Almond-Coconut Shortbread – Vegan

Published January 17, 2016

Almond-Coconut Shortbread

This really is one of the best cookies I have ever made!! I was having lunch with a friend and wanted to make cookies for dessert. He loves shortbread, so I knew what cookie to make. I needed to change them though, to make them dairy free. Rather than using butter, I used a combination of almond butter and coconut oil to replace the butter. They came out just right, with the crumbly, dry texture of a traditional shortbread and the added flavor of the almond butter, coconut and cinnamon. I could see adding some finely chopped almonds the next time I make them.

Almond-Coconut 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.

Posted in Cooking