Shortbread Cookies (Dairy Free + Vegan)

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.

 

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Shortbread Cookies (Dairy Free, Vegan)

These dairy free and vegan shortbread cookies are the perfect treat for the holidays (and any other time of the year).
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 -24
Author Emily Levenson | emilylevenson.com

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 softened
  • 1/2 cup raw sugar
  • 1/2 tsp vanilla extract
  • 1-2 tbs water
  • 1/2 cup vegan chocolate chips optional

Instructions

  1. In a small bowl, combine flours, salt and baking powder. Whisk to combine. Set aside.
  2. In a large mixing bowl, cream earth balance and sugar.
  3. Add in flour mixture, vanilla extract, and water. Mix until combined.
  4. Form dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat oven to 350°F.
  6. 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.
  7. Cut cookies into desired shape (rectangle, square, cookie cutter shapes) and place on a baking sheet lined with parchment paper.
  8. Bake for 10-12 minutes, depending on thickness of cookies, until the edges are slightly golden brown.
  9. Let cool on a rack for at least 10 minutes.
  10. Melt chocolate chips in a double boiler until completely melted (about 3-5 minutes, with stirring). Be careful not to let the chocolate burn.
  11. 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.
  12. Enjoy!

Allergen Information

Nightshade free, dairy free, egg free, and soy free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

11 comments / Add your comment below

  1. 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.

  2. 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?

  3. 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 🙂

  4. 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.

  5. Thank you for this fantastic recipe! I made a batch for my fellow yoga teacher trainees and they loved them! Next time I will use a different vegan chocolate for dipping. I want to try using coconut extract and/or subbing cocao powder for some of the white flour to see how that turns out. Or orange extract and cocoa powder! Peppermint extract? So many options for a great base recipe. Thanks again!

  6. i tried this with fresh ground cardamom in the dough and it turned out great, i just put the cardamom seeds in the coffee grinder, i upped the recipe by 1/2 and with a tablespoon of the spice, the flavor is still prominent.

  7. I also used 2 half-sized sticks of Earth Balance vegan butter–which does contain soy. Half of the batch got lavender sugar sprinkled on top before baking, and the other half got mixed with bittersweet chocolate chunks (which I threw on my chopper to reduce chunk size), then baked. They turned out wonderful! Thanks for sharing this recipe!

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