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Vegan Chocolate Drizzled Shortbread Cookies


3 hours
Skill Level
36 cookies

These flaky shortbread cookies are full of pecans and covered with a HERSHEY'S Cocoa chocolate glaze. Did we mention they're vegan? Use coconut oil and almond milk to create these sweet treats for everyone. 

Ingredients & Directions

Prep Time
45 minutes
Bake Time
30 minutes
Cool Time
30 minutes


  • 1/2 cup
    vegan butter spread, softened
  • 1/2 cup
    coconut oil
  • 1 cup
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    almond milk
  • 2-1/2 cups
    all-purpose flour
  • 1/4 cup
    pecans, chopped finely
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
  • Vegan Chocolate Glaze
  • 1/2 cup
  • 2 cups
    powdered sugar
  • 2 tsps
    vanilla extract
  • 1/4 cup
    almond milk

Step-By-Step Directions

Equipment Needed 
oven oven
baking sheet baking sheet
mixing bowl mixing bowl
mixer mixer
measuring cups measuring cups
round cookie cutter round cookie cutter
bowl bowl
wire rack wire rack

Heat oven to 275°F. Line baking sheets with parchment paper.


Stir together butter spread, coconut oil, sugar, vanilla and almond milk in large bowl until well blended. Stir together flour, pecans, cinnamon and salt. Blend into butter spread mixture, beating until well blended and forms dough. Roll out dough on lightly floured board to 1/4-inch thick; cut into desired size circle. Re-roll scrapes. Prick with a fork into desired pattern and gently place on baking sheet using a thin spatula.

Baking Tip

Try making with toasted pecans for extra nutty flavor.


Bake for 30 to 35 minutes or until slightly firm. Remove from oven to wire rack; cool 5 minutes. Slide parchment paper and cookies off baking sheet onto wire rack. Cool completely. Prepare glaze. Drizzle glaze over cookies.

Vegan Chocolate Glaze:

Stir together cocoa and powdered sugar in small bowl. Add vanilla and almond milk; whisk together until completely smooth. If needed, add additional almond milk, one teaspoon at a time, until desired consistency.

Additional questions?