Vegan Oat Shortbread Cookies (Gluten-free)
Decadent and delicious vegan oat shortbread cookies that are easy to make and also gluten-free!
Servings: 16 cookies
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.
Notes
Potato Starch Substitutions: An equal amount of rice flour, cornstarch or arrowroot can be used in place of the potato starch.
Butter Options: If you eat dairy, feel free to use 2 sticks of butter in place of the margarine.
Sugar Options: An equal amount of the brown sugar or granular sugar of your choice can be used in place of the coconut sugar.
Oat Flour Tip: 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.
Coconut Oil Shortbread: 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.
Nutrition
Serving: 1cookie | Calories: 211kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 229mg | Potassium: 140mg | Fiber: 2g | Sugar: 4g | Vitamin A: 529IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 1mg