These easy slice and bake shortbread cookies are a fun holiday dessert! Minimal ingredients and minimal work result in a delicious, buttery cookie!
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. 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 1/2 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 for 15-20 minutes, or until the edges are lightly golden brown.
Allow the cookies to cool on the cookie sheets before removing them.
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.