If you like to get your coffee with a little treat on the side, these thin and light cookies are just perfect!
First, they are crispy, buttery, and have a flaky, melt-in-your-mouth texture. Secondly, they are topped with a rich dark chocolate drizzle and sprinkled with sea salt. And finally, these cookies are gluten-free and easy to make!
The base of these cookies is a combination of starches, rice flour, and almond flour that gives the cookies a crumbly, shortbread texture. Then we have vegan butter, almond butter, coconut sugar to sweeten, vanilla, baking powder, and salt.
Mix everything together, shape into a log and chill in the refrigerator for at least 2 hours.
Next, cut into ¼-inch thick slices and bake for about 8 minutes, or until golden brown!
While the cookies are good as is, the addition of chocolate makes them even better. Melt dark chocolate chips over a double boiler and then drizzle the cookies with a generous drizzle of melted chocolate. Alternatively, you can glaze each cookie with the melted chocolate, it takes a bit more time but the cookies are even more chocolatey!
These little cookies are perfect to fix those mid-morning or afternoon cravings! They are not too sweet, a bit salty, chocolatey, and so buttery!
I also love to serve these with coffee, hot tea, or with yogurt for dessert!
Looking for more cookie recipes? Check out these Vanilla Chocolate Chip Cookies, Healthy Oat & Coconut Chocolate Chip Cookies, or these Vegan Gluten-Free Biscoff Cookies!
Let me know in the comments if you try this recipe!
Easy Vegan Shortbread Cookies (Gluten-Free!)
Ingredients
- ¼ cup vegan butter at room temperature
- 3 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond butter
- ¾ teaspoon water
- ½ cup white rice flour
- 2 tablespoon tapioca starch
- 2 tablespoon potato starch
- 2 tablespoon almond flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ cup dark chocolate chips for the drizzle
Instructions
- In a medium mixing bowl, cream together the vegan butter, coconut sugar, vanilla extract, almond butter, and water, until you get a smooth cream.
- Next, add the white rice flour, tapioca starch, potato starch, almond flour, baking powder, and salt. Mix for about 3 minutes, or until it forms a dough. At first the mixture will look quite dry but will form a soft dough after mixing. Feel free to use your hands to mix.
- Shape the dough into a log of about 1.5-inch (4cm) diameter and wrap tightly in plastic film. Slightly roll it on the counter to get a perfectly round log. Transfer to the refrigerator and refrigerate for 2 hours.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a sharp knife, cut slices of about ¼-inch (5-6mm) thick. I usually cut the cookies directly on the prepare baking sheet so I don't have to transfer them. The dough will be very slightly crumbly, so if your slices crumble a bit just reshape, or make thicker slices.The cookies will not spread so there is no need to leave a lot of space between each.
- Bake for about 8 minutes, or until golden brown. Remove from the oven and let cool completely before drizzling with melted chocolate.
- For the drizzle, melt the chocolate chips over a double boiler. Once melted, drizzle the chocolate over the cookies, or glaze each one with a thin layer of chocolate. Let cool until the chocolate has set and enjoy!
- These cookies will keep for up to 5 days in an airtight container at room temperature.
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