Allergy-Friendly Vegan Lemon Shortbread

May 31, 2023May 31, 20230 1
Allergy-Friendly Vegan Lemon Shortbread recipe for a light dessert
in Dessert

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup white rice flour
1/2 cup tapioca flour
1/2 cup white corn flour
1/8 teaspoon baking soda
1 pinch celtic sea salt
3/4 cup Earth Balance buttery sticks ( or Nuttalex vegan spread )
2 teaspoons pure vanilla extract
3/4 cup coconut sugar
2 teaspoons finely chopped lemon zest

Nutrision Information

Servings Per Recipe
18-20
Calories
133
Sugar
6g
Fat
6g
Allergy-friendly vegan lemon shortbread are delicious melt-in-the-mouth cookies, perfect for an afternoon tea or a light dessert without the guilt. They have a tangy, fragrant lemon flavor that blends beautifully with the creamy buttery taste. These cookies are especially good for individuals with gluten, dairy and egg allergies or intolerances. Instead of traditional wheat flour, a blend of rice, tapioca and cornflour is used in this recipe. Coconut sugar is used which has a lower glycemic index than white sugar making it a healthier alternative. Earth Balance vegan spread or Nuttalex can be used which contain healthy fats instead of the usual unhealthy hydrogenated fats. This recipe makes about 18-20 cookies that are easy and quick to prepare. Indulge in healthy sweets with this allergy-friendly vegan lemon shortbread recipe!

Instructions

1.Preheat oven to 170 C or 338 F and line a 9x13 inch baking dish with parchment paper.
2.In a medium bowl, stir together rice flour, tapioca flour, cornflour, baking soda, and salt.
3.In a large bowl, with a hand mixer, cream vegan spread, vanilla extract, coconut sugar and lemon zest together on high speed until light and fluffy.
4.Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5.Press the dough evenly into the prepared pan using moistened hands or a flat bottomed glass.
6.Bake for 25-30 minutes or until the edge of the shortbread is lightly golden.
7.Let the shortbread cool in the pan for 5-10 minutes before transferring off of the pan and cutting into squares. Serve and enjoy!

PROS

These allergy-friendly vegan lemon shortbread cookies are perfect for individuals with gluten, dairy and egg allergies or intolerances.
They are tasty and easy to make!
The recipe includes healthy flours and fats, containing less sugar and bad fats.

CONS

Shortbread is high in calories, so always eat in moderation.
Proper measuring is crucial to avoid producing dry or crumbly cookies.
Care must be taken not to overmix the dough to avoid a tough finished product.

HEALTH & BENEFITS

This recipe contains gluten-free flours such as rice and tapioca which are high in fiber and vitamin B. Gluten-free flours may improve cholesterol levels and support gut health. Lemon zest, on the other hand, is full of antioxidants and supports digestion.

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