vegan shortbread cookies

Vegan Shortbread Cookies are buttery, crisp and delicious with a cup of tea! Made with only 4 ingredients, they are perfect for the holiday season or any time of year.

Vegan Shortbread Cookies

all purpose flour

sugar

vegan butter, softened

vanilla extract

Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.

In a large bowl, stir the flour and powdered sugar together. Now add the softened butter and vanilla and mix with a hand mixer on low-medium speed until blended well. The dough will look crumbly and soft but should smush together when squeezed in your hands.

Place a sheet of parchment paper on your countertop and sprinkle with a little flour, then form the dough into a ball and place in the middle of the parchment paper.

Use another piece of parchment paper for the top, sprinkling a little flour on top of the dough to prevent sticking, and roll the dough to about 1/3-1/2 of an inch thick. Cut into desired shapes (I used a small rounded cookie cutter) and place on the prepared baking sheets.

Continue re-rolling the dough until it is all used. Bake in the oven for 12-15 minutes, until the bottom is just slightly golden. Let cool for 10 minutes before transferring to a cooling rack. Store in an airtight container for 5-6 days.

Easy, crispy shortbread cookies that are undetectably vegan, gluten-free, and naturally sweetened! Made in 1 bowl with just 7 ingredients.

Vegan Gluten-Free Shortbread Cookies (1 Bowl)

almond flour

gluten-free flour

tapioca flour ((also called tapioca starch))

tsp baking soda

tsp sea salt

coconut oil

maple syrup

Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

In a medium mixing bowl (or food processor) whisk (or blend) together almond flour, gluten-free flour blend, tapioca flour, baking soda, and salt until well combined.

Add in the solid coconut oil (if the coconut oil has liquified, simply place it into the fridge for a couple of minutes) and with clean hands (or a pastry cutter, or by pulsing in the food processor), begin mixing the solid coconut oil with the dry ingredients until no obvious lumps of coconut oil remain. The texture should look sandy and hold together in clumps when you squeeze it.

Add maple syrup and mix with a spatula or wooden spoon (or pulse in the food processor) until combined. It should look like play dough — scoopable, moldable, not too tacky or crumbly.

Place a piece of parchment or wax paper on the counter and transfer the cookie dough onto the paper. Mold the dough together into a disc and place another piece of parchment or wax paper on top of the dough. Using a rolling pin, begin rolling the dough between the pieces of paper until it is 1/4-inch thick. Then, using a 2-inch circle cookie cutter, cut out as many cookies as possible (see notes if you don’t have a cookie cutter). Use a spatula or butter knife to carefully transfer the cookies to the parchment-lined baking sheet(s). They won’t spread too much, so they should all fit on one large baking sheet (but do use more as needed to avoid overcrowding).

Bake cookies for 10-12 minutes, or until the edges just begin to turn golden brown (a little cracking on top is normal). While the cookies bake, roll out any remaining dough and cut more cookies. Then repeat the baking process with remaining dough.

Remove from the oven and let cool for at least 10 minutes on the baking sheet. Enjoy with a glass of dairy-free milk or a warm cup of English breakfast tea. Keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=ugHbGWWI3Ug

Easy, crispy shortbread cookies that are undetectably vegan, gluten-free, and naturally sweetened! Made in 1 bowl with just 7 ingredients.

Full Recipe: https://minimalistbaker.com/vegan-gluten-free-shortbread-cookies-1-bowl/
 
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Vegan Gluten-Free Shortbread Cookies (1 Bowl) | Minimalist Baker Recipes

Perfectly crunchy vegan shortbread cookies. This small batch recipe contains just 4-ingredients and makes 8-9 shortbread cookies. Super easy and insanely good!

Small Batch Vegan Shortbread Cookies

All Purpose Flour ((125 grams))

White Granulated Sugar ((50 grams)

Salt

Vegan Butter ((112 grams))

Preheat the oven to 300°F (149°C).

Sift the flour and add it to a mixing bowl. Add the sugar and salt and mix together.

Then add the vegan butter, rubbing it in with your fingers. It will first be crumbly and then gradually will form into cookie dough.

Form the cookie dough into a ball and then flatten it out on a flour dusted surface and cut out some cookies. You can either use a rolling pin or your hands to flatten it out to around 1/2 inch thick. The dough is quite fragile, so if you use a rolling pin, you can roll and sort of press at the same time. Dust the top of the dough with flour so that the rolling pin doesn't stick. Roll the cookies in more granulated sugar and place onto a parchment lined baking tray.

Roll the remaining dough into a ball again and flatten out again, cutting out more cookies and then repeat.

At the end you'll cut out your final cookie, and whatever's left won't be enough for a last cookie, so just roll into a small ball, roll it in sugar and add it to the baking tray as a bonus cookie.

You should have around 8-9 cookies.

Bake in the oven for 25-30 minutes* until lightly golden on top.

