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Cookie Crunch Thins (Vegan + GF)

Easy Vegan Shortbread Cookies (Gluten-Free!)

Full of Plants
Delicious thin shortbread cookies drizzled with dark chocolate and topped with sea salt! Vegan + Gluten-Free!
Prep Time 15 mins
Cook Time 8 mins
Course Cookies, Snack
Cuisine American
Servings 28 small cookies
Calories 43 kcal



  • 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 1/4-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.


Serving: 1cookie with chocolate glazeCalories: 43kcalCarbohydrates: 5.4gProtein: 0.4gFat: 2.3gFiber: 0.1gSugar: 1.7g
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