Vegan Shortbread Cookies

Easy vegan shortbread cookies recipe with dark chocolate chunks, vanilla and cultured vegan butter.

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INGREDIENTS

– 8 oz cultured vegan butter (I used Miyoko’s European) – 1/2 cup brown sugar – 1/2 cup granulated sugar – 2.5 cups all purpose flour – 1.5 tsp vanilla extract – 3.5 oz dark chocolate bar chopped (optional) – 1/4 tsp sea salt – Fleur de Sel sea salt flakes for garnish (optional)

Step 1

Bring the butter to room temperature until softened.

Step 2

In the bowl of your stand mixer add the sugars and butter and cream together until incorporated using the paddle attachment. Start on low speed and gradually move up to medium.

Step 3

Add the vanilla extract then sprinkle in the flour, salt and chocolate chunks. Continue mixing until everything is incorporated.

Step 4

Transfer the dough to a sheet of parchment paper and using your hands shape it into a long log. Roll it in the parchment paper to the size of a medium rolling pin. Twist the ends and refrigerate until set, about 20 minutes or so.

Step 5

(Alternatively you can place the dough between two large sheets of parchment paper and roll it out to 1/3 inch thickness. Chill 20 minutes then use a favorite cookie cutter to cut out the cookies. This method is recommended if you are doing a mix of dried fruit and nuts with the chocolate chunks).

Step 6

Once the dough is set use a serrated knife (or cookies cutter ) and slice the dough into 1/3 inch slices. It should yield approximately 24 cookies. Place the cookies on a parchment lined cookie sheet without touching one another. (Use two cookie sheets or work in batches if necessary.)

Step 7

Meanwhile preheat your oven to 350”F. Bake your shortbread cookies for 15 to 17 minutes until lightly golden around the edges or done to your liking.

Step 8

Transfer the cookies to a cooling rack and sprinkle with a pinch of Fleur de Sel (sea salt flakes) if available. Allow to cool off completely before serving or drizzling with chocolate.

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