Siesta Mexican Shortbread (Vegan Gluten-Free Cookies)
Siesta Mexican Shortbread (Vegan Gluten‑Free Cookies) is a easy Mexican recipe that serves 2. 150 calories per serving. Recipe by Frobulous Veggies on YouTube.
Prep: 2 min | Cook: PT0M | Total: 7 min
Cost: $4.85 total, $2.42 per serving
Ingredients
- 1 cup Almond Flour (main dry base, nut‑flour)
- 1/4 cup Coconut Sugar (sweetener, low glycemic)
- 1/4 cup Coconut Oil (solid at room temperature, provides moisture)
- 2 tablespoons Tapioca (Cassava) Flour (adds chewiness)
- 2 tablespoons Chickpea Flour (protein boost, mild flavor)
- 1 teaspoon Jasmine Tea Extract (floral aroma)
- 1/2 teaspoon Orange Peel Powder (citrus note)
- 1/2 teaspoon Cinnamon (warm spice)
- 1/4 teaspoon Ginger Powder (spicy undertone)
- 1 teaspoon Vanilla Extract (enhances flavor)
- Pinch Sea Salt (balances sweetness)
Instructions
Open the Package
Carefully cut or tear the seal of the Siesta Mexican Shortbread package using a knife or scissors. Remove the six cookies and place them on a clean plate.
Time: PT1M
Arrange the Cookies
Space the cookies evenly on the plate so they don’t touch each other, which helps keep them crisp.
Time: PT1M
Taste and Enjoy
Take a bite of a cookie, noting the vanilla‑wafer texture, gingerbread‑like cinnamon‑sugar flavor, and subtle jasmine aroma. Enjoy the snack as is or pair with a cup of tea.
Time: PT5M
Store Leftovers
Place any remaining cookies back into the original package or transfer to an airtight container. Store at room temperature for up to 5 days, or refrigerate for up to 1 week for extra crispness.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 2g
- Carbohydrates
- 12g
- Fat
- 10g
- Fiber
- 2g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Plant‑Based
Allergens: Almonds, Coconut, Chickpea (legume)
Ingredient Substitutions
- Instead of Almond Flour: Oat flour, Cashew flour
- Instead of Coconut Sugar: Brown sugar, Maple syrup (adjust amount)
- Instead of Coconut Oil: Olive oil, Melted vegan butter
- Instead of Tapioca (Cassava) Flour: Arrowroot flour, Potato starch
- Instead of Chickpea Flour: Besan, Soy flour
- Instead of Jasmine Tea Extract: Green tea extract, Vanilla extract (different flavor)
- Instead of Orange Peel Powder: Lemon zest, Orange zest (fresh)
- Instead of Cinnamon: Nutmeg, Allspice
- Instead of Ginger Powder: Ground ginger, Fresh grated ginger (use less)
- Instead of Vanilla Extract: Almond extract, Maple extract
- Instead of Sea Salt: Kosher salt
Equipment Needed
- Plate
- Knife or Scissors
- Airtight Storage Container
- Bowl (optional for serving) (optional)
Critical Steps — Do Not Skip
- Open the package carefully to avoid crumbs and preserve freshness
- Store remaining cookies in an airtight container to maintain crispness
Chef Tips from the Video
- Pair the shortbread with a citrus‑infused herbal tea to complement the orange peel powder.
- For extra crunch, lightly toast the cookies on a dry skillet for 30 seconds per side.
Troubleshooting
Cookies feel stale or hard
Warm them in a 300°F oven for 3‑5 minutes or microwave for 10 seconds to restore softness.
Package was opened early and cookies became soft
Transfer to an airtight container with a paper towel to absorb excess moisture.
Storage
Refrigerator: Up to 1 week in airtight container
Freezer: Up to 3 months (wrap tightly)
Room temperature: Up to 5 days in original sealed pack
Make-Ahead Tips
- Keep the package sealed until ready to eat; you can portion out individual cookies in small zip‑top bags for on‑the‑go snacking.
Last updated: August 20, 2026
