Garbanzo Flour, Walnut Oil Shortbread Recipe. (Vegan and Gluten Free.)

Vegan Garbanzo Shortbread
Garbanzo Vegan Shortbread Dough
The dough is so beautifully brown and smooth. I love the texture.

Sunny Skies Kitchen’s newest recipe is a vegan, gluten free shortbread, infused with walnut oil, and sweetened by maple syrup.

One of the goals for this blog is to experiment with different types of flours and use the results to make new recipes.

I’m not gluten free, and never plan to be, but with all these new easily available ingredients out there, we  should open up our pantries and recipes.

Garbanzo flour is high protein, high fiber with a good dollop of vitamin B. It also has a distinct taste, so I paired it with walnut oil to give it an extra boost, while keeping with the classic “three ingredients” of shortbread.

This vegan shortbreads are heavy and has a strong flavour, so I suggest making them into tiny bites so it’s not too big. I make them into small balls -you can see their size next to some cherry tomatoes.


This recipe is really a recipe for those on vegan and gluten free diets. I think a lot of vegan foods should be eaten by everyone, but those who eat butter and wheat won’t find these translate well into “shortbread.” You’d prefer the real ones.

10 mins prep. 18 mins cooking. 8 minutes cooling. 


Makes 20.

  • 2 cups (260g) of Garbanzo Flour (Chickpea Flour)
  • 1/2 cup (120ml) of Maple Syrup
  • 1/2 cup (120ml) of Walnut Oil (Can substitute with any other oil, although olive oil has its own distinct taste.)
  • 1 teaspoon of baking powder

You can Buy Walnut Oil and Garbanzo Flour on Amazon (US)
Bob’s Red Mill Garbanzo Bean Flour – 16 oz.
Spectrum Naturals Refined Walnut Oil

How To.

This might be easier than boiling an egg

  • Pour in the flour, baking soda, walnut oil and maple syrup.
  • Mixed with a wooden spoon until you have beautifully oily smooth brown batter.
  • Line baking sheet with baking paper.
  • Make into balls and press them slightly down to around 2cm thickness (0.8 of an inch), and 4 cm diameter (1.5 inches.)
  • Bake for 18 minutes.
  • When the bottom of the pieces are lightly brown, put on a baking rack to cool.
  • That’s it!

(I sometimes still speak metric and use “u”s in words like my British teachers taught me.)

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About Sunny Skies Kitchen

Yan lives in Los Angeles, California with her son in a home with a small but busy kitchen. Her goal is to create enough original recipes to publish a cookbook.

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