Gluten Free Slice and Bake Shortbread Cookies.
These classic slice and bake shortbread rounds are a fun holiday dessert! Minimal ingredients and minimal work result in a delicious, buttery cookie!
Ingredients
- 1 cup vegan buttery spread
- 1 teaspoon vanilla extract
- 1 cup confectioner's sugar
- 2 cups gluten free flour
- ½ teaspoon salt
- ½ cup dairy free mini chocolate chips
Instructions
- Place the vegan buttery spread, vanilla extract, and confectioner's sugar in a mixing bowl, and beat until smooth.
- Add the gluten free flour and salt, mix on low speed until the dough comes together.
- Stir in the mini chocolate chips.
- Divide the dough in half, and form each half into a log. Wrap each log in waxed paper or plastic wrap. Refrigerate for one hour.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Remove the dough from the refrigerator and allow to warm up for about 10 minutes for easier slicing.
- Use a serrated knife to slice the dough ½ inch thick. You should get 12 slices from each log. If the dough crumbles, let it warm up a little more.
- Place the cookies on the cookie sheets with one inch between them. Bake at 350 degrees F for 15-20 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the cookie sheets before removing them.
Notes
The dough can be made in advance and refrigerated for up to 4 days.
You can freeze the logs of dough for up to 3 months.
If you don't have special dietary needs, go ahead and use regular flour and butter.
Nutrition facts are for one cookie.
Nutrition
Calories: 127kcalCarbohydrates: 14gProtein: 1gFat: 7gSaturated Fat: 2gSodium: 109mgPotassium: 2mgFiber: 1gSugar: 7gVitamin A: 360IUCalcium: 12mgIron: 0.6mg
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