VEGAN SHORTBREAD COOKIES WITH DARK CHOCOLATE DRIZZLE
 
 
Easy to make vegan cookies that anyone will enjoy.
:
Cuisine: Dessert
Serves: 2 dozen cookies
Ingredients
  • For the cookies:
  • ½ cup cold vegan butter, cut into 1” pieces
  • ½ cup granulated sugar
  • ¼ cup aquafaba (juice from canned chickpeas)
  • ¼ teaspoon salt
  • ¼ teaspoon almond extract
  • 1¾ cups all-purpose flour (add more as needed, see tip above)
  • For the chocolate drizzle:
  • 3oz vegan dark chocolate bar, broken into 1” pieces
  • ½ teaspoon coconut oil
Instructions
  1. In a stand mixer with a paddle attachment, beat butter and sugar on medium speed until it starts to become fluffy. If mixture starts sticks to sides of bowl, scrape down with a spatula. Add aquafaba, salt and almond extract, mix until ingredients start to blend.
  2. With mixer speed set to low and add flour a ½ cup at a time, beat until fully incorporated. Dough may be slightly crumbly.
  3. Place dough on a large piece of plastic wrap and form dough into a log shape. Fold plastic wrap over dough then roll log on the counter to help smooth it out. Log should be approximately 2” in diameter. Place dough log in freezer for 30 minutes to slightly firm it up.
  4. Preheat oven to 350ºF.
  5. Remove dough log from freezer and peel off plastic wrap. Using a sharp knife, slice log into ¼” thick rounds. Place rounds on a parchment covered baking sheet, ½”-1” apart. (Cookies won’t spread much so you can fit more onto a sheet than you could with other cookies.) Bake cookies 10-12 minutes or until bottom edges just begin to turn golden brown. Let cookies cool completely before adding chocolate drizzle.
  6. Place chocolate and coconut oil in a microwave safe bowl. Heat for 30 seconds at a time, stirring at each interval, until chocolate is completely melted and is smooth and shiny. Using a spoon or a small zip-lock bag with the tip of one corner cut off, drizzle chocolate over the cooled cookies.
Notes
I used vegan butter for this recipe in order to give it a more traditional buttery flavor. However, you can sub out for an equal amount of coconut oil if you prefer.

As I developed this recipe, I noticed that the amount of flour needed varied slightly based on the amount of moisture in the air – a rainy day meant I needed more flour to reach that slightly crumbly state you want. If you don’t reach that crumbly state, the cookies will still taste delicious but the cookie consistency will be more like a soft sugar cookie.
Recipe by Slice Of Honey at https://sliceofhoney.com/2018/09/20/vegan-shortbread-cookies-with-dark-chocolate-drizzle/