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5 from 7 votes

Vegan Coconut Shortbread

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American/British
Servings: 12


  • 1 ½ cups all-purpose flour
  • ½ cup coconut oil
  • ¼ cup coconut milk , cold
  • 1 ¼ cups powdered sugar
  • 1 tbsp pure vanilla extract
  • ¼ tsp salt
  • 1 tsp powdered green cardamom
  • 1 tbsp sugar for dusting shortbread (optional)


  • Mix together the flour, cardamom powder, and salt.
  • Cream together the coconut oil and the powdered sugar with a hand mixer or in a stand mixer until it's soft and fluffy, about two minutes.
  • Add the coconut milk and vanilla and mix well.
  • Add the flour in three batches, mixing well with a spatula after each addition.
  • Cover and refrigerate the dough for 15-30 minutes.
  • Grease an 8 by 8 inch glass baking pan.
  • Place the shortbread dough in the pan. Press with your fingers into an even layer all the way to the corners of the pan.
  • Bake the shortbread in a preheated 300-degree oven for 50 minutes or until it is slightly darker at the edges.
  • Remove to a rack, cool for 10 minutes, and then, using a sharp knife, cut into diamond shapes without going all the way through the shortbread.
  • Cool thoroughly and then separate into diamond shapes.