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Vegan Chocolate Chip Shortbread Cookies

Happy New Year's Day Everyone!! Hello to a fresh start and a new year! I'm starting the year off celebrating with these delicious vegan treats! Are you looking for more nutrient-dense or plant-based recipes? Then this is the blog for you! The best part... I just give you the recipe! I don't like to blab on and on about my life or why this recipe is better than others. Sometimes I'll even throw in some fun facts or educational pieces about the recipe, but I can't help that thanks to my background with nutrition and culinary arts :) I hope you all enjoy, cheers!

Vegan Mini Dark Chocolate Chip Shortbread Cookie Recipe:

Yield: 12 Servings

Cook Time: 40 Min


- 1/2 Cup Earth Balance or Coconut Oil, Softened

- 3 oz. (6 Tbsp) Powdered Sucanat Sugar or Coconut Powdered Sugar

- ½ tsp Vanilla Extract

- ½ Cup Whole Wheat Flour

- ½ Cup AP Flour or Almond Flour

- 1/3 Cup Mini Dark Chocolate Chips


1. Preheat oven to 325° F.

2. First, in a large bowl, cream the earth balance and powdered sugar together using a whisk or paddle attachment. Add in the vanilla.

3. Next, add the flours and mix until almost completely integrated; Then add the dark chocolate chips and fold them in.

4. Roll the dough into balls about ½ in. thick. Bake for 12-15 minutes or until the edges begin to turn slightly golden, let cool and enjoy!


- You can refrigerate the dough overnight or for a few hours for an even lighter and delicate cookie texture.

- Don’t like chocolate chips? Try adding in chopped almonds, chopped cashews, dried fruits like dates or figs, or even cocoa powder!

Click Link Below For Recipe PDF:

mini dark chocolate chip shortbread cook
Download • 148KB

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