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Vegan shortbread cookies

Print Recipe
Course Dessert
Keyword baking, cookies, Shortbread
Servings 40 cookies
Author Let's Eat Smart


  • 200 g dairy free butter
  • 1 tsp vanilla extract
  • 110 g golden caster sugar
  • 280 g plain flour, sifted

For decoration

  • 40 almonds


  • In a large mixing bowl, cream the dairy free butter, vanilla extract and caster sugar together. Stir in the flour and mix into a dough.
  • Cover in cling film and place in the fridge for around 30 minutes for the dough to firm up.
  • Preheat the oven to 160C / gas mark 3 and line a large baking tray with parchment paper.
  • Take the dough out of the fridge and roll out to approximately 1/2 cm thickness. Cut the dough into shapes using a cookie cutter or a round glass. 
  • Optional: These cookies are amazing on their own but to jazz it up a little you could, at this point, place an almond in the middle of each cookie. Alternatively, sprinkle with a little sugar, add a dollop of jam, place a small chocolate chunk in the middle or just leave them plain. It's completely up to you!
  • Place on the baking sheet and bake in the middle of the oven for around 12 minutes or until golden brown at the edges.