4 Ingredient Shortbread Cookies
1/2 cup vegan butter (I use Miyokos)
1/4 cup powdered sugar or powdered erythritol (Swerve brand) for sugar-free option. Another option is pulverizing coconut sugar in blender to make a powdered sugar (I haven’t tried this option)
1 cup gluten-free flour
1/4 tsp vanilla
Optional: Chocolate chips for dipping or drizzling
Preheat oven to 350ºF
Line baking sheet with parchment paper (you can also oil a baking sheet)
Cream together butter and sugar in large bowl until combined.
Add flour in increments until fully combined. I used my hands at this stage. The mixture will be crumbly at first, but will form a dough if you keep mixing it.
Roll the dough into a long log.
Get a good knife and cut 1/4 in thick slices.
Bake for 15-20 minutes or until slightly browned.
Option to dip the cookies in melted chocolate as pictured above. I put 1/2 cup chocolate chips (Lily's brand) in microwave for 1 minute. Check every 15 seconds and stir until chips are fully melted. Drizzle or dunk away!