Description
Chocolate Shortbread Cookies are a classic recipe and this vegan version is just as good.
Ingredients
Scale
- 1/2 cup (100 gr) coconut sugar or light brown sugar (if you use coconut sugar the taste will be slightly less sweet)
- 1 1/4 cups vegan butter, softened
- 1 tsp vanilla extract
- 2 1/2 cup (310 gr) all purpose flour
- 1/4 cup (30 gr) unsweetened cocao powder
- 1/4 tsp sea salt
optional:
1/2 tsp cinnamon and 1/2 tsp cacao powder to dust the cookies before serving
Instructions
- Preheat the oven to 350 °F (180 °C) and line two baking sheets with parchment paper.
- In a bowl, stir the salt, flour, cacao powder and sugar together. Add the room temperature vegan butter and vanilla to the bowl and mix with a hand mixer until well combined.
- Place a sheet of parchment paper on your countertop and dust with flour.
- Form the dough into a ball, sprinkle with flour and place it in the middle of the parchment paper.
- Use another parchment paper and place it on top of the ball.
- Roll the dough to roughly 1/2 of an inch thick.
- Cut into desired shapes (I used a small heart cookie cutter).
- Place on the prepared baking sheets.
- Continue re-rolling the dough until it is all used.
- Bake in the oven for 10-15 minutes, until the bottom is just slightly darker. Let cool for 10 minutes before serving.
- Store in an airtight container for up to 1 week.
- Optional: sprinkle the cookies before serving with cacao powder and cinnamon
Notes
Make the dough ahead and refrigerate for up to two days, or freeze for up to four weeks.