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gluten free vegan shortbread cookies

Gluten Free Slice and Bake Shortbread Cookies.

These easy slice and bake shortbread cookies are a fun holiday dessert! Minimal ingredients and minimal work result in a delicious, buttery cookie!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 20 minutes
Chilling 1 hour
Total Time 30 minutes
Servings 24
Calories 127 kcal
Author Kelly Roenicke

Ingredients

Instructions

  1. Place the vegan buttery spread, vanilla extract, and confectioner's sugar in a mixing bowl, and beat until smooth.

  2. Add the gluten free flour and salt, mix on low speed until the dough comes together.

  3. Stir in the mini chocolate chips.

  4. 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.

  5. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.

  6. Remove the dough from the refrigerator and allow to warm up for about 10 minutes for easier slicing.

  7. Use a serrated knife to slice the dough 1/2 inch thick. You should get 12 slices from each log. If the dough crumbles, let it warm up a little more.

  8. Place the cookies on the cookie sheets with one inch between them. Bake at 350 degrees for 15-20 minutes, or until the edges are lightly golden brown.

  9. Allow the cookies to cool on the cookie sheets before removing them.

Recipe 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 Facts
Gluten Free Slice and Bake Shortbread Cookies.
Amount Per Serving
Calories 127 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Sodium 109mg5%
Potassium 2mg0%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 360IU7%
Calcium 12mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.