Shortbread Cookies

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Shortbread Cookies

Jill Dalton
These Plant Based Shortbread cookies are perfect for dipping in a generous mug of your favorite comforting hot beverage. This quick & easy vegan shortbread cookie recipe delivers that familiar, lightly sweet, dense, slightly dry texture that evokes the fond memories of holidays with the grandparents. The base cookie can be spruced up with added sesame seeds (or even chocolate chips) or enjoyed plain as a satisfying healthy treat.
4.75 from 8 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 184 kcal



  • Preheat oven to 350°F.
  • Stir together the flours, baking soda, baking powder and cinnamon.
  • Blend dates, tahini, vanilla and water in a blender until smooth, adding a tablespoon more of water if needed to get things blending.
  • Stir the date mixture and flours together.
  • Divide into 12 balls.
  • Smash each ball flat on a parchment lined baking tray.
  • Bake for 15 minutes.
  • Optional: Before baking, roll each ball in sesame seeds, press flat on baking tray and bake.


Calories: 184kcalCarbohydrates: 18gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 67mgPotassium: 128mgFiber: 4gSugar: 6gVitamin A: 6IUVitamin C: 0.3mgCalcium: 59mgIron: 1mg

26 thoughts on “Shortbread Cookies”

  1. Thanks for sharing this amazing recipes, I write from Switzerland! Please what can I use instead of almond I am allergic to all nuts and seeds. Thanks, Ciao Chiara

    1. Tigernut flour works as a replacement for almond flour. Even though it has “nut” in its name it isn’t a nut or a seed.

  2. I made these. They are delicious and the texture is wonderful! It’s an excellent recipe. I’m wondering if there was a way to modify the recipe if you wanted to make a peanut butter cookie variation
    , subbing the tahini for peanut butter (in a different amount?) and making any other adjustments that would be needed (maybe more water, since peanut butter is thicker than tahini). Thanks for such a great recipe!

  3. This quickly became one of our favorite dessert recipes! Thank you! They are really delicious, not too sweet. We love to spread some peanut butter on top and enjoy with a glass of soy milk!

  4. Hi Jill! My mom and I just made these cookies, and she asked me to write and tell you ‘thank you’! She is 86 yo and one day a couple weeks ago decided to start eating a nutrient-dense, whole-foods, plant-based, mostly gluten-free diet. I have been in a scramble to find tasty things for her to eat!

    Our question is how best to store these: room temp or fridge? Do they freeze well?

    For others considering making this recipe, they are a lightly sweet, oaty cookie, a bit like a graham cracker and very tasty with afternoon tea. We’ll be making them regularly.

    1. I store mine in the fridge. They will do fine at room temp for only 2-3 days. That is so great that your mom has gone plant based!

  5. Made these tonight and they are amazing. I used almond extract instead of vanilla, absolutely perfect! Thank you for your wonderful recipes!

  6. Just tried these and the first words out of my son’s mouth were “These are amazing, mom!”
    Thank you for another great recipe!

  7. I am so glad I tried these. Your recipe will take the place of a beloved oatmeal shortbread recipe that had not been made in 10 years, because the old recipe had 2/3s a cup of brown sugar, and 3/4s a cup of butter. I tweaked your recipe by adding 1/4 tsp of salt and the almond extract sub for vanilla.

  8. Hi Jill 🙂 Do you think using roasted almond butter in place of roasted tahini will change the taste or texture? My girls don’t care too much for the taste of tahini, but maybe it does not really come through in the cookie? I am definitely hoping for a shortbread cookie or even a graham cracker type of flavor but not an almond cookie flavor.

  9. This looks great – is it okay to use store bought oat flour ? If so, how much would you substitute for the rolled oats ? Thank you !

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