Name: Vegan Chocolate Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 1/2 cups Almond Flour (fine, blanched, packed); 3 tablespoons Unsweetened Cocoa Powder; 1 pinch Salt; 3 tablespoons Coconut Oil (melted); 3 tablespoons Maple Syrup; 1 cup Dairy-Free Dark Chocolate Chips; 1 teaspoon Coconut Oil; 1/4 cup Vegan Sprinkles

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Introduction

These vegan chocolate shortbread cookies are rich, buttery, and delightfully crisp with a deep chocolate flavor. Made with almond flour and naturally sweetened with maple syrup, they’re a perfect treat for anyone craving a dairy-free indulgence. Topped with melted dark chocolate and sprinkles, they’re as beautiful as they are delicious.

A white plate holds seven heart-shaped chocolate cookies with a smooth, glossy dark brown chocolate layer spread evenly on top. Each cookie has thin, irregular drizzles of a slightly lighter brown chocolate on the surface, adding a textured pattern. Scattered around the cookies on the plate are whole almonds and round dark chocolate pieces, adding a mix of light brown and dark tones beside the cookies. The plate sits on a white marbled surface, with a green leaf visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cup almond flour (fine, blanched, packed)
3 tablespoons unsweetened cocoa powder
3 tablespoons coconut oil (melted)
3 tablespoons maple syrup
1 cup dairy-free dark chocolate chips
1 teaspoon coconut oil
1/4 cup vegan sprinkles
1 pinch salt

Instructions

Step 1: Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper and set aside.
Step 2: In a medium bowl, whisk together the almond flour and unsweetened cocoa powder until combined.
Step 3: Make a well in the center of the dry ingredients and pour in the melted coconut oil and maple syrup.
Step 4: Stir with a spatula until the mixture forms a consistent chocolate batter that holds together as a shiny, slightly oily dough ball.
Step 5: Place the dough ball back into the bowl and refrigerate for 20 minutes to firm up.
Step 6: Remove the dough from the fridge and place it between two sheets of parchment paper.
Step 7: Press the top parchment paper with your palm to stick to the dough and flatten it into a thick disc.
Step 8: Roll the dough to your preferred thickness, about 5 mm (0.2 inches) recommended for the best texture. Thinner cookies will be crispier.
Step 9: Peel off the top parchment sheet, cut out cookies with a cookie cutter, and carefully lift each cookie with a flat tool to transfer to the prepared cookie sheet.
Step 10: Bake the cookies at 350 °F (180 °C) for 10 minutes. They should be soft when removed from the oven. Let cool on the baking sheet for 4 minutes, then transfer to a cooling rack using a spatula.
Step 11: Cool the cookies for an additional 10 minutes or until they reach room temperature before decorating.
Step 12: In a small saucepan, melt the chocolate chips together with 1 teaspoon coconut oil, stirring constantly until smooth.
Step 13: Drizzle the melted chocolate over each cookie using a teaspoon.
Step 14: Sprinkle a pinch of sea salt or vegan sprinkles on top for added flavor and decoration, if desired.
Step 15: Place the decorated cookies in the freezer for 3 minutes to quickly set the chocolate shell.

Tips & Variations

For a nut-free version, substitute almond flour with oat flour or a gluten-free flour blend.
Use different cookie cutters to create fun shapes for special occasions.
Add a teaspoon of vanilla extract to the dough for extra aroma and depth.
Swap maple syrup with agave nectar or brown rice syrup for a different sweetener.

Storage

Store the cookies in an airtight container at room temperature for up to 1 week. If you live in a warm climate, keep them in the refrigerator to prevent the chocolate topping from melting. You can also freeze the cookies in silicone bags and thaw them on a plate the day before enjoying.

How to Serve

A stack of four square chocolate brownies is placed on a white plate resting on a colorful cloth with cartoon animal faces. Each brownie has two layers: a thick, dark brown cake base with a slightly crumbly texture, and a glossy, smooth chocolate frosting spread evenly on top. The top brownie is broken in half, showing the moist inside and rich chocolate layer. The background is softly blurred with green plant leaves and a container that add a fresh look, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of dairy-free?

Yes, you can use regular chocolate chips if you are not avoiding dairy. Just be sure to check the label if you want to keep the recipe vegan.

How can I make the cookies crispier?

Roll the dough thinner than the suggested 5 mm (0.2 inches) thickness. The thinner the dough, the crispier the finished cookies will be after baking.