Coconut-Almond Shortbread- Vegan

Coconut Almond Shortbread

I absolutely love these cookies. Shortbread cookies are a favorite of mine. I have baked a lot of variations of shortbread cookies, and these are one of the best.

This recipe came about because I needed a cookie for someone who doesn’t eat dairy or eggs. I decided to make a shortbread type cookie, since they normally don’t have eggs in them.  I just needed a good substitute for the butter. Rather than using butter, I used a combination of almond butter and coconut oil.

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.

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.