Vegan Chocolate Chip Shortbread Cookies
These Vegan Chocolate Chip Shortbread Cookies are an easy vegan treat. Made with 6 simple ingredients, these melt-in-the-mouth shortbread cookies are rich and buttery with a chocolate twist on a British classic.
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Serves: 12
Calories: 201kcal
Ingredients
- 175 g plain flour
- 50 g icing sugar
- ½ tsp salt
- 150 g vegan block butter (cold and cut into cubes*)
- 75 g 70% dark chocolate chips (nut free if required)
- 25 g caster sugar (for dusting)
Instructions
- In a bowl stir together the flour, icing sugar and salt.175 g plain flour, 50 g icing sugar, 1/2 tsp salt
- Rub the cold butter into the flour mixture until it is combined and no large chunks of butter remain.150 g vegan block butter
- Stir in the chocolate chips.75 g 70% dark chocolate chips
- Bring the mixture together into a ball, flatten slightly and cover in a reusable wrap. The mixture should come together when squeezed between your fingers. If for any reason it does not then add 1/2 tsp of cold water, mix in and then try again to bring the mix together.
- Place the cookie dough in the fridge for 45 minutes.
- Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5).
- Lightly flour a smooth surface and a rolling pin. Roll the cookie dough out to 1cm thick and cut out 12 x 6cm (2.5”) rounds.
- Place the cookies on a lined baking tray and sprinkle the tops with caster sugar.25 g caster sugar
- Bake the shortbread cookies for 13-15 minutes until they are just starting to colour. Remove the baking trays from the oven and set them aside. Leave the cookies on the trays for 10 minutes to cool slightly before transferring them to a cooling rack to finish cooling.
Notes
* Use the butter straight from the fridge to ensure it is completely cold before rubbing it into the flour/sugar mixture.
Recipe inspired by: Great Britain
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 201kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Sodium: 187mg | Fiber: 1g | Sugar: 8g | Net Carbohydrates: 20g
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