Chocolate Chip Shortbread Cookies

Aptly named “shortbread” for the typically short amount of time they last on plates… No? Is that not — that’s not why? Well, could’ve fooled us.

Preparation time Prep: 10 mins
bake 15 mins
Skill level Totally Doable

You will need:

  • 75 g roasted amonds
  • 65 g desiccated coconut
  • 180 g gluten free flour
  • 1 pinch salt
  • 1 pinch ground cinnamon
  • 90 g melted coconut oil
  • 90 g maple syrup
  • 75 g vegan chocolate
Photography: Chris Middleton


  • 1Preheat oven to 140°C.
  • 2Place roasted almonds, desiccated coconut, flour, salt and cinnamon into a food processor and blitz until a fine crumb forms.
  • 3Transfer to a bowl and add melted coconut oil and maple syrup. Massage together with your hands and press a clump together to see if it compacts; if it doesn't, add a touch more maple syrup or coconut oil.
  • 4Roughly chop up vegan chocolate, sprinkle into cookie mix and combine.
  • 5Scrape dough onto a sheet of baking paper and spread out a little with your fingers. Place another baking sheet on top and use a rolling pin to roll & compact, keeping it at about ½ cm thickness.
  • 6Use a cookie cutter (around 4 cm diameter) to cut out cookies. Leave for a few minutes to allow the coconut oil to set. Carefully pick them up with a pallet knife and place on the baking tray.
  • 7Bake for 15 minutes, then allow to cool at room temperature on tray.
  • 8Enjoy immediately, and store leftovers in an airtight container in the fridge.

Variation: Depending on the size of your cookies, you can get anywhere from 20 to 40 cookies out of this recipe!

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