Buttery and rich chocolate covered vegan shortbread cookies, made even better by being made with coconut and olive oil!
I have a love/hate relationship with the process of recipe testing. Sometimes it’s so easy, you nail the recipe in one try and then go back again for another round, just to make sure it wasn’t a fluke. The feeling of pulling something that looks SO good out of the oven and knowing that ‘This is it!’ is something I equate to finally nailing a hard yoga pose (for me it’s the headstand). The same goes for feeling like the recipe is almost there but not quite, something is still off and you just know if you try one more time..it might work out. These chocolate covered vegan shortbread cookies kind of felt like this whole process and it took 2 weeks, a few jars of coconut oil and a lot of rolling out/pressing down dough into fork pressed cookies. The base for this vegan shortbread actually started from the crust of my pretty strawberry coconut cream tart which was modified from my most popular recipe on the blog, lemon bars. When I was making and baking the tart crust, I had a little dough left over from trimmed the edges, so I rolled them into cookies to bake alongside the tart, just to see what happened. Well, the good news is that they worked on the first try! The bad news, I hadn’t really written down the recipe to see what I had done differently because I was feeling ultra lazy that day and figured it wouldn’t work anyway. Oh the irony!
You can go about these cookies one of two ways, mixing the vegan shortbread dough and chilling it or just straight up baking it right away. If you are inpatient (like me), you will probably go the bake right away route, but if you have a few extra hours, pop the dough into the fridge for 2-3 hours before scooping out and you will get edges that are just a bit crispier on your cookies. The combo of coconut oil and olive oil makes the dough solid enough to handle being scooped out, rolled into balls and pressed down with a fork, but pliable enough that it can chill a bit and still take a scooping.Either way you do it, you should probably drizzle them in chocolate and call it a day!
I hope you have a lovely and relaxing long weekend friends! I have almost zero plans and a basement that needs to be cleaned out (oh joy!) but I’ll be back next week with a few new recipes. I’m also reviving the vegan baking basics section of the site, so keep your eyes peeled for a simple and pretty helpful trick that has been a baking lifesaver for me. Happy almost Friday!
Easy vegan shortbread cookies that are covered in chocolate and made with coconut and olive oil. A perfect after dinner or picnic treat! Made with almond meal and flour.
- 1 cup almond meal
- 3/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1/3 cup coconut oil (solid)
- 1/3 cup olive oil
- 4 tablespoons almond milk
- 1/2 cup semi sweet chocolate chips
- 1 teaspoon olive oil
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk together the almond flour, all purpose flour, salt, and powdered sugar. Break the coconut oil up into little pieces in the flour mixture, until pea sized pieces are formed. Stir in the olive oil and almond milk and combine until dough starts to come together. Scoop the dough onto the prepared baking sheet by the tablespoon and press each cookie down lightly with a fork.
- Bake for 10-12 minutes, until the edges are golden brown.
- Melt the chocolate chips and teaspoon of olive oil together in a small microwave safe bowl until melted, about 1 minute. Drizzle the melted chocolate over the cookies and allow to cool until chocolate hardens.