DIY Vegan Gluten-Free Calendula Shortbread Cookies

Who doesn’t love a good shortbread biscuit?

I had a lot of calendula oil left over after making my homemade calendula cream, so I went looking for some other recipes I could use this healing oil in, and shortbread popped up!

I’ve never heard of using calendula in shortbread before now, and was intrigued to try it.

Needless to say, it tasted GOOD.

Calendula has many health benefits; it’s antifungal, anti-inflammatory, and antibacterial, and made a wonderful addition to this shortbread recipe.

Fun fact: You can add calendula oil to recipes like oil pulling.

Before we get started in learning how to make this calendula shortbread – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!

You can substitute coconut oil in place of vegan butter in this recipe, as a more healthy option.

If you make these shortbread, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how you went!

Homemade Vegan Gluten-Free Calendula Shortbread

These herb-infused shortbread bickies go so well with a warm cup of tea.


  • 1/2 cup vegan butter, at room temperature OR coconut oil, softened
  • 1/3 cup maple syrup OR raw honey
  • 2 1/4 cups gluten-free flour blend (I combined 1 1/2 cups plain gluten-free flour – can also use rice flour3/4 cup tapioca flour and 1/2 tsp xanthan gum – can also use guar gum)
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3-4 tbsp calendula oil
  • 1 tbsp fresh thyme, minced

To make:

  1. Preheat oven to 180˚C (350˚F), and line a baking tray with parchment paper or a reusable baking sheet.
  2. Prepare a rolling area with two additional sheets of parchment paper, and have a pizza cutter or dough cutter and a fork handy.
  3. Place butter in a large mixing bowl and whip it with a mixer until creamy. Add maple syrup, salt, vanilla, lemon juice, lemon zest, calendula oil and thyme, and mix once again until combined.
  4. Add in flour and use a wooden spoon to mix. Then, knead dough with your hands to to mix everything together, and work the dough until you can shape it into a ball.
  5. Once shaped, flatten into a disk.
  6. Roll out the dough between the two sheets of parchment paper to 1/2 inch thick.
  7. Use a dough cutter to slice the dough into small rectangles. I used a cookie cutter and made mine into heart shapes.
  8. Carefully transfer to the prepared baking paper, spacing them 1/2 inch apart – they won’t spread as they bake. Gather up any dough scraps and repeat the process until all dough is used up.
  9. Using a fork, carefully poke some holes into each cookie – this helps prevent bubbling and excessive cracking).
  10. Bake for 14-15 minutes, or until edges begin turn golden. Remove from oven and place on a cooling rack. The cookies will harden within minutes of cooling, so don’t overbake.
  11. Allow the biscuits to cool for 10 minutes, then they’re ready to enjoy!!
  12. Store in an airtight container.
Make sure to bring the shortbread out of the oven to cool as soon as you see the edges start to brown, as the shortbread will continue to bake while they’re cooling, and you don’t want to overbake them. 

As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. It’s important to check with a doctor before taking this or any new product, especially if taking any other medicine or supplement or if pregnant or nursing. Be sure to check ingredients to make sure there is no risk of an allergic reaction.

Have you used calendula in recipes before? What have you made? Share in the comments below.

Lots of love,

🖤 Vanessa