These vegan chocolate shortbread cookies are easy, gluten-free chocolate cookies made with only 4 ingredients.
If you are craving a healthy shortbread recipe, keep reading!
How To Make Vegan Chocolate Shortbread
Who doesn’t love a chocolate shortbread cookie? Shortbread cookies are crumbly cookies usually made of butter and eggs.
Here, I share with you how to make delicious gluten-free, vegan chocolate shortbread, meaning they are egg-free and dairy-free.
So, all you need to make delicious chocolate cut-out cookies are 4 wholesome ingredients:
- Almond flour – use fine unblanched almond flour for best results. Almond meal is coarser and gives a gritty texture to cookies.
- Unsweetened cocoa powder
- Maple syrup or brown rice syrup to decrease fructose and glycaemic index. Other liquid sweeteners that can be used are agave syrup or coconut nectar.
- Melted coconut oil – if you don’t like the coconut flavor of coconut oil, use refined coconut oil. It has no coconut taste.
Making Vegan Chocolate Shortbread Cut-Out Cookies
This is an easy vegan chocolate shortbread recipe. In fact, there is no special tool needed to make this recipe
It’s a simple 1-bowl cookie recipe. However, there are a few tricks to make these cookies beautiful every time!
- Refrigerate the dough for 20 minutes – this will firm up the dough, making it easier to roll.
- Roll between pieces of parchment paper – this is a gluten-free shortbread cookie recipe. Therefore the cookie dough is much stickier than regular shortbread recipes made of wheat flour. That’s why you need to roll out the dough between pieces of parchment paper or 2 silicon mats.
- Grease the borders of the cookie cutter – this prevents the dough from sticking to the cookie cutter. This tip is actually great for any cut-out cookie recipe!
- Use a flat tool to transfer cookies to a baking sheet. Slide a flat spatula or a knife under the cut-out cookies to gently transfer them to the baking sheet. This is the best way to avoid breaking them.
Decorating Shortbread Chocolate Cookies
These gluten-free chocolate cookies are delicious on their own but even better decorated. The best cookie decorations are:
- Melted vegan dark chocolate – combine 1 cup of vegan chocolate chips with 1 teaspoon of coconut oil, melt and spread on top!
- Sprinkles – most sprinkles are vegan and gluten-free. I recommend those rainbow sprinkles here (Amazon affiliate link).
- Freeze-dried raspberries
- Royal icing – combine 1 cup of icing sugar with 2 – 3 tablespoons of almond milk.
You can store your chocolate shortbread cookies for up to one week at room temperature in a sealed cookie jar.
If you live in a hot climate, store them in the fridge to prevent the chocolate decoration from melting.
You can freeze the cookies in silicone bags and defrost them the day before on a plate.
More Vegan Shortbread Cookie Recipes
If you love easy vegan shortbread cookie recipes, I recommend you try our 3-ingredient shortbread recipes below:
Made these lovely cut-out cookies yet? Share a picture with me on Instagram!
Your friend, Carine
Vegan Chocolate Shortbread Cookies
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
- In a medium-size mixing bowl, whisk together almond flour and unsweetened cocoa powder.
- Make a well in the center and pour in melted coconut oil and maple syrup.
- Combine with a spatula until it forms a consistent chocolate cookie batter. The batter should hold together well, form a cookie dough ball, and be shiny and slightly oily.
- Place the cookie dough ball into the mixing bowl and refrigerate 20 minutes.
- Remove from the fridge and place the dough between 2 pieces of parchment paper.
- Press the top layer of parchment paper with your palm to stick to the dough and flatten the dough like a thick disc.
- Start rolling dough until it reaches your favorite shortbread thickness. I recommend a 5 mm (0.2 inches) thickness for the best texture. The thinner you get, the crispier they will be.
- Peel off the top parchment paper sheet, cut out the dough with a cookie cutter, then slide a flat tool under each cookie to lift them off the paper and transfer them to the prepared cookie sheet.
- Bake at 350°F (180°C) for 10 minutes. The cookies should be soft when out of the oven. Cool 4 minutes on the cookie sheet then gently transfer each cookie to a cooling rack. Use the same technique as before, sliding a flat tool (spatula/knife) under each cookie to gently transfer from cookie sheet to cooling rack.
- Cool for 10 more minutes or until it reaches room temperature before decorating.
- In a small saucepan, melt the chocolate chips with coconut oil, stirring constantly.
- Use a teaspoon to drizzle chocolate on top of each cookie.
- Add a pinch of sea salt or rainbow sprinkles on top if desired.
- Freeze the decorated cookies 3 minutes to quickly set the chocolate shell.
- Store the cookies for up to 1 week at room temperature in a cookie jar. If it is hot where you live, store them in the fridge to prevent the chocolate decoration from melting.
- You can freeze the cookies in silicone bags and defrost them the day before on a plate.