Vegan Shortbread Cookies

These vegan shortbread cookies are delightfully delicious! Bring them to your next holiday party, or gift them to friends and family.

Prep time: 20 minutes + overnight chill, Cook time: + overnight chill.

  • 20 mins prep, 8 mins cook 28 mins total


  • ⅔ cup vegan butter
  • ⅔ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 ¾ cups all-purpose flour
  • Dark chocolate
  • Coconut oil
  • Love Crunch Dark Chocolate & Red Berries Granola


  1. In a large bowl, cream together the vegan butter and sugar until creamy and light. Whisk in the vanilla. Slowly stir in the flour. The dough will be quite crumbly. Wrap the dough tightly in plastic wrap and chill overnight.
  2. Preheat oven to 325°F. Set the dough out at room temperature for 1 hour before slowly rolling the dough out on a lightly floured surface. Roll the dough out to ¼ thickness. Cut dough and arrange cookies on a cookie sheet lined with parchment paper. Leave at least ½” space between cookies. Bake for 8-12 minutes, until cookies are light and barely golden around the edges. Cool on a cooling rack.
  3. Melt together chocolate and coconut oil in a double boiler over medium heat. Dip cookies in melted chocolate and sprinkle with Love Crunch granola. Chill to set chocolate.