Deliciously good and best of all, dairy free and egg free!
Aah, a cup of coffee with a biscuit, perfect! But how about coffee and biscuits all in one? And what if they were vegan too?
Well, we came up with vegan coffee shortbread cookies and what a perfect combination! I’m pretty sure it doesn’t get better than this.
This delicious recipe makes a small batch of between around 8 delicious vegan coffee shortbread cookies. You can make more if using a smaller cookie cutter.
Delicious vegan coffee shortbread cookies
These are perfect if you’re looking for a treat that satisfies your sugar craving but that doesn’t last long enough for you to overindulge. If you need a larger batch of cookies, simply double or triple the recipe quantities.
I used an upturned glass to cut out my cookie shapes but you can use a round cookie cutter or another shape if you’d like to be creative or just to try something a little bit different.
Did you know? Shortbread is a well known baked treat synonymous with Scotland, where it is also known as ‘shortie’.
Historically, shortbread was said to have been refined and made popular by Mary, Queen of Scots although the original recipe is said to have come from France.
In France, shortbread was cut into triangular shapes which then became known as petticoat tails due to it’s triangular shape with scalloped edges.
How to freeze cookie dough
These vegan coffee shortbread cookies are so good that you will want to make a double batch and freeze the second batch of cookies to bake at a later date.
There’s nothing better than being able to whip up a tray of fresh cookies that you know are as healthy as they possibly can be because you know exactly what ingredients have gone into making them. No hidden nasties such as additives and preservatives.
Now although you can freeze the cookie dough before cutting out and baking the cookies, you can also freeze the biscuits once they have already been baked in the oven.
By leaving them to cool thoroughly after baking, place them, one layer at a time, inside a plastic container or zip lock bag.
To ensure that your cookies don’t end up soggy, use a sheet of paper towel between layers, or underneath the cookies if you are only using one layer.
Expel as much air as possible from the bag before closing and pop them in the freezer, keeping them as flat as possible.
Remember to defrost the cookies for two to three hours before eating. Or they can be warmed up in a microwave for short periods at a time depending on the size of the cookies.
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Store cupboard ingredients
Store cupboard ingredients you will more than likely have at home:
- All purpose flour – I used plain wheat flour for my shortbread cookies.
- Instant coffee powder – any instant coffee powder will do, caffeinated or otherwise.
- Ground cinnamon – this is optional but really does add to the flavor of the cookies.
- Sugar – I like to use coconut sugar as not only does it have a lovely taste but it contains less sucrose than regular (cane) sugar. It also contains antioxidants and nutrients which are non existent in regular sugar.
- Vegan butter – Any vegan butter will do.
- Salt – I always prefer to use Himalayan Salt as it is less refined and contains no additives, unlike table salt.
- Vanilla paste/extract – If you enjoy baking then you more than likely have this in your cupboard. If you don’t, don’t worry, it is optional and the cookies will still taste amazing!
What is vegan butter made of?
Vegan butter can be made from a variety of ingredients however they are all plant based. This non-dairy substitute for butter can include oils such as coconut, palm, soybean, sunflower, olive etc.
Where can I buy vegan butter?
Vegan butter should be found in most grocery stores such as Walmart, Whole Foods Market, and Target. You can also buy vegan butter online on Amazon.
What is the best vanilla paste to use?
By far the best vanilla paste I have found is Angel Bake’s. Not only is it vegan but uses all natural ingredients.
Can I freeze homemade cookie dough?
Yes, handmade cookie dough can be frozen for up to 3 months. Any longer than 3 months and the dough will start to get freezer burn and just won’t taste as good.
Vegan Coffee Shortbread Cookies
- 4.4 oz (125g) all-purpose flour
- 1/4 tsp salt
- 2-3 tsp instant coffee powder
- 1/4 tsp ground cinnamon (optional)
- 1.7 oz (50g) granulated cane or coconut sugar (plus a little for topping)
- 4 oz (113g) vegan butter, cut into cubes
- 1/2 tsp vanilla paste (or vanilla extract)
- Line a baking tray with parchment paper.
- Sift the flour, salt, coffee and optional cinnamon into a mixing bowl.
- Stir in the sugar until evenly distributed.
- Add the vegan butter and vanilla paste to the bowl. Use your fingers to rub the vegan butter into the flour mixture. It will begin to get crumbly and eventually a dough will form. If the dough is too dry, add a little vegan butter but if too wet, add some extra flour.
- Preheat the oven to 300°F/150°C/Gas Mark 2.
- Roll the dough into a ball and wrap with plastic wrap refrigerating for approximately 20 minutes.
- Remove the dough from the fridge and lightly flour a clean surface. Dust the rolling pin and roll out the dough to a 1/2 inch thick sheet. Be gentle with the rolling pin as the dough will be fragile.
- Evenly sprinkle the dough with some sugar. Cut out circle shapes with a cookie cutter or upturned glass.
- Carefully place the cookies on the prepared baking tray leaving an inch between each cookie. Use a spatula to move the cookies to the baking tray if needed.
- Bake in the oven for 25 - 30 minutes or until lightly golden on top.
- Remove from the tray and allow to cool before moving and storing the cookies.