I baked these vegan shortbread cookies for my book club last week. The butter made the cookies crisp, and three people asked for the recipe before the meeting ended.
Delicious Vegan Shortbread Cookies
With a crumbly texture and buttery taste, these shortbread cookies are made using plant-based ingredients. The recipe yields about 24 cookies, perfect for sharing or enjoying throughout the week.
Ingredients
- 1 cup coconut oil or vegan butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Optional: 1/4 cup cocoa powder or citrus zest for flavoring
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Ingredients: In a mixing bowl, cream together the softened coconut oil and powdered sugar until light and fluffy. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the wet ingredients until a soft dough forms.
- Shape the Cookies: Roll the dough into small balls (about 1 tablespoon each), and place them on the prepared baking sheet. Flatten each ball slightly with the back of a fork or your fingers.
- Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 24 cookies
- Calories: 90kcal
- Fat: 6g
- Protein: 1g
- Carbohydrates: 10g
I store the cookies in an airtight container at room temperature for up to five days. The cookies stay crisp, and I let them come to room temperature before serving.
