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Lilly Bean Gluten Free Shortbread Cookie Mix Lemon 340.2g

Gluten Free
Soy Free
Dairy Free
Low Stock Alert (2 Qty's Left)


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Shortbread Cookie Mix


Gluten Free

  • Vegan
  • Soy Free
  • Dairy Free
  • Gluten Free
  • No Artificial Color
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Nutrition Facts

Per 1/24 of Bag (14 g)

Calories 50 % Daily Value*
Fat/Lipides 0 g 0%
Saturated/saturés 0 g + Trans/trans 0 g 0%
Carbohydrate / Glucides 12 g  
Fibre / Fibres 0 g 0%
Sugars / Sucres 4 g 4%
Polyols/Polyalcools 0 g  
Protein / Protéines 1 g  
Cholesterol / Cholestérol 0 mg  
Sodlum 30 mg  
Potassium 20 mg 0%
Calclum 20 mg 2%
Iron/Fer 0.1 mg 1%
5% or less is a little 15% or more is a lot 5% ou moins c'est peu 15% ou plus c'est beaucoup  


Gluten Free Flour (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum), Vegan Cane Sugar, Baking Powder (Sodium Acid Pyrophosphate, Com Starch, Sodlum Bicarbonate, Mono Calclum Phosphate), Vanilla Bean, Lemon Juice . à Powder (lemon juice solids, maltodextrin, lemon oil), Salt.

You Will Need

Melted unsalted butter, ½ cup (Measure after melting)

Water, 3 tablespoons

For Vegan Preparation

Melted vegetable shortening or coconut oil, ½ (Measure after melting)

Water, 3 tablespoons, may need to add an extra tablespoon if dough seems too dry


1. Prep for success! Preheat oven to 360F. Line a baking sheet with parchment paper. Melt unsalted butter (or vegan alternative) & measure to make sure you have ½ cup.

2. Prepare the Dough. Empty Lilly Bean Mix in medium bowl Add melted butter/vegan alternative & water. Stir until a dough starts to form, then knead for at least 2 full minutes with hands until a uniform dough is achieved. Add up to a tablespoon of water if dough seems dry. 3. Roll, Cut, & Bake Cookies. With rolling pin, roll dough out until thick; if too thin, cookie dough will crack when cutting into your shapes. Use cookie cutters or the rim of a glass to firmly press into dough & create your shapes; Gather and re-roll scraps, & repeat. Transfer to a parchment paper lined baking sheet & bake in your preheated oven for 8 minutes. Allow to cool completely before touching or decorating the cookies.