Here’s a delicious vegan and gluten-free shortbread cookie recipe. They taste amazing and they are very easy to make.
These cookies are also great for coconut lovers, because they are made with coconut oil and coconut milk, but if you don’t have coconut milk, you can use any milk of your choice.
The kitchen smells fantastic while they are baking, and everyone at home loves them.
I decided to decorate them with colorful candied fruit and peel.
- ¾ cups of rice flour
- ½ cup of oat flour
- ½ teaspoon of baking powder
- 1/3 cup of sugar
- ½ cup of coconut milk
- 2 tablespoons of coconut oil
- Vanilla extract – optional
- 1/3 cup of candied fruit and peel – optional
Mix the flour with the baking powder and the sugar.
Add the coconut oil, the vanilla extract and the coconut milk and mix everything. Using a silicone spatula helps a lot.
Once your dough is ready, add some of the candied fruit and mix again. I decided to save some of the fruit and put it on top of the cookies to make them more colorful.
Preheat your oven to 180°C (350°F).
Spread the dough on a sheet of baking paper. If the dough is too soft, you can put it for 5-6 minutes in the fridge, this will make cutting the cookies easier.
If you don’t want to use cookie cutters, just make small balls out of the mixture and flatten them a bit.
Place the cookies on a baking tray covered with baking paper and make small holes with a fork. Add the rest of the candied fruit and push them down gently.
Bake for 12-15 minutes and keep an eye on them.
Let them cool down and enjoy!
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