Name: Walnut Shortbread Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ¼ cup coconut oil (softened, but not melted); ½ cup dark brown sugar (packed); 1 teaspoon vanilla extract; ¾ cup + 2 tablespoons all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon coarse salt; 1 to 2 tablespoons water; 1 cup walnuts (finely chopped)

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Let's make some yummy walnut shortbread cookies! They're rich, delicious and easy to make.

A pile of walnut cookies on a plate next to a yellow napkin.

If you're looking for small cookies that are perfect for sharing at a cookie exchange this recipe is for you!

I adore baking a variety of cookies for the holiday season and the walnut shortbreads are always a hit.

They are also delicious enjoyed at any time of year with a cup of tea or coffee.

These slice and bake cookies are:

Vegan and dairy-free
Soy-free
Simple
Nutty
Rich
And caramelly

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Ingredient tips
Step by step pictures
Substitutions and variations
Storage
More ideas
Recipe

Ingredient tips

You only need 7 simple ingredients for these cookies:

Walnut shortbreads ingredients: flour, brown sugar, walnuts, baking powder, coconut oil, salt, vanilla extract.

This recipe uses all-purpose flour, and we haven't tested it with gluten-free flour or other types of flour.

Brown sugar brings a delicious caramel taste and rich color. Choose an organic or vegan-certified brand to avoid bone char in the processing.

If you don't have any brown sugar, you can easily make your own with white sugar and molasses.

Coconut oil should be in its solid form but slightly softened to make it easier to mix into the dough. Use refined coconut oil if you don't want any hint of coconut flavor.

Walnuts should be finely and evenly chopped for the best results.

Step by step pictures

Here's how to make these delicious cookies. Full detailed recipe and quantities are in the recipe card at the end of the post.

Mixing coconut oil and brown sugar in a bowl.

Step 1 - In a large bowl, combine softened coconut oil with brown sugar and beat with a spatula until soft and well-mixed.

Coconut oil and sugar mixed together in a bowl.

Step 2 - Stir in the vanilla extract.

Adding flour, salt and baking powder to the sugar mixture.

Step 3 - Add the flour, salt, and baking powder and mix into a crumbly dough.

Step 4 - Mix in a spoonful or two of water (use just enough for it to stick well together and for the sides of the bowl to be clean).

Vicki's tip!
You can also make the shortbread dough in a food processor to make it easier! First, combine all the ingredients apart from the water and walnuts. Then blend in the water until a dough forms, and finally stir in the finely chopped walnuts.

Dough with chopped walnuts in a mixing bowl.

Step 5 - Stir in the chopped walnuts.

Step 6 - Form the dough into a square log shape, wrap in plastic wrap and chill for at least 1 hour.

Step 7 - Slice the chilled dough log into ¼”/ 6mm thick cookies.

Slice and bake walnut cookies on a lined baking tray.

Step 8 - Place on a lined baking sheet and bake for 18-20 minutes until golden brown.

Substitutions and variations

Here's five delicious ways you can vary these shortbread cookies:

Swap the walnuts for pecan nuts for a pecan sandie-like cookie.
Add up to 1 teaspoon cinnamon to the dough for a spiced walnut cookie.
Skip the vanilla extract and instead add half the quantity maple extract for some yummy maple flavor.
Dip in melted chocolate and then sprinkle with some more chopped nuts.
Roll the logs in coarse sugar before chilling for extra crunch!

A brown cookie with pieces of walnuts in.

Storage

Store cookies in an airtight container at room temperature for up to 1 week.

Freeze cookie dough in log shapes, tightly wrapped in plastic wrap and store in a freezer-friendly container for up to three months. Thaw at room temperature until they are easy to slice.

Freeze baked cookies in freezer bags with the air pressed out, for up to 1 month.

Walnut shortbread cookies on a wire rack.

More ideas

Try these other delicious recipes perfect for sharing and gifting:

Hazelnut Cookies

Vegan Lebkuchen Cookies

2 Ingredient Vegan Fudge

And discover more amazing treats for your cookie platter in our collection of 50 Delicious Vegan Christmas Cookies Everyone Will Love!

Recipe

Walnut Shortbread Cookies

Vegan Dessert Ideas

These easy slice-and-bake cookies are vegan, dairy-free and delicious! A delightful addition to a holiday cookie tray, or enjoyed with a cup of coffee or tea.

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Prep Time 15

Cook Time 20

Chill 1

Total Time 35

Servings 26 cookies

Category Cookies

Cuisine American

Equipment

Ingredients

¼ cup (54 g) coconut oil softened, but not melted
½ cup (100 g) dark brown sugar packed
1 teaspoon vanilla extract
¾ cup + 2 tablespoons (105 g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon coarse salt
1 to 2 tablespoons water
1 cup (100 g) walnuts finely chopped

Instructions

In a large bowl, combine softened coconut oil with brown sugar.
¼ cup (54 g) coconut oil, ½ cup (100 g) dark brown sugar
Mix with a spatula or spoon until soft and well combined.
Add the vanilla extract and stir in.
1 teaspoon vanilla extract
Add the flour, baking powder and salt and stir until roughly combined.
¾ cup + 2 tablespoons (105 g) all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon coarse salt
Stir in just enough cold water until the mixture comes together into a smooth dough.
1 to 2 tablespoons water
Mix in the finely chopped walnuts until evenly incorporated.
1 cup (100 g) walnuts
Transfer the dough onto a work surface and form it into a log shape 1 ½ inches / 4 cm thick. A square-shaped log makes the cookies easier to slice.
Wrap in plastic wrap and chill in the fridge for at least 1 hour.
Preheat oven to 325°F / 160°C. Line a large baking sheet with parchment paper or a reusable baking mat.
Slice the chilled log of dough into ¼ inch / 6mm thick cookies using a sharp knife.
Place cookies on the baking sheet, leaving a space of at least ¾ inch or 2 cm between them.
Bake for 18-20 minutes until they are golden brown and just firm to the touch.
Cool on the baking sheet for 5 minutes and then transfer to a cooling rack.

Notes

Measuring

For best accuracy measure with a kitchen scale.

If using cups to measure flour, use the spoon and level method. Scooping directly from the package can lead to overmeasuring flour and dry, crumbly results.