Vegan and Gluten-Free Shortbread Cookies

Vegan and Gluten-Free Shortbread Cookies

Try This Seasonal Favorite Made Healthier (And Just As Delicious!) 


  • 3/4 cup melted vegan butter
  • 1 cup Purecane™ Baking Sweetener
  • 2 tbsp almond milk
  • 1 tsp vanilla extract 
  • 1 tsp baking powder
  • 2 cups gluten-free flour 


  1. Preheat oven to 425 degrees fahrenheit 
  2. In a medium mixing bowl, mix the melted vegan butter, Purecane Baking Sweetener™, almond milk, vanilla, and baking powder. Then, add the flour and mix until a thick dough forms. Form the dough into a mound and wrap it in plastic wrap. Refrigerate it for 30 minutes.
  3. Roll the cookie dough onto a floured surface, adding more flour as needed if the dough is sticky. Roll it into a 1/4 - 1/3 of an inch thick and use your cookie cutters to cut shapes. Place the shapes onto a cookie sheet lined with parchment paper. Bake in the oven for 10-12 minutes or until they are lightly golden.
  4. You will still have plenty of dough left so roll the dough back into a mound and repeat the previous step until all of the dough is used. You should have about 40 cookies. Enjoy!