Vegan Oat Shortbread Cookies (Gluten-Free)

Decadent and satisfying vegan oat shortbread cookies that are also gluten-free! A variation for coconut oil shortbread is also included.

Shortbread Cookies Made with Oats

Just when I think that there’s no time for cookies, I remember shortbread.

It may be the only cookie you ever need. Go classic with minimalist bars, roll it into balls and dab with jam for thumbprint cookies, use it as a bar cookie base for just about any topping you can dream of (I can fantasize endlessly on this topic), or play with endless add-in possibilities and permutations including spices, extracts, chopped chocolates, zests, nuts and seeds.

Thank you, shortbread, for all that you do. Especially in combination with a cup of tea :).

And thank you, British Isles, for this brilliant, baking invention.

This dandy version has Scottish flair, relying on oats that have been ground to a fine flour, plus a bit of potato starch (the latter is the secret to yielding a crisp-tender texture).

You can buy ready-made oat flour, or grind your own in a high-speed blender, handheld coffee grinder, or food processor. It will take about 1 and 1/4 cups of rolled oats to yield 1 cup of fine oat flour. So long as you use certified gluten-free oats, that makes this recipe your go-to gluten-free cookie, especially considering all of the options mentioned above.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free (use certified gluten-free oats, or gluten-free oat flour, as needed)
• Straightforward to make
• Only 4 ingredients (plus optional / adjustable salt)
• Variable (change the flavor with add-ins and different flavors)
• No refined sugar

No Mixer Required

No need to unearth the stand mixer or hand mixer for these cookies; simply cream the margarine and sugar with a wooden spoon. (I’ve completed the calculations: you burn enough calories from 1 to 2 minutes of hand-mixing to equal one–perhaps two– cookies.)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• 3 cups oat flour (see note about grinding your own)
• potato starch (see note about other options)
• coconut sugar (see note about other options)
• vegan butter (I use Earth Balance Buttery Sticks)
• Optional: fine sea salt (optional/ adjustable)
• vanilla extract

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Line a 9-inch (22.5 cm) square baking pan with parchment paper, allowing paper to overhang on the sides (for removal of the shortbread).
• In a medium bowl, whisk together the oat flour, potato starch and salt.
• In a large mixing bowl, cream together (I used a wooden spoon) the vegan butter, coconut sugar and vanilla until blended and somewhat fluffy. Add the oat flour blend, stirring until combined (it will have a crumbly texture).
• Very firmly press dough evenly and firmly into prepared pan. Use a small flat bottomed tray, or measuring cup, to tamp down the dough. Prick with a fork.
• Loosely cover with plastic wrap and chill at least 1 hour or up to 1 day.
• Preheat oven to 325F (160C).
• Bake in the preheated oven for 40 to 45 minutes until shortbread is pale golden. Cool completely in baking pan.
• Using paper overhang, carefully remove shortbread from pan; place on cutting board. Cut into 4 quarters; cut each quarter in half, then in half again, making 16 rectangular vegan shortbread cookies total.

FAQ

• What is a good substitute for potato starch?An equal amount of white rice flour, cornstarch or arrowroot can be used in place of the potato starch.
• What can I substitute for the vegan butter / plant based butter?An equal amount of coconut oil can be used in place of the vegan butter. Add the coconut sugar to the oat flour mixture in step 2. Add 1 cup melted coconut oil to the oat mixture, stirring to combine. Press into prepared pan and place in freezer for 30 minutes to harden. Proceed with remaining steps.
• I do not need the oat shortbread cookies to be dairy-free. Can I Use real butter?Yes! If you eat dairy, feel free to use 2 sticks (8 ounces / 227 grams) of butter in place of the vegan butter.
• What can I substitute for thecoconut sugar?An equal amount of the brown sugar or granular sugar of your choice can be used in place of the coconut sugar.
• How do I make my own oat flour?You can grind your own oat flour in a high-speed blender or other blender. It will take about 1.25 cups of rolled oats to yield 1 cup of oat flour. Note that a food processor will not grind the oats into a fine enough flour.

Happy baking!