This three ingredient gluten free shortbread is easy to make and so rich and buttery! This is a classic Christmas cookie recipe that’s just right on a snowy day with a cup of hot cocoa.
When I was growing up, my mom and grandma would always make buttery Scotch shortbread.
Once we removed dairy and gluten from our diet, this was a recipe that I missed. However, it was very easy to make this recipe gluten free and vegan with some simple substitutions, and it turned out well!
As long as you have butter, sugar, and flour, you can make classic shortbread. And if you have vegan buttery spread, sugar, and a good gluten free flour blend, you can make an allergy friendly version that is absolutely delicious.
The rich, buttery taste is just like I remember – this is a holiday cookie recipe I’ll be making again and again.
If you’re in a holiday baking mood, be sure to check out all 12 gluten free Christmas cookie recipes HERE.
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Tips for Success
- To get this shortbread to bake evenly, I recommend using two loaf pans instead of one square pan.
- Be sure to line the loaf pans with parchment paper so that it hangs over two sides of the pan. That way you can easily lift the slab out of the pan before slicing it.
- Use a very sharp knife to slice the shortbread into squares once it is completely cool – not before!
Ingredient Notes
- Gluten Free Flour Blend – This recipe works well with Namaste Perfect Flour Blend. If you aren’t gluten free, you can use regular flour. I do not recommend grain free flours such as coconut flour or almond flour. Those will not work in this recipe.
- Vegan Buttery Spread – Earth Balance products work well for us, so I recommend using either the Soy Free Vegan Buttery Spread or the baking sticks.
- Sugar – We use Wholesome Sweeteners Organic Cane Sugar, which is a vegan sugar. Any granulated white sugar will work in this recipe.
Step by Step Instructions
- The shortbread dough may seem a bit dry when you start to mix it. But as you continue to mix, it will come together nicely.
- Then pat the dough into the pans that have been lined with parchment paper:
- Bake at 350 degrees F for about 30-35 minutes. After baking, it will be nicely golden brown and buttery.
- Wait for the shortbread to cool completely then slice into squares. Enjoy!
Storage
Store leftover shortbread in an airtight container. It should stay fresh for about 4 days.
If you want to freeze these cookies, I recommend wrapping them in waxed paper, and they placing in a freezer bag. They should stay fresh in the freezer for about 3 months.
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Recipe
Three Ingredient Gluten Free Shortbread.
Ingredients
- 2 cups gluten free flour blend
- 1 ¼ cup vegan buttery spread cut into small pieces
- ½ cup organic cane sugar
Instructions
- Preheat the oven to 350 degrees F. Line two 9×5 loaf pans with parchment paper so that there is parchment hanging over the long sides of the pans.
- In a large bowl, combine the gluten free flour blend and sugar.
- Add buttery spread and cut in with a pastry cutter until the mixture looks like small crumbs.
- Knead until smooth, and pat into the prepared loaf pans. Poke holes all over the top with a toothpick.
- Bake at 350 degrees F for 30-35 minutes until golden brown. Cool in pans, then remove using the parchment paper to pull the shortbread out of the pans.Â
- Once cool, cut into squares. They are quite rich, so I cut them into small squares, about 1.5×1.5 inches.
Tanskitchen
Made these with brown sugar stevia 1/4 cup they turned out very well,
Te true slightly different more like walkers ,but good
PJ Leary
I used Bobs 1-1 and powdered sugar in my recipe from Scottish mother. It’s a bit crumbly when done. Your recipe calls for granulated sugar and vegan spread. Can I use real butter same amount?
Determined to make gf that’s the same as non gf!
Thank you!
Kelly Roenicke
Yes, real butter will be fine!
Jennifer
Can you tell me why you used the loaf pan vs an 8’x8’ or 9’x9’ pan. I used the loaf pan and they cookies did not raise very high.
Chansa
What a treat! My boys and I loved them. And they’re so easy to make.
Kelly Roenicke
I’m so happy to hear that! Thank you for letting me know!
Heather
Used normal butter. All measurements as per recipe. It’s sloppy and not at all like shortbread. Disappointed!
Susan
Can you provide the brand/details of the vegan buttery spread you used for this recipe? Thx!
Kelly Roenicke
I like Earth Balance Soy Free Spread.
Darryl
Incredible!
Joanne
Can this recipe be used with Stevia?
Kelly Roenicke
No, I don’t think that will work.
Kelly Roenicke
But if you try it, let me know! A sugar substitute like Swerve may work.
Julie
Two of my colleagues at work have gluten free diets so I’m always on the look out for recipes like this. When it’s a birthday its nice to make something that everyone can enjoy.
Kelly
Oh, good! I hope they enjoy them, Julie!
Natalie @ Tastes Lovely
These sound so easy Kelly! Only 3 ingredients? Perfect. And good job doing your Christmas decorations. I haven’t started yet, eek!
Kelly
Well, I have a little motivation in the form of a very excited six year old! :)