• Mary

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


  1. Preheat oven to 350ºF

  2. Line baking sheet with parchment paper (you can also oil a baking sheet)

  3. Cream together butter and sugar in large bowl until combined.

  4. 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.

  5. Roll the dough into a long log.

  6. Get a good knife and cut 1/4 in thick slices.

  7. Bake for 15-20 minutes or until slightly browned.

  8. Let cool.

  9. Enjoy!

  10. 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!

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