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Decadent and delicious vegan oat shortbread cookies that are also gluten-free! A variation for coconut oil shortbread is also included.
Shortbread Cookies Made with Oats
Just when I think that there’s no time for cookies, I remember shortbread.
It may be the only cookie you ever need. Go classic with minimalist bars, roll it into balls and dab with jam for thumbprint cookies, use it as a bar cookie base for just about any topping you can dream of (I can fantasize endlessly on this topic), or play with endless add-in possibilities and permutations including spices, extracts, chopped chocolates, zests, nuts and seeds.
Thank you, shortbread, for all that you do. Especially in combination with a cup of tea :).
And thank you, British Isles, for this brilliant, baking invention.
This dandy version has Scottish flair, relying on oats that have been ground to a fine flour, plus a bit of potato starch (the latter is the secret to yielding a crisp-tender texture).
You can buy ready-made oat flour, or grind your own in a high-speed blender, handheld coffee grinder, or food processor. It will take about 1 and 1/4 cups of rolled oats to yield 1 cup of fine oat flour. So long as you use certified gluten-free oats, that makes this recipe your go-to gluten-free cookie, especially considering all of the options mentioned above.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free (use certified gluten-free oats, or gluten-free oat flour, as needed)
- Easy to make
- Only 4 ingredients (plus optional / adjustable salt)
- Variable (change the flavor with add-ins and different flavors)
- No refined sugar
No Mixer Required
No need to unearth the stand mixer or hand mixer for these cookies; simply cream the margarine and sugar with a wooden spoon. (I’ve completed the calculations: you burn enough calories from 1 to 2 minutes of hand-mixing to equal one–perhaps two– cookies.)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- 3 cups oat flour (see note about grinding your own)
- potato starch (see note about other options)
- coconut sugar (see note about other options)
- vegan butter (I use Earth Balance Buttery Sticks)
- Optional: fine sea salt (optional/ adjustable)
- vanilla extract
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Line a 9-inch (22.5 cm) square baking pan with parchment paper, allowing paper to overhang on the sides (for removal of the shortbread).
- In a medium bowl, whisk together the oat flour, potato starch and salt.
- In a large mixing bowl, cream together (I used a wooden spoon) the vegan butter, coconut sugar and vanilla until blended and somewhat fluffy. Add the oat flour blend, stirring until combined (it will have a crumbly texture).
- Very firmly press dough evenly and firmly into prepared pan. Use a small flat bottomed tray, or measuring cup, to tamp down the dough. Prick with a fork.
- Loosely cover with plastic wrap and chill at least 1 hour or up to 1 day.
- Preheat oven to 325F (160C).
- Bake in the preheated oven for 40 to 45 minutes until shortbread is pale golden. Cool completely in baking pan.
- Using paper overhang, carefully remove shortbread from pan; place on cutting board. Cut into 4 quarters; cut each quarter in half, then in half again, making 16 rectangular vegan shortbread cookies total.
FAQ
- What is a good substitute for potato starch? An equal amount of white rice flour, cornstarch or arrowroot can be used in place of the potato starch.
- What can I substitute for the vegan butter / plant based butter? An equal amount of coconut oil can be used in place of the vegan butter. Add the coconut sugar to the oat flour mixture in step 2. Add 1 cup melted coconut oil to the oat mixture, stirring to combine. Press into prepared pan and place in freezer for 30 minutes to harden. Proceed with remaining steps.
- I do not need the oat shortbread cookies to be dairy-free. Can I Use real butter? Yes! If you eat dairy, feel free to use 2 sticks (8 ounces / 227 grams) of butter in place of the vegan butter.
- What can I substitute for the coconut sugar? An equal amount of the brown sugar or granular sugar of your choice can be used in place of the coconut sugar.
- How do I make my own oat flour? You can grind your own oat flour in a high-speed blender or other blender. It will take about 1.25 cups of rolled oats to yield 1 cup of oat flour. Note that a food processor will not grind the oats into a fine enough flour.
Happy baking!
Related Recipes
- 3-Ingredient Almond Flour Shortbread Cookies
- 4-Ingredient Coconut Flour Cookies
- Coconut Lime Chickpea Flour Shortbread {Grain-Free, Vegan}
- Vegan Chocolate Bundt Cake {Gluten-Free}
- Healthy Chocolate Banana Oat Cookies {vegan, oil-free, GF}
- Oat Banana Coconut Oil Energy Cookies {vegan, GF}
Vegan Oat Shortbread Cookies (Gluten-free)
Equipment
- 1 9-inch (22.5 cm) square baking pan
Ingredients
- 3 cups oat flour, see notes about grinding your own
- 1/2 cup potato starch, see notes about other options
- 1/2 teaspoon fine sea salt, (optional/ adjustable)
- 1 cup 2 sticks vegan butter (I used Earth Balance Buttery Sticks), softened, see notes about other options
- 1/2 cup coconut sugar, see notes about other options
Instructions
- Line a 9-inch (22.5 cm) square baking pan with parchment paper, allowing paper to overhang on the sides (for removal of the shortbread).
- In a medium bowl, whisk together the oat flour, potato starch and salt.
- In a large bowl, cream together (I used a wooden spoon) the vegan butter and coconut sugar until blended and somewhat fluffy. Add the oat flour mixture, stirring until combined (it may look slightly crumbly).
- Very firmly press dough evenly and firmly into prepared pan. Use a small flat bottomed tray, or measuring cup, to tamp down the dough. Prick with a fork.
- Loosely cover with plastic wrap and chill at least 1 hour or up to 1 day.
- Preheat oven to 325F (160C).
- Bake in the preheated oven for 40 to 45 minutes until shortbread is pale golden. Cool completely in pan.
- Using paper overhang, carefully remove shortbread from pan; place on cutting board. Cut into 4 quarters; cut each quarter in half, then in half again, making 16 rectangles total.
This is my go to shortbread recipe! It is perfect, true to the classic!
I am so glad you like the recipe, Nina!
These are great! I used grass fed butter instead of margarine and didn’t put it in the fridge. They baked up lovely with some vanilla and pumpkin spice.
I am so glad, Marie!
Lovely light shortbread. I subbed tapioca flour for the potato starch. Think I need to adjust the ratio, the cookies were very crumbly but light and delicate. I added orange zest and a some candied ginger. Great flavor.
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These tasted INCREDIBLE but were very crumbly (falling apart in our hands) and had a bit of a dense “mouth feel”. However the flavour was beyond good and my entire family (husband plus 2.5 and 5.5 year old) absolutely adored the flavour. I am wondering if I tried to roll them thinner and have them bake that way if that might fix it? Either way, I’m impressed with this combo and am determined to get it to work! Thanks for the recipe!
These turned out wonderful! I added a scraped vanilla bean. I’m rolled the dough to about a 1/4 in thickness and cut out with cookie cutter. I baked them for about 10 min. Perfect! I served these at a cookie exchange and they were a huge hit with the non gluten free crowd as well! This will be my go to cookie now! Thank you for this recipe! I am extremely limited on what I can eat due to an auto immune condition. This fits the bill perfectly!
Just so you know, these cookies are excellent for ice cream sandwiches! I just roll them out thin & cut rounds. Thanks for the recipe!
Yum! Thanks, Kate 🙂
This recipe also makes wonderful thumbprint cookies. Make balls about 1 – 1.5 inch wide and push down to make a thumbprint and fill with preserve of choice. I also find that dried apricots quartered make a great center piece.
Has anyone tried substituting the rice flour with tapioca or arrowroot powders?
Arrowroot might work, as I have just read on another site of shortbread-like cookies that are made with arrowroot…
Sure, arrowroot can work well. Have not tried it with this recipe, but it is a strong likelihood it will work. Let me know if you give it a try, Samantha!
I just read this recipe, and my mouth is watering.BUT two question: 1) does cornstarch really give the same results as rice flower? And 2) where did you hide the Nutritional Facts? With oat those under her nose, my mom will believe that they’re not only healthy, but, also, ” Calorie Free!!!”
Thanx, again, for this GREAT site! I’m sure I’ll be buying your books ( and making small zip-loc baggies of various flours) for almost everyone on my list this Christmas!!
Hi Renie,
Rice flour gives exactly the kind of result you want for shortbread (here) but it will not work as a substitute in all other recipes calling for cornstarch 🙂
I have an intolerance to oats…could you recommend using buckwheat, quinoa or other substitute? Thanks
Hi Laura,
I am not sure how this would work with other flours, it would take some experimenting. I would try googling for a recipe using one of those flours. All the best.