Name: Savory Herb Shortbread Cookies (Vegan, Gluten Free)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1/2 cup almond flour; 1/4 cup + 2 tablespoons Bob's Red Mill 1:1 Gluten Free Flour; 1/4 cup tapioca starch; 2 tablespoons nutritional yeast; 1/4 teaspoon baking soda; 1/4 teaspoon black pepper; 1/4 teaspoon sea salt; 2 teaspoons finely chopped fresh rosemary; 1/4 cup solid coconut oil, (*see notes); 2 tablespoons maple syrup; 1 tablespoon cold water; fresh herbs like parsley, rosemary, thyme to garnish the cookies; flakey sea salt and freshly ground pepper to top after baked

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These light, flakey shortbread cookies are a delicious savory snack! Perfect for charcuterie boards, they also pair beautifully with cocktails or a brunch spread. They are sure to be a crowd-pleasing favorite!

savory herb shortbread cookies vegan gluten free

The Ingredients

Almond flour. This gives a lightness to the cookies.
Bob’s Red Mill 1:1 Gluten Free Flour. This can be subbed with other brands of gluten free 1:1 flour, just make sure that it includes xantham gum.
Tapioca starch. This gives the cookies a crisp texture.
Nutritional yeast. It gives the cookies a slight ‘cheesy’ flavor which pairs well with the herbs.
Coconut oil. Use solid coconut oil. This helps to create the shortbread texture.
Maple syrup. A small amount gives a ‘barely there’ sweetness to round out the flavors.
Fresh herbs. I love using rosemary, but feel free to experiment with your favorite herbs.
Flakey sea salt. Sprinkle after the cookies are baked for a light, salty crunch.

How To Make The Cookies

Start by mixing the dry ingredients.
Cut in the coconut oil until it has a texture of wet sand (first photo below).
Add the maple syrup and water and form it into a ball.
Roll it out, place the herbs and gently roll again to press the herbs into the dough.
Cut out the cookies and transfer to the baking sheet.
Bake until lightly golden.
Top with flakey sea salt and fresh black pepper.

Why You Will Love These Savory Shortbread Cookies

✓ Light, crisp texture

✓ Customizable

✓ Easy to make

✓ Savory snack

✓ Enjoy as is or with spreads or jam

✓ Great addition to charcuterie boards

✓ Allergy friendly

Looking For More Cookie Recipes?

I hope that you enjoy this recipe and if you make it, your feedback is always appreciated! Please leave a comment and star rating below. If you have questions please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!

Ingredients

1/2 cup almond flour
1/4 cup + 2 tablespoons Bob's Red Mill 1:1 Gluten Free Flour
1/4 cup tapioca starch
2 tablespoons nutritional yeast
1/4 teaspoon baking soda
1/4 teaspoon black pepper
1/4 teaspoon sea salt
2 teaspoons finely chopped fresh rosemary
1/4 cup solid coconut oil, *see notes
2 tablespoons maple syrup
1 tablespoon cold water
fresh herbs like parsley, rosemary, thyme to garnish the cookies
flakey sea salt and freshly ground pepper to top after baked

Instructions

Preheat the oven to 350℉. Line a cookie sheet with parchment paper.
In a medium sized bowl mix the dry ingredients – almond flour, Bob's Red Mill flour, tapioca starch, nutritional yeast, baking soda, black pepper, sea salt and chopped rosemary. Stir until there are no clumps.
Using a pastry cutter, cut the coconut oil into the dry ingredients. You can also use your hands to mix the coconut oil with the flour. The flour should have the appearance of wet sand with clumps no larger then a pea.
Pour in the maple syrup and water. Mix the dough with your hands until it comes together. It will be slightly sticky. Form it into a ball.
Roll the dough between two pieces of parchment paper until it is slightly thicker than 1/4". Place small pieces of fresh rosemary, parsley and thyme on to the dough keeping in mind where you want to cut the cookies. Place the piece of parchment paper back on top and gently roll once or twice so that the herbs are flattened into the dough. Cut out your cookies with a cookie cutter. Use an offset spatula to transfer the cookies to the baking sheet. Gather the leftover dough and repeat. You should be able to make 14 cookies 1/4" thick.
Bake for 13-15 minutes, until the edges start to turn a light golden brown. Let them cool on the baking sheet for about 10 minutes then transfer them to a cooling rack. Once cooled, sprinkle with flakey sea salt and fresh black pepper. They're best eaten the same day. They will have a light and crisp texture. They can be stored in a sealed container but they next day they will be a bit softer and and slightly crumbly. Enjoy!

Notes

*I like to measure the coconut oil when it is liquid and then put it into the fridge to harden. It only needs about 20 minutes. I take it out of the fridge for about 20 minutes to soften slightly which makes it easier to cut it into the flour.

Nutrition

Savory Herb Shortbread Cookies (Vegan, Gluten Free)

The Ingredients

How To Make The Cookies

Why You Will Love These Savory Shortbread Cookies

Looking For More Cookie Recipes?