Maple Coconut Vegan Shortbread

  • Prep Time: 5 min
  • Total Time: 30 min
  • Serves: 36 cookies

Ingredients

  • ¾ cup coconut oil, melted 175 mL
  • ½ cup maple syrup 125 mL
  • 1 tsp vanilla extract 5 mL
  • 3 cups all-purpose flour 750 mL
  • ½ tsp salt 2 mL
  • coarse sugar for sprinkling (optional)

Directions

  • Step 1

    Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.

  • Step 2

    In large bowl, whisk together coconut oil, maple syrup and vanilla. Stir in flour and salt until soft dough forms. Tip dough onto work surface and shape into a disc. Place between two sheets of parchment paper and roll out to 1/4-in. (5-mm) thickness. Cut dough into 36 rectangles, about 2 x 1/2-in. (5 x 1-cm) each or to desired size of rectangles (or use your favourite cookie cutters).

  • Step 3

    Place cut-outs onto prepared baking sheets; prick each several times with fork. Sprinkle with coarse sugar and pat lightly onto dough, if using.

  • Step 4

    Bake 15 to 17 min., or until golden brown. Transfer cookies to wire rack to cool completely.

Tip

Make lemon shortbread by stirring 1 tbsp (15 mL) lemon zest into the dough mixture. In a small bowl make a lemon icing by mixing together 1/2 cup (125 mL) icing sugar with 1 tbsp (15 mL) lemon juice. Drizzle over baked cookies.

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Nutrition Facts

  • Per serving (1 cookie)
  • Calories 90
  • Protein 1 g
  • Total fat 4.5 g
  • Sat fat 4 g
  • Carbohydrates 11 g
  • Sugar 3 g
  • Sodium 35 mg