Vegan Chocolate Shortbread Cookies Recipe

Introduction

These vegan chocolate shortbread cookies offer a rich, buttery texture without any dairy. Made with almond flour and cocoa powder, they deliver a perfect balance of chocolate flavor and crumbly delight, topped with a smooth drizzle of dark chocolate.

Ingredients

• 1 1/2 cup almond flour (fine, blanched, packed)
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons coconut oil (melted)
• 3 tablespoons maple syrup
• 1 cup dairy-free dark chocolate chips
• 1 teaspoon coconut oil
• 1/4 cup vegan sprinkles
• 1 pinch salt

Instructions

1. Step 1: Preheat the oven to 350 °F (180 °C) and line a cookie sheet with parchment paper. Set aside.
2. Step 2: In a medium bowl, whisk together almond flour and unsweetened cocoa powder until well combined.
3. Step 3: Make a well in the center of the dry ingredients and pour in the melted coconut oil and maple syrup.
4. Step 4: Stir with a spatula until the mixture forms a consistent chocolate cookie batter that holds together well, is shiny, and slightly oily.
5. Step 5: Form the dough into a ball, place it back in the bowl, and refrigerate for 20 minutes.
6. Step 6: Remove the dough from the fridge and place it between two pieces of parchment paper.
7. Step 7: Press the top parchment paper with your palm to flatten the dough like a thick disc.
8. Step 8: Roll the dough out to your preferred shortbread thickness, around 5 mm (0.2 inches) for the best texture.
9. Step 9: Peel off the top parchment sheet, cut out shapes with a cookie cutter, then slide a flat tool under each cookie to transfer them onto the prepared cookie sheet.
10. Step 10: Bake for 10 minutes. Cookies should feel soft when removed from the oven. Cool on the cookie sheet for 4 minutes, then transfer gently to a cooling rack.
11. Step 11: Let cookies cool completely for about 10 minutes or until room temperature before decorating.
12. Step 12: In a small saucepan, melt dark chocolate chips with 1 teaspoon of coconut oil, stirring constantly until smooth.
13. Step 13: Drizzle melted chocolate over each cookie using a teaspoon.
14. Step 14: Sprinkle a pinch of sea salt or vegan sprinkles on top if desired.
15. Step 15: Place the decorated cookies in the freezer for 3 minutes to set the chocolate quickly.

Tips & Variations

• Replace maple syrup with agave nectar or brown rice syrup for alternate sweetness.
• For extra crunch, add chopped nuts or shredded coconut to the dough before chilling.
• Use different cookie cutter shapes to make festive treats for holidays or special occasions.

Storage

Store these cookies in an airtight container at room temperature for up to one week. If you live in a warm climate, keep them in the fridge to prevent the chocolate from melting. Cookies can also be frozen in silicone bags and thawed on a plate the day before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour instead of almond flour?

Almond flour provides the characteristic texture and richness for these cookies, but you can experiment with other nut flours. Keep in mind that using all-purpose flour or gluten-free blends may change the texture and flavor.

How do I prevent the chocolate decoration from melting?

Store the decorated cookies in a cool place or in the refrigerator. Freezing the cookies briefly after decorating helps the chocolate set firmly, reducing the risk of melting.