Vegan Shortbread Cookies
Melt-in-your-mouth vegan shortbread cookies.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time1 hour hr
Course: Dessert, Snacks
Cuisine: American
Servings: 30 cookies
Calories: 64kcal
- 1½ teaspoon tea leaves
- ¾ cup coconut oil
- ½ cup sugar
- ½ teaspoon vanilla
- ½ teaspoon salt
- 1¾ cups flour
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.
Serving: 1cookie | Calories: 64kcal | Carbohydrates: 4g | Protein: 0g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 39mg | Fiber: 4g | Sugar: 3g