicate crumb and a rich, satisfying flavor. Perfect for dipping or enjoying on their own, these cookies offer a delightful melt-in-your-mouth experience.
At a glance: This medium desserts recipe yields 4 servings in about 45 minutes (20 min prep, 25 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, granulated sugar or coconut sugar, vegan butter or coconut oil — and walks through 6 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Shortbread Cookies: When preparing this desserts recipe, to prevent cross-contamination with gluten, always use certified gluten-free ingredients and ensure all utensils, bowls, and baking surfaces are thoroughly cleaned before use. Be mindful of shared kitchen equipment In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Shortbread Cookies: This recipe relies on a certified gluten-free all-purpose flour blend and other carefully selected ingredients to ensure it is free from gluten-containing grains.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend
- 0.75 cup granulated sugar or coconut sugar
- 0.5 cup vegan butter or coconut oil, softened
- 2 large flax eggs (2 tbsp flaxseed meal + 6 tbsp water, rested for 5 minutes)
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup certified gluten-free chocolate chips or chopped nuts
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preparation ensures easy removal of the cookies and prevents sticking.
- 2
In a large mixing bowl, cream together the softened vegan butter or coconut oil and granulated sugar until the mixture is light, fluffy, and pale in color, about 3-4 minutes. Then, beat in the prepared flax eggs and pure vanilla extract until well combined and smooth.
- 3
Gradually add the certified gluten-free all-purpose flour blend and salt to the wet ingredients. Gently fold them together with a spatula until just combined, being careful not to overmix. The dough should be thick and slightly crumbly.
- 4
Carefully fold in the certified gluten-free chocolate chips or chopped nuts until evenly distributed throughout the dough. The dough will be quite firm at this stage.
- 5
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can gently flatten the tops with your palm or the bottom of a glass. Bake for 20-25 minutes, or until the edges are lightly golden brown and the centers appear set. Gluten-free baked goods often firm up significantly as they cool, so avoid overbaking.
- 6
Allow the shortbread cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This cooling process is crucial for achieving the perfect texture.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Coconut milk separates in the can — stir or shake well before using.
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