Coconut-Almond Shortbread – Vegan

Published July 6, 2013

Coconut-Almond Shortbread Cookies

This is one of the best cookies I have ever made!! I need a vegan dessert option for a client so I have been playing around and came up with this recipe. I decided to start with a shortbread cookie and just replace the butter. The solution? A mixture of coconut oil and almond butter. You will never miss the butter.

Coconut-Almond Shortbread

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

1 c. almond butter

1 c. coconut oil

4 c. flour

2 t. cinnamon

Cream together sugar, almond butter and coconut oil. Stir in flour and press into 9×13-inch baking dish. Combine extra sugar with cinnamon. Sprinkle 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.

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