Maple Coconut Vegan Shortbread
- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 30 mins
- Makes
- 36 cookies
Ingredients
- ¾ cup
- coconut oil, melted
- 175 mL
- ½ cup
- maple syrup
- 125 mL
- 1 tsp
- vanilla extract
- 5 mL
- 3 cups
- all-purpose flour
- 750 mL
- ½ tsp
- salt
- 2 mL
- coarse sugar for sprinkling (optional)
Directions
Step 1
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
Step 2
In large bowl, whisk together coconut oil, maple syrup and vanilla. Stir in flour and salt until soft dough forms. Tip dough onto work surface and shape into a disc. Place between two sheets of parchment paper and roll out to 1/4-in. (5-mm) thickness. Cut dough into 36 rectangles, about 2 x 1/2-in. (5 x 1-cm) each or to desired size of rectangles (or use your favourite cookie cutters).
Step 3
Place cut-outs onto prepared baking sheets; prick each several times with fork. Sprinkle with coarse sugar, if using, and pat lightly onto dough.
Step 4
Bake 15 to 17 min., or until golden brown. Transfer cookies to wire rack to cool completely.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1 cookie):
- Calories:
- 90
- Fat:
- 4 g
- Saturated Fat:
- 4 g
- Carbs:
- 11 g
- Sugar:
- 3 g
- Protein:
- 1 g
- Sodium:
- 35 mg