shortbread cookies
Buttery, dense shortbread cookies are a favorite treat with afternoon tea around the world. Of course, I had to create a healthy vegan version that you can feel good about eating and offering to your friends and family. With the help of vegan butter, I was able to create a yummy shortbread that has zero cholesterol and no refined sugar. With the addition of high antioxidants from walnuts and chocolate you could even claim that “You have to eat these cookies to stay healthy”…
| Servings | Prep Time |
| 10people | 20minutes |
| Cook Time | Passive Time |
| 14minutes | 44minutes |
|
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Ingredients
Dry and wet Ingredients
- 1/2 cup +2 tablespoons Vegan butter (I used Miyoko)
- 1/4 cup Coconut sugar
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 and 1/4 cups Gluten-free flour mix
- 1/4 teaspoon Salt
Flavor
- 1/3 cup walnut pieces
- 1/3 cup Chocolate chips
Instructions
- Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
Recipe Notes
1. In a large bowl beat vegan butter, coconut sugar, maple syrup and vanilla until creamy.
2. Fold in flour, salt, walnuts and chocolate chips.
3. Form a square log with the cookie dough and cover in plastic. Move log to the freezer for 30 minutes.
4. Once chilled, cut log into square ½ inch (1,5 cm) cookies.
Make approximately 20 cookies total – 2 inches (5 cm) diameter. Place cookies on cookie sheets spaced 1 inch (2,5 cm) apart.
5. Bake 14 minutes. Rotate pans halfway through baking to assure even cooking. The cookies will brown and be firm on the outside and soft on the inside.
I hope you will also like to bake. Happy and safe Deepawali in advance.
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