Cassava Flour Shortbread Cookies (Vegan, Grain-Free)

cassava flour shortbread cookies on a floral napkin

5 from 2 votes

Cassava Flour Shortbread Cookies (Vegan, Grain-Free)

Learn how to make grain-free cassava flour shortbread cookies that taste just like traditional shortbread! Make them plain, flavor with spices or citrus zest, or embellish with chocolate. The cookies are also vegan (egg-free, dairy-free), gluten-free and Paleo friendly.

Prep Time10

Cook Time10

Course: Cookies

Cuisine: American

Keyword: cassava flour, cassava flour cookies, gluten-free, gluten-free cassava flour cookies, grain-free, grain-free shortbread, Paleo shortbread, shortbread, vegan gluten-free cookies, vegan gluten-free shortbread cookies, vegan shortbread

Servings: cookies (2-inch cookies)

Author: Camilla Saulsbury

Equipment

1 Large Baking Sheet (light in color, for even baking)

Ingredients

1 cup cassava flour
1/2 cup almond flour
1/4 cup maple syrup
6 tablespoons vegan butter, melted (see notes for alternatives)
1.5 teaspoons vanilla extract
1/8 teaspoon salt

US Customary - Metric

Instructions

Measure the flours. For the greatest accuracy, weigh the flours with a digital kitchen scale. In a large mixing bowl, whisk the cassava flour, almond flour, and optional salt.
Add the melted vegan butter, maple syrup, and vanilla to the bowl. Stir and blend to combine (it will seem dry, at first).
Continue mixing, or follow my lead and use your hands, to finish combining the ingredients into a cohesive dough.
Transfer the dough to a large square of plastic wrap, wax paper, or parchment paper (it is ok if the dough is slightly crumbly). Roughly shape the dough into a log, then use the plastic wrap to smooth and compress the dough into a compacted, even log (about 1.5 to 2 inches in diameter).
Place the dough in the refrigerator for about 1 hour, or the freezer for about 20 minutes, until firm.
Preheat oven to 350F (180C). Line a large baking sheet / baking tray / cookie sheet with parchment paper or a silicone baking mat.
Unwrap the chilled dough on a cutting board. Slice crosswise into 1/4 inch slices. Place the slices on the prepared baking sheet, spacing 1 inch (2.5 cm) apart.
Bake the cookies for 8 to 11 minutes until golden brown at the edges (they will still be fairly pale overall).
Remove the cookies from oven and cool, on the baking sheet, for 1 minute. Transfer cookies to a cooling rack on the kitchen counter to cool completely (they will firm up as they cool).

Notes

Storage: Store the cooled cassava flour shortbread cookies in an airtight container at cool room temperature for 5 days, the refrigerator for 2 weeks, or the freezer for up to 6 months.

Success Tips: For best results, use the same ingredients and measurements as given in the recipe. Note that tapioca starch and cassava flour are NOT interchangeable (even though both are derived from the yucca plant).

Maple Syrup Alternatives: An equal amount of agave nectar, brown rice syrup, or date syrup can be used in place of the maple syrup. If you do not follow a vegan diet, you can also use an equal amount of honey.

Nut-free Option: You can make the recipe nut-free by swapping the almond flour for an equal amount of sunflower seed flour or pumpkin seed flour /pepita flour.

Plant butter/ Vegan butter Alternative: An equal amount of coconut oil, melted, can replace the vegan butter. If you eat dairy, an equal amount of melted dairy butter or ghee can also be used.

Flavor Variations

Consider adding the following to the gluten-free shortbread cookies:

Dried spices (about 1/4 to 1/2 teaspoon/tsp), such as cinnamon, ginger, cardamom, allspice, pumpkin pie spice, or nutmeg

Extracts: Replace the vanilla extract with 1 teaspoon of almond extract, orange extract, lemon extract, peppermint extract, rum extract or brandy extract.

Freshly grated citrus zest: Add 2 teaspoons of freshly grated orange zest, lemon zest, or lime zest.

Chocolate: Add 1/3 to 1/2 cup miniature dark chocolate chips or chopped dark chocolate, or 3 to 4 tablespoons of chopped cacao nibs to the dough. Alternatively, drizzle melted chocolate on top of the cookies, or dip the cookies in melted dark chocolate.

Nutrition