Seven Plant-based Shortbread Recipes for the Holidays

 I had grannies with Scottish backgrounds, so shortbread was always "a thing" in my growing up Christmases. It was also the first cookie recipe I remember experimenting with baking-- I read the recipe wrong and used a pound block of butter vs. the cup that was called for. My mother kindly referred to my gaff by saying, "These are delicious-- very rich!" 

Evergreen whispers, Vegan shortbread gently bakes, Christmas joy unfolds.

I still like to experiment with recipes. I hope that you maybe try one that you haven't tried before and let me know what you think in the comments below. Feel free to do your own innovations on these recipes and let me know what worked for you! 

1. Classic Scottish Shortbread

2. No-bake Almond Shortbread

3. Carob Shortbread

4. Oatmeal Shortbread

5. Gluten-free Almond Flour Shortbread

6. Peppermint Shortbread

7. Ginger Shortbread

8. How to make Powdered Sugar

9. A Simple Vanilla Glaze

10. Quick Chocolate Dip

Scroll for the seven plant-based shortbread recipes:

Traditional Scottish Shortbread

1. Classic Scottish Shortbread:

Ingredients:

• 1 cup vegan butter (coconut oil works well)

• 1/2 cup powdered sugar

• 2 cups all-purpose flour

• Pinch of salt

Instructions:

• Preheat oven to 325°F (163°C).

• Cream the vegan butter and powdered sugar until smooth.

• Gradually add flour and salt, mixing until a dough forms.

• Press into a parchment-lined square pan and prick the surface with a fork.

• Bake for 25-30 minutes or until the edges are lightly golden.

• Allow to cool before cutting into squares.

• 

  No-Bake Almond Shortbreads (Gluten-free)

2. No-Bake Almond Shortbread:

Ingredients:

• 1 1/2 cups almond flour

• 1/2 cup coconut oil (melted)

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

• Mix all ingredients until well combined.

• Press the mixture into a lined pan.

• Refrigerate for at least 2 hours, then cut into squares.

• 

  Carob Shortbreads

3. Carob Shortbread:

Ingredients:

• 1 cup vegan butter (room temperature)

• 1/2 cup powdered sugar

• 2 cups spelt flour

• 1/4 cup carob powder

• Pinch of salt

Instructions:

• Cream vegan butter and powdered sugar until fluffy.

• Add spelt flour, carob powder, and salt; mix until combined.

• Shape into a log, wrap in parchment, and refrigerate for 1 hour.

• Slice and bake at 325°F (163°C) for 12-15 minutes. (You can slice by pulling a piece of dental floss through log)

• 

  Oatmeal Shortbreads

4. Oatmeal Shortbread:

Ingredients:

• 1 cup vegan butter (coconut oil works well)

• 1/2 cup brown sugar

• 2 cups oat flour

• 1/2 cup rolled oats

• Pinch of salt

Instructions:

• Cream vegan butter and sugar until light.

• Add oat flour, rolled oats, and salt; mix until combined.

• Press into a pan and bake at 350°F (177°C) for 20-25 minutes.

• 

  Baked Glutin-free Almond Flour Cookies

5. Gluten-Free Almond Flour Shortbread (Baked):

Ingredients:

• 2 cups almond flour

• 1/4 cup coconut oil (melted)

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

• Combine almond flour, melted coconut oil, maple syrup, vanilla, and salt.

• Form into a ball, roll out, and cut into shapes.

• Bake at 325°F (163°C) for 12-15 minutes.

• May take longer to firm up after cooling. Be patient!

• 

  Peppermint Shortbreads

6. Peppermint Shortbread:

Ingredients:

• 1 cup vegan butter (coconut oil works well)

• 1/2 cup powdered sugar

• 2 cups all-purpose flour

• 1 tsp peppermint extract

• About 1/2 cup finely crushed candy canes

Instructions:

• Cream vegan butter and powdered sugar.

• Add flour and peppermint extract; mix until combined.

• Roll dough and finely crushed candy canes into a log, and refrigerate.

• Slice and bake at 325°F (163°C) for 12-15 minutes. (You can slice using a piece of dental floss pulled through instead of using a knife).

• 

  Ginger Shortbreads

7. Ginger Shortbread:

Ingredients:

• 1 cup vegan butter (coconut oil works well)

• 1 cup brown sugar

• 2 cups all-purpose flour

• 3 tsp ground ginger

• Pinch of salt

Instructions:

• Cream vegan butter and sugar until smooth.

• Add flour, ground ginger, and salt; mix until a dough forms.

• Press into an 8x8 pan, and bake at 350°F (177°C) for 20- 25 minutes. Cool and slice into bars.

Enjoy these plant-based shortbread variations! Following are a couple of other recipes: one for making your own powdered (icing) sugar and the other for making a simple vanilla glaze to put on a couple of your cookie recipes.

Making Your Own Powdered Sugar

Put 1 cup (minimum) or more cups regular white sugar (no, it is not vegan) into the blender, along with 1 tablespoon of corn starch per cup of sugar (corn starch prevents clumping). Run the blender for 4-5 minutes until well pulverized into a powder. Stop the blender and scrape it down as needed. Store in a ziplock bag or a mason jar with a lid.

Vanilla Glaze

Ingredients:

• 1 1/2 cups powdered sugar
• 2 1/2 tablespoons non-dairy milk
• 1 teaspoon melted coconut oil
• 1/4 teaspoon vanilla extract
• pinch of salt
• 
  
• Mix all the above together and put on the cool cookies or cake.

Quick Chocolate Dip

In a microwavable dish, (no lid), combine 1 package of chocolate chips and 2 teaspoons of coconut oil. Nuke for 1 minute-1 1/2 minutes. Stir until silky smooth. Dip half of cookie in the dip and place on wax paper until set. Store with wax paper between the cookie layers.