Five gluten free shortbread cookies in a flower formation

Gluten Free Shortbread

Traditional style gluten free shortbread made with only five ingredients: gluten free oat flour, butter, vanilla, sugar, and salt. Pure and simple, with a perfect crunch and a tantalizingly buttery aroma.

Course Dessert
Cuisine Gluten Free, Scottish
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 30 cookies
Calories 59 kcal
Author Katie Moseman


  • 2.75 ounces granulated sugar
  • 5.25 ounces Bob's Red Mill Gluten Free Oat Flour
  • 1/4 teaspoon sea salt or kosher salt
  • 4 ounces salted butter room temperature (softened)
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar the kind with large crystals of sugar


  1. Preheat the oven to 350 F.  Line two baking sheets with parchment.  Whisk together the sugar, flour, and salt in a large mixing bowl.

  2. Add the butter to the mixing bowl and drizzle the vanilla over the butter.  Mix with a fork (or "cut in") until a dough forms.  Note: if the butter is a bit cold, the ingredients will not become a dough until you knead them together with your hands.

  3. Roll out the dough to a thickness of 1/3 inch.  Cut out rounds with a 1 3/4 inch cookie cutter.  Note: if the dough is too soft to cut cleanly, refrigerate it for a 15 minutes or so until it firms up.

  4. Place the rounds evenly and equally between the two baking sheets.  Keep in mind that the cookies will spread slightly.  Sprinkle turbinado sugar on top of each cookie round, then bake the cookies for 13 minutes.

  5. Remove from oven and let cool completely.  As soon as the cookies are completely cool, store them in an airtight container.

Nutrition Facts
Gluten Free Shortbread
Amount Per Serving
Calories 59 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 47mg2%
Potassium 18mg1%
Carbohydrates 6g2%
Sugar 3g3%
Vitamin A 95IU2%
Calcium 4mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.