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    You Are Here Home » Sweets Recipes

    Published: Aug 10, 2018 Updated: Jan 7, 2021 by Hilda Sterner | This post may contain affiliate links 4 Comments

    Vegan Shortbread Cookies

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    Vegan Shortbread cookies

    These Vegan Shortbread Cookies are melt-in-your-mouth good and super easy to prepare. But my favorite part of this recipe is the earl grey tea used in the recipe. I believe you will love it too! You may also want to try my tasty lemon shortbread cookies!

    vegan shortbread cookies on a pink plate

    A while back, I posted a cardamom shortbread cookie recipe known as "Sharak Lama" in Arabic. The cookies are also known as Gharaybeh. During that same time, my daughter's best friend, AKA "my other daughter, Viktoria," was visiting from Oregon.

    I shared some of the shortbread cookies with her and thought that was that. Little did I know that Viktoria fell in love with the cookies.

    Once she was back home in Oregon, she couldn't stop thinking about them. It sounds like love to me!

    I offered to ship some shortbread cookies to her. Plot twist, I was told she was now a vegan. I took on the challenge to create similar vegan shortbread cookies just for her. It took several tries, but I finally got it right.

    My Take on Vegan Shortbread

    "Vegan" shortbread cookies kind of sounds like an oxymoron, don't you think? Everyone knows that the thing that makes shortbread cookies amazing is the butter!

    After doing some snooping online, I found a few recipes that used coconut oil in place of butter. After I had that figured out, the rest of the ingredients fell into place.

    shortbread cookies on a pink plate

    How to Make This Recipe

    1. If coconut oil has liquified, place it in the fridge for approximately 30 minutes until solidified.

    2. Crush tea leaves, if they are too coarse.

    mortar and pestle with loose tea leaves

    3. Pour two teaspoons of hot water over the tea, set aside to seep.

    mortar and pestl with wet loose tea leaves

    4. Break up the solidified coconut oil with a spoon. Add to a bowl, along with the sugar. Using an electric mixer, mix until completely blended.

    5. Add tea leaves and vanilla, and mix to combine.

    cookie dough on beater

    6. Stir salt into the flour, and add to the mixing bowl in increments. Continue to mix until the dough comes together.

    cookie dough in mixer

    7. Place the dough on a strip of saran-wrap and form into a log. Roll the wrapped log and refrigerate for 30 minutes.

    dough wrapped in plastic on a colorful plate

    Preheat oven to 350 degrees F.

    8. Slice solid log in half, then each log into ¼" slices.

    shortbread cookie dough cut into rings

    9. Place twelve slices on a silicone mat covered cookie sheet.

    unbaked vegan cookies

    10. Bake for 15 minutes, or until golden brown along the edges. Cool on a wire rack. Repeat with the remaining dough.

    baked unbaked vegan shortbread cookies on a cooling rack

    Possible Shortbread Add-Ins

    Viktoria takes after me, she loves the taste of cardamom, so that was a no-brainer. However, I also made some with earl grey tea, which are also delicious.

    Hey, if you really wanna go crazy, add a little of both!

    I've found more flavor is released into the cookies if you soak the tea leaves first. Try different flavored teas to change things up. Other possible flavors include cinnamon, lemon or orange zest, chocolate, and coconut.

    vegan shortbread cookies and tea

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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    📖 Recipe

    vegan shortbread cookies on a pink plate

    Vegan Shortbread Cookies

    Melt-in-your-mouth vegan shortbread cookies.
    4.43 from 14 votes
    Print Pin Rate
    Course: Dessert, Snacks
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 1 hour hour
    Servings: 30 cookies
    Calories: 64kcal

    Ingredients

    • 1½ teaspoon tea leaves
    • ¾ cup coconut oil
    • ½ cup sugar
    • ½ teaspoon vanilla
    • ½ teaspoon salt
    • 1¾ cups flour

    Instructions

    • If coconut oil has liquified, place it in the fridge for approximately 30 minutes until solidified.
    • Crush tea leaves, if they are too coarse.
    • Pour two teaspoons of hot water over the tea, set aside to seep.
    • Break up the solidified coconut oil with a spoon. Add to a bowl, along with the sugar. Using an electric mixer, mix until completely blended.
    • Add tea leaves and vanilla, and mix to combine.
    • Stir salt into the flour, and add to the mixing bowl in increments. Continue to mix until the dough comes together.
    • Place the dough on a strip of saran-wrap and form into a log. Roll the wrapped log and refrigerate for 30 minutes.

    Preheat oven to 350 degrees F.

    • Slice solid log in half, then each log into ¼" slices.
    • Place twelve slices on a silicone mat covered cookie sheet.
    • Bake for 15 minutes, or until golden brown along the edges. Cool on a wire rack. Repeat with the remaining dough.

    Nutrition

    Serving: 1cookie | Calories: 64kcal | Carbohydrates: 4g | Protein: 0g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 39mg | Fiber: 4g | Sugar: 3g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    Reader Interactions

    Comments

    1. Hilda Sterner says

      April 03, 2021 at 11:22 am

      Thanks, dear friend, they're just as delicious as the cardamom shortbread cookies.

    2. Kelly Methey says

      April 03, 2021 at 8:08 am

      5 stars
      Thanks for a different take on shortbread cookies. I would never have thought to try tea in shortbread. Now I will be experimenting! I love your cardamom shortbread cookies, they are great so will be trying these soon.

    3. Hilda Sterner says

      August 21, 2020 at 1:54 pm

      Hi Jordan,

      I've tried both and I prefer them with granulated sugar. Thanks for stopping by!

    4. jordan says

      August 21, 2020 at 1:50 pm

      Hi! Do you use granulated sugar or powdered?

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