If you’re chocolate lover, you may want to try this classic vegan version of dark chocolate shortbread cookies. You can cut these cookies of course in any shape, but since I already made these Christmas shaped cookies last year I thought a heart shape would be just as cute. And isn’t Christmas all about love anyway?
When I was a kid my mom made similar cookies for Christmas, but then with vanilla instead of chocolate. And she would make sandwich cookies with jam in between. A brilliant idea! You could do the same with these cookies, but they are also perfect to decorate with for example melted chocolate or powdered sugar or enjoy just as they are like I did.
The great thing about a classic recipe is that you can enjoy these cookies all year round.
I normally don’t use oil in my recipes (you can read more about it here), but for Christmas I decided to go all the way. I don’t think these cookies would be a failure or lack taste if you would skip the oil though.
If you love chocolate, you should try this classic vegan choclate shortbread cookie recipe. And please pop back and rate the recipe and let me know how it turned out. Especially if you are going to decorate your cookies, don’t forget to share your photo with me! Tag me #thegreencreator on Instagram
Dark Chocolate Shortbread Cookies are a classic and this vegan version is just as good.
- 1/2 cup (100 gr) coconut sugar or light brown sugar (if you use coconut sugar the taste will be slightly less sweet)
- 2 tbs coconut oil unrefined, melted and at room temperature
- 1 tsp vanilla extract
- 1/3 cup (80 ml) water
- 3/4 cup (100 gr) all purpose, unbleached flour+ more for dusting
- 1/4 cup (30 gr) unsweetened cocao powder
- 1/2 tbscorn starch
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- In a mixing bowl, add the coconut- or brown sugar, melted coconut oil, vanilla and water. Whisk well until the ingredients are incorporated and the sugar is fully incorporated. Place a sifter over the bowl and sift in the flour, cocao powder, cornstarch, salt and baking soda. Stir with a wooden spoon until the ingredients are well combined. The batter will thicken as you stir it. Then knead the dough with your hands until the flour is fully incorporated. The dough should be soft, sticky and supple. Shape the dough into a 1″ thick disk and place in the refrigerator for 20 minutes. You could do this the night before but then you will need to let the dough set at room temperature for about half an hour before the dough is soft enough to work with.
- Generously flour a work surface. Also sprinkle more flour on top of the dough. Use as much flour as you need to prevent sticking. Use a rolling pin or bottle to gently beat the dough to make it just a bit flatter and begin rolling the dough.
- Dust with flour as needed to prevent sticking. Dip the cookie cutter into the flour and cut the dough into the desired shapes. I used this cookie cutter set. Transfer the cookies to a sheet pan prepared with parchment paper. Preheat the oven to 350F (180C). Bake for 15-20 minutes, starting to check at 15 minutes due to oven variations.
- Be careful not to burn the cookies. With dark chocolate cookies it can be difficult to tell if they’re done. The cookies should not be darker around the edges when done.
- The cookies will still be slightly soft to the touch, but will firm and be crispy up as they cool. Once completely cooled, decorate. I sprinkled mine with a mixture of cacao powder and cinnamon. Store in a lidded container for up to 10 to 12 days .
Make the dough ahead and refrigerate for up to two days, or freeze for up to four weeks. Time above does not include amount of time for refrigerating the dough.