Posted in Must Make

Vegan GF Herbed Shortbread 

Buttery with a touch of fresh herbs, they are the perfect cookie to pair with a steaming cup of coffee. Sweetened with coconut sugar and pure Maple Syrup, they are also packed with protein. They are Dairy-free, gluten-free, and egg free. Easy to assemble, my five-year-old plunged hands deep into making these delicate cookies. Enjoy!

Vegan GF Herbed Shortbread 

By: Bekie 


1 cup of GF Baking Mix (I have Bob’s)

1/2 cup of Almond flour (you may substitute with oat flour if needed)

1/2 cup of Vegan soy-free butter (I used Earth’s Best) slightly softened

1/2 tsp of salt

3 Tbsp of Pure Maple Syrup

1/3 cup of coconut sugar

1 tsp vanilla extract

2-3 mint leaves, 1-2 small rosemary sprigs, 1/2 tsp of fresh lavender 

1 Tbsp of honey for brushing


Whisk together both flours. Add coconut sugar and salt. Stir. Add softened butter and cut into flour with a fork, or hands. Mix the vanilla extract into the Maple Syrup separately. Add into the flour mixture. Stir with hands or fork. Fold in herbs. If the mixture is still crumbly, add a Tablespoon of cold water. Form into a ball and place on a floured surface. I also sprinkled the surface with coconut sugar. Roll into a long log.

Place into the freezer to chill for about 10 minutes. Remove and slice into cookies at least 1 1/2 inch thick. Place on a cooking stone or baking sheet about 2 inch a part. 

Bake on 350 for 8-10 minutes. Allow to cool before removing. Once firm. Brush the tops with raw honey. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s