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Vegan Chocolate Shortbread Cookies Recipe

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3.9 from 1 review

These Vegan Chocolate Shortbread Cookies combine the rich flavors of almond flour and cocoa powder with the natural sweetness of maple syrup and coconut oil. They are soft yet crisp, easy to make, and topped with a luscious drizzle of dairy-free dark chocolate and vegan sprinkles for a delightful treat perfect for any occasion.

  • Total Time: 25 minutes
  • Yield: 16 servings (approximately 16 cookies)

Ingredients

Dry Ingredients

  • 1 1/2 cup Almond Flour (fine, blanched, packed)
  • 3 tablespoons Unsweetened Cocoa Powder
  • 1 pinch Salt

Wet Ingredients

  • 3 tablespoons Coconut Oil (melted)
  • 3 tablespoons Maple Syrup

For Decoration

  • 1 cup Dairy-Free Dark Chocolate Chips
  • 1 teaspoon Coconut Oil
  • 1/4 cup Vegan Sprinkles

Instructions

  1. Preheat Oven: Preheat the oven to 350 °F (180 °C) and line a cookie sheet with parchment paper to prepare for baking.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the almond flour and unsweetened cocoa powder until evenly combined.
  3. Add Wet Ingredients: Create a well in the dry mixture and pour in the melted coconut oil and maple syrup to start forming the dough.
  4. Combine Dough: Use a spatula to mix until the batter is consistent, shiny, slightly oily, and holds together in a cookie dough ball.
  5. Chill Dough: Refrigerate the dough in the bowl for 20 minutes to firm up for easier handling.
  6. Prepare for Rolling: Remove dough from the fridge and place it between two pieces of parchment paper.
  7. Flatten Dough: Press the top parchment layer with your palm to adhere to the dough and flatten it into a thick disc.
  8. Roll Dough: Roll the dough to approximately 5 mm (0.2 inches) thickness for optimal texture; thinner dough results in crispier cookies.
  9. Cut Cookies: Peel off the top parchment sheet and use cookie cutters to cut shapes. Transfer the cut cookies carefully to the prepared cookie sheet.
  10. Bake Cookies: Bake at 350 °F (180 °C) for 10 minutes until soft out of the oven. Cool on the sheet for 4 minutes before transferring to a cooling rack.
  11. Cool Completely: Allow cookies to cool for an additional 10 minutes or until they reach room temperature before decorating.
  12. Melt Chocolate: In a small saucepan, melt the dairy-free dark chocolate chips with 1 teaspoon of coconut oil, stirring constantly until smooth.
  13. Decorate Cookies: Drizzle melted chocolate over each cookie using a teaspoon, then add a pinch of sea salt or sprinkle the vegan sprinkles on top as desired.
  14. Set Chocolate: Freeze the decorated cookies for 3 minutes to quickly set the chocolate glaze.
  15. Store Properly: Store cookies up to 1 week at room temperature in a cookie jar, or refrigerate if warm ambient temperatures may cause the chocolate to melt.
  16. Freezing Option: Freeze cookies in silicone bags and defrost them the day before serving on a plate for best freshness.

Notes

  • Thickness affects texture: thinner cookies will be crispier, while thicker ones remain softer.
  • Use parchment paper to prevent sticking and for easy transfer of cookies.
  • Make sure to chill the dough to handle it more easily and maintain shape.
  • Freeze decorated cookies briefly to set chocolate without moisture affecting texture.
  • Storage in a cool place or fridge helps maintain the integrity of the chocolate topping in warm climates.
  • Use dairy-free chocolate chips to keep the recipe fully vegan.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-chocolate-shortbread-cookies-recipe/