Vegan Chocolate Chip Shortbread Cookies
Melt in your mouth vegan shortbread cookies studded with mini chocolate chips. This simple shortbread recipe comes together with pantry-staple ingredients for a delicious cookie perfect for tea or coffee.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minuts
- Yield: 18 Cookies 1x
Ingredients
Scale
- 1 cup Plant Based Butter at room temperature
- ½ cup Granulated Sugar
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla
- 2 cups All Purpose Flour
- ½ teaspoon Salt
- ½ cup Mini Vegan Chocolate Chips
Instructions
- Beat together 1 cup plant based butter, ½ cup granulated sugar, and ¼ cup powdered sugar until well mixed.
- Next, add 1 teaspoon vanilla and mix until combined.
- With the mixer on low, spoon in 2 cups flour and ½ teaspoon salt until just combined. Mixture should be a little crumbly.
- Fold in ½ cup of mini chocolate chips with a spatula and turn the dough out onto a long sheet of plastic wrap.
- Using the plastic wrap to help, shape the dough into a log roughly 4 inches in diameter.
- Wrap the log with the plastic wrap and chill in the refrigerator for at least 2 hours.
- When you are ready to bake, preheat the oven to 325°F and slice the cookies into ¼-½ inch thick slices.
- Place the sliced shortbread on a parchment paper lined baking sheet and bake for 12-13 minutes.
- Remove from the oven and allow to cool on the cookie sheet 1-2 minutes before transferring to a cooling rack.