Vegan Chocolate Drizzled Shortbread Cookies

Name: Vegan Chocolate Drizzled Shortbread Cookies Recipe | Hersheyland
Prep time: 45 min
Total time: 180 min
Yield: 36 cookies
Ingredients: 1/2 cup vegan butter spread, softened; 1/2 cup coconut oil; 1 cup sugar; 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 salt; 1/2 cup HERSHEY'S Cocoa; 2 cups powdered sugar; 2 tsps vanilla extract; 1/4 cup almond milk

Skill Level: Intermediate

Image of Vegan Chocolate Drizzled Shortbread Cookies

These Vegan Chocolate Drizzled Shortbread Cookies are full of nutty pecans and covered with a rich and creamy vegan HERSHEY'S Cocoa chocolate glaze. Yep, all that deliciousness is vegan! Use coconut oil and almond milk in this Vegan Chocolate Drizzled Shortbread Cookies recipe to create some sweet treats that everyone will be able to enjoy.

Making yummy vegan treats doesn't have to be complicated! Add this Ultimate Vegan Brownies recipe to your book of vegan desserts.

Ingredients & Directions

Yields:: 36 cookies

Prep:: 45 Min.
Bake:: 30 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1/2 cup

vegan butter spread, softened
1/2 cup

coconut oil
1 cup

sugar
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

salt
Vegan Chocolate Glaze
1/2 cup

HERSHEY'S Cocoa
2 cups

powdered sugar
2 tsps

vanilla extract
1/4 cup

almond milk

READY TO MAKE THIS?

You'll Need 

oven

baking sheet

mixing bowl

mixer

measuring cups

round cookie cutter

bowl

wire rack

Step-By-Step Directions

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.

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.

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