shortbread cookies recipe

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.

Cinnamon Nut Shortbread Cookies

Cinnamon Nut Shortbread Cookies

Cinnamon Nut Shortbread Cookies

These cookies are a lovely little shortbread cookie topped with cinnamon laced nuts. They are really tasty and because they are a bar cookie they are also a great time saver. You just make a batch of dough and press it into a small jelly roll pan. Top with egg white and a cinnamon nut mixture and bake. As soon as they come out of the oven cut them into little strips. I got nearly 100 out of one batch. It depends on the size you cut them. If you are looking for a simple, yet wonderful cookie, you might want to try these.


  Cinnamon Nut Shortbread Cookies

1 c. butter
1 c. sugar
1 egg, separated
2 c. flour
1 T. water
½ c. finely chopped nuts                                                                                                                        2 t. cinnamon
Lightly grease jellyroll pan (10×15). Mix butter, sugar and egg yolk then stir in flour. Pat into pan. Beat egg white with water until frothy and spread over dough. Combine nuts and cinnamon. Sprinkle on nut mixture and bake in a 350-degree oven for 20-25 minutes or until lightly browned. Cut immediately into tiny strips, makes 50- 100 .

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