Peanut Butter-Coconut Shortbread – Vegan

Peanut Butter Coconut Shortbread

Friends are coming in for the holiday weekend and I wanted to bake some cookies. My friends are vegan, so butter and eggs were out.

I ended up making shortbread cookies. I needed to change them though, to make them vegan.  Rather than using butter, I used a combination of crunchy peanut butter and coconut oil.

They came out just right, with the crumbly, dry texture of a traditional shortbread and the added flavor of the peanut butter, coconut and vanilla.

I used crunchy peanut butter- it was what I had. I like the bits of peanuts in the cookies. I could see adding a few more chopped peanuts the next time I make these cookies

 

Peanut Butter-Coconut Shortbread

1 c. sugar, plus 1/4 cup extra for sprinkling

1 c. peanut butter

1 c. coconut oil

4 c. flour

2 t. vanilla

Cream together sugar, peanut butter, coconut oil and vanilla. Stir in flour until mixture forms into a dough. Press into 9×13-inch baking dish. Sprinkle extra sugar over the cookies dough, and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen.