These vegan chocolate shortbread cookies are rich, chocolatey, and wonderfully crisp with a melt-in-the-mouth texture. Made with just four simple ingredients, they come together quickly and are perfect for everyday treats, holidays, or gifting.
Why You’ll Love This Recipe
This recipe is naturally vegan and gluten-free, with no eggs, dairy, or refined flour. It uses pantry-friendly ingredients and requires only one bowl, making cleanup minimal. The cookies bake fast, hold their shape beautifully, and can be enjoyed plain or decorated with melted chocolate for an elegant finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Almond flour: 1 ½ cups (150 g), fine and blanched, packed
Unsweetened cocoa powder: 3 tablespoons (18 g)
Coconut oil: 3 tablespoons (45 ml), melted
Maple syrup: 3 tablespoons (45 ml)
Optional chocolate topping
Vegan dark chocolate chips: ½ cup (85 g)
Coconut oil: 1 teaspoon (5 ml)
Directions
Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, whisk together the almond flour and unsweetened cocoa powder until evenly combined.
Make a well in the center of the dry ingredients. Add the melted coconut oil and maple syrup.
Using a spatula, mix until a smooth, glossy dough forms. The dough should hold together easily and feel slightly oily.
Shape the dough into a ball, cover the bowl, and refrigerate for 20 minutes to firm up.
Place the chilled dough between two sheets of parchment paper. Press gently with your palm to flatten, then roll to about 5 mm (0.2 inches) thickness.
Remove the top parchment sheet and cut the dough using your favorite cookie cutters. Carefully slide a flat spatula under each cookie and transfer to the prepared baking sheet.
Bake for 10 minutes. The cookies will be soft when they come out of the oven.
Let the cookies cool on the baking sheet for 4 minutes, then gently transfer them to a cooling rack. Cool completely before decorating.
If decorating, melt the vegan chocolate chips with the teaspoon of coconut oil over low heat, stirring constantly. Drizzle or spread the melted chocolate over the cooled cookies. Let set at room temperature or chill for a few minutes until firm.
Servings and timing
This recipe makes about 10 to 12 cookies, depending on cutter size.
Store the cookies at room temperature in an airtight container for up to 7 days. In warm climates, keep them in the refrigerator to prevent the chocolate topping from melting.
For longer storage, freeze the cookies in a sealed container for up to 2 months. Thaw at room temperature before serving. These cookies do not require reheating.
FAQs
Are these vegan chocolate shortbread cookies gluten-free?
Yes, they are naturally gluten-free because they are made with almond flour instead of wheat flour.
Can I taste the coconut oil in the cookies?
If you use refined coconut oil, the coconut flavor is neutral and not noticeable in the final cookies.
Can I replace maple syrup with another sweetener?
Yes, agave syrup or coconut nectar can be used in the same amount with similar results.
Why does the dough need to be chilled?
Chilling firms up the dough, making it easier to roll and cut without sticking or breaking.
Can I make these cookies without cocoa powder?
No, cocoa powder is essential for the chocolate flavor and structure of this recipe.
How thick should I roll the dough?
About 5 mm (0.2 inches) is ideal for a tender center with lightly crisp edges.
Can I skip the chocolate topping?
Absolutely. The cookies are delicious on their own without any decoration.
Do these cookies spread while baking?
They spread very little, which makes them perfect for cut-out shapes.
Can I make bars instead of cookies?
Yes, press the dough into a lined pan, bake, cool, and slice into bars.
Are these cookies suitable for kids?
Yes, they are made with simple, wholesome ingredients and are kid-friendly.
Conclusion
This vegan chocolate shortbread recipe proves that simple ingredients can create an indulgent, bakery-style treat. Quick to prepare, easy to customize, and deeply satisfying, these cookies are a wonderful addition to your vegan dessert collection. Whether enjoyed plain or dressed up with chocolate, they are sure to become a favorite.
These 4-ingredient vegan chocolate shortbread cookies are crisp, rich, and melt-in-your-mouth delicious. Naturally gluten-free and dairy-free, they’re easy to make, perfect for gifting or snacking, and optionally topped with vegan chocolate.
