Vegan Chocolate Shortbread (4 Ingredient)
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 10 to 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 1½ cups (150 g) almond flour, fine and blanched
- 3 tablespoons (18 g) unsweetened cocoa powder
- 3 tablespoons (45 ml) coconut oil, melted
- 3 tablespoons (45 ml) maple syrup
- Optional: ½ cup (85 g) vegan dark chocolate chips
- Optional: 1 teaspoon (5 ml) coconut oil (for melting chocolate)
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk almond flour and cocoa powder together.
- Add melted coconut oil and maple syrup. Mix until a smooth dough forms.
- Form dough into a ball, cover, and chill for 20 minutes.
- Roll dough between two sheets of parchment to 5 mm thickness.
- Cut cookies using cookie cutters. Transfer carefully to baking sheet.
- Bake for 10 minutes. Let cool on sheet for 4 minutes, then on a rack.
- Optional: Melt chocolate chips with coconut oil and drizzle over cooled cookies. Let set before serving.
Notes
- Use refined coconut oil for a neutral flavor.
- Agave or coconut nectar can replace maple syrup.
- Chilling the dough prevents sticking and improves shape retention.
- Skip the chocolate topping for a simpler cookie.
- Cut into bars instead of shapes for variation.
Nutrition
- Serving Size: 1 cookie (without topping)
- Calories: 130
- Sugar: 5g
- Sodium: 1mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
