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Vegan Chocolate Shortbread Cookies Recipe

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★★★★★

4.9 from 101 reviews

These Vegan Chocolate Shortbread Cookies offer a rich, fudgy texture with a classic buttery shortbread feel, all while being dairy-free and vegan. Made with almond flour, cocoa powder, and sweetened with maple syrup, these cookies are topped with melted dark chocolate and festive vegan sprinkles for a perfect treat that’s both indulgent and wholesome.

Ingredients

Scale

Cookie Dough

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

Decoration

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

Instructions

  1. Preheat Oven: Preheat your oven to 350 °F (180 °C) and line a cookie sheet with parchment paper to prepare for baking.
  2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the almond flour and unsweetened cocoa powder until well combined.
  3. Add Wet Ingredients: Make a well in the center of the dry mixture and pour in the melted coconut oil and maple syrup.
  4. Mix Dough: Use a spatula to combine all ingredients thoroughly until you form a consistent, shiny, slightly oily chocolate cookie dough ball that holds together well.
  5. Chill Dough: Place the cookie dough ball back in the mixing bowl and refrigerate for 20 minutes to firm up.
  6. Roll Dough: Remove the dough from the fridge and place it between two sheets of parchment paper. Press the top parchment with your palm to adhere to the dough, then roll it out to a recommended thickness of 5 mm (0.2 inches) for optimal texture.
  7. Cut Cookies: Peel off the top parchment and use a cookie cutter to cut out shapes. Slide a flat tool under each cut cookie to transfer them to the prepared cookie sheet.
  8. Bake Cookies: Bake the cookies at 350 °F (180 °C) for 10 minutes. The cookies will be soft when removed. Cool on the baking sheet for 4 minutes and then transfer gently to a cooling rack with a spatula.
  9. Cool Completely: Allow cookies to cool for an additional 10 minutes or until they reach room temperature before decorating.
  10. Melt Chocolate: In a small saucepan, melt the dairy-free dark chocolate chips with coconut oil over low heat, stirring constantly to avoid burning.
  11. Decorate: Drizzle the melted chocolate over each cookie using a teaspoon. Optionally, sprinkle a pinch of sea salt or vegan rainbow sprinkles on top for extra flavor and festive appeal.
  12. Set Chocolate: Freeze the decorated cookies for 3 minutes to rapidly set the chocolate topping.
  13. Storage: Store the cookies in an airtight container at room temperature for up to one week, or refrigerate if the environment is warm to prevent decoration melting. Cookies can also be frozen in silicone bags and thawed the day before serving.

Notes

  • Refrigeration of the dough helps in easier rolling and cleaner cookie shapes during cutting.
  • Adjust the rolling thickness to your preference: thinner for crispier cookies, thicker for chewier texture.
  • Use dairy-free and vegan-certified chocolate chips and sprinkles to ensure the recipe remains vegan.
  • Allow cookies to cool completely before decorating to prevent melted chocolate from running.
  • When melting chocolate, keep the heat low and stir constantly for a smooth consistency.
  • Freezing the decorated cookies briefly helps the chocolate to harden quickly, making them easier to handle and store.

Keywords: vegan chocolate cookies, chocolate shortbread, dairy-free cookies, almond flour cookies, vegan dessert, healthy cookies, vegan chocolate treats

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