Vegan Shortbread Cookies

This easy recipe uses coconut oil and non-dairy yogurt to make very taste vegan shortbread cookies.

Serving size

3 cookies


24 cookies

Prep time: 30min
Cook time: 18min
Total: 48min


¼ cup coconut oil, semi solid at room temperature

½ cup powdered sugar

2 ½ tablespoons plain non-dairy yogurt (Almond Dream ®)

1 teaspoon vanilla extract

½ to 1 teaspoon cardamom, ground

¼ teaspoon salt

⅛ teaspoon baking soda

½ cup spelt or whole wheat pastry flour

1 cup unbleached enriched flour

⅛ cup dried cranberries, chopped

⅛ cup dried apricots, chopped

⅛ cup pecans, chopped

Nutrition Info

Makes: 24 cookies  Serving size: 3 cookies




9 g

Saturated Fat

6 g

Trans Fat

0 g


0 mg


29 g


11 g


2 g


3 g


97 mg


14 mg


84 mg


55 mg


  1. Preheat the oven to 325 degrees.
  2. Cream the coconut oil, sugar and non-dairy yogurt until smooth and creamy with the hand mixer on medium speed.
  3. Add in the vanilla and cardamom. Mix well for 30-45 seconds on medium high.
  4. Add the baking soda and salt to the spelt flour.
  5. Add ½ cup of the flour mixture to the coconut oil mixture. Mix thoroughly with a mixing spoon.
  6. Add flour ½ cup at a time to form a soft dough. If too dry, add a teaspoon of water. If too sticky, add a tablespoon or more flour.
  7. Add the dried fruit and nuts to the mixture.
  8. Work it into the dough thoroughly.
  9. Shape the dough into a 1 to 1 ½ -inch width log. Fold a parchment sheet over the log and freeze for 30 minutes.
  10. Remove the log from the freezer.
  11. Slice into ¼ inch thick slices and place on a parchment lined baking sheet.
  12. Bake for 18 to 20 minutes or until baked through. If your oven runs hot, bake for less time; the cookies get more hard and crunchy when over-baked.
  13. Cool and store in an airtight container.
Recipe contributed by FamilyCook Productions

Save half of the dough in the freezer and bake another time.