Shortbread is delicious if you’ve ever had it. It’s crunchy, chewy, and pleasantly sweet, and the first bite melts in your mouth.
A classic cookie is important for Christmas and the joyful holiday season, especially with all the fun of cookie gifting and exchange opportunities! And how lovely would it be to prepare and serve a delectable vegan shortbread cookie with even fewer ingredients and a flavor quality similar to the classic?
The vegans’ shortbread cookies are the finest cookies to prepare. These are deliciously crunchy that melt at the first bite with the taste of sweet and vanilla but with no butter or eggs!
These vegan shortbread biscuits are the ideal low-effort holiday cookie: all you have to do is prepare the mixture and bake it. While they chill, sit and enjoy a cup of tea before scooping or cutting with your favorite cookie cutters.
We have some vegan shortbread cookie recipes without butter that you can try. You may also find a wonderful vegan shortbread cookie recipe here: http://www.thekitchenmagpie.com/vegan-shortbread-cookies/
Vegan Oatmeal Cookies
This vegan version is crunchy on the outside yet soft from the inside, and it tastes delicious!
Checklist of Ingredients
- 1 cup margarine (non-dairy)
- 1/2 cup sugar (brown)
- 1/2 cup powdered sugar
- 1/4 cup coconut flakes
- 1/2 cup water (lukewarm)
- 2 tablespoons flax seeds (ground)
- 1 teaspoon vanilla essence
- 2 and 1/2 tablespoons cinnamon powder
- 2 cups flour (all-purpose)
- 2 tablespoons powdered baking soda
- 2 cups oats, rolled
- 1/2 teaspoon cloves, ground
- 1/2 cup chocolate chips (vegan) (Optional)
- 1/2 cup quartered dried apricots (optional)
Preheat the oven to 375° F (190° C) (190 degrees C).
In a large mixing bowl, mix margarine, confectioners’ sugar, and brown sugar, with an electric mixer whip until smooth. Put the water, flax seeds, and vanilla essence in a mixing bowl. Add baking powder to a mixing bowl. Combine the oats, cinnamon, coconut, and cloves in the mixing bowl. Mix in the apricots and chocolate chips.
Make little balls out of the dough and place them on baking pans. Flatten the balls with the palm of your hand.
Bake for 15 minutes in a preheated oven until it gets brown around the edges. Allow cooling completely before serving.
Pink Shortbread Cookies
Sometimes all it takes to make things better is a cookie. It can also bring people closer together. For any occasion, these Pink Shortbread Cookies are a delicious and savory snack or treat. These delectable nibbles take 55 minutes to make.
Keep some confectioners sugar on hand to add on top of these delectable delicacies. These cookies are sure to please if you’re looking for a recipe to show your loved ones how much you care for them.
Checklist of Ingredients
- Vegetable shortening (150 g) (at room temperature)
- 100 g sugar
- pink food color
- 1 teaspoon vanilla essence
- flour (300 grams)
- 1 teaspoon baking soda
- 2 tablespoons powdered baking powder
- confectioners sugar (Extra)
Preheat the oven to 180 degrees C.
Put the sugar and margarine in a mixing bowl. Combine the food color and vanilla essence in the mixing bowl. Adjust the color as necessary.
Mix in the flour to make a dough. Knead the dough on a table. With a cookie cutter, cut out shapes from the dough.
Place the cookies on a baking sheet coated with silicone or parchment paper. Bake for 25 minutes, or until the bottom is slightly brown.
Remove from the oven and set aside to cool completely before dusting with confectioners’ sugar.
Vegan Pumpkin Sugar Cookies
Pumpkin sugar shortbread cookies that are tender, fluffy, and vegan, and only require one bowl! Super fluffy, easy to make, and perfect for the fall!
List of Ingredients
- 1/2 cup vegan margarine
- 1/4 cup of brown sugar
- 1 tsp vanilla essence
- 1/4 cup pureed pumpkin
- 1 and 1/2 cups all-purpose unbleached flour
- 1/2 tbsp cornstarch or arrowroot powder (to thicken and bind)
- 1 tbsp baking soda
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
10. 1 teaspoon pumpkin pie seasoning
11. 3/4 teaspoon cinnamon powder
12. 1 tbsp almond milk (unsweetened)
In a large mixing bowl, cream the margarine for 1 minute with an electric mixer.
Beat in the sugar, brown sugar, and vanilla for another minute. Mix in the pumpkin.
Sift dry ingredients into a sifter and collect any spills. Stir briefly with a spoon, then sift over the margarine and sugar to mix.
Mix until completely combined, taking care not to over mix. Then pour in the almond milk and stir until a nice dough forms. Preheat your oven to 350 degrees F (176 degrees C) and place a rack in the center of the oven. Chill dough for 15-30 mins (or until cold), or fridge for 30-45 minutes (or chill overnight).
Scoop 1 tbsp of dough and roll it into balls. Place 2 inches apart on a dry baking sheet to allow for spreading. After dipping the glass in cane sugar, carefully flatten the cookie ball into a disc. If the dough sticks to the glass, dust it with flour and then sugar before crushing it.
6th Step Bake for 10-12 minutes on the center rack, or until golden brown.
Allow it to cool for the next few minutes on the pan. Then completely cool the cookies before serving.
I hope these vegan shortbread cookie recipes might help you. Follow these recipes and get the success of making the cookies. Enjoy your cookies with a cup of tea and share with your dear ones.
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