Melt-in-your-mouth lavender shortbread cookies are made with plenty of butter, as all shortbread cookies must be, and infused with a bit of fresh or dried lavender. Made with oat flour for a naturally gluten-free cookie.
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.
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Why This Gluten-Free Recipe Works
Reliable oat flour is a great base for the shortbread, adding a hint of natural sweetness in a nod to traditional Scottish shortbread, which was originally made with oat flour or brown rice flour.
I also used powdered sugar in these cookies, in a change from my gluten-free shortbread recipe, because it creates cookies that feel like they're melting in your mouth (granulated sugar is fine, but it makes a crumblier cookie).
What You'll Love
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.
Ingredients Needed
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.
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.
Step-by-Step Instructions
Here's a look at how to make lavender shortbread:
1. Make dough: Mix all of the ingredients together in a bowl until a dough forms. It will be crumbly at first, but then it will come together.
2. Chill dough: Pat the dough into a lined baking round, then chill for 30 mins. Make sure to prick the surface of the dough with a fork.
3. Bake: Place in a 325F oven and bake for 30 minutes.
4. Cool: Cool in the pan for a few minutes, then turn out onto a rack. Cut into 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.
Proper Storage
- 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.
More Oat Flour Cookie Recipes
If you love oat flour, check out my oat flour baking tips!
Happy baking! If you make these gluten free lavender shortbread cookies, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Gluten Free Lavender Shortbread Cookies
Ingredients
- ½ unsalted butter at room temperature
- 1 ¼ cups oat flour (140 grams)
- ⅓ cup powdered sugar
- generous pinch of salt optional
- 1-2 tablespoons fresh or dried lavender blossoms chopped
Instructions
- In a large bowl, cream the ½ unsalted butter with the 1 ¼ cups oat flour, ⅓ cup powdered sugar, generous pinch of salt if using, and the 1-2 tablespoons fresh or dried lavender blossoms. The mixture will be crumbly but will come together the longer you beat it.
- Grease an 8-inch baking round and line it with parchment paper or use a shortbread mold. Press the dough into the round (I used parchment paper to help me press and smooth it in). Prick the surface all over with a fork. Place in the fridge to chill for 30 minutes.
- Preheat the oven to 325℉. When the dough is chilled and firm, place it in the oven and bake for about 30 minutes. Remove from the oven and let cool in the pan for 5 minutes, then gently turn it out onto a rack. Gently flip it over and score the top of the shortbread into 8 slices. Then cut the slices, place on a rack to cool, and transfer to a plate when completely cool.
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.
Nutrition
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Stefanie says
Congratulations Nicole! My copy of Flourless just arrived in the mail and it is so beautiful. I can't wait to devour it from cover to cover. I was so happy to see many of my long-time favorites from your blog collection now done as gluten free. Can I call in 'sick' to work for the rest of the week to bake some of your creative treats?!?!?
Helen says
Lovely post....lovely book party.....and lovely cookbook.