The Cake Merchant

Vegan Chocolate Chip Shortbread Cookies

I’m ashamed to say that I only recently began making shortbread cookies, but I’ve more than made up for it lately. You may remember these shortbread cookies that I made a few weeks ago. Since then, I’ve made (and eaten) more of these than I count, given them as Christmas gifts, and brought them to holiday parties.

While I was in Indiana last week, my friend Kelly decided to brave the cold and drive down from Michigan to visit me. Kelly happens to be vegan, so I decided to veganize the original recipe. After all, vegans deserve shortbread, too. Especially after driving for 3 hours in the snow to hang out with me.

Check out my brother with the snowblower! This is not something I see often in Dallas.

My intent was to update my original post with a veganized option, but I thought these cookies were good enough to have a post of their own. So good, in fact, that I will forevermore make my chocolate chip shortbread cookies vegan. I feel ever so slightly guilty that I adapted this recipe from Use Real Butter’s blog, and then didn’t use real butter, but I swear you’ll never know the difference.

Make these cookies, grab a cup of tea, and keep yourself warm by the fire while you enjoy them. Now if you’ll excuse me, I’m off to whip  up another batch for my Downton Abbey viewing party. Free Bates!

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Vegan Chocolate Chip Shortbread Cookies

Yield: 16 large cookies

Ingredients

  • 8 oz. (2 sticks) vegan butter, room temperature (I used Earth Balance Vegan Buttery Sticks)
  • 2/3 cup confectioners' sugar (I used Wholesome Sweeteners)
  • 1/2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup mini chocolate chips (I used Enjoy Life brand)

Instructions

  1. With an electric mixer, beat the butter and confectioners' sugar on medium for about 3 minutes, or until smooth. Beat in the vanilla extract.
  2. With the mixer on low, beat the flour in until it just disappears into the butter mixture. Do not overmix.
  3. Fold in the mini chocolate chips. (I used my hand to knead them in gently).
  4. Transfer the dough into a gallon sized ziploc or freezer bag. On a flat surface, use a rolling pin to roll the dough out about 1/4 inch thick. Chill the dough until firm (about 2 hours).
  5. Preheat the oven to 325 degrees fahrenheit and line 2 cookie sheets with parchment paper.
  6. When the dough is ready, take it out of the fridge, slit the plastic bag and remove the dough. Use a cookie cutter to cut out shapes, or use a knife to cut the dough into squares. I divided the dough into 4 rows each way.
  7. Bake the cookies for about 15-20 minutes, or until the edges just begin to brown, rotating the pans halfway through the baking time. These cookies taste better when they are still slightly pale, so watch them carefully near the end to ensure that they don't get too brown. Cool completely.
https://cakemerchant.com/2013/01/04/vegan-chocolate-chip-shortbread-cookies/

Recipe adapted from Use Real Butter
Update: When choosing vegan butter/margerine, make sure to go for the stick variety. The stuff in the tubs will be too runny.

 

Comments

    • Thank you, Caitlin! I love that shortbread requires so little time and effort. And chocolate makes everything better!

      Reply

  4. Thanks again, Natasha. They were delicious–I shared the leftovers with my mom, and she agreed! If you ever find yourself with a surplus, well, I’m sure these ship well. 🙂

    Reply

  6. I wanted to make these cookies a bit healthier and add some more flavor(even though the original recipe is wonderful. I used 1 cup of flour and 1 cup of ground almonds. I used 4oz of butter and 4 oz of almond butter. I lastly added a heaping spoonful of coco powder, which taste great and is full of antioxidents. I skipped the chilling process because the dough was already firm and not sticky. The cookies turned out SO good! They have a nice almond nutty taste that really compliments the chocolate.

    Reply

  8. I live in Michigan too, and am totally craving some nicer weather! I love shortbread cookies but have never made traditional shortbread such as these before. They look great, and I can’t believe they’re vegan!

    Reply

  11. So happy to have found this recipe as I prep for a tea-party-themed bridal shower and I offered to bring vegan cookies that I would eat! And short-list of ingredients is always a plus! I just recommend not turning on the oven in the first step if you are going to wait ~2 hours for the dough to chill 😉

    Reply

    • True, I will edit that. Although, to be honest, I rarely wait 2 hours when chilling these anymore. The spread a little bit more when they aren’t completely chilled, but they taste just as good!

      Reply

  14. I made this tonight and the taste/texture were both really good! I tried cutting shapes with cookie cutters but even after 3 hours in the fridge the dough was too soft. They spread quite a bit and lost all their defined edges (I baked them after putting the cut shapes back in the fridge for 30 mins), so that was a bit of a shame but at least they tasted great! Maybe add more flour to minimise these problems or would that ruin the shortbread texture?

    Reply

    • Hi Julianne, I’m sorry they turned out runny. Next time, you can add more flour until you get the right consistency. I think different kinds of vegan butter have different consistencies, so maybe certain kinds need more flour? Just a guess.

      Reply

  16. I also had great success pressing the unchilled dough into a lamington tin and baking the lot for an hour, then cutting them into squares while still warm and leaving to cool in the tin. (It’s how I do my Christmas shortbread so I thought it would be ok)

    Reply

  19. I didn’t see the note on using vegan stick margarine and used nuttelex instead! Was really soft, even after 2 hours in the fridge. Turned out alright, a bit more flour and longer bakingsaved the shortbread. Lovely recipe though, thanks susan 🙂

    Reply

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