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!
Servings 18 Cookies
- 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