Shortbread Cookies
These vegan shortbread cookies are my go-to whenever I need a little comfort wrapped in a crumbly, melt-in-your-mouth package. I started making them for Sunday brunches, and they quickly became a family favorite.
I first made these cookies on a rainy afternoon when I desperately needed a pick-me-up, and they've been a staple ever since.
I discovered that using cold coconut oil, rather than melted, gives the dough a much better texture.
This little tweak has made all the difference in achieving that delightful snap and satisfying crumble.
Sharing these cookies brings a bit of joy and warmth, like a cozy hug on a plate.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you don't have almond flour on hand, hazelnut flour works beautifully and adds a lovely nuttiness. Also, if you're after a bit more sweetness, feel free to sprinkle a little extra powdered sugar on top right before they go in the oven.
Tips & Notes
- •I keep my cookies in an old cookie tin I found at a thrift store - they stay fresh and just as delicious for about a week.
- •Try chilling the dough for at least 30 minutes before baking; it helps hold the shape and gives a great texture.
- •I like to use parchment paper on my baking sheet to prevent any sticking and to make cleanup a breeze.
Recipe Variations
- •When I'm feeling indulgent, I'll toss in some dark chocolate chunks for an extra treat.
- •My friend Sarah swears by adding a handful of finely chopped walnuts to give them a bit of a crunch.
Storage & Freezing
Store the cooled cookies in an airtight container at room temperature for up to one week, or in the refrigerator for longer freshness.
Frequently Asked Questions
Can I use a different sweetener?
Yes, you can substitute maple syrup with agave syrup or another liquid sweetener, but the texture may vary.
How can I make these cookies gluten-free?
Using almond flour or a gluten-free flour blend will make these cookies gluten-free.
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These vegan shortbread cookies are my go-to whenever I need a little comfort wrapped in a crumbly, melt-in-your-mouth package. I started making them for Sunday brunches, and they quickly became a family favorite.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a mixing bowl, combine the almond flour, melted coconut oil, maple syrup, vanilla extract, salt, and powdered sugar.
- 3
Mix the ingredients together until a soft dough forms. It should be slightly crumbly but hold together when pressed.
- 4
Divide the dough in half and shape each half into a log, about 1-2 inches in diameter.
- 5
Wrap each log in parchment paper and refrigerate for at least 30 minutes to firm up.
- 6
Once chilled, remove the logs from the fridge and slice them into 1/4-inch thick rounds.
- 7
Place the sliced cookies on the prepared baking sheet, leaving space between each cookie.
- 8
Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
- 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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