Shortbread Cookies

by 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.

Shortbread Cookies

Print Recipe
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 98 voted )

Ingredients

1 1/2 cups almond flour
1 1/2 cups rolled oats (ground lightly into a flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup pitted dates
1/3 cup tahini
1 teaspoon vanilla
1/3 cup water

Instructions

  1. Preheat oven to 350°F.
  2. Stir together the flours, baking soda, baking powder and cinnamon.
  3. Blend dates, tahini, vanilla and water in a blender until smooth, adding a tablespoon more of water if needed to get things blending.
  4. Stir the date mixture and flours together.
  5. Divide into 12 balls.
  6. Smash each ball flat on a parchment lined baking tray.
  7. Bake for 15 minutes.

Optional: Before baking, roll each ball in sesame seeds, press flat on baking tray and bake.

By the Whole Food Plant Based Cooking Show on YouTube
plantbasedcookingshow.com

Did You Make This Recipe?
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18 comments

marciadid September 26, 2021 - 12:16 am

My mouth is watering! Can’t wait to make these! 🥰

Reply
Chiara Pelossi September 26, 2021 - 1:36 pm

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

Reply
Jill Dalton September 28, 2021 - 10:49 am

This recipe doesn’t really work without some kind of nut flour, sorry

Reply
catmk October 2, 2021 - 12:27 am

I use Tigernut flour in place of almond flour. Works very well.

Reply
Cathy October 2, 2021 - 12:30 am

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.

Reply
Christy CH November 10, 2021 - 9:29 pm

Thank you Cathy and CatMK! Never heard of tigernuts, what an awesome new find to work with!

Reply
Anna T September 26, 2021 - 5:28 pm

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!

Reply
Jill Dalton September 28, 2021 - 10:48 am

That might work but I haven’t tried it. I have a peanut butter cookie recipe though
https://plantbasedcookingshow.com/2019/03/17/peanut-butter-cookie/

Reply
Peggy October 9, 2021 - 7:59 am

I made these last night. I gave one to my hubby, and he said, “I could eat a dozen of those!” Enough said!

Reply
Michele September 28, 2021 - 6:49 am

can you use all oat flour?

Reply
Jill Dalton September 28, 2021 - 10:46 am

They come out pretty barky. They really need the fat from the nuts to be rich and flavorful.

Reply
Jennie September 29, 2021 - 3:54 pm

This looks lovely! I’m wondering if coconut flour might work instead of oat? Is coconut flour not healthy perhaps?

Reply
Francie Neill October 1, 2021 - 9:26 pm

Hi Jill!
Could I use coconut flour instead of almond flour? Thanks

Reply
Jill Dalton October 11, 2021 - 10:22 am

I haven’t tried it but I think it might work.

Reply
Robin October 14, 2021 - 11:04 pm

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!

Reply
Ginger November 6, 2021 - 12:24 pm

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.

Reply
Jill Dalton November 9, 2021 - 9:59 am

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!

Reply
Lisa November 15, 2021 - 8:12 pm

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

Reply

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