Desserts

Vegan Chocolate Shortbread Cookies

The crunchy, crispy vegan chocolate shortbread cookies are perfect for a snack or dessert or any time munch! Enjoy these light, chocolaty and pleasantly sweet cookies with your cuppa!
vegan chocolate shortbread cookies
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You only need 6 ingredients to make these yummy cookies and it doesn’t require vegan butter! I usually use inexpensive vegan spread and that works great. Adding icing sugar instead of ordinary sugar gives extra lightness and crispiness to these cookies. If you fancy making a delicious treat to your family or child with basic ingredients, this recipe is perfect for you!

Ingredients needed
  • Plain flour
  • Vegan spread
  • Icing sugar
  • Vanilla extract
  • Cocoa powder
  • Vegan chocolate for decoration (optional)

I have tried with ordinary white sugar instead of the icing sugar for this recipe and the cookies come out delicious but the texture was not light and crispy as this version. I also made them with vegan protein powder that came out just like these ones except I could taste of the protein powder flavour in them. If you are interested in using protein powder, add 2 table spoons of it and reduce 30g of the plain flour from the amount in the recipe. Decoration with melted chocolate is optional as the cookies are still yummy without it but it enhances the flavour and son loves it a lot:)

vegan chocolate shortbread cookies
Quick making guide
  1. Whisk the vegan spread, icing sugar and vanilla extract together well in a mixing bowl for about 2 minutes until pale and fluffy.
  2. Add the cocoa powder and mix well.
  3. Slowly add the plain flour as you blend the mixture by hand. Mix to combine until a non-sticky dough forms.
  4. Roll the dough into a oval or a circle log and wrap in cling film. Pop in the freezer for 30 minutes.
  5. Cut the log into 1 to 1.5cm slices and bake for 25 minutes in the preheated oven (180° gas mark 4.5) Allow the cookies to cool down.
  6. Melt the chocolate in the microwave and coat the top of the cookies to decorate (optional).

The cookie dough before baking should be not sticky and slightly dry like shortcrust pastry. Letting them sit in the freezer helps to hold the shape of the cookies while cutting into slices and also baking.

vegan chocolate shortbread cookies

Are you looking for a different kind of vegan cookie recipe? Why not take a look around my other cookie recipes! I hope you will find one to try 🙂

vegan chocolate shortbread cookies

Vegan Chocolate Shortbread Cookies

Cook Us Vegan
The crunchy, crispy vegan chocolate shortbread cookies are perfect for a snack or dessert or any time munch! Enjoy these light, chocolaty and pleasantly sweet cookies with your cuppa!
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Dessert, Snack
Cuisine American, British
Servings 27 cookies

Ingredients
  

  • 105 g Vegan spread
  • 70 g Icing sugar
  • 1 tsp Vanilla extract
  • 2 tbsp Cocoa powder
  • 150 g Plain flour
  • 60 g Vegan chocolate optional for decoration

Instructions
 

  • Preheat the oven to 180°C (gas mark 4.5) and line a baking tray with baking paper.
  • Whisk the vegan spread, icing sugar and vanilla extract together well in a mixing bowl for about 2 minutes until pale and fluffy.
  • Add the cocoa powder and whisk well.
  • Slowly add the plain flour as you blend the mixture by hand. Mix to combine until *a non-sticky dough forms.
  • Roll the dough into *a oval or a circle log and wrap in cling film. Pop in the freezer for 30 minutes.
  • Cut the log into 1 to 1.5cm slices and place them on the prepared baking tray. *Bake for 25 minutes. Allow the cookies to cool down.
  • Melt the chocolate in the microwave and coat the top of the cookies to decorate (optional).

Notes

*The dough should non-sticky, moist but slightly dry like shortcrust pastry.
*You can create any shape such as square, triangle as well as oval and circle.
*I advise you to check the cookies after 20 minutes to make sure they are not over done as every oven is different!
 
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