4-Ingredient Shortbread {Vegan. Grain-Free}

  • Author: Camilla
  • Prep Time: 3 mins
  • Cook Time: 16 mins
  • Total Time: 19 mins
  • Yield: 32 cookies 1x


Utterly delectable, super-easy, 4-ingredient shortbread that is grain-free, vegan, and can be varied in countless ways!



  • 1 cup virgin coconut oil (e.g., TresOmega Virgin Coconut Oil)
  • 3/4 cup organic cane sugar (see notes for options)
  • 2 teaspoons vanilla extract
  • 2 and 1/2 cups chickpea flour, sifted if lumpy
  • Optional: 1/4 teaspoon fine sea salt (highly recommended)


  1. Line a 9-inch square baking pan with wax paper, parchment paper, or plastic wrap.
  2. In a large bowl, stir the melted coconut oil, sugar and vanilla until completely blended. Add the chickpea flour and (optional) salt, stirring until completely blended.
  3. Press dough evenly into prepared pan; use a second pan to firmly tamp down and smooth the dough. Place in freezer for 15 minutes until very firm.
  4. Preheat the oven to 300F. Line a baking sheet with parchment paper.
  5. Remove dough from pan using the liner. Place on a cutting board and cut into 32 rectangles (8×4) or desired shapes. Place half of the pieces on prepared baking sheet, spacing 2-inches apart (Place remaining dough into refrigerator).
  6. Bake in the preheated oven for 21 to 25 minutes until light golden brown and firm to the touch
  7. Remove from the oven and cool completely on the baking sheet.


Storage: Store the cookies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to 6 months.

Sugar Options: An equal amount of coconut sugar or packed brown sugar can be used in place of the cane sugar.

  • Category: Dessert, Cookies


  • Serving Size: 1 cookie
  • Calories: 111
  • Sugar: 5.5 g
  • Sodium: 4.6 mg
  • Fat: 7.5 g
  • Saturated Fat: 6.6 g
  • Carbohydrates: 8.8 g
  • Fiber: 0.8 g
  • Protein: 1.6 g
  • Cholesterol: 0 mg