Walnut Shortbread Cookies
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.
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.
Nutritional Estimate Per Serving
Calories 97kcal | Carbohydrates 12g | Protein 2g | Fat 5g | Saturated Fat 2g | Polyunsaturated Fat 2g | Monounsaturated Fat 1g | Sodium 32mg | Potassium 36mg | Fiber 1g | Sugar 4g | Vitamin A 1IU | Vitamin C 0.1mg | Calcium 14mg | Iron 1mg
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x