Mini-batch No-butter Shortbread

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Prep Time5

Cook Time20

Course: Dessert, Snack

Keyword: cookies, easy, easy recipes, gluten-free, low sugar, olive oil, plant-based, rosemary, shortbread, single-serving, small-batch, vegan

Servings: servings

Calories: 142kcal

1/4 cup all purpose flour (30 g) gf all purpose if desired
1 1/2 tbsp powdered sugar (10 g) you can probably sub regular sugar, you could blend it with the oil to make it smooth first
1 tbsp any oil (14 g) I used olive oil and added a dash of dried rosemary
pinch of salt, drop of vanilla

Preheat oven to 325F and line a mini loaf pan with parchment or a muffin pan with muffin liners.
In a small bowl whisk together flour, powdered sugar until evenly distributed. Add oil, salt vanilla and combine into a smooth cookie dough.
If too wet add a pinch more flour, if too dry add a drop more oil and mix again.
(Optional) You can chill your cookie dough to blend the flavors a bit more. (Also optional) You can add in 1-2 tsp chocolate chips/chunks, nuts or other mix-ins at this point.
Transfer to a mini loaf pan or a muffin pan. Prick the top of the cookie dough with a fork.
Bake cookies about 20 minutes depending on your desired level of done-ness.
Let cookies cool and firm up slightly, slice and enjoy!

If you don’t have a food scale, remember to use the spoon & level method in measuring flour to avoid over-measuring, which will lead to dry cookies.
I haven't tried cutting these into shapes using cookie cutters but I feel like it should work with careful chilling.