Remove from the oven and allow them to cool and firm up directly on the tray before moving them.

https://embed.mediavine.com/videos/ecap8idvmxtxqs82nbmm

Small Batch Vegan Shortbread Cookies - Loving It Vegan. Perfectly crunchy vegan shortbread cookies. This small batch recipe contains just 4-ingredients and makes 8-9 shortbread cookies. Super easy and insanely good!

Small Batch Vegan Shortbread Cookies - Loving It Vegan

Melt-in-your-mouth vegan shortbread cookies.

tea leaves

vanilla

salt

flour

If coconut oil has liquified, place it in the fridge for approximately 30 minutes until solidified.

Crush tea leaves, if they are too coarse.

Pour two teaspoons of hot water over the tea, set aside to seep.

Break up the solidified coconut oil with a spoon. Add to a bowl, along with the sugar. Using an electric mixer, mix until completely blended.

Add tea leaves and vanilla, and mix to combine.

Stir salt into the flour, and add to the mixing bowl in increments. Continue to mix until the dough comes together.

Place the dough on a strip of saran-wrap and form into a log. Roll the wrapped log and refrigerate for 30 minutes.

Slice solid log in half, then each log into 1/4" slices.

Place twelve slices on a silicone mat covered cookie sheet.

Bake for 15 minutes, or until golden brown along the edges. Cool on a wire rack. Repeat with the remaining dough.

Preheat oven to 350 degrees F.

These easy-to-make, 9-ingredient vegan vanilla wafers are the perfect crispy cookie that goes perfectly with any hot drink, and works well in a number of desserts. With minimal prep time and just a handful of ingredients, these vanilla wafers are one of the easiest cookies you can make at home.

Vegan Vanilla Wafers

coconut oil (room temperature (not melted))

flax egg ((1 tablespoon flax meal + 2 ½ tablespoons water))

plant-based milk (I used almond milk)

sea salt

cornstarch

all-purpose flour

Line a large baking sheet with parchment paper. Set aside.

In a medium mixing bowl, whisk coconut oil with sugar and vanilla until light and fluffy.

Add flax egg whisk vigorously for 30 seconds. Then add almond milk and mix once more.

Add salt, almond flour and cornstarch and whisk to combine. Lastly, mix in flour with a wooden spoon or spatula until loose batter is formed. It should look like cookie batter, but slightly softer. If too thin, add a tablespoon more of flour.

Chill the batter for 15 minutes, while preheating the oven to 350°F (176°C).

Once chilled, roll the dough out into a 1/4-inch-thick rectangle between two pieces of parchment paper and use a small circle cookie cutter to cut out cookie shapes. Reform dough as needed until it&#039;s all used up.

Tip: If you don’t have a cookie cutter, a round glass with a thin edge will work just fine.

Gently transfer the cookies to your parchment-lined baking sheet. They won’t spread while cooking, so they can go pretty close together.

Bake for 15-18 minutes or until golden brown on the bottom and dry on the top. For crunchier cookies, bake longer. Just be careful not to burn. For more tender cookies, bake less.

Let cool completely before removing from the pan. Store leftovers loosely covered at room temperature up to 5 days or well-sealed in the freezer up to 1 month.

Buttery and crunchy vegan shortbread cookies made in 1 bowl with just 6 ingredients! Plus, I&#039;m sharing 5 ways to flavor the cookies!

Vegan Shortbread Cookies (5 Flavors)

120 g vegan butter (soften, at room temperature)

almond milk

tsp vanilla extract

all-purpose flour flour

Prepare the dough: To a large mixing bowl, add the softened butter, powdered sugar, almond milk, and vanilla extract. Whisk until fully combined and smooth.

Next, add the all-purpose flour, almond flour, and salt. Stir using a spatula or wooden spoon until it forms a smooth dough. At this point, you can divide the dough in half and add the flavorings of your choice (see notes).

Shape each half of the dough into a 20-24 cm (8 inches) long log. It should have a width of about 4 cm (1.5 inches). Tightly wrap each log in a piece of parchment paper (or plastic wrap) and chill in the refrigerator for at least 2 hours.

Bake: Preheat oven to 350 °F (175°C) and line a baking sheet with parchment paper.

If you want to make the sugar coating: pour 1/2 cup of granulated sugar on a plate. Unwrap a roll of dough and roll it into the sugar.

Slice the roll of dough into 1-cm (about 1/2-inch) thick slices. Arrange the cookies on the prepared baking sheet, leaving about 1 inch between each.

Bake for 18-20 minutes or until the edges are slightly golden brown. Let cool for at least 10 minutes before transferring to a cooling rack. Bake the other roll.

Let them cool completely and enjoy! Cookies will keep for up to 5 days in an airtight container.

Love these! I added 1 more tablespoon of vegan butter. Made the matcha flavor and everyone loves them. Thank you.

Amazing vegan cookies recipe.
Thank you Thomas!

Thank you Thomas, I took your measurements and used what I had at home. Added zapote fruit and walnuts. Could only make 19 cookies and they are delicious! Great inspiration!  Next time will try with coffee!

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The most viewed vegan shortbread cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine