Chickpea Flour Shortbread Cookies {4-ingredients, Vegan, Grain-Free}

4.88 from 32 votes

Chickpea Flour Shortbread Cookies {4-ingredients, Vegan, Grain-Free}

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

Prep Time3

Cook Time16

Total Time19

Course: Chickpea Flour

Cuisine: American

Keyword: 4 ingredients, chickpea flour, cookies, easy, egg-free, gluten-free, grain-free, grain-free shortbread, nut-free, shortbread, vegan, vegan chickpea flour cookies, vegan gluten-free shortbread cookies

Servings: cookies

Author: Camilla

Ingredients

1 cup 216 g virgin coconut oil (see notes for options)
3/4 cup 150 g cane sugar (see notes for options)
2 teaspoons 10 mL vanilla extract
2 and 1/2 cups 300 g chickpea flour, sifted if lumpy
Optional: 1/4 teaspoon fine sea salt highly recommended

Instructions

Line a 9-inch square baking pan with wax paper, parchment paper, or plastic wrap.
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.
Press dough evenly into prepared pan; use a second pan to firmly tamp down and smooth the dough. Place in freezer until VERY firm (anywhere from 15 minutes to 1 hour, depending on your freezer.).
Preheat the oven to 300F (150C). Line a baking sheet with parchment paper.
Remove dough from pan using the liner. Place on a cutting board and cut into 32 rectangles (8x4) or desired shapes. Place half of the pieces on prepared baking sheet, spacing 2-inches apart (Do not leave the peices sitting out while oven finishes preheating! Place back in freezer. Also, lace remaining dough back into freezer).
Bake in the preheated oven for 21 to 25 minutes until light golden brown and firm to the touch
Remove from the oven and cool completely on the baking sheet.

Notes

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.

Coconut Oil Alternative: an equal amount of stick-style plant butter/ vegan margarine (not tub-style) can be used in place of the coconut oil .

Nutrition