Vegan Shortbread Cookies
This recipe is so simple that it’s almost embarrassing to share it. Almost. The thing is, this is my absolute favourite Christmas cookie, I make it every year. Here is a link to my Chocolate-Dipped Shortbread recipe (it’s not vegan though). I love Christmas and everything about it 🙂
Makes about 36 (depending on the size of your cookie cutter)
1 Cup all-purpose flour (eeek; I used white)
1/2 Cup Corn Starch
1/2 Cup confectioners (icing) sugar
3/4 Cup Organic coconut oil (at room temperature)
Preheat your oven to 300.
Combine the flour, cornstarch and icing sugar in a large mixing bowl and then mix in the coconut oil , mix all ingredients by hand.
This may look dry at first but just keep mixing until dough forms (about 5 minutes – don’t add anything else!).
Refrigerate the dough for 30 minutes if it’s too soft to work with.
Roll out the dough on a slightly floured counter with a slightly floured rolling pin until it’s a ¼ inch thick.
Cut out the cookies using a cookie cutter or roll into golf ball sized ball and flatten with a fork.
Bake for 15 – 18 minutes; you want them cooked with no colour though.
Leave the cookies to cool on the baking sheet.
A recipe for Vegan Shortbread Cookies; your traditional Shortbread cookies made using Coconut oil in place of butter 🙂
| Servings | Prep Time |
| 36 | 10 minutes |
| Cook Time |
| 15-18 minutes |
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This recipe is so simple that it’s almost embarrassing to share it. Almost. The thing is, this is my absolute favourite Christmas cookie, I make it every year. Here is a link to my Chocolate-Dipped Shortbread recipe (it’s not vegan though). I love Christmas and everything about it 🙂
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- 1 Cup all purpose flour (eeek; I used white)
- 1/2 Cup all-purpose flour (eeek; I used white)
- 1/2 Cup confectioners (icing) sugar
- 3/4 Cup Organic coconut oil (at room temperature)
- Preheat your oven to 300.
- Combine the flour, cornstarch and icing sugar in a large mixing bowl and then mix in the coconut oil , mix all ingredients by hand.
- This may look dry at first but just keep mixing until dough forms (about 5 minutes – don’t add anything else!).
- Refrigerate the dough for 30 minutes if it’s too soft to work with.
- Roll out the dough on a slightly floured counter with a slightly floured rolling pin until it’s a ¼ inch thick.
- Cut out the cookies using a cookie cutter or roll into golf ball sized ball and flatten with a fork.
- Bake for 15 – 18 minutes; you want them cooked with no colour though.
- Leave the cookies to cool on the baking sheet.
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