These chocolate shortbread cookies are light, delicious, and so easy to make!
Put the vegan buttery spread, confectioner's sugar, and vanilla extract in a bowl and beat until smooth, scraping down the sides of the bowl if needed.
Add the gluten free flour, cocoa powder, and salt, and mix on low speed until combined.
Divide the dough in half, and place each half on a piece of waxed paper. Shape into logs and wrap in the waxed paper. Refrigerate for at least two hours.
Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
Cut the logs of dough into 1/2 inch slices. Place on the cookie sheets with 1 1/2 inches in between them.
Bake at 350 degrees for 13-16 minutes. Allow to cool fully on the baking sheet before moving.
Serving size is one cookie.
This dough can be frozen - wrap in waxed paper and then foil, and store in the freezer for up to three months. Allow to thaw slightly before slicing.