Vegan Shortbread Cookies - My California Roots

Equipment

Stand mixer with paddle
Rolling Pin
Biscuit cutter (1½–2 in)
Baking sheet
Parchment paper
Cooling rack
Microwave-safe bowl (for chocolate)

Ingredients

For the cookies

1/3 cup oat flour
1 1/2 cups all-purpose flour
1/4 cup cornstarch
2/3 cup powdered sugar
1/4 tsp salt
13 tbsp cold vegan butter Earth Balance; cut in 1/2" cubes

For dipping (optional)

1 cup dark chocolate chips plus more if needed
sea salt optional, for topping
ground espresso beans optional, for topping

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Combine oat flour, all-purpose flour, cornstarch, powdered sugar, and salt in the bowl of a stand mixer.
Add the cold cubed vegan butter. Using the paddle on low speed, mix until a smooth dough forms, 5–10 minutes. It will look crumbly at first—keep going until it comes together.
Grab a handful of dough and form a rough ball. Roll to 1/4" (6 mm) thick. Cut 1½–2" (4–5 cm) rounds with a biscuit cutter. Transfer to prepared sheets, spacing ~1/2" (1 cm); they spread very little. Re-roll scraps as needed.
Bake 10–13 minutes, just until edges start to turn golden. Remove and immediately poke 5–6 small holes in each cookie with a toothpick to release steam. Cool on a rack.
Optional dip: Melt chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between, until smooth (about 90 seconds total). Dip cookies, place on parchment, and sprinkle with sea salt or ground espresso. Refrigerate to set.
Store cookies in the refrigerator for best texture (chocolate can get tacky at room temp). Enjoy!

Notes

If not vegan, use unsalted butter and add a pinch more salt. Some stick-style vegan butters can taste strong; use a brand you like. Nutrition below excludes optional chocolate and toppings.

Nutrition