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Dairy Free Vegan Shortbread Cookies

These Dairy Free Vegan Shortbread Cookies are crunchy, buttery but naturally dairy free and only 3 ingredients! Perfect for Christmas!
Course Dessert
Cuisine American
Servings 18 Cookies
Calories 134.8kcal
Author Taylor


  • 1/2 Cup Vegan butter, at room temp
  • 1/2 Cup Powdered sugar
  • 1 1/4 Cups All purpose flour (171g)
  • Pinch of salt


  • Pre heat your oven to 325 degrees and line a cookie sheet with parchment paper.
  • In a large bowl, use an electric hand mixer to beat the butter and sugar until light and fluffy, scraping down the sides as needed.
  • Add in the flour and salt and stir until well combined and a dough forms.
  • Lightly flour your counter and roll the shortbread to about 1/2 inch thick. Cut into 18 squares
  • Transfer to the baking sheet (and offset spatula helps!) and bake until the edges are lightly golden brown, about 18-20 minutes. They set up a lot once cool.
  • Let cool on the pan COMPLETELY.



Calories: 134.8kcal | Carbohydrates: 18.9g | Protein: 1.7g | Fat: 5.3g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 1.3g | Sodium: 88.7mg | Potassium: 22.4mg | Fiber: 0.6g | Sugar: 6.5g | Iron: 3.3mg