Vegan Shortbread Cookies

This easy recipe uses coconut oil and non-dairy yogurt to make very taste vegan shortbread cookies.
Makes
Serving size
Ingredients
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
Instructions
- Preheat the oven to 325 degrees.
- Cream the coconut oil, sugar and non-dairy yogurt until smooth and creamy with the hand mixer on medium speed.
- Add in the vanilla and cardamom. Mix well for 30-45 seconds on medium high.
- Add the baking soda and salt to the spelt flour.
- Add ½ cup of the flour mixture to the coconut oil mixture. Mix thoroughly with a mixing spoon.
- 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.
- Add the dried fruit and nuts to the mixture.
- Work it into the dough thoroughly.
- Shape the dough into a 1 to 1 ½ -inch width log. Fold a parchment sheet over the log and freeze for 30 minutes.
- Remove the log from the freezer.
- Slice into ¼ inch thick slices and place on a parchment lined baking sheet.
- 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.
- Cool and store in an airtight container.
Cooking Tip
Save half of the dough in the freezer and bake another time.
Recipe contributed by FamilyCook Productions
Nutrition Info
Nutrition Info
Makes: 8 servings Serving size: 3 cookies
Calories
203
Fat
9 g
Saturated Fat
6 g
Trans Fat
0 g
Cholesterol
0 mg
Carbohydrates
29 g
Sugar
11 g
Fiber
2 g
Protein
3 g
Sodium
97 mg
Calcium
14 mg
Potassium
84 mg
Phosphorus
55 mg
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