Recipe: Vegan Shortbread Cookies

Posted on March 25, 2011

I think I’m a bit late to the shortbread cookie show. I don’t remember ever really eating them. Or having them in our house. And honestly can’t say what possessed me to even want to make them.

Maybe I’m dreaming about cookies because of the upcoming wedding we’re going to this weekend {hello Pittsburgh cookie table tradition}. Or perhaps it’s because I’m tired of so many brownies {though, probably not}. In any case, these would be a great addition to any table. Cookie, dinner, coffee…

Without a hint of dairy or eggs, these bad boys are vegan to boot. And just in case you were wondering, these cookies are Hubster and Mama approved. It’s a twofer this week.

Oh, and while we’re at it. These cookies were inspired by two of my favorite sites: Simply Recipes and 101 Cookbooks.

Vegan Shortbread Cookies

Ingredients:

1/2 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 stick earth balance {or other vegan margarine or shortening}, softened
1/2 cup raw sugar
1/2 tsp vanilla extract
1-2 tbs water
1/2 cup vegan chocolate chips {optional}

Directions:

In a small bowl, combine flours, salt and baking powder. Whisk to combine. Set aside.
In a large mixing bowl, cream earth balance and sugar.
Add in flour mixture, vanilla extract, and water. Mix until combined.
Form dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 350F.
Roll out dough between two pieces of wax or parchment paper. It helps to flour the wax paper before rolling out the dough {otherwise, it forms a sticky mess}. Dough should be 1/4-1/2 inch thick.
Cut cookies into desired shape {rectangle, square, cookie cutter shapes} and place on a baking sheet lined with parchment paper.
Bake for 10-12 minutes, depending on thickness of cookies, until the edges are slightly golden brown.
Let cool on a rack for at least 10 minutes.
Melt chocolate chips in a double boiler until completely melted {about 3-5 minutes, with stirring}. Be careful not to let the chocolate burn.
Dip one end of cookie into chocolate and place on a sheet of parchment paper to cool. Can also put in freezer for 5 minutes to help speed up the process.
Enjoy!

For your reference:
This recipe is vegetarian and vegan. It is also dairy free, nightshade free, soy free, egg free, cinnamon free, and contains no msg.

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5 Comments Posted in Healthy Recipes

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Janet

These were absolutely delicious! I didn’t think I’d like them with the chocolate, but boy, was I wrong. Totally scrumptious!

Not only are the shortbread cookies wonderful, but your photos are pretty darn amazing, too.
Chelsey

These look amazing! I’m going to try these asap. I don’t really do a lot of vegan baking, so I was wondering, can you find those vegan chocolate chips alongside the regular chips?
http://www.charismaeclectic.com clara

yay! These are delightful. Shortbreads have always been my fave and when i went vegan I was concerned about losing them. Since I had the Earth Balance butter sticks (half stick size box) I used almost 2 full sticks because my dough was pretty dry. I will def be making these again. This is an easy recipe to get your sugar fix in only a few ingredients
Sdkjf

I am baking these Saturday – will add 1+ 1/2 teaspoon of lemon extract (in place of vanilla) + raw, vegan currants, and coconut crystals in place of raw sugar (not going to do chocolate dip to keep sugar low as possible, but dark chocolate 72%+ is low on glycemic index, so will try in future). Thanks so much for this recipe! Will let you know how it goes – I’m sure it’ll be awesome.

http://emilylevenson.com/custom-made-blog Emily Levenson

I look forward to hearing how they turn out!

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