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Vegan Shortbread Recipe

Vegan Kitchn Team
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Servings 16


  • Melted Coconut Oil, to grease
  • 250 g Coconut Oil, at room temperature
  • 100 g (1/2 cup) coconut sugar
  • 300 g (2 cups) plain flour, sifted
  • 90 g (1/2 cup) rice flour, sifted
  • 1 Tsp Almond Extract


  • Preheat Oven to 150 Degrees Celsius & brush your baking trays with the Coconut Oil.
  • Using a Wooden Spoon mix the Coconut Oil & Vanilla Extract together.
  • Gradually add in the flours and mix together and use your hands to bring the dough together, don’t over mix.
  • Place your dough onto a non stick baking sheet and roll out until ¼ inch thick.
  • Put dough into Fridge so the Coconut Oil stiffens.
  • Before placing your shortbread dough into the oven, you can score the shortbread into slices or use a cookie cutter to create shapes.
  • Bake the Shortbread swapping the trays halfway through cooking, for 30-40 minutes or until light golden, this time can vary depending on the thickness of your shortbread.
  • Once they’re baked, transfer to a wire rack to cool.
  • You can sprinkle on Coconut sugar or Icing Sugar to finish. (Optional)