Vegan Chocolate Drizzled Shortbread Cookies

Details

Time
3 hours
Skill Level
Intermediate
Yields
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

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
  • 2 cups

    powdered sugar

  • 2 tsps

    vanilla extract

  • 1/4 cup

    almond milk

READY TO MAKE THE RECIPE?

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
1

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

2

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.

Try making with toasted pecans for extra nutty flavor.

3

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?