The Best Gluten Free Vegan Shortbread

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The Best Gluten Free Vegan Shortbread Slightly crispy, buttery (with no butter!), and nicely sweet, this shortbread is the best GF Vegan shortbread I

have ever had! After imploding because every shortbread recipe I tried tasted like Earth Balance (disgusting)!

So instead I made up my very own recipe! First, I created the best butter substitute ever (1:2 ratio of Earth

Balance to Coconut oil) Next, I added some almond milk, because the dairy free butter substitutes are simply

too greasy to be all the liquids. Then I added vanilla extract for flavor and some sugar for sweetness. I used a

mix of coconut flour and AP GF flour. The coconut flour gives the shortbread the iconic firmness of shortbread,

and aids in it not being crumbly. The result? Perfection!

Serves: One 9 by 4 inch pan

Prep Time: 10 minutes

Ingredients:

2 tablespoons Earth Balance or other vegan margarine

¼ cup Coconut oil

2 tablespoons Almond milk

1 teaspoon Vanilla Extract

1/3 cup Sugar

¼ cup Coconut flour

½ cup + 3

tablespoons

Gluten Free flour blend (I used Namaste)

½ cup Melted chocolate, for dipping (optional)

Directions:

Step 1: Preheat the oven to 325 degrees. Lightly grease a 9 by 4 inch loaf pan (for thinner shortbread, use a 9

by 5).

Step 2: In the bowl of a stand mixer, beat together the coconut oil and Earth Balance. Beat well for about a

minute, or until fluffy.

Step 3: Beat in the almond milk, vanilla extract, and sugar. (The mixture may look a bit curdly because of the

oil and water in the almond milk)

Step 4: Slowly incorporate the coconut flour. Mix very well.

Step 5: Add the GF flour and mix until a soft, smooth dough forms.

Step 6: Pat the dough into the pan and place in the preheated oven.

Step 7: Bake for 25-30 minutes, or until lightly golden brown.

Step 8: After cooling, dip it in the chocolate.