Vegan Chocolate Shortbread Bars
Rich and made with just 6 ingredients, this homemade vegan chocolate shortbread is a simple cookie recipe you’ll make time and again. These chocolate shortbread bars bake up in about 35 minutes for a delicious and dairy-free dessert you can share with everyone!
Making shortbread during the holidays is a quick and easy way to make a larger batch of cookies in one tray bake.
These rich, chocolate shortbread cookies are a soft and decadent treat perfect for your next holiday cookie tray or Christmas cookie box.
Made with just a handful of pantry-staple ingredients, these soft and chocolaty cookies are a delicious treat everyone will be sure to enjoy!
Why We Love Vegan Chocolate Shortbread Cookies
My love for a simple, yet flavorful shortbread cookie runs deep. Here are just a few reasons we love to make these chocolate shortbread cookies:
- Easy to make. Simply beat the dough and press it into the pan before baking to a soft finish.
- Vegan. This easy chocolate shortbread is made with simple, vegan ingredients you probably already have on hand in the kitchen.
- Versatile. These vegan shortbread cookies can be served as is or dressed up in a number of different ways to make the cookie tray ready.
Vegan Changes to Shortbread Cookies
One of the main ingredients in shortbread cookies that keeps it from being vegan is butter.
- Plant-Based Butter In place of a traditional butter, try using a vegan alternative. Some different vegan butter sticks I have tried and like include:
How to Make Vegan Chocolate Shortbread
Ingredients You’ll Need
- Vegan Butter– Room temperature, unsalted vegan butter works best in this recipe.
- Sugar– I used a granulated sugar to sweeten these shortbread cookies.
- Vanilla– For a boost of flavor.
- Flour– All purpose flour gives these chocolate shortbread cookies delicious structure.
- Salt– Balances out the sweetness.
- Cocoa Powder– Unsweetened cocoa powder adds the chocolaty goodness to these vegan shortbread bars.
Step-by-Step Directions for Chocolate Shortbread Cookies
- Prepare for baking: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Cream plant-butter and sugar: In the base of a stand mixer fitted with the paddle attachment, beat together vegan butter and sugar.
- Add vanilla: Once creamed, add vanilla and mix to incorporate.
- Mix dry ingredients: In a medium mixing bowl, stir together flour, salt, and cocoa powder.
- Add dry ingredients: Slowly add the dry ingredients to the creamed butter mixture. Mix until incorporated.
- Pour the shortbread dough into the baking pan and press until even and smooth.
- Tip- I like to run an offset spatula over the top to get a nice smooth finish.
- Using a toothpick, poke a few rows of holes in the top of the shortbread dough before baking.
- Bake in the preheated oven for 25 minutes.
- Remove from the oven and re-prick the holes.
- Bake an additional 10 minutes.
- Cool: Remove from the oven and cool before slicing and serving.
Helpful Kitchen Tools
When you are ready to make these rich and chocolaty vegan shortbread cookies, here are a few helpful kitchen tools to get you started.
- 8×8 inch Square Baking Pan– Perfect for baking all of the dough in one go and getting 16 delicious squares of shortbread.
- Offset Spatula– Used to press and spread the dough into a flat even finish.
Dressing Up Your Vegan Chocolate Shortbread
There is truly no wrong way to serve these chocolate shortbread cookies. Here are just a few of my favorite ways to dress them up!
- Top with a vanilla frosting
- Dip in melted vegan white chocolate and sprinkle with crushed candy cane/peppermint.
- Dust with powdered sugar for a little extra sweetness.
- Serve with a warm vegan peppermint mocha.
Storing or Freezing Chocolate Shortbread
After baking these delicious chocolate shortbread cookies you will want to make sure they are properly stored to maintain maximum freshness.
- Storing– Allow the vegan shortbread cookies to cool completely before storing in an air-tight container at room temperature for up about 5 days.
- Freezing– Once cooled, place chocolate shortbread cookies in an airtight, freezer safe container for up to 3 months.
More Chocolate Cookie Recipes to Make
If you tried this vegan chocolate shortbread recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also get delicious dairy-free recipes and tips by signing up for my newsletter!
Vegan Chocolate Shortbread
Simple yet flavorful, these vegan chocolate shortbread cookies are a pantry-staple recipe for a delicious and dairy-free shortbread.
Ingredients
- 1 cup Plant-Based Butter room temperature
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla
- ½ teaspoon Salt
- ⅓ cup Cocoa Powder unsweetened
- 2 cups Flour
Instructions
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Take the vegan butter out and allow to come to room temperature before beginning.
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Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
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In the base of a stand mixer fitted with the paddle attachment, beat together 1 cup vegan butter and 1 cup sugar.
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Once creamed, add 1 teaspoon vanilla and mix to incorporate.
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In a separate medium mixing bowl, stir together 2 cups flour, ½ teaspoon salt, and ⅓ cup cocoa powder.
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Slowly add the dry ingredients to the creamed butter mixture and mix until incorporated.
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Pour the shortbread dough into the baking pan and press until even and smooth.
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Using a toothpick, poke a few rows of holes in the top of the shortbread dough before baking.
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Bake in the preheated oven for 25 minutes.
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Remove from the oven and re-prick the holes then bake an additional 10 minutes.
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Remove from the oven and cool before slicing and serving.
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