Vegan Shortbread Butter Cookies!!

That’s a mouthful. A mouthful of cookies that is!! Lol. My daughter and I concocted this cookie recipe. We bake often and it’s always my goal to make our treats as healthy as possible. So after a night of brainstorming we tested this recipe and it was an instant hit. I’ve made it at least half a dozen times since. I even made some as a gift for my neighbor.

They don’t contain eggs, milk or butter yet they are still yummy and buttery. So let’s get to it!!

Ingredients

2 c Unbleached flour

1 c Organic cane sugar

1 c Organic unrefined coconut oil

1 tsp Kosher coarse salt

1 1/2 tsp Baking powder

1 Tbsp Butter flavored maple syrup

3 Tbsp Vanilla almond milk

3/4 Tbsp Vanilla extract

3/4 Tbsp Almond extract

1. Preheat oven to 350.

2. Mix flour, salt, and baking powder in a bowl and set aside.

3. In a separate bowl, mix sugar, coconut oil, vanilla extract, almond extract, syrup, and milk. Mix well until creamy.

4. Slowly add the flour mixture to the sugar mixture until well combined. (Note: if dough is too crumbly add additional Tbsp of milk and oil)

5. Once combined dough should hold together well on its own and even appear a little greasy. Form into even sized balls, place on foil or parchment paper and press ball of dough into a patty shape. Don’t make too flat.

6. Place in oven for 14-15 minutes. Edges should appear slightly browned.

7. Let cool for 5 minutes (if you can wait) and enjoy!!

Makes 16-24 cookies

Let me know how yours turn out. Tell me what you think. And certainly if you have any questions, ask below.

Be blessed and Shalom!