Vegan Coconut Shortbread
This delicious, melt-in-your-mouth vegan coconut shortbread is made with coconut oil and coconut milk, and is fragrant with cardamom.
Servings: 12 coconut shortbread cookies
Calories: 198kcal
Equipment
- Stand mixer or hand mixer
- 8 X 8 inch baking pan
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup coconut oil (soft but solid, not melted)
- ¼ cup coconut milk (cold)
- 1 ¼ cups powdered sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
- 1 teaspoon ground cardamom
- 1 tablespoon sugar (for dusting shortbread, optional)
- Oil or vegan butter (for greasing the pan)
Instructions
- 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.
- Preheat the oven to 300°F. Grease an 8 × 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 the preheated 300°F oven for 50 minutes or until slightly darker at the edges.
- Remove to a rack, cool for 10 minutes, and then, using a sharp knife, sprinkle with the optional tablespoon of sugar and cut into diamond shapes without going all the way through the shortbread.
- Cool thoroughly and then separate into diamond shapes.
Notes
- The total recipe time includes up to 30 minutes of dough chilling and 10 minutes of initial cooling. Allow additional time for the shortbread to cool completely before separating the pieces.
Nutrition
Serving: 1cookie | Calories: 198kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Sodium: 50mg | Potassium: 31mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg