Gluten Free Lavender Shortbread Cookies

Proper shortbread should be made with simple ingredients, and this recipe embodies that philosophy. Here, butter, powdered sugar, oat flour, a touch of lavender, and an optional pinch of salt are the only components needed to create a crisp yet buttery cookie that's perfect with tea.

The original version of this recipe appeared in my cookbook, Flourless, and I've adapted it to reflect my current style of baking (see page 103 "Salted Rosemary Shortbread", if you like!).

This is also a slightly more streamlined version of my oat flour shortbread recipe, swirling in lightly floral lavender to a special touch. You can bake this in a shortbread mold or a cake round, then cut or break the cookies into rustic pieces, as I did.

What You'll Love About Lavender Shortbread Cookies

I think you'll find the ease of prep and the simple ingredients to be some of the highlights of this recipe!

• Easy ingredients. Just butter, oat flour, powdered sugar, and lavender (either fresh or dried is fine) come together to make something a bit magical.
• Special. You don't find gluten free lavender shortbread on the grocery store shelves every day! This is a little treat that is uniquely lovely.
• Naturally gluten-free. No worries here - with one single-origin gluten-free flour needed, everyone will be able to enjoy nibbling on this shortbread.

Lavender Shortbread Cookies Ingredients

Here are the basics that go into these cookies! Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Butter - I used unsalted butter, and you can use salted butter for a hint of salt.
• Oat flour - Learn how to make oat flour for this recipe or pick up a package at the store. Brown rice flour is a great substitution option if you don't eat oats.
• Powdered sugar - I love powdered sugar here for that melting bite. Swap granulated sugar if that's all you have, although the texture may change slightly.
• Lavender - Use fresh or dried lavender. I used the lavender from my kitchen garden.

Lavender Shortbread Cookies Variation Ideas

• Citrus zest - Try adding the zest of 1 lemon or orange to the dough.
• Another herb - Swap the lavender for chopped rosemary!
• Make it plain - For a traditional batch of shortbread, leave out the lavender.

Lavender Shortbread Cookies Tips & Recipe Notes

• What kind of pan? I don't own a shortbread mold (yet?), so I just bake my dough in a greased and lined 8-inch round cake pan. If you have a mold, feel free to use it!
• How to cut the cookies? I like to cut the cookies into 8 equal slices, but I equally enjoy gently breaking up the baked round into rustic pieces, and you'll see in these photos.
• My dough looks crumbly - help! When you are creaming the butter with the oat flour and powdered sugar, it will seem dry and crumbly at first. This is normal! Keep beating; the dough will start coming together. It's especially important to start with room temp/softened butter so that it blends more easily into the flour.
• A finishing touch. Sprinkle the top of the warm shortbread with flaky salt, granulated sugar, or turbinado sugar when it comes out of the oven.
• Double the batch. For more cookies, simply make double the recipe and divide it between 2 pans.

How to Store Lavender Shortbread Cookies

• Counter - In an airtight container on the counter for up to 3 days.
• Freezer - Cooled, then placed in a freezer-safe bag or container for up to 1 month. Thaw in the fridge before serving.