Vegan Sablé

5 from 5 votes

This vegan sablé, a French shortbread cookie, is buttery and melt-in-the-mouth tender with a hint of sugar.

Prep Time10

Cook Time12

Chilling time for dough30

Total Time52

Course: Dessert

Cuisine: Cookies

Diet: Vegan, Vegetarian

Servings: cookies

Calories: 74kcal

Place the vegan butter at room temperature, sugar and pure vanilla extract in a bowl. Beat with a hand mixer or in a stand mixer for a couple of minutes until fluffy.
Add the almond flour and all purpose flour to the bowl.
Use a spatula to mix the ingredients until the dough comes together. Form the dough into a ball, wrap tightly in cling wrap or place in an airtight container, and refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
Dust the surface you will roll the cookie dough on and the rolling pin with powdered sugar. Roll out the chilled dough to a thickness of ¼th of an inch. Be gentle because this a delicate dough and move it around as you roll to ensure it doesn't stick. Dust with more powdered sugar if necessary.
Use a fluted cookie cutter (a round cutter will work just as well) to cut out cookies. Place them an inch apart on an ungreased cookie sheet.
Sprinkle the tops of the cookies with sugar, then bake in the oven for 12-15 minutes or until the edges are very lightly golden. Let the sablé cookies cool on the baking sheet for 10 minutes, then remove them to a wire rack and let them cool thoroughly before eating.

Storage instructions

Room temperature: You can store the cookies at room temperature for up to a week.
Refrigerate: Store the cookies in an airtight container in the fridge for up to a month.
Freeze: Freeze the cookies for up to four months. You can also freeze the cookie dough for up to three months. Thaw in the fridge, roll out and cut into cookies before baking.