Coconut Oil: I prefer using refined coconut oil for baking as it has a neutral taste (as opposed to extra virgin coconut oil, which has a more pronounced coconut flavor and smell). You may also use vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use softened butter instead.

Maple Syrup: I used maple syrup to keep the recipe vegan. You may also use agave nectar instead. Alternatively, if you are not vegan, you can use honey instead. If you are diabetic or insulin-resistant, I strongly recommend using Lakanto sugar-free maple syrup (a 1:1 maple syrup substitute that is zero glycemic index and will not raise your blood sugar).

Sugar: I used white sugar, but feel free to use light brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Vanilla Extract: I like adding vanilla extract for extra flavor, but feel free to leave it out if you don’t have it or would rather not add it in.

Lemon Zest/Juice: I recommend using freshly squeezed lemon juice and freshly grated lemon zest for the best results and flavor.

Rice Flour: I used white rice flour, but you may also use brown rice flour if you prefer.

Tapioca Starch: If you don’t have tapioca starch, you may also use equal quantities of arrowroot starch instead.

Corn Starch: If you don’t have corn starch, you may use potato starch instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and is required to bind the ingredients together. Make sure you include xanthan gum for the best results.

Storing: To store, place the cooled gluten-free shortbread cookies in an airtight container and store at room temperature for up to 4 days.

This recipe was originally posted in 2016 but has been republished to include clearer step-by-step instructions as well as ingredient notes and substitutions.

Adapted from: Unconventional Baker