These melt-in-your-mouth vegan chocolate chip shortbread cookies are a hit with adults and kids alike. Perfect to share at the office or school since everyone enjoys them. Plus, they only take 5 ingredients to make!
I love all kinds of shortbread and my family loves all things chocolate. Combining the two to make vegan chocolate chip shortbread cookies just makes sense! These vegan shortbread cookies are great for dessert or for a sweet treat with a cup of coffee.
If you are looking for more vegan cookie recipes check out my recipe for vegan pumpkin chocolate chip cookies. The ingredients are straightforward, the recipe is simple, and they are the perfect gooey center + crispy edge cookie!
For another super easy (even easier!) vegan chocolate treat check out my recipe for peanut butter chocolate buckeyes. Fudgy peanut butter coated in chocolate is a classic combination for a reason. Once you try this recipe, they will become a family staple! It’s a good recipe to get the kids involved in making too!
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Ingredients
This recipe calls for 5 ingredients – that’s it!
- softened plant-based butter (I used Earth Balance sticks)
- powdered sugar
- vanilla extract
- flour
- mini vegan chocolate chips or chocolate bar(s) cut into small pieces (Endangered Species Chocolate sells two kinds of mini plant-based chocolate chips)
See the recipe card for quantities.
Hint: The size of your chocolate chips/pieces matters in this recipe! They are mini chips, or simply chop your chocolate up to mini size. This allows you to cut through the dough when slicing into cookies.
Substitutions / Variations
- Chocolate free – simply leave out the chocolate if you want a more traditional shortbread cookie.
- Chocolate Chips – if you don’t have mini chocolate chips, simply chop up your chocolate chips or chocolate bar to mini size.
- Almond flavor – I love adding a bit of almond extract in place of vanilla. Swap out half of the vanilla for almond for a more subtle flavor or swap it all out for a true almond flavor.
Equipment
Use a hand mixer or stand mixer to make this dough. I’ve made it by hand, but it’s a bit of a workout!
Storage
• Store baked cookies in an airtight container at room temperature for up to a week.
• You can keep the unbaked, formed dough in the fridge for up to 2 days before slicing and baking. Just be sure it is wrapped up and sealed well.
• Baked cookies can be stored in the freezer for at least 2 months. Just be sure to wrap well and store in an airtight container to avoid freezer burn.
Top tip
Don’t overbake these shortbread cookies! The bottoms will just barely get golden when they are done. This will get you that melt-in-your-mouth texture. If you like an extra crunchy shortbread cookie, then wait until the edges turn golden and you will have a crispy crunchy cookie.
Vegan Chocolate Chip Shortbread Cookies
Ingredients
- 1 cup plant-based butter softened
- ⅔ cup powdered sugar
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- ⅔ cup mini chocolate chips or chocolate chopped up into mini-size pieces
Instructions
- Cream butter, sugar, and vanilla together until smooth.
- Mix in flour.
- Mix in chocolate chips by hand.
- Put dough on parchment paper, and shape into a rectangle that is 2” tall and 4” wide. Wrap in parchment paper and chill in the refrigerator for 2 hours.
- Preheat oven to 325° f.
- Remove chilled dough from the refrigerator and unwrap. Slice dough into ¼ – ½” thick slices. Place sliced cookies onto a parchment lined baking sheet about 2” apart.
- Bake for 18-22 min. Shortbread should be barely golden on the bottom. Let cool on pan for 10 minutes. Finish cooling on cooling rack.
Video
Notes
- For an almond flavor swap out half of the vanilla extract for almond extract.
- For circular shortbread cookies, shape the dough into a log before chilling.
- Store in airtight container for up to a week.
- These cookies freeze well. Just be sure to wrap well before freezing to avoid freezer burn.
- Add some flare to your cookies with a chocolate drizzle. Simply place ¼ cup chocolate chips in a small cup or bowl and microwave in 15-second increments, stirring well between each increment. Stop microwaving once most of the chips are melted. Get the rest to melt by stirring. Use a fork or spoon to drizzle shortbread with chocolate. I like to do this on my cooling rack, with parchment paper underneath for easy cleanup